Bian Yi Fang, China’s time-honored brand, is a famous restaurant in Beijing. It was founded in the 14th year of Emperor Yongle’s reign (1416 AD). “An ancient capital of eight hundred years, and a Menlu (a closed stove make roast duck) of six hundred years.” The name “Bian Yi Fang” contains the idea of “offering convenience to people, and making harmonious homes”. It has formed the characteristics of dishes based on Shandong cuisine and headed by roast duck in Menlu. Crispy outside and tender inside, the roast duck is a delicacy which is widely praised. As the fire is not visible in making of roast duck in Menlu, it is also called “green roast duck” by modern people.

A ground stove is used to make roast duck in Menlu. Before the duck gets roasted, the oven is heated to a suitable temperature using the charcoal made from sorghum bars. A blind fire is used in Menlu, so it requires good skills. The man in charge of the stove must take good control of the temperature inside. Now Bian Yi Fang has stopped using straw and has started to use the electric Menlu to make roast duck. Duck roasted in Menlu has a crispy skin and tender meat, fat but not greasy. It overcomes the shortcoming of traditional Menlu, the heavy smoke, while remaining the features of roast duck in Menlu, being tender and juicy.

Store: Bian Yi Fang (Xingfu Street)

Tel.: 010-67116545

Address: No.36, Xingfu Street, Dongcheng District, Beijing