Peking Duck is a famous dish in Beijing with a world reputation, which originated in the period of the Southern and Northern Dynasties of China. It is made of high-quality meat duck, roasted with charcoal fire of fruit wood. The color is ruddy, the meat is fat but not greasy, crispy outside and tender inside.

Three ways to eat roast duck: The first eating method is said to be the rise of the ladies and ladies in the mansion. They neither eat onion, nor eat garlic, but like to dip the crispy duck skin into a thin white sugar to eat. The second way to eat is to use chopsticks to pick a little sweet bean sauce, spread it on the lotus leaf cake, put a few pieces of roast duck on top, and then put a few onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake, which is really delicious. The third way to eat is to use mashed garlic and sweet bean sauce, can also be paired with radish strips, etc., with lotus leaf cake rolls, mashed garlic can relieve greasy, the piece of roast duck dipped in mashed garlic, sweet bean sauce to eat, adding a hint of spicy in the fresh flavor.

There are two roasting methods for roast duck: one is the Men Lu Roast Duck (duck roasted in the closed oven) at the Bianyifang Roast Duck Restaurant in Beijing Caishizkou Mishi Hutong, which was founded in the Yongle period of the Ming Dynasty (1416). the open flame is not seen when the duck is roasted, and the duck is roasted to maturity by the heat transfer of air. This method is clean and hygienic, and the roasted mature duck meat is white and tender, the duck skin is shiny and crisp, and the meat is juicy. One is the fruit wood Gualu Roast Duck (duck roasted over the fire) in Quanjude Roast Duck Restaurant, which was founded in the third year of Tongzhi of the Qing Dynasty (1864). The fruit wood is burned to roast the duck directly. The duck meat has the aroma of fruit wood, its color is jujube red, and its meat is delicate.

Peking Duck Restaurant Recommendation:

Bianyifang

Bianyifang Roast Duck, this time-honored restaurant was founded in the fourteenth year of Yongle in the Ming Dynasty (AD 1416), which has a history of 608 years, witnessing the changes and development of food culture in Beijing and even China. Bianyifang has represented Beijing's duck culture since the Ming Dynasty, with its exquisite craftsmanship and unique roast duck attracting tourists and locals alike. It is called "green roast duck" because it does not have an open flame in the roasting process.

Quanjude

Quanjude's Roast Duck is roasted by hanging oven and open fire of fruit wood. It takes about 45 minutes to roast a duck. The finished product is characterized by crispy skin and tender meat, with the fragrance of fruit wood. The duck body is plum and full, the whole body is uniform jujube red, oily and moist, pleasing to the eye. Served with lotus leaf cake, onion and sauce, it is rich and mellow, with an endless aftertaste.

Liqun

Liqun Roast Duck Restaurant, located in Dongcheng, Beijing, has won praise from customers for its superb roast duck skills and first-class service. Chef Zhang Liqun is the fifth generation of Gua Lu Roast Duck, and while maintaining the tradition, he continues to innovate and inject new vitality into the time-honored brand.

Dadong

Dadong Roast Duck Restaurant selects the main material of roast duck is 22-day-old Suckling duck, which is their unique choice. The 22-day-old Suckling duck meat is tender,  especially suitable for the production of roast duck. In addition to using high-quality ducks, Dadong also insists on using traditional roasting techniques, and the roast duck is roasted at the right heat to enhance the taste and flavor.