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 1 month, "quanjude" was recognized as a "well-known trademark" by the state administration for industry and commerce, and it was the first service-oriented China well-known trademark in China. Quanjude roast duck is delicious and suitable for many people. After continuous innovation and development, Quanjude cuisine has formed a Quanjude cuisine with the unique Quanjude roast duck as the leader, which integrates "whole duck seats" and more than 400 special dishes, and is known as "the first food 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" with the skill of stewing roast duck. It has been 600 years since. Cheap Square is famous for its four functions-"deoiling, degreasing, deacidification and fishy smell", and it pays special attention to the heat. The duck baked in the stewing furnace has crispy skin and fresh and juicy inner layer. Cheap Square now stuffs vegetables into duck blanks on the basis of a century-old technique to get rid of greasy and add fresh flavor. The side dishes are improved to Toona sinensis seedlings, radish seedlings, peanut leaves, etc. Those who like new flavors can try the new way of eating this 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 stuffed duck weighing about 5 kg, its own ducklings are more distinctive. Dadong's ducklings are 22-day-old, with tighter skin and more tender meat. The white sugar fried with osmanthus fragrans has a unique flavor with the flavor of duck skin. The famous roast duck duck skin is very crisp and rolled in a cake. The heart of the burnt duck is crisp and delicious, and the taste is quite amazing.
Four Seasons Minfu Roast Duck Restaurant: It is located next to the East Gate of the Forbidden City at Wang Hongbin Street 1 1 in Beijing. Sitting and watching the Forbidden City eat roast duck should be the most enjoyable in Beijing. Four Seasons Minfu Duck is characterized by "crisp, fragrant and tender", which is more suitable for young people's tastes. The roast duck is made by tempering furnace, which has excellent heat preservation effect. After the duck is hung in the furnace, it needs to be constantly turned and adjusted to make its color uniform. The wood used is all specially distributed jujube wood-this is also one of the few shops in Beijing that use jujube wood roast duck.
Duck Pear Roast Duck Restaurant: Located at No.6, Zone 5, Kaiyangli, 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 visitors here are local repeat customers in Beijing. The roast duck here is fresh and tender, and the duck skin is soft. Pick up a piece of roast duck dipping sauce, wrap it in cucumber and green onion, and send it to your mouth while it is hot, leaving your lips and teeth fragrant.
Liqun Roast Duck Restaurant: It is located atNo. 1 1 North Xiangfeng Hutong, East Street, Qianmen, Beijing, with a per capita of about 163 yuan. Liqun Roast Duck is a clean stream of Beijing Roast Duck Restaurant, because it does not open a branch, and it is the only one in Beijing. The chef is called Zhang Liqun, and he is one of the fifth-generation descendants of hanging furnace roast duck. There are many people who come to this store to eat, including stars and ordinary people. The quadrangle is crowded, but you can really experience the customs of coming to Beijing here. The waiter may not be so attentive, but the food is full of sincerity.
Chang 'an No.1 Roast Duck: The Chinese restaurant in a five-star hotel, with a per capita of about 300 yuan, is located on the first floor of Grand Hyatt Oriental, No.1 East Chang 'an Street, Dongcheng District, Beijing. Old-fashioned roast duck completely follows the traditional roast duck law of old Beijing-fruit and wood roasting, duck embryo for 40-42 days, and roasting in about 60 minutes. The skin is very crisp, almost melting in the mouth, with shredded onion, garlic paste, cucumber strips and traditional duck sauce, which is very fragrant.
1949 Duck Roast Restaurant: It is located at No.98 Jinbao Street (near Jinbaohui) in Beijing, with an average per capita of about 456 yuan. The ducks in the whole duck season are selected from the hybrid of British Cherry Valley and Beijing White Duck, and are spoon-fed for 38-42 days to ensure the tender meat quality. 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, and whether the roast duck is crispy on the left leg or the right leg.
Duck King Roast Duck Restaurant: Located at No.24 Jianwai Street, Chaoyang District, Beijing, Duck King Roast Duck is a distinctive new roast duck carefully developed by a new generation of roast duck technicians on the basis of a century-old traditional hanging-oven roast duck technology. Its unique technology, crisp outside and tender inside are the best among roast ducks. The biggest feature of "Duck King" roast duck is that it breaks through the traditional practice of greasy and rich flavor of roast duck for a hundred years, and has changed into a modern taste that is not fat or greasy, crisp outside and delicious inside, and light and nutritious.
Haitiange: Located at Building 1 Kerry Center,No. Guanghua Road, Chaoyang District, Beijing. The roast duck in Haitiange must use the duck from Jinxing Duck Farm in Beijing. Because they have their own feed formula, about 40 days, 4.5 to 5 kg of ducks, thick skin, tender, the most suitable for roast duck. Before baking, there is an exclusive secret here: airing embryos. With rich experience, the dried duck embryo is restricted to be baked in the oven for about 60 minutes. Because the duck skin is dried thoroughly, the fat of the duck skin is equivalent to being baked outside and fried inside at high temperature, so the roasted duck skin is crisp, melted in the mouth and the duck meat is tender.