Beijing Roast Duck is a famous Beijing dish with world-renowned reputation. It was once a famous dish in the palace. When traveling to Beijing, you must try the famous Peking Roast Duck at home and abroad. So, where is the best place to eat Peking Roast Duck? Which Beijing roast duck restaurant is more authentic? Here, Da Leizi has compiled the top ten authentic roast duck restaurants in Beijing for you. If you are greedy, come in and take a look!

Quanjude: a Chinese time-honored brand, founded in 1864 (the third year of Tongzhi in the Qing Dynasty), it has achieved considerable development after several generations of entrepreneurial struggle. In January 1999, "Quanjude" was recognized as a "well-known trademark" by the State Administration for Industry and Commerce, becoming the first Chinese well-known trademark in the service category in China. Quanjude Roast Duck has delicious meat and is suitable for many people to eat. After continuous innovation and development of Quanjude cuisine, Quanjude cuisine has been formed, with the unique Quanjude roast duck as the leader, integrating "whole duck banquet" and more than 400 special dishes, and is known as "the best food in China".

Bianbianfang Roast Duck Restaurant: Built in the 14th year of Yongle in the Ming Dynasty (AD 1416), the "Bianbianfang Roast Duck Restaurant" is unique in its oven-roasted duck technique. It has been 600 years ago. Biianfang is famous for its four detachments - "deoiling, degreasing, deacidifying, and deodorizing". It pays special attention to the heat. The duck roasted in the stew oven is crispy on the outside and tender and juicy on the inside. Based on a century-old technique, Biianfang now stuffs vegetables into the duck blanks to remove the greasiness and add freshness. The side dishes have been improved to include toon sprouts, radish sprouts, peanut leaves, etc. Those who like new flavors can try this new way of eating in a century-old stew oven.

DADONG Roast Duck Restaurant: Founded in 1985, "Dadong", DADONG Roast Duck is quite famous in Beijing. Compared with the conventional four-series stuffed duck of about 5 pounds, the homemade ducklings are more Distinctive, Dadong's duck is a 22-day-old duck, with firmer skin and more tender meat. White sugar stir-fried with osmanthus, the fragrance of osmanthus and the taste of duck skin have a unique flavor. The signature roast duck skin is very crispy and can be eaten rolled in the pancake. The roasted duck heart is crispy, tender and delicious, and the taste is quite amazing.

Siji Minfu Roast Duck Restaurant: Located next to the east gate of the Forbidden City at No. 11 Nanchizi Street, Beijing, sitting and eating roast duck while watching the Forbidden City is probably the most enjoyable experience in Beijing. The characteristic of Siji Minfu duck is that it is "crispy, fragrant and tender", which is more suitable for the taste of young people. The roast duck is made in a tempered 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 it uniform in color. All the wood used is jujube wood specially distributed - this is one of the few in the capital. There are not many restaurants that use jujube wood roast duck.

Dayali Roast Duck Restaurant: Located at No. 6, Kaiyangli District 5, You'anmenwai, Beijing, with an average price of 79 yuan per person, it is a very cost-effective Beijing roast duck restaurant. Although it is not as famous as Quanjude and Bianyifang, it is Most of the people who come here are repeat customers from Beijing. The roast duck here is tender and the skin is soft. Pick up a piece of roast duck and dip it in the sauce, wrap it with cucumber and scallions, and put it into your mouth while it's hot, leaving a fragrant aroma on your lips and teeth.

Liqun Roast Duck Restaurant: Located at No. 11, Xiangfeng Hutong, North Qianmen East Street, Beijing, per capita: about 163 yuan. Liqun Roast Duck is a breath of fresh air in Beijing roast duck restaurants, because it does not open branches, all over Beijing This is the only restaurant where the chef is named Zhang Liqun. He is one of the fifth generation inheritors of hanging oven roast duck. Many people come to this restaurant to eat, including celebrities and ordinary people. The courtyard is overcrowded, but you can really experience the style of Beijing here. The waiters may not be so attentive, but the food is full of sincerity.

Chang'an No. 1 Roast Duck: A Chinese restaurant in a five-star hotel, with an average price of about 300 yuan per person. It is located on the first floor of the Oriental Grand Hyatt Hotel, No. 1 East Chang'an Street, Dongcheng District, Beijing. The old-fashioned roast duck completely follows the traditional roast duck method of old Beijing - roasted with fruit wood, 40-42 days old duck embryo, roasted in about 60 minutes. The skin is extremely crispy and almost melts in your mouth. It is paired with shredded green onions, minced garlic, cucumber strips and traditional duck sauce, and is fragrant to the bone.

1949 Whole Duck Season Roast Duck Restaurant: Located at No. 98 Jinbao Street, Beijing (near Jinbaohui), the average per capita is about 456 yuan. The ducks in the whole duck season are a cross between British Cherry Valley and Beijing White ducks, and are fed by cramming. 38-42 days to ensure tender meat. The duck sauce is mainly seafood sauce, plus more than a dozen secret Chinese herbal medicines. This taste is unique to Beijing. The color of the roast duck is deep red, slightly darker than that of Da Dong.

This is a great place to bring foreign friends to eat and chat about how to pair roast duck with wine and whether the left leg of the roast duck is crispy or the right leg is crispy.

Yawang Roast Duck Restaurant: Located at No. 24 Jianwai Street, Chaoyang District, Beijing, Yawang Roast Duck is a unique roast duck carefully developed by a new generation of roast duck technicians based on the century-old traditional hanging oven roast duck technology. New style roast duck, with its unique craftsmanship, is crispy on the outside and tender on the inside, melts in the mouth, and is the best of roast ducks. The biggest feature of "Duck King" roast duck is that it breaks through the century-old tradition of making roast duck greasy and rich in flavor, and transforms it into a modern taste that is neither fat nor greasy, crispy on the outside, juicy on the inside, light and nutritious.

Haitian Pavilion: Located on the 1st floor of Kerry Center, No. Guanghua Road, Chaoyang District, Beijing. The roast duck at Haitian Pavilion must use duck from Beijing Jinxing Duck Farm. Because they have their own feed formula, about 40 days old, 4.5 to 5 pounds of ducks have thick and tender skin, which is most suitable for roast duck. Before baking, here is another exclusive tip: dry the embryos. With rich experience, the duck embryos are baked in the oven for about 60 minutes. Because the duck skin is completely dried, the fat of the duck skin is equivalent to roasting on the outside and deep-frying on the inside at high temperatures. Therefore, the roasted duck skin is crispy and melts in your mouth. , the duck meat is fresh and tender.