It is bian yi

Beijing Biianfang’s roast duck. Braised oven roast duck is the authentic roast duck. It was introduced to Beijing from Jiangnan in the Ming Dynasty. The earliest cheap shop was in Caishikou Mishi Hutong during the Yongle period of the Ming Dynasty. It was founded by a southerner named Wang. At that time it was just a small workshop with no font size. They bought live chickens and ducks, slaughtered them, washed them, and sent them to other restaurants, restaurants or wealthy families, and did some preliminary processing for service purposes. They also made braised roast duck, broiled chicken and other foods. Because they clean up the raw chicken and duck, the roast duck and chicken are crispy and delicious, and the price is cheap, so they are very popular with customers. As time went by, these restaurants, restaurants and wealthy people called the workshop "Bianbaifang".

The Bianyifang Roast Duck Restaurant on Xianyukou Street outside Qianmen was founded in the fifth year of Xianfeng’s reign in the Qing Dynasty (1855). It has three shareholders. The antique dealer Wang Shaofu is a major shareholder, and Bianyifang on Xianyukou Street (called Bianyi at that time) Although it is later than the old Bianyifang in Mishi Hutong, it has caught up and has developed to a greater extent in terms of the roasting technology of roast duck in the stew oven, as well as the production of box vegetables, bucket chicken and clear sauce meat. It has been unique for more than a hundred years. In the seventh year of Daoguang reign of the Qing Dynasty (1827), Shandong Rong became his grandson Jiu Mantu. With the help of Sun Zijiu, the shopkeeper's business is getting better and better. Because of his son's illness, the later shopkeeper gave the chicken and duck workshop to his grandson Jiu. By the beginning of the Xianfeng era, some people saw the booming business and also hung up the signboard of Biianfang. At that time, there were seven or eight chicken and duck restaurants in Beijing with Biianfang plaques. At that time, banquets with disciples of the Eight Banners were common, and the front of the shop was often filled with sedans of dignitaries. The Queen Mother of the West also sent someone to bring the roast duck from Bianyifang into the palace. According to "Du Men Zuo Ji": "The main course of the banquet must be whole duck (referring to roast duck), which is famous as Biianfang."

The earliest roast duck restaurant in Beijing did not have the name, and it was not called a chicken and duck restaurant. It's called a box shop. The box shop is a wooden box about one foot two in diameter and four inches thick, round and without edges, with black or red paint on the outside. The box is divided into ten or eleven small compartments, and each compartment can contain one kind of food, usually sauced meat, sausages, donkey meat and other foods. When a customer wants a box, the box shop usually sends an apprentice to deliver it, and then takes the empty box back after the customer has finished using it. At that time, Bianyi Fang operated more than a dozen varieties, including raw pork, raw chicken and duck blanks, oven meat, sausages, meatballs, chicken nuggets, duck nuggets, bucket chicken, clear sauce meat, and braised oven roast duck. Bian Yi Fang's braised roast duck, bucket chicken, clear sauce meat and other products have unique flavors and have been very popular among people for many years

After Sun Zijiu took over the workshop, he actively expanded its business. The raw chicken and duck blanks and bucket chickens produced by Sun Tzu Jiu's chicken and duck workshop are of better quality than others, and they are always sold at low prices. Most of the big restaurants and restaurants in the north and south cities are willing to use Sun Tzu Jiu's products, so the business is very good. fire. Bianyifang's number of people has increased from four or five to twelve or three.

The roast duck produced by Bianyifang is made with exquisite ingredients and fine craftsmanship. It is maroon in color, has crispy skin and tender meat, and is fat but not greasy. Accompaniments include lotus leaf cakes, hollow sesame cakes, sweet noodle sauce, minced garlic, sugar, cucumber strips, radish strips, etc.

