Quanjude - eat culture and fame
Quanjude seems to be equal to Beijing duck, Beijing duck history how can not be separated from the Beijing duck, a "Quanjude Historical Story" is a history of Beijing duck. The history of Beijing duck can not be separated from Quanjude, a "Quanjude Historical Story" is the history of the development of Beijing duck. The three Quanjude stores in Qianmen, Hepingmen and Wangfujing are the flagship stores of the brand, and the old store in Qianmen is the soul of the Quanjude brand.
"A furnace of a hundred years of fire, molded Quanjude, the world's first cradle, the beauty of the name all over China ......" is not only the duck store, all the famous restaurants are counted, more famous than the Quanjude in China for fear of not finding a second one.
The old store in Qianmen is not only a place to eat roast duck, but also a tourist attraction in Beijing. Upstairs, the high-class elegant seats are ancient and can hold 30 tables of feasts, and there is also the Imperial Hall, which specializes in receiving foreign heads of state, of which Quanjude has received countless after liberation. VIPs can use a brush dipped in sugar syrup water on the duck body inscription, baked inscription vivid, vivid, for the duck culture has added a new content.
The most worthwhile place to visit is the old store downstairs, which has been restored to its original form to bring people back to the heyday of Quanjude in the 1930s. Yang Zongman, the fifth-generation heir apparent, said that touching the jade abacus on the counter of the old store would bring good fortune. The old store also keeps a map of old Beijing's hutongs, which should be out of print. If you want to get a feel for old Beijing, this is the place to be. No wonder some VIPs give up their upstairs seats in favor of the Old Shop, because they feel that the roast duck at Quanjude is the only truly authentic thing to eat here!
The taste of roast duck at Quanjude is naturally impeccable, and the slicing method is ordered by the customer, who also retains all the traditional ways of eating it. The lotus leaf cake was changed to the shape of a lotus leaf at the suggestion of Premier Zhou, and the hollow roasted cake has also been improved in the process, without the center of the noodle heart.
Quanjude in Qianmen is the place where many people come to fulfill their dream of eating Peking duck, and many heads of state visiting China choose this place to taste Peking duck. People who come to eat duck at Quanjude not only eat duck, but also understand the culture of duck, and the history that is constantly being renewed.
Address: Building 14, West Street, Qianmen, Beijing
Changan No. 1 - eat class and feeling
Other not to mention, single "Changan No. 1" this name makes him unique. Hidden in the Grand Hyatt Oriental Hotel, look to the right is the bustle of Chang'an Street; look to the left is elegant and quiet Yu Wang Fu site.
Sitting in a space that combines the world's most popular design elements with traditional Chinese décor, you can see the ducks being roasted through the crystal clear glass walls. With the charcoal fire flickering in the oven, the tantalizing aroma of the roasted duck flows a little in the air, and the handsome young chef pushes the reddish roasted duck in front of you, slicing the 100 slices of duck exquisitely and accurately while telling the history of the duck in a very rhythmic Peking opera, and when I marveled at the fact that he seemed to have a talent for comedy, I realized that he really had a family background. The company has a long history of producing and distributing products and services, and it has a long history of producing and distributing products and services.
Breast of the duck skin crystal round, all lean duck meat tender and fragrant, leg meat each piece with belt meat, three plates of sliced duck on the table, shredded green onions, garlic, sugar, sweet noodle sauce, cucumber strips, lotus leaf cake has to pay attention to waiting. What's different is that the lotus leaf cake in a small steamer is softer and more glutinous than those of other families, and it is rolled up softly but not rotten, so that when you chew it, it highlights the crispy tenderness of the duck meat even more.
Beijing retains the duck skin dipped in sugar roast duck store has not much, here in the mansion to savor the lady in the wife of the eating method, looking out is the Yu Wangfu green tiles and eaves and withered vines and old trees, trance out of the taste of the unusual. On one side is modern, on the other side is history; on the other side is flow, on the other side is solidified. In the middle of the intertwining and heard the head chef's Peking-accented greetings, really in the old Beijing tasting Peking duck.
You can also order yourself a cocktail made with one of China's most famous liquors, whether it's a Hua Diao plum with lime juice or a Sprite-mixed Moutai, the natural fusion of the two is not the least bit far-fetched, as if you were able to see the ancient Wang Fu from the trendy Grand Hyatt.
Address: 1/F, Grand Hyatt Hotel, No. A1, East Chang'an Street, Beijing
Da Dong Unity Lake Roast Duck Restaurant - Eat Healthy and Tasteful
Da Dong's Roast Duck Restaurant is very famous in the capital city, and the capital's catering industry all say that Da Dong is a wiz, not only because of his Roast Duck Restaurant is full of people, but also because he has a high reputation and reputation in the culinary industry. The industry has a high reputation and status, but also because he is the only chef and restaurant manager in the Chinese catering circle to obtain an MBA degree. With so many talents, how can his duck restaurant not be hot?
When it comes to roast duck restaurants in the capital, in addition to the two long-established ones, everyone mentions Duck King, Jiuhuashan and Da Dong's, with Da Dong's duck standing out from the rest. Da Dong has made big changes in the cooking process. Thinking of diners from a health perspective is the basis of Da Dong's innovation, which is why his store is doing so well.
