Quanjude: China's time-honored brand, founded in 1864 (three years of Tongzhi in Qing Dynasty), has made great progress after several generations of pioneering efforts. 1999 65438+ 10, "quanjude" was recognized as a "well-known trademark" by the state administration for industry and commerce, which is the first service-oriented China well-known trademark in China. Quanjude roast duck tastes good and is suitable for many people. Through continuous innovation and development, Quanjude cuisine has formed a Quanjude cuisine with the unique Quanjude roast duck as the leader, which integrates "whole duck mat" and more than 400 special dishes, and is known as "the first cuisine in China".
Cheap Square Roast Duck Restaurant: Built in the 14th year of Yongle in Ming Dynasty (A.D. 14 16), it is a unique "Cheap Square Roast Duck Restaurant" which is good at stewing roast duck. It has been 600 years now. Cheap side is famous for its four functions of "degreasing, degreasing, deacidification and fishy smell removal", and it pays special attention to the temperature. The duck baked in the stewing oven has crispy skin and fresh and juicy inner layer. Now, Cheap Square, based on a hundred-year-old technology, stuffs vegetables into duck blanks to get rid of greasy and add flavor. The side dishes were improved to Toona sinensis seedlings, radish seedlings and peanut leaves. People who like new tastes can try this new way of eating century-old stew.
Dadong Dadong Roast Duck Restaurant: Founded in 1985 "Dadong", Dadong Roast Duck is quite famous in Beijing. Compared with the conventional four-line fermented duck of about 5 kg, the homemade duckling is more distinctive. Dadong's duck is a 22-day-old duckling with tighter skin and tender meat. Sweet-scented osmanthus fried sugar has a unique taste, with the taste of duck skin. The skin of the famous roast duck is very crisp and rolled into cakes. The cooked duck heart is crisp and delicious, and the taste is quite amazing.
Four Seasons Fumin Roast Duck Restaurant: Located atNo. 1 1, Nanchizi Street, Beijing, next to the East Gate of the Forbidden City, it should be the most enjoyable thing for Beijing to sit here and watch the Forbidden City eat roast duck. Four-season Fumin roast duck is characterized by "crisp, fragrant and tender", which is more suitable for young people's tastes. Roast duck is made of tempering furnace, which has excellent heat preservation effect. After the duck is hung in the furnace, it needs to be constantly rotated and adjusted to make its color uniform. All the wood used is specially distributed jujube-this is one of the few shops in Beijing that use jujube roast duck.
Yali Roast Duck Restaurant: Located at No.6, Li Kaiyang District 5, outside You 'anmen, Beijing, with a per capita 79 yuan, it is a Beijing Roast Duck Restaurant with high cost performance. Although its reputation is not as good as Quanjude and Cheap Square, most of the tourists here are local repeat customers in Beijing. The roast duck here is fresh and tender, and its skin is soft. Pick up a piece of roast duck dipped in sauce, wrap it with cucumber and onion, and send it to your mouth while it is hot, leaving your lips and teeth fragrant.
Liqun Roast Duck Restaurant: Located atNo. 1 1 Beixiangfeng Hutong, East Street, Qianmen, Beijing, with a per capita income of about 163 yuan. Liqun roast duck is a clear stream of Beijing roast duck restaurant, because it does not open branches and is the only one in Beijing. The chef's name is Zhang Liqun, and he is the fifth generation descendant of hanging roast duck. There are many people who come to this shop for dinner, including stars and ordinary people. Siheyuan is crowded, but you can really experience the custom of coming to Beijing here. The waiter may not be so attentive, but the food is full of sincerity.
Chang 'an First Roast Duck: A Chinese restaurant in a five-star hotel, about 300 yuan per capita, located on the first floor of the Grand Hyatt Oriental,No. Dong Chang 'an Street 1, Dongcheng District, Beijing. Old-fashioned roast duck completely follows the traditional roast duck rules of old Beijing-fruit and wood roasting, duck embryo for 40-42 days, and roasting for about 60 minutes. The skin is very crisp and almost melts in the mouth. It is very fragrant with shredded onion, mashed garlic, cucumber strips and traditional duck sauce.
1949 Roast Duck Restaurant: Located at No.98 Jinbao Street (near Jinbaohui) in Beijing, the average person is about 456 yuan. During the whole duck season, ducks were selected from the hybrids of British Cherry Valley and Beijing White Duck, and were fed with spoons for 38-42 days to ensure the tender meat. Duck sauce is mainly seafood sauce, plus more than a dozen Chinese herbal medicines, which is unique in Beijing. The color of roast duck is deep red, slightly darker than that of Dadong. This place is very suitable for bringing foreign friends to eat. Let's talk about how to match roast duck with wine first. Is roast duck crisp in left leg or right leg?
Duck king Roast Duck Restaurant: duck king Roast Duck is located at No.24 Jianwai Street, Chaoyang District, Beijing. It is a special new roast duck carefully developed by a new generation of roast duck technicians on the basis of the traditional hanging oven roast duck technology with a history of 100 years. Its unique technology, crisp outside and tender inside, is the best among roast ducks. The biggest feature of "duck king" roast duck is that it has broken through the traditional practice of roast duck with strong greasy taste for a hundred years, and has become a modern taste that is neither fat nor greasy, crispy outside but fragrant inside, and light and nutritious.
Haitian Pavilion: Located at 1 F, Kerry Center, Guanghua Road, Chaoyang District, Beijing. The roast duck in Haitiange must use the duck from Beijing Jinxing Duck Farm. Because they have their own feed formula, ducks weighing 4.5 to 5 kilograms in about 40 days, with thick and tender skin, are most suitable for roast duck. Before baking, here is an exclusive secret: drying embryos. With rich experience, dried duck embryos are limited to baking in the oven for about 60 minutes. Because the duck skin is thoroughly dried, the fat of the duck skin is equivalent to roasting outside and frying inside at high temperature, so the roasted duck skin is crisp, melts in the mouth and the duck meat is fresh and tender.