When it comes to Beijing cuisine, I'm afraid that in nine cases out of ten, whether friends who have been to Beijing or not, they will blurt out Beijing roast duck. This delicious dish, which originated from North and South cuisine, has become a world-famous dish, and it is also one of the must-eat foods for every friend who comes to Beijing. Although some friends question the taste of roast duck, they are even more puzzled that Beijing roast duck is specially prepared for friends from other places, and Beijingers won't eat it themselves.

I want to put aside the taste difference caused by the difficulty of inheritance, and people in every place have their own obsession with the food in their hometown, which has been integrated into the long years and grown up with memories. Others don't know that I am a serious lover of roast duck. When I was young, the strongest record was that I ate a whole roast duck by myself, which shows my love. Even if I am greedy for roast duck now, I will not hesitate to eat it.

When eating roast duck in Beijing, Quanjude and Cheap Square are well known, and friends who come to Beijing also go straight to these two places to taste it. But as far as I know, most Beijingers don't have to eat roast duck unless they are banquets. After all, with the development of the times and the rapid development of catering, the up-and-coming roast duck restaurant has become very popular, both in taste and service, and there are a lot of problems to consider for the old-fashioned roast duck restaurant.

I've been craving roast duck again recently. I chose Jingweizhai, the nearest restaurant in Sanlihe, to relieve my craving. It's very easy to find, just on the third floor of Wanfang Shopping Mall. As soon as I got out of the elevator, I felt as if I had crossed into old Beijing. The gray brick walls with deep tiles in the equipotential area, small tables with blue and white porcelain, Luohan chair seats, old plaques, carved Xiao Xuan windows with wooden frames, and vivid stone lions can be said to be very attentive in details.

Opposite the equipotential area, you will see an antique Tongbao Silver Village. In front of the stage, there is a lovely and interesting old Beijing-style rabbit, which used to be the cashier.

Before we left, the waiter greeted us with a smile, and led us into a small private room with quite distinctive features, such as grey walls, wooden windows and long wooden tables, like a nostalgic small courtyard.

The atmosphere of the whole restaurant is a strong old Beijing style, with a spacious hall, carved windows decorated with gray walls and hung with red lanterns, and posters and diplomas with a sense of the times are posted on the walls of the aisles.

A sleek kitchen, like all kinds of stalls in old Beijing, is hung with the names of various snacks and roast duck, and the interesting duck sculpture adds a little cuteness.

As soon as you sit down, the waiter brings a kettle and a few complimentary snacks, such as popcorn, crispy corners, boiled peanuts, flowering beans and fried red fruits. You won't feel bored while waiting for the serving. Just eat casually and chat for a while, and the food will come up.

avocado fruit and vegetable salad 49 yuan is a very abundant cold salad. Avocado, orange, walnut kernel, quinoa, pitaya, lettuce, purple cabbage, vegetables and fruits are all fresh and rich in color and nutrition. Sesame sauce is placed separately and can be poured according to your own taste. It is refreshing and appetizing, and has a rich taste.

The combination of 49 yuan in the chicken, diced chicken, tenderloin and prawns is said to be that Emperor Kangxi stayed in Baoding House in those days, and the cook in the house cooked a dish with chicken and shrimp, which was greatly praised by Kangxi, thus it has been passed down to this day. This dish is both tender and smooth of chicken and crisp of prawns, but it tastes a little sweet.

58 yuan, a rare fungus with black truffle and leek fragrance, is known by its name as a collection of various fungi. In fact, it doesn't catch a cold about fungi, and it doesn't eat much at home. But after tasting this dish, it tastes really good, rich and not greasy. Although it is a vegetarian dish, it is full of meat fragrance. It is really delicious, salty and delicious.

The Peony Roast Duck for the State Banquet was 218 yuan. After a short wait, the signature Peony Roast Duck came. The roast duck master carefully sliced the freshly baked duck at the door of the small private room. The roast ducks were specially selected super duck embryos weighing more than 5 kg and 5 liang, which were baked in the oven on the spot and then presented to the diners' table.

