In more than a hundred years, Quanjude cuisine has been continuously innovated and developed, forming a Quanjude cuisine with the unique Quanjude roast duck as the leader and a set of "whole duck seats" and more than 400 special dishes, which is loved by heads of state, government officials, people from all walks of life and domestic and foreign tourists, and is known as "the first food in China".

Quanjude Qianmen Store is the origin store of the time-honored brand Quanjude. After more than a hundred years' development, Qianmen Store is unique in operating the world-famous Beijing traditional roast duck, the "whole duck mat" characteristic flavor system and more than 100 innovative dishes, and is known as the "first floor in the world". At the same time, the well-preserved historical relics such as the "old facade wall" of Quanjude in the store show the world the glorious years of the century-old development of Quanjude.

2. Cheap Square Roast Duck

The Cheap Square in Chongwenmen is an old-fashioned stewed duck, and it is also a famous "Chinese old-fashioned restaurant" in Beijing. It was founded in the Ming Dynasty, with a history of nearly 600 years. The essence of Quanjude roast duck is different from that of Quanjude roast duck. The stewing furnace is a floor furnace, and the furnace body is made of bricks, which is about one cubic meter in size. Before stewing the roast duck, use the charcoal fire of sorghum to stew the temperature of the furnace properly. The stewing furnace uses dark fire, which is highly technical. The person in charge of the furnace must master the temperature in the furnace.

