Quanjude

QUANJUDE, a famous historical brand of China, was established in 1864 (the third year of Tongzhi of Qing dynasty). During the 136 years, QUANJUDE has experienced business vicissitudes and survived the arduous ordeal of time. Throughout the years, QUANJUDE dishes have been greatly enriched due to developing and innovation.

With its long history, Quanjude roast duck enjoys a high reputation among domestic and overseas consumers for the peculiar roast technique and outstanding quality. It ranks the first not only in Chinese Famous Dishes, compiled by all-China famous chefs under the organization of Ministry of Commerce in 1958, but also in Elite of Chinese Famous Dishes, published by China and Japan in 1982. In many cases, Quanjude lists the first among famous restaurants.

The well-known All-Duck Banquet is headed by QUANJUDE roast duck and supported by over 400 dishes with QUANJUDE characteristic flavor. Government leaders, officials and VIPs from nearly 200 countries and regions have visited QUANJUDE roast duck restaurants and had dinner here.

The foundation of China Beijing Quanjude Group May 20th of 1993 ushers in a new episode for QUANJUDE. The Group set its developing strategy as taking advantage of QUANJUDE brand and expanding the business by scaling, modernizing and franchising with quality playing the crucial role. Since the implementation of the strategy, QUANJUDE¡¯s business has been booming and more positive meanings are being brought to the image of the old renowned brand. Currently, the Group has over 60 company-owned and franchised restaurants in China. The annual sale reaches 500 millions yuan (RMB); the number of roast duck annually sold amounts over 2 millions; guests annually entertained top 5 millions. The Group lists one of the largest food service enterprises in China with 600 millions yuan (RMB) of assets and 700 millions yuan (RMB) of intangible assets.

In January of 1999, QUANJUDE was awarded the title of "China Renowned Trademark", which is the first and unique case as of now in the service trade. This honor also contributes to QUANJUDE¡¯s image of high quality, excellent taste, rich and profound culture.

The art of roasting ducks evolved from techniques used to prepare sucking pigs. For more than a century, specialized chefs have developed the idea that the skin of the duck should be so soft and crisp that it melts in the mouth. In applying the traditional method of preparation, the chefs at Quanjude pay particular attention to the quality of the duck, the auxiliary ingredients and the type of wood burned in the oven. Special farms supply plump Beijing ducks weighing an average of 2.5 kilograms each. The two famous Beijing condiment shops, Liubiju and Tianyuan, supply the dark tangy bean sauce spread on the pancakes. The fragrant sesame oil and refined sugar are also specially selected. Finally, only the wood of fruit trees such as date, peach and pear are used in the roasting process to give the meat its unique fragrance. The preparation of the dish requires a series of complicated steps, which include inflating the unbroken skin like a balloon so that it roasts just right. Quanjude employs chefs who specialize in these techniques, while other chefs prepare the non-duck dishes. Whereas in the past the restaurant’s staff numbered no more than 40, it has at present grown to over 1,000. Among them are chefs and managers with records of 40 or 50 years of faithful service. The slicing of the meat from the carcass of the duck is an art in itself. A skilled chef is able to cut between 100 and 120 slices in four or five minutes, each slice with an equal portion of both skin and meat. Inventiveness is another quality cultivated at Quanjude. One seasoned chef has mastered more than 80 dishes made from the duck’s innards, head, wings and webs. A selection of these dishes, whether hot, cold, boiled, fried, stewed or pickled, will be the makings of an all-duck banquet.

Telephone: 8610-65253310 Address: 9 Shuifu Hutong, Wangfujing Street Metro: Line 1 and get off at Wangfujing station