Quanjude (Harbin Branch)
北京菜 · ⭐ 4.8
1st Floor, Right Side, No. 177 Zhongshan Road
Dishes
Quanjude Fire-grilled Duck HeartQuanjude's fire-grilled duck heart is a dish featuring duck heart as the main ingredient. After cleaning, the duck hearts are quickly heated over fire to create a slightly charred surface while keeping the inside tender. They are typically marinated with seasonings before being fire-grilled, giving them a unique aroma.
Quanjude Roast DuckQuanjude roast duck uses tender Beijing duck, carefully roasted using a unique method to achieve crispy skin and tender meat with a bright red color. Served with thin pancakes as delicate as cicada wings, scallion strips, and sweet bean sauce, it fills the air with irresistible aroma when eaten.
Quanjude Salted Duck LiverA traditional dish made with duck liver soaked in salt water, known for its tender texture and savory flavor.
Crispy Duck PastryLittle Duck Pastry is a Chinese snack made primarily with duck meat. The duck meat is minced and mixed with seasonings, then wrapped in dough and fried or baked. The finished product has a crispy outer shell and a savory filling, often served as a snack or dessert at banquets.
Dry-burned Four Fresh IngredientsDry-burned four fresh is a Chinese dish featuring four fresh ingredients: shrimp, squid, chicken breast, and green peas. After preliminary preparation, the ingredients are stir-fried in oil until cooked through, then seasoned with a sauce (such as soy sauce, sugar, cooking wine, and cornstarch slurry) to create a thick, glossy coating. Finally, it's garnished with chopped scallions or cilantro.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Premium Roast DuckPremium roast duck is made from high-quality Peking duck, marinated and roasted in a hanging oven. The duck skin turns golden yellow after high-temperature roasting, becoming crispy and delicious, while the duck meat remains tender and juicy. It is typically served by slicing the skin and meat thinly, then wrapping them in lotus leaf pancakes with sweet bean sauce, scallion strips, and cucumber sticks.
Seaweed Crispy ShrimpFresh shrimp coated in a crispy batter and deep-fried, then sprinkled with seaweed flakes for a savory, crunchy texture.
Prosperous Peony Roast Duck盛世牡丹烤鸭 features a whole duck marinated and roasted in a hanging oven. The skin is crispy, the meat tender, served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber strips. Precise heat control ensures juicy meat.
Beijing-style Tripe Stir-fryOld Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.- Old-Style Pressure-Pot TofuA traditional Chinese home-style dish made by slow-cooking soft tofu with pork belly, mushrooms, and greens in a clay pot for rich flavor.
- Sesame Hollow CakeA traditional Chinese pastry made with flour, sesame seeds, and a bit of oil, baked until crispy with a hollow center and rich sesame aroma.
Mustard Duck FeetMustard duck feet is a dish primarily made with duck feet and mustard. The duck feet are carefully processed to remove the bones while maintaining their intact shape, then paired with a specially prepared mustard sauce, creating a unique texture.
Foie Gras Mushroom and Eggplant CasseroleFoie gras blended with mushrooms and eggplants, slowly stewed in a clay pot, yielding a rich, aromatic flavor. Main ingredients include foie gras, mushrooms, and eggplants, prepared by slow simmering.