"Quanjude" was founded in 1864. Quanjude roast ducks were all roasted by open-hearth furnace. At the beginning, the court chef Niu Bian was invited, and the ducks were directly roasted by hanging on the fire by learning from the practice of roasting in court barbecue and Cantonese cuisine, so that there was a real roast duck, and the hanging roast duck came from this.
Duck skin is crisp, the meat is fresh and tender, and the fragrance of fruit trees is flowing. The shape of duck is full, the whole body is even purplish red, shiny and moist, pleasing to the eye, which has won the reputation of "the beauty of the capital is better than the duck" for Quanjude roast duck.
2. Cheap House
"An ancient capital of 800 years, a furnace of 600 years". The signboard of Cheap Square is very loud. As the oldest roast duck restaurant in Beijing, it is also the ancestor of the stew school. Its characteristics are that there is no naked flame in the roast duck, and the humidity in the furnace is relatively high. The roasted duck skin is connected with the meat, and more oil is retained. The duck skin is soft and the duck meat is more fluffy.
Cheap Square is famous for its four functions-"deoiling, degreasing, deacidifying and deodorizing", and it pays special attention to the temperature. Relatively speaking, the duck meat in Cheap Square tastes better and is more tender and juicy. On the basis of a century-old technique, Cheap Square now adds vegetables to the duck blank in advance. The pancake is 100% vegetable juice, instead of taking the traditional shredded onion as the main character, it is improved into vegetables such as Toona sinensis seedlings, radish seedlings, mint leaves and peanut leaves.
3. Da Dong
Dadong improved the technology of roast duck-a new generation of stewing furnace, and blended subcutaneous fat with duck skin to the maximum extent, which can be regarded as the least greasy roast duck in Beijing. Crispy and not greasy roast duck is the basic famous dish of Da Dong's pioneering work. The taste of duck skin is the most special. Its beauty lies in that it is crisp and higher than the traditional roast duck skin, reaching a crisp state, and it is not as rich as other duck skins.
It is chewed without residue at the entrance, and the taste and aroma are all excellent. The duck meat is low in oil and fat, and the fruit and wood barbecue is fragrant. 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.
4. Liqun Roast Duck Restaurant
Different from the magnificent decoration of other roast duck restaurants, Liqun Roast Duck is located in Beixiangfeng Hutong near Zhengyi Road, a humble quadrangle, with no billboards and gorgeous and eye-catching decorations outside. Siheyuan has a history of more than 100 years. There is a small frontispiece with a small signboard "Liqun Roast Duck Restaurant" written on the mottled wall. Because the place is small and there are many people, in order to ensure that more people can enjoy this roast duck, there is also a rule in the store to finish eating within 1 hour.
Zhang Liqun, the boss of Liqun, was a roast duck chef of Quanjude and one of the fifth-generation descendants of hanging roast duck. In199/kloc-0, he opened his own roast duck restaurant after leaving Quanjude. Pile fruit and wood in front of the door, and bake the duck blank in the open oven before hanging it in the store. It is clear at a glance that the roast duck produced by Liqun is crisp and crisp, and the duck meat has a delicate, tender and sweet taste.
5. 1949 whole duck season
The reason for this is 1949, the first restaurant in Sanlitun, Beijing in the whole duck season. The original site was the Film Electromechanical Institute, which was built in 1949. After the School of Film Mechanical and Electrical Engineering was changed to a diversified business circle, the boss named the restaurant directly after the year when the original site was established 1949.
1949 The uniqueness of the whole duck season lies in the selection of duck batches. Only duck batches of moderate size, about 4 kg, are purchased from special duck farms and baked in the oven. In addition to the traditional production method, ducks in the whole duck season have gone through 48 hours of acid removal steps to ensure that the roasted ducks have no fishy smell.
The secret duck sauce is different from other restaurants. Seafood sauce is the main ingredient, sweet noodle sauce is added, and it is secretly made with spices and more than a dozen Chinese herbal medicines. This is the "unique share" pioneered by 1949 Duck Season Restaurant, and the radish strips in the side dishes are also the favorite of diners.
In order to improve the palatability of roast duck, the whole duck season restaurant has also improved the traditional way of sliced duck: about 80 pieces of roast duck are sliced in three ways: duck skin, duck meat and skin meat, and they are divided into two types. The long one is convenient for rolling duck cakes, and the short one is convenient for matching with hollow sesame cakes.