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One of the most delicious dishes all over the world, no tourist will dare of missing the Beijing Roast Duck when touring in the capital of people's republic of China,Beijing. Slow roasted and tender, this prized dish is served with diaphanous crepe-like "lotus leaf pancakes" (also called haye bing), sugary noodle sauce (tianmianjiang) and hoisin sauce (also called haixianjiang) and thinly sliced green onions. Able chefs at the Beijing Roast Duck Restaurant slice the roast duck table-side before serving, parting the skin from the meat. After serving, the meat is covered in a pancake and hence enjoyed.
The history of the most famous dish at this restaurant can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages. Ming Dynasty during the early 15th century saw thae Beijing roast duck was one of the famous dishes on imperial court menus. Local history tells us that the earliest roast duck restaurant in Beijing was the old Bianyifang Restaurant, which opened during the Jiajing reign (1522-1566). Unlike the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the famous Bianyifang Restaurant prepared its ducks with emission of heat. The oven was first heated with sorghum stalks wherein the duck was placed inside and cooked by the heat radiated by the walls. Ducks roasted like this is crisp to touch and golden brown in appearance; its flesh is both succulent and tasty.
To satisfy the growing demand for roast duck, and to make good profits under established goodwill, many restaurants had opened from a good name like the Beijing Roast Duck Restaurant. Just like that, many restaurants opened under the Bianyifang name. In fact, in 1926, many such restaurants in Beijing were registered with name. In the late 1960s the Bianyifang Restaurant's name was changed to the Chongwenmen Roast Duck Restaurant, but in 1979 it changed its name back to its original one. The menu of that restaurant included more than 20 traditional duck dishes, and Four Great Delicacies.
One of the most delicious dishes all over the world, no tourist will dare of missing the Beijing Roast Duck when touring in the capital of people's republic of China,Beijing. Slow roasted and tender, this prized dish is served with diaphanous crepe-like "lotus leaf pancakes" (also called haye bing), sugary noodle sauce (tianmianjiang) and hoisin sauce (also called haixianjiang) and thinly sliced green onions. Able chefs at the Beijing Roast Duck Restaurant slice the roast duck table-side before serving, parting the skin from the meat. After serving, the meat is covered in a pancake and hence enjoyed.
The history of the most famous dish at this restaurant can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages. Ming Dynasty during the early 15th century saw thae Beijing roast duck was one of the famous dishes on imperial court menus. Local history tells us that the earliest roast duck restaurant in Beijing was the old Bianyifang Restaurant, which opened during the Jiajing reign (1522-1566). Unlike the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the famous Bianyifang Restaurant prepared its ducks with emission of heat. The oven was first heated with sorghum stalks wherein the duck was placed inside and cooked by the heat radiated by the walls. Ducks roasted like this is crisp to touch and golden brown in appearance; its flesh is both succulent and tasty.
To satisfy the growing demand for roast duck, and to make good profits under established goodwill, many restaurants had opened from a good name like the Beijing Roast Duck Restaurant. Just like that, many restaurants opened under the Bianyifang name. In fact, in 1926, many such restaurants in Beijing were registered with name. In the late 1960s the Bianyifang Restaurant's name was changed to the Chongwenmen Roast Duck Restaurant, but in 1979 it changed its name back to its original one. The menu of that restaurant included more than 20 traditional duck dishes, and Four Great Delicacies.
