Chang' an first hotel

Beijing roast duck is a world-famous Beijing dish. It used to be a famous court dish. When you travel to Beijing, you must try the famous Beijing Roast Duck. So, where is the Beijing roast duck delicious? Which Beijing roast duck is more authentic? Here, Lei Zi has compiled the top ten authentic roast duck restaurants in Beijing for you. Come in and have a look!

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 65438+ 10, "quanjude" was recognized as a "well-known trademark" by the state administration for industry and commerce, which is 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 and a set of "whole duck seats" and more than 400 special dishes, which is known as "the first cuisine 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", which specializes in stewing roast duck. It has been 600 years now. Cheap Fang is famous for its four functions of "removing oil, fat, acid and fishy smell", and it pays special attention to the heat. The duck baked in the stewing oven has crispy skin and fresh and juicy inner layer. Cheap Fang now stuffs vegetables into duck blanks on the basis of a century-old craft to remove greasy and add flavor. The side dishes were improved to Toona sinensis seedlings, radish seedlings and peanut leaves. Those who like new flavors can try this new way of eating 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 brewed duck of about 5 kg, the homemade duckling is more distinctive. Dadong duck is a 22-day-old duckling with tighter skin and tender meat. Sweet-scented osmanthus fried sugar has a unique flavor, with the taste of duck skin. The skin of the famous roast duck is crisp and rolled in a cake. The cooked duck heart is crisp and delicious, and the taste is quite amazing.

Four Seasons Fumin Roast Duck Restaurant: Located atNo. Wang Hongbin Street 1 1 in Beijing, next to the East Gate of the Forbidden City, sitting and watching the Forbidden City eating roast duck should be the most enjoyable thing in Beijing. Four-season Fumin roast duck is characterized by "crisp, fragrant and tender", which is more suitable for young people's tastes. Roast duck is made of tempering furnace, which has excellent heat preservation effect. After the duck is hung in the oven, it needs to be turned and adjusted constantly to make its color uniform. The wood used is specially distributed jujube-this is also one of the few shops in Beijing that use jujube roast duck.

Yali Roast Duck Restaurant: Located at No.6, Li Kaiyang District 5, 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 that of Quanjude and Cheap Square, most of the people who come here are local repeat customers in Beijing. The roast duck here is fresh and tender, and its skin is soft. Pick up a piece of roast duck dipped in sauce, wrap it in cucumber and onion, and send it to your mouth while it is hot, leaving your lips and teeth fragrant.

Liqun Roast Duck Restaurant: Located atNo. 1 1 Beixiangfeng Hutong, East Street, Qianmen, Beijing, with a per capita income of about 163 yuan. Liqun roast duck is a clear stream of Beijing roast duck restaurant, because it does not open branches and is the only one in Beijing. The chef's name is Zhang Liqun, and he is one of the fifth generation descendants of hanging roast duck. Many people come to this shop for dinner, including stars and ordinary people. Siheyuan is crowded, but here you can really experience the local conditions and customs of Beijing. The waiter may not be so attentive, but the food is sincere.

Chang 'an No.1 Roast Duck: A Chinese restaurant in a five-star hotel, with a per capita of about 300 yuan, located on the first floor of the Grand Hyatt Oriental, No.East Chang 'an Street 1, Dongcheng District, Beijing. Time-honored roast duck completely follows the traditional roast duck method of old Beijing-fruit-wood roasting, duck embryo is roasted for 40-42 days and about 60 minutes. The skin is crisp and almost melts in the mouth. It is delicious with shredded onion, mashed garlic, cucumber strips and traditional duck sauce.

1949 Roast Duck Restaurant: Located at No.98 Jinbao Street (near Jinbaohui) in Beijing, the average person is about 456 yuan. In the whole duck season, ducks are selected from the hybrids of British Cherry Valley and Beijing White Duck, and are fed with spoons for 38-42 days to ensure tender meat. Duck sauce is mainly seafood sauce, plus more than a dozen Chinese herbal medicines, which is unique to Beijing. Roast duck is dark red, slightly darker than Dadong. This place is very suitable for bringing foreign friends to dinner. Let's talk about how to match the roast duck with wine. Is the roast duck crisp in the left leg or the right leg?

Duck king Roast Duck Restaurant: duck king Roast Duck is located at No.24 Jianwai Street, Chaoyang District, Beijing. 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 hanging oven roast duck technology. Its unique technology, crisp outside and tender inside, is the best in roast duck. The biggest feature of "duck king" roast duck is that it breaks through the traditional practice of a century-old roast duck, and becomes a modern taste that is neither fat nor greasy, crisp outside but tender inside, and light and nutritious.

Haitian Pavilion: Located at 1 F, Kerry Center, Guanghua Road, Chaoyang District, Beijing. The roast duck in Haitiange must use the duck from Beijing Jinxing Duck Farm. 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, here is an exclusive secret: drying embryos. With rich experience, dried duck embryos are limited to baking in the oven for about 60 minutes. Because the duck skin is completely dry, the fat of the duck skin is equivalent to roasting outside and frying at high temperature inside, so the roasted duck skin is crisp, melted in the mouth and the duck meat is fresh and tender.