The stew furnace is a floor furnace with a brick body and a size of about one cubic meter. Before braised duck, first use the charcoal fire of the sorghum pole to braise the furnace at the right temperature. The stew furnace uses dark fire, which is highly technical. The person in charge of the furnace must control the temperature in the furnace. This is different from the hanging stove, which uses open flame barbecue and is easy to master. The duck roasted in the oven has a crispy skin, tender meat, fat but not greasy, and a lot of meat. In order to ensure the quality of roast duck, Bianyifang has a dedicated person responsible for raising ducks and stuffing them. There are two sources of ducks. One is to buy ducks weighing two to three kilograms from the chicken and duck houses in Chaoyangmen and Dongzhimen. After feeding them for a short period of time, they fill them up when the ducks grow to four or five kilograms. Another source is that some hawkers who pick chicken and duck baskets and go to suburban villages to buy chickens and ducks also send live chickens and ducks to Fang.

Biyanfang has been selling in stores since the early years of the Republic of China. They are good at cooking Shandong-style dishes and are quite knowledgeable in techniques such as stir-frying, stir-frying, roasting, braising, soaking, and steaming. There are more than a hundred kinds of famous products. Goldfish and duck feet, marinated fish fillets, shredded pork vermicelli, agar-agar soup, braised three-shredded shark's fin, abalone, spicy prawns, fried tenderloin shreds, dry-roasted winter bamboo shoots and fresh mushrooms, steamed duck liver with marinated pork, fried with salt Baobao, braised sea cucumber with green onions, braised mullet eggs, crispy fish, etc. are all representative dishes of this restaurant.

In addition, various parts of the duck are used as raw materials to cook a variety of whole duck dishes with different tastes and shapes, and based on this, they are developed into whole duck banquets, which reflects the unique style and technical level of Bianyifang Roast Duck Restaurant

Tongzi chicken is also a famous food in Bianyi Fang. For bucket chicken, you must choose young hens from that year. The bucket used to make bucket chicken is a special pot made of a deep-bottomed large iron pot and a bottomless cylinder, which are reinforced and shaped like a bucket. Kill the selected young hen of the current year and take off its feathers, remove its internal organs, put in the lotus leaves, put it into a pot, and add onions, ginger, garlic, pepper, aniseed, salt and other condiments. Put into pot of water. First cook over high heat, then low heat, and then simmer. Cut the bucket chicken into shreds, mix it with fresh cucumber shreds, and eat it in your mouth. It has a light and delicious taste and is a delicacy in winter

Qingjiang Pork is also a unique food of Bianyi Fang. Qingjiang Pork is to select the best quality pork, cut it into appropriate pieces, wash it, marinate it with pepper and salt for seven days, then put it in soy sauce, marinate it for eight days, which is "salt seven, sauce eight", and finally use Boil in water. This kind of clear sauce meat is more delicious and sharp than ordinary sauce meat. The more you chew, the more fragrant it becomes, and the aftertaste is rich

From the warlords' melee to the Anti-Japanese War, Mishi Hutong Biianfang declined, and the fresh sauce became more delicious. Yukou Bianyi Fang is on the road to prosperity. It finally closed down until Beijing was liberated. Only Bianyi Fang and Quanjude survived the "Cultural Revolution" and were renamed "Xinlu Restaurant", and in 1978 they were renamed "Bianyi Fang". It also opened a new store called "Bianbi Fang" on the east side of Chongwenmenwai Street.

At the same time, it specializes in Shandong-style dishes and launches more than 100 kinds of special dishes all year round. . In particular, the whole duck mat made from duck tongue, duck feet, duck intestines, duck gizzards, duck liver, duck wings and duck heart is another special feature of Bianyifang. Such as the four treasures of fried duck with coriander, goldfish duck feet, double-cropped duck heart rolls, and nut duck liver, etc. are the representative dishes of Bianyifang.

It moved to the current location in 1974. The Bianyifang Roast Duck Restaurant, which has been renovated several times, combines traditional Chinese ethnic characteristics with Western gorgeous and luxurious features. It has a business area of ??more than 2,000 square meters, including three large restaurants and more than ten private rooms with different styles. It can accommodate thousands of people dining at the same time. In early 1996, the first branch was opened in Songyu Xili, Panjiayuan District, Chaoyang District. The business area is also 400 square meters, which can accommodate 200 people.