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Beijing Roasted Duck

Beijing Roast Duck is regarded as one of the most delicious dishes in Beijing. It is a must for most visitors coming to Beijing to have a bite.
Two famous Restaurants offer Beijing Roast Duck, Quanjude Roast Duck Restaurant and Bianyifang Roast Duck Restaurant. Both have a history of over one hundred years. Quanjude Roast Duck was founded in 1864 while Bianyifang Roast Duck was founded in 1855.
Quanjude Roast Duck uses an oven without a door. After a kind of dressing being spread all over a duck, it will be hooked up in the oven over the flame coming up directly from the burning of the fruit-tree wood and it will be made ready in 40 minutes.
Bianyifang Roast Duck uses a close oven and straw as the fuel. There are no flames coming directly to a duck from the fuel. Before being put into the oven, a duck is filled with specially-made soup to make it possible to be roasted outside and boil it inside at the same time.
After roasted and dried, the duck will look brightly dark red, shining with oil and with crisp skin and tender meat. Few people could resist its temptation due to its attractive appearance.
When you are ready at the table, the chef will show you the whole duck. In front of you, he will cut it into about one hundred and twenty pieces with both skin and meat for each duck. The duck is served together with special pancakes, green onions and sweet sauce. You will be taught to wrap duck slices, onion, and sauce in a pancake with your bare hands. Very often people would like to put in sliced garlic and cucumber as well. Some young people would like to dip slices into white sugar directly. Some parts of the duck will be served as either cold dishes or hot dishes. The bones can cooked into a soup as a last dish for duck dinner.


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