Quanjude Roast Duck Review

The curry pot crust shrimp balls was a rather unexpected encounter, and the taste was really quite good. I didn't expect Quanjude to also have its own way of making curry. Parking downstairs is free, so it is quite convenient to come here to eat duck. There are also many old Beijing movies in the restaurant.

The environment inside is pretty good, similar to the main store in Beijing, quite grand, but it felt a bit too quiet. Since there were not too many people, we couldn't eat the roast duck, so we could only eat other dishes. The duck didn't feel as amazing as the first time I ate it in Beijing.

This Quanjude restaurant is located in the Surveying and Mapping Building on Wangfu Street. The Surveying and Mapping Building itself is a bit shabby, but after going upstairs, I think the environment is pretty good. As soon as I sat down, the waiter asked me what kind of tea I wanted to drink. Maybe because I was young and didn't drink much tea, I finally chose the authentic Tieguanyin, which was a little expensive and could be refilled. According to the order of serving, the first thing served was beef tendon, which is a cold dish. There was a little sauce on the plate for dipping. I think you can take a small dish to put the sauce. The roast duck was served last. The soup was served first. The soup was relatively refreshing, and cucumber was also put in it. Next is the highly anticipated curry pot crust shrimp ball, which is absolutely recommended. According to the waiter's introduction, it is a combination of Chinese and Southeast Asian methods. The shrimp is particularly large, of course the middle line must be pulled out. Although the shrimp is large, the meat does not feel old at all, it is still very tender, the meat is still a little elastic, and the curry flavor is also very tasty. It is also served with potatoes. The potatoes are cooked to the right degree of hardness and are very tasty. It is also delicious as a side dish. The rice crust was a big piece, so we asked the waiter to break it up for us. It was delicious with curry. However, the only drawback was that it was winter when we ate it, so the food got cold quickly, and the air conditioner in the store was not very warm. In particular, the curry was a bit sticky when it got cold and it was not tasty. In the end, we packed it up and took it away after eating the shrimp. It should still be delicious if we heat it up and add some other things at home. The signature pan-fried dish is also very special, very small, and you can eat one at a time. The waiter said that there are 12 folds on it, which I think is still amazing. The taste is also good, and the base is thin and crispy. The vegetable I ordered was broccoli, which was average and a little salty. The duck is served later, and the chef will cut it in front of you. There is also a waiter who will introduce the history of Quanjude Peking Duck to you. At first, you eat a few slices with sugar, and then you eat it wrapped in the familiar way. The taste is very good, the slices are very thin, the meat is very tender, and the sauce tastes good. It is very satisfying to eat. If more people order a whole duck, you will be given a certificate to prove where the duck comes from and how it is raised. Finally, we each ordered an oyster, which is quite ordinary and not big. Overall, I am still very satisfied. I think it is four and a half stars. Because there is no such option, I still gave it five stars in the end. I think I haven't given five stars for a long time recently, so I still support it.

Quanjude Roast Duck has a long history and is well-known both at home and abroad. It is roasted in a hanging oven and over an open fire with fruit wood. The roast duck takes about 45 minutes to mature. The duck is crispy in skin, tender in meat, and exudes the fragrance of fruit wood. The duck is plump and full in shape, with a uniform red color, shiny and moist, and pleasing to the eye.

The roast duck is authentic, and the decoration has the flavor of old Beijing. The roast duck is sliced ​​by the chef on the spot, and he introduces it while slicing. The duck slices are sliced ​​thinly, and the arrangement is also exquisite and well-shaped. You have to go early during meal times, especially holidays, otherwise you have to queue for a table. The private rooms can be reserved, but not the hall. The shrimp balls at the coffee pot bar are the most eye-catching. The shrimps and big rice crusts in such a big plate are also crispy and delicious.

Good location, easy to find, with a very conspicuous sign on Wangfu Street, no discount on service due to the large number of people during the Chinese New Year, and the food is served very quickly. The food is also good, the portion is large, and the taste is more in line with our group of northerners.

I came to Quanjude for the curry shrimp balls, which cost 188 yuan. It was a bright yellow version with rich Thai coconut milk. The shrimps were large but few in size, and there were a lot of potato wedges. The rice crust was good with curry. The pan-fried buns had a texture that was smaller than the original. People with intensive phobia should be careful. Moreover, the pan-fried buns were oily if the skin was thin. They said that the ducks were fat for Beijing roast duck, but the oil control was not enough. The oil still had to be roasted to make it fat but not greasy. But only Beijing roast duck has duck skin dipped in sugar. Only I can stand this greasy food and eat 5 pieces. Others don't touch it. The oiliness of roast duck is naturally a favorite with rice. The taste of Huangcheng Strolling Chicken is similar to sweet and sour pork tenderloin, but this is the chicken version. The little duckling is a new product that has just been launched. It is essentially an egg cake with a cute shape. Red yeast rice duck gizzards are colored with red yeast rice, have a slightly spicy taste, and are delicately presented.