The founder of Quanjude, an old Chinese brand, was Yang Quanren in 1864 (the third year of the Tongzhi period of the Qing Dynasty).

When Yang Quanren first came to Beijing, he worked as a raw chicken and duck trader on Meat Market Street outside the Qianmen Gate. Yang Quanren understood the way of selling ducks very well, and his business became more and more prosperous. He was frugal and saved more and more money like a snowball. Yang Quanren every day to the meat market stalls selling chickens and ducks, have to go through a named "Dejuquan" dried fruit store. Although the signboard of this store was eye-catching, the business was declining. By the third year of Tongzhi (1864), the business had fallen apart and was on the verge of closure. The shrewd Yang Quanren seized this opportunity and took out his years of savings to buy the store "Dejuquan".

Then he invited a calligraphy master Qian Zilong to write the three big characters "全聚德", and made a golden plaque to hang on the lintel.

The restaurant hired Mr. Sun, who mastered all the techniques of roasting duck in the Qing Dynasty. Mr. Sun changed the original roaster into a tall furnace, deep and wide hearth, a furnace can bake more than a dozen ducks hanging stove, but also one side of the baking, one side to the inside of the renewed duck. After he roasted the duck beautiful appearance, plump and full, bright color, color jujube red, crispy skin and tender meat, fresh and crispy, fat but not greasy, thin but not firewood, for the Quanjude roast duck has won the "Beijing masters of fine food, no better than the duck," the reputation.

Expanded Information

Quanjude is not only famous for its roast duck at home and abroad, but also has a series of high-quality dishes represented by its duck feasts, specialties, innovations, and celebrity banquets, which have formed the culture of Quanjude's cuisine.

In the hands of the chefs of Quanjude, the whole body of the duck becomes a treasure. Successive generations of chefs have carefully created a variety of delicious hot and cold dishes by utilizing raw materials such as duck bladder, duck palm, duck heart, duck liver and duck gizzard while making roast duck. After years of accumulation, the formation of mustard duck palm, fire prairie duck heart, braised duck four treasures, hibiscus plum blossom duck tongue, duck wrapped in shark's fins and other representative of the "Quanjude whole duck seat".

It is quite interesting that once Wang Guangying, vice chairman of the board of commissioners at Quanjude dining, said: "'All Duck Seat' a variety of duck raw materials are all complete, the only thing missing is a kind of dishes." We can not think of what, he laughed: "is a duck egg ah!" Everyone suddenly realized. After careful study, Quanjude's menu has a new dish - "Crystal Duck Treasure", to add the "whole duck seat" blank.

Baidu Encyclopedia - Quanjude