iDen & QuanJuDe Beijing Duck House

It has a pedigree that traces back to an original location in Beijing from 1864, but the latest outpost in Vancouver proves that this legacy hasn't lost any of its luster. Indeed, the gold-accented dining room is a feast for the eyes, blending classic opulence with strikingly modern design.They are best known for their superlatively crispy and juicy duck. Delicious as the signature fowl may be, there is plenty more: a bevy of other delicacies are on offer, including bird's nest, sea cucumber and even a whole king crab if you're up for a splurge. It's not all razzle-dazzle, though. The cooking displays a deft hand with ingredients of all stripes from simple stir-fried mustard greens with garlic to a broth of abalone and matsutake.

Historical Significance

• Established in 1864, iDen & QuanJuDe is rooted in a long-standing culinary heritage, originally serving Peking roast duck to imperial families during the Qing Dynasty.

Cultural Heritage Recognition

• The Quanjude hanging oven roast duck technique was recognized as a state-level intangible cultural heritage in 2008, highlighting its importance in Chinese culinary traditions.

Philanthropic Initiative

• The restaurant participates in a charitable program by providing a signature Beijing roast duck each week to a family in need, showcasing their commitment to giving back to the community.

Signature Ingredients

• Peking roast duck (Beijing roast duck): The restaurant's signature ingredient and core offering, prepared using the Quanjude hanging oven roast duck technique, which was named China's intangible cultural heritage in 2008. This duck traces back to Quanjude's history since 1864 and anchors iDen & Quanjude Vancouver's Michelin-starred reputation since 2022. The dish epitomizes the Beijing roast duck tradition, highlighting heritage, technique, and presentation that define the restaurant.
• Dungeness BC crab: A standout ingredient featured in the Steamed Dungeness BC Crab dish, sourced from British Columbia, Canada. The dish showcases the restaurant's use of local seafood in a luxury Chinese presentation, contributing to its Michelin-starred status.
• 20-year Huadiao wine (aged Shaoxing wine): An aged Shaoxing wine used in the Steamed Dungeness BC Crab in 20 Years Huadiao Wine dish, imparting deep, mellow aromatics and subtle sweetness that elevate the seafood and underscore the restaurant's signature blend of heritage techniques with premium ingredients.