Liqun Roast Duck Restaurant
The head chef, Zhang Liqun, is one of the fifth-generation inheritors of the hanging oven roast duck technique. In 1991, after leaving Quanjude, he opened his own small shop in a courtyard in Xiangfeng Hutong. If you want to experience the atmosphere of eating roast duck in old Beijing, this place is definitely the best choice.
Yue Shi Yue Xiang IFW
The head chef of Yue Shi Yue Xiang Roast Duck comes from Quanjude, and the duck source is also from Jinxing Duck Farm, just like Quanjude. Each duck can be traced back to its origin. By scanning the QR code on the duck's body, the handlers of breeding, inspection, and slaughter are clearly visible.
1949 The Hidden City (Sanlitun Branch)
The ducks at 1949 The Hidden City are relatively small, weighing just over 4 pounds. However, the roasting time is not short, aiming to render the fat between the skin and meat. In addition to the commonly used maltose, honