Thursday, November 6, 2008

Peking Duck Dinner

Dinner date: November 5, 2008
Occasion: Family gathering

Number of People: Six
Cost: HK$747 (US$95.7) inclusive 10% service charge

Restaurant name: Quanjude 全聚德
Restaurant address: 4/F, China Resources Building, 26 Harbour Road, Wanchai, Hong Kong
Restaurant telephone: 852-2884-9088
Anna's comment: My first time of having Peking duck at Quanjude in Hong Kong. Not sure if the duck chef is from Beijing, but we were all happy with the duck - crispy skin and meat without much fat. We even took the rest of the duck home to make duck congee.

Peking Duck (HK$280 for one whole duck)
北京填鴨 - 皮脆肉嫩

Peking Duck wrapping breads, warm and soft

Duck cutting in front of customers
Soup with Beancurd Sheets and Salted Pork
Cucumber 涼伴青瓜

Stir Fried Prawns with Egg 蝦仁炒蛋
(this is a Cantonese dish, but widely available in Hong Kong)
Copy Crab - Stir Fried Egg White with Dry Scallop 賽螃蟹

Yellow Bean Pudding - Imperial Dessert from Qing Dynasty

Hong Kong Chinese Food - Peking Duck


Laura Barnhart said...

Hi, I just went to a Quanjude in Beijing and our group had a dish called "Duck Precious (鸭宝." I am still confused as to what part of the duck this actually is. Can you help?

Anna said...

Hi Laura
That must be the internal bits of a duck. Roast duck restaurants usually make money primarily by skin and meat; rest of the meat and bone will go with tofu and vegetable to make soup. But they never waste any part of the duck, even the internal parts. They usually stir fried them to make a dish, kidneys, livers...are usually used. Chinese always want beautiful names for their dishes, hence they call them 'precious'.