Embark on a culinary journey through the rich tapestry of Beijing‘s gastronomic heritage with two illustrious establishments: Quanjude Roast Duck Restaurant and Bianyifang Roast Duck Restaurant. As stalwarts of China’s culinary landscape, these iconic eateries offer a tantalizing glimpse into the centuries-old tradition of roast duck preparation, showcasing meticulous craftsmanship, time-honored techniques, and a commitment to culinary excellence. With roots tracing back to the imperial courts of ancient China, Quanjude and Bianyifang have earned esteemed reputations as purveyors of the finest roast duck, captivating diners with their succulent offerings and unwavering dedication to preserving culinary heritage.
Quanjude Roast Duck Restaurant
Quanjude Roast Duck Restaurant is a renowned culinary establishment with a rich history dating back to 1864 (during the reign of the Qing Dynasty’s Tongzhi Emperor). Mr. Yang Quanren founded the first roast duck shop on Qianmen Street in Beijing. Through generations of dedication and innovation, Quanjude has evolved into a leading figure in the domestic roast duck industry, garnering exceptional reputation and recognition.
The hallmark of Quanjude’s roast duck lies in its exquisite preparation technique. Using hanging ovens and fruitwood as fuel, the ducks are roasted over an open flame, resulting in a delicacy characterized by thin, crispy skin, tender meat, vibrant color, and a multi-layered taste profile. The essence of Quanjude’s roast duck lies in the droplets of oil on the skin. When consumed at a temperature above 40 degrees Celsius, it releases the aroma of fruitwood, the crispiness of the skin, and the distinct flavor of the duck fat, leaving a memorable impression on the palate.
In addition to roast duck, Quanjude offers a comprehensive menu featuring over 400 specialty dishes and full duck banquets, creating a unique culinary experience known as the “Top Taste of China.” Dishes like mustard duck feet and salted duck liver have received high praise from diners.
The restaurant’s ambiance maintains a traditional Chinese dining setting, with most tables arranged in large round formats, ensuring both privacy and a sense of openness suitable for business banquets or family gatherings. The decor reflects the essence of Chinese culture, enhancing the dining experience with a touch of cultural richness.
Bianyifang Roast Duck Restaurant
Bianyifang Roast Duck Restaurant, a prominent member of Beijing’s “Time-Honored Brands,” boasts a history dating back to the 14th year of the Yongle Emperor’s reign in the Ming Dynasty (1416 AD). With nearly 608 years of history, it stands as one of Beijing’s oldest roast duck establishments. The name “Bianyifang” embodies the philosophy of “convenience for the people, suitable for homes,” reflecting its commitment to providing roast duck as a signature dish while offering a diverse menu rooted in Shandong cuisine.
Bianyifang’s roast duck preparation technique is distinctive, specializing in the use of a closed oven, known as the “Bianyifang Roasting Furnace,” one of Beijing’s two main roast duck cooking styles. The furnace roasting method, also referred to as “green roast duck,” involves no visible flames during the cooking process, resulting in a clean surface, crispy skin, tender meat, and exquisite flavor, which has won the hearts of diners. The finished roast duck exhibits a dark red color, glossy skin, and succulent white meat, exuding rich aroma and deep flavors with every bite.
In addition to traditional roast duck, Bianyifang emphasizes innovation, introducing various new dishes and services. For example, they have innovatively implemented a set of ceremonial service procedures, including “bowing etiquette service,” “one-stop service,” and “three-special roast duck service,” aiming to provide customers with a more attentive and meticulous dining experience. Moreover, Bianyifang has incorporated elements of Buddhist vegetarianism, introducing unique service forms such as the “folded-hands greeting,” further enriching customers’ dining experiences.