Cheap Square has also made great efforts in the processing of duck blanks. The improvement of roast duck stewing technology is not limited to fuel, but has made great efforts in the processing of duck blanks, and has launched a series of "Huaxiangsu" roast ducks with three flavors: tea flavor, lotus flavor and jujube flavor. "Hua Xiang Su" braised duck is worth tasting, not only to find the faint floral fragrance, but also to find the difference between braised duck and hanging roast duck. After all, there are not many braised duck shops. 3. Liqun Roast Duck In Beixiangfeng Hutong near Zhengyi Road, there is an inconspicuous quadrangle with no billboards and gorgeous and eye-catching decorations outside. A small frontispiece with a small signboard "Liqun Roast Duck Restaurant" written on it. Beijing Liqun Roast Duck Restaurant was opened by Zhang Liqun, the former chef of Quanjude, in his own house on 1902. Master Zhang was once an educated youth and belonged to the "third year". Because of his emphasis on quality and honesty, he established a good reputation among Chinese and foreign guests. 4. Duck King Roast Duck Duck King Roast Duck Restaurant was established in 1997. It is a unique new roast duck carefully developed by a new generation of roast duck technicians on the basis of a century-old traditional roast duck technology. Its unique technology, crisp outside and tender inside, instant in the mouth, is the best among roast ducks. In addition to roast duck, Duck King Roast Duck Restaurant mainly deals in traditional duck banquet and duck flavor dishes, and constantly introduces seasonal dishes and home-cooked dishes. Duck King restaurants can undertake large-scale business meals, festive birthday banquets and family banquets. The biggest feature of "Duck King" roast duck is that it breaks through the traditional practice of a century-old roast duck, which is greasy and rich in flavor, and has changed into a modern taste that is not fat or greasy, crisp outside and delicious inside, and light and nutritious. Crispy outside is to bake duck skin into a puffed shape, which is not burnt or dried. It can bake duck skin into three or four millimeters thick, and the thick duck skin accounts for half, but it tastes sweet and crisp, and the entrance will melt; Tenderness means that duck meat is very fresh and delicious, thin but not firewood, and there is no greasy feeling. 5. Jiuhuashan Roast Duck In the 1990 s, an apartment was built in Jiuhuashan, and a roast duck restaurant was opened under the apartment. Taking its luck, it was called "Jiuhuashan". Although it is located in a remote place, because the roast duck is delicious, the diners are in an endless stream, and it is known as the "good taste is not afraid of the deep alley". In 1998, Jiuhuashan Roast Duck Restaurant was moved to Zengguang Road, Haidian District, and now it is rated as a "super restaurant", with a business area of more than 2,000 square meters, with 180 seats in the lobby on the first floor, nearly 200 seats in the banquet hall on the second floor, and 28 large and small single rooms. In order to ensure the quality of roast ducks, the daily limit is 200, and no take-away roast ducks are sold. Jiuhuashan's roast duck is limited to supply every day. If you want to taste it, you'd better go early. All kinds of ingredients for eating roast duck are charged separately, but there is no limit as you eat them. The roast duck skin here is golden yellow and transparent, crispy and fragrant, and the duck meat is tender and delicious, not oily or greasy. In addition, the skin here is also very good, thin and tough. Although the price is a little expensive, it is really worth it. 6. Chang 'an No.1 Roast Duck "Chang 'an No.1" is hidden in the Grand Hyatt Oriental Hotel. Looking to the right, it is the bustling Chang 'an Avenue, while looking to the left, it is the elegant and quiet former site of Yu Wangfu. Sitting in the space where the most popular design elements in the world are combined with the traditional decoration concept in China, you can see the whole process of duck roasting through the crystal clear glass curtain wall. The charcoal fire flickered in the hanging stove, and the attractive smell of roast duck flowed in the air little by little. The handsome young chef pushed the red roast duck in front of you, described the history of this duck with a 100 slice of duck exquisitely and accurately, and told it with a charming "Beijing film". Only when he was amazed at his talent for crosstalk did he realize that it was really a family origin. The duck skin on the chest is crystal clear and round, the whole thin duck meat is tender and fragrant, and each piece of leg meat has belt meat. When three plates of good duck are served, shredded onion, garlic paste, sugar, sweet noodle sauce, cucumber strips and lotus leaf cakes have been waiting for them. What is different is that the lotus leaf cake in a small steamer is softer and more waxy than other people's. Although it is soft but not rotten when rolled up, it highlights the crisp, fragrant and tender duck meat when chewed. 7. Dadong Roast Duck Dadong Roast Duck Restaurant (formerly Beijing Roast Duck Restaurant) was established in 1985. In 200 1 year, it was restructured by the state, and the general manager Dong Zhenxiang was nicknamed Da Dong by friends, hence the name. Dadong Roast Duck Restaurant with high-end positioning is also one of the main places for foreign guests to taste roast duck. Dadong's roast duck is different from others. Da Dong has made great changes in cooking techniques. Considering diners from a healthy perspective is the basis of Da Dong's innovation, which is also the reason why his shop is booming. The taste of duck skin of Dadong roast duck is the most special, which is really "crisp but not greasy", rather than "crisp and crisp" advocated by traditional roast duck. In addition, the square sugar with low sweetness is specially selected, and the crispy duck skin is dipped in the tongue, which can be melted without chewing, and the taste is rich, and there is no feeling of rich oil and juice from other duck skins. The fat content is much lower than that of traditional roast duck, so don't worry about the high fat. 8. Da Yali Roast Duck Da Yali Roast Duck Restaurant was established in 1997. It is mainly engaged in Beijing authentic hanging roast duck, Huichuan, Guangdong, Hunan, Hubei, Hangzhou and other domestic trend classic cuisines. Committed to reform and innovation, and constantly expanding the collocation of dishes, not only conforms to the fashionable diet, but also conforms to the efficacy of quality and maintenance. In order to ensure the quality, the duck blanks in the Duck Pear Roast Duck Restaurant are all stuffed with 5 kg/82 with a fat-thin ratio of 8:2 or 9: 1, while the sauce is a special sweet noodle sauce made of "Liubiju" noodle sauce with sesame oil and crystal sugar, which is sweet and not astringent, and tastes excellent. Refined duck soup is made by the chef simmering slowly for four to five hours and adding all kinds of precious Chinese herbal medicines. It is milky white in color, rich and delicious in soup, and has the effect of nourishing the brain and tonifying the kidney. It can be called a good drink with wine.