Best Chinese Food In World (Canada's Only Michelin Star Chinese Restaurant) Quan Ju De Beijing Duck
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Quan Ju De Roast Duck
Quan Ju De Roast Duck Restaurant is the only Michelin Star Chinese Restaurant in Canada. Their specialty is Chinese Roast Duck served with pancakes, scallions and cucumber slices, with their own secret sweet sauce. The main difference between a Beijing duck and a Cantonese duck is in the cavity. The Beijing duck traditionally does not have any ingredients put in the cavity. In a Cantonese duck, there could be ingredients such as stalks of green onion, spices and sauce put in the cavity. Sometimes the duck skin is coated with various sauces during cooking.
Also a traditional Beijing duck would be coated with a maltose sugar solution before being hung out to dry. In a Cantonese roast duck, sometimes the duck is finished with a coating of maltose sugar or honey solution during the final cooking stages.
Quan Ju De been in business since 1864. They have restaurant all around the world. Former U.S. President Bush Sr. and his wife tasted the famous Quan Ju De Specialty Roast Duck in 1995.
We also tried two of Quan Ju De's traditional specialty dishes. The first dish was the Braised Sea Cucumber With Green Onion and Chinese Mushroom. The sauce was richly flavored but with a lighter flavor than what you would find in traditional Cantonese cuisine. This is a dish is fit for an Emperor, which was probably served to Emperors in ancient China.
The second dish we had the Braised Pork Belly With Organic Abalone. Served with Shanghai Bok Choy. Once again, the sauce is rich but less intense than what you would find in traditional Cantonese cooking. I speculate the sauce is made with rock sugar, which gives the pork belly and abalone a shiny texture and thicker coating than other kinds of sugar. Abalone is considered an aphrodisiac in Chinese cooking and in combination with the fatty pork belly makes a dynamic dual for your taste buds. Be sure to order a bowl or two of steamed rice to soak up the rich sauce.
We also tried 2 of their specialty soups, Olive Fish Maw Soup and Free Range Chicken Congee. The fish belly is called fish maw. I never knew why there are always piles and piles of the fish maw in Chinese health and specialty stores. The reason being is that they contain high amounts of collagen, which is supposed to help maintain younger skin. For $40 for a small bowl, it is a little expensive, but treat yourself to some goodness. The fish maw soup served at the Quan Qu De is a light broth, compared to the thickened version served in Cantonese restaurants. This soup is also simmered with a large olive, which I speculate brings out a unique salty flavor to the soup. The free range chicken congee is rich with chicken flavor. You can tell it's cooked over a long period of time to bring out the proper texture, neither too thick or too runny. You can be sure the congee is not thickened with cornstarch or any other thickener.
We finished with Deep Fried Tofu With Chives Sauce and Bean Curd Rolls With Pork. The deep fried tofu rolls are not spiced up like they do at Cantonese restaurants. They are deep fried with no spices added. There is a bowl of delicious chives sauce that you dip the tofu in. It's a salty, light sauce that is so good you would be tempted to drink. Bean curd sheets are made by skimming the curd off the surface when beans are boiled. They are then dried. To cook the bean curd sheets, they have to be soaked in water to soften them. Then, the ground pork is rolled in them, just like a regular egg roll. Then they are deep fried. The result is a crunchy bean curd skin with a meaty ground pork filling. These bean curd rolled are lightly flavored compared to the stronger flavor of a Cantonese bean curd roll.
This famous restaurant first opened in Beijing, China close in 1869. Since then, the Quan Ju De restaurant chain has made its name synonymous with arguably the best Beijing roast duck served in the world.
It's a beautiful restaurant that serves delicious Chinese food in Vancouver, B.C. The location is at 3808 Cambie Street. It's a fabulous restaurant with fabulous food. It's a pricier restaurant compared to some Chinese restaurants. Once in awhile, it's nice to treat yourself and your family and friends to something special. Enjoy!
Also a traditional Beijing duck would be coated with a maltose sugar solution before being hung out to dry. In a Cantonese roast duck, sometimes the duck is finished with a coating of maltose sugar or honey solution during the final cooking stages.
Quan Ju De been in business since 1864. They have restaurant all around the world. Former U.S. President Bush Sr. and his wife tasted the famous Quan Ju De Specialty Roast Duck in 1995.
We also tried two of Quan Ju De's traditional specialty dishes. The first dish was the Braised Sea Cucumber With Green Onion and Chinese Mushroom. The sauce was richly flavored but with a lighter flavor than what you would find in traditional Cantonese cuisine. This is a dish is fit for an Emperor, which was probably served to Emperors in ancient China.
The second dish we had the Braised Pork Belly With Organic Abalone. Served with Shanghai Bok Choy. Once again, the sauce is rich but less intense than what you would find in traditional Cantonese cooking. I speculate the sauce is made with rock sugar, which gives the pork belly and abalone a shiny texture and thicker coating than other kinds of sugar. Abalone is considered an aphrodisiac in Chinese cooking and in combination with the fatty pork belly makes a dynamic dual for your taste buds. Be sure to order a bowl or two of steamed rice to soak up the rich sauce.
We also tried 2 of their specialty soups, Olive Fish Maw Soup and Free Range Chicken Congee. The fish belly is called fish maw. I never knew why there are always piles and piles of the fish maw in Chinese health and specialty stores. The reason being is that they contain high amounts of collagen, which is supposed to help maintain younger skin. For $40 for a small bowl, it is a little expensive, but treat yourself to some goodness. The fish maw soup served at the Quan Qu De is a light broth, compared to the thickened version served in Cantonese restaurants. This soup is also simmered with a large olive, which I speculate brings out a unique salty flavor to the soup. The free range chicken congee is rich with chicken flavor. You can tell it's cooked over a long period of time to bring out the proper texture, neither too thick or too runny. You can be sure the congee is not thickened with cornstarch or any other thickener.
We finished with Deep Fried Tofu With Chives Sauce and Bean Curd Rolls With Pork. The deep fried tofu rolls are not spiced up like they do at Cantonese restaurants. They are deep fried with no spices added. There is a bowl of delicious chives sauce that you dip the tofu in. It's a salty, light sauce that is so good you would be tempted to drink. Bean curd sheets are made by skimming the curd off the surface when beans are boiled. They are then dried. To cook the bean curd sheets, they have to be soaked in water to soften them. Then, the ground pork is rolled in them, just like a regular egg roll. Then they are deep fried. The result is a crunchy bean curd skin with a meaty ground pork filling. These bean curd rolled are lightly flavored compared to the stronger flavor of a Cantonese bean curd roll.
This famous restaurant first opened in Beijing, China close in 1869. Since then, the Quan Ju De restaurant chain has made its name synonymous with arguably the best Beijing roast duck served in the world.
It's a beautiful restaurant that serves delicious Chinese food in Vancouver, B.C. The location is at 3808 Cambie Street. It's a fabulous restaurant with fabulous food. It's a pricier restaurant compared to some Chinese restaurants. Once in awhile, it's nice to treat yourself and your family and friends to something special. Enjoy!
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