Bianyifang Roast Duck Restaurant was founded in the 15th Century, during the Ming Dynasty. The roasted duck here is crisp, fragrant and delicious, and the price reasonable.

There are generally two methods of roasting Beijing duck: One is by hanging the duck and roasting it—a method emploied by restaurants such as Quan Ju De. The duck is cleaned, defeathered, cured and placed directly into the oven to roast. The second method involves braising the duck, in which the bird is cleaned, defeathered, gutted and the duck is filled with a special stock. In this way, the roasted duck maintains a good form, with skin that sticks to the meat and gives off a glowing luster. The outside is crispy and the inside is juicy and tender, with a luscious flavor and a long-lasting aftertaste. Bianyifang Roast Duck Restaurant has made its name by using this method.

Bianyifang makes full use of every part of the Peking Duck and creates dishes with their own special flavor, presenting a scrumptious duck feast for your eating pleasure.

Specialties: Braised duck, salty duck liver, duck feet with mustard sauce, crystal duck tongue, sea cucumber roasted with scallions, duck hearts cooked in wine, assorted duck delicacies, Gongmenxianyu fish, stuffed mutton leg, Fotiaoqiang Roast duck in Bianyifang Duck Stew, lily and duck heart with peanut sauce, fried fish slices in rice wine, stewed shark fin, abalone with bamboo shoots and mushrooms, steamed pickled duck liver.

Address: 36 Xingfu Dajie, Chongwen Distrct

By Bus: Take Bus No.8, exit at Xing Fu Street

Source: beijinglandscapes.com