The small dish for dipping the roast duck is circular, just along one side of the plate, which saves space and is beautiful. Guatiao, shredded onion, sugar, sweet noodle sauce and mustard sauce are all available.

The duck cake is put in a small steamer, which is thin and soft, and it is not easy to break. The two small steamers are cute when they fall together.

The first dish served was the exquisite peony roast duck. The moment when the waiter opened the heat preservation cover, the duck was ethereal, and the duck was placed in the shape of peony flowers. Taking advantage of the big porcelain dish with the ancient poem "Only peony is the true national color, and the capital moves when it blooms", it was really exquisite. One ***16 slices of roast duck, which means perfection.

The waiter will demonstrate two ways to wrap the roast duck: the first way is to spread the roast duck cake, dip a piece of roast duck with skin and meat in the roast duck sauce and put it on the top of the cake, then put a duck on the duck cake for dinner, put shredded onion in the middle, put the melon strips on the first roast duck, then put the left cake skin in the middle, put the right cake skin on it again and fold it in half.

The second method is baby wrapping, in which two pieces of duck meat dipped in sauce are placed above the duck cake, melon strips and shredded onion are placed in the middle of the roast duck, the duck cake below is folded in half upwards, and then the cakes on the left and right sides are folded in the middle.

In addition to the peony-shaped roast duck, there are two plates of well-regulated roast duck, including a separate duck skin part and a belt-meat part. The duck leg and the duck head are divided into two parts, and there is a heating bag under the plate where the roast duck is placed, so that the roast duck will not cool down quickly. The ducks here are thin, crisp and tender, with bright red color. The rolled roast duck is oily and tender, and it doesn't feel greasy at all. A roast duck is eaten up in minutes.

after eating the roast duck, the waiter will also serve a cup of "national beauty and fragrance" tea. In the transparent glass, there is a peony flower floating, with osmanthus and honey below. The faint floral fragrance lingers, which is delicious and boring.

Xiao Diao Li Tang is very beautiful in a small pot, with small particles of Lycium barbarum and pears. It is fresh and refreshing, sweet and pleasant, not as thick as paste mouth, but with just the right concentration and sweetness.

The snacks made by Beijing Eight Pieces Store are lifted up with birdcage-shaped ornaments and placed in five layers, with one ***16 snacks. Aiwowo, snowballing usury, walnut crisp and so on are all kinds. My favorite is pea yellow in the shape of a pumpkin and pastry with rose filling, which is not sweet and greasy and delicious. The others are basically five-kernel fillings, which are too sweet and greasy. It would be nice if there were more red bean paste or jujube paste fillings in the future.

The weather was hot, and I drank two bottles of beer. It seems that eating out beer is standard now. Ordinary Yanjing beer costs RMB 11 a bottle.

To tell the truth, the service in this restaurant is really excellent. It is no exaggeration to say that it is the best service I have ever met when eating out. Xiao Li, a beautiful woman in a pink coat and a black cloth skirt, served the food all the time. When she sat down, she served a snack. When the duck cake came up, she bent over with gloves and tore it up a little bit. I felt embarrassed to watch the waiter playing around all the time, and suggested that I tear it myself. The waiter kept smiling.

After the Peony Roast Duck was served, he explained the meaning cleverly, and patiently demonstrated the wrapping methods of the two kinds of roast ducks, saying auspicious words while wrapping, and wishing every guest present. When I mentioned the Eight Pieces of Beijing, it was also a series of explanations from smooth sailing to perfection, fluent and full of laughter, which made people feel comfortable and natural.

Before the meal is finished, the duck rack has been packed, first with a paper bag and then a handbag, and put it on the side of the seat. After eating, I carefully packed, bagged and carried it to the elevator before giving it to us. There are many small details that make people feel at home without embarrassment.

Generally speaking, as a branch of Beijing-style cuisine, which opened in 2116, it is very satisfactory in terms of service and taste. The per capita price of around RMB 111 is also acceptable for family gatherings or banquets for relatives and friends. After all, delicacy and comfort are more important than anything.

Which Beijing cuisine restaurant do you like? Welcome to share!