Da Dong duck skin texture is the most special, real "crispy not greasy", rather than the traditional roast duck skin advocated by the "crispy and crunchy". And specially selected a relatively low sweetness of the square grain sugar, with crispy duck skin dipped in the tongue, without chewing can be melted away, rich texture levels, but also no other family duck skin of the rich feeling of oil juice. In comparison, Da Dong's roast duck tastes and feels less greasy, and is said to have been tested to be much lower in fat than traditional roast duck.
The excavation and preservation of duck eating styles is also a specialty of Da Dong's Roast Duck Restaurant, with a pamphlet of instructions on how to eat duck on every table, giving customers a sense of cultural care. "It is my lifelong dream to be a famous chef like my father", in every sense, Da Dong has surpassed his father. In the new year, Da Dong's dream is to open his first branch.
Address: Beijing Chaoyang District, Tuanjunghu Beikou, Building 3 (southeast of Changhong Bridge)
Beijing Xiaowangfu - eat petty and mood
Small Wangfu in the Beijing white-collar quite prestigious, white-collar gathering of the Saitei shopping district, cbd do not know the small Wangfu very few people. A few years ago, the Hong Kong show business guests still circulated in the "to Beijing must go to the small Wang Fu, must please Wang boss personally order food," said. In Mr. Wang's own words, Little Wang Fu is nothing more than a white-collar cafeteria. Whether it's low-profile or gimmicky, Little Wang Fu is a unique sight in the capital's dining scene.
Wang is a real white-collar background, but how can not give up the desire to do a restaurant according to their own ideas. When I was a child, life was hard, as a Sichuanese mother to eat but never sloppy, lying on the stove side to watch his mother stir-frying time may have planted the seed of the ideal of doing catering, until one day suddenly instead of his mother to make a table of the family dinner, bring the crowd surprised and catalyzed the seed of the ideal.
Mother's influence makes Mr. Wang look unlike a Beijinger, with developed taste buds and an obsessive appetite for food that is not typical of Beijingers, but a love for Peking duck that reveals a Beijinger's affection for the duck.
Small Wang Fu no matter which store is the main private dishes and roast duck, private dishes is the Wang boss understanding of the mom ** dishes, and roast duck is to get the stone of other mountains ** ** Yang China's reputation. Probably because he has been a white-collar worker for several years in Sete, Wang understands the needs of the white-collar workers. I don't know whether it's because he opened in the business center or because he speaks fluent English, but from the very beginning, Xiao Wang Fu always had 1/3 foreign customers. In the eyes of foreign guests, Xiao Wangfu is a Chinese restaurant, while in the eyes of white-collar workers, Xiao Wangfu is quite exotic.
Roasted duck has become the main dish of the small Wangfu, Wang's secret is to choose the best duck, all the procedures should be rigorous, these are done, the duck is no reason not to eat. A catering amateur just want to make the small Wangfu feel at home, home of course, eat is mom ** dishes. In such an environment and atmosphere to enjoy the duck, look around there are so many foreigners are also as passionate about Beijing duck, will indeed feel full of small capitalist mood of relaxation.
Address: 7th Floor, Xiushui Street, No. 8 Xiushui East Street, Chaoyang District, Beijing
Cheap Place - Eat Changes and Differences
To say that Cheap Place's history is even longer than that of Quanjude, the old Cheap Place located in Mishit Hutong had a booming business when the founders of Quanjude were still in the business of doing small businesses, and Yang Quanyin, the founder of Quanjude, was the one who saw the stewed roast duck. The company's history goes back a long way, and it was only when the founder of Quanjude, located in Mishi Hutong, was still a small business that Yang Quanren saw the obvious weaknesses of the duck in the stewed-oven roasted duck and opened up a new path to roasted duck in a hanging oven.
The stewed-oven roasted duck appeared to be at the end of its path when Quanjude dominated the capital in the 1930s.
Later, after the restoration of the Cheap Square, the company gave up the technology of burning broomcorn stoves and adopted electric stoves to roast ducks, which avoided the shortcomings of the traditional stoves that were heavy with smoke and fire and retained the characteristics of tender and juicy ducks roasted in stoves.
Cheap Place, now located in Chongwenmen, is a long-established duck roaster, and the improvement of duck roasting technology does not stop at the fuel, but has made great efforts in the processing of duck blanks, and launched a series of roast ducks called "Flower Crisp" with three flavors: tea-scented, lotus-scented and jujube-scented.
Cheap Square's idea of innovation is very interesting. At the end of the Qing Dynasty, in addition to "soup roast", there were "onion roast" and "vegetable roast", and later there was Quanjude's "flavored soup roast". "Later on, there was Quanjude's attempt to add flavor to the roasted duck soup, all of which were done in the stomach of the duck, and eventually eliminated the other methods because the roasted duck soup retained the sweetness of the Peking duck meat. The innovation of Cheap Place bypasses the idea of working in the duck's stomach, changing the outside should not be inside, the innovation can not be said to be bold.
"Flower crispy" casserole duck is still worth a taste, not only to find the faint fragrance of flowers, but also to find a casserole duck and hanging oven duck different, after all, the casserole duck store is not much, must remember "cheap" is the "convenient and pleasant". It's important to remember that "cheap" means "convenient", not "cheap".
Address: No. 73, East Tiantan Road, Chongwen District, Beijing (21cn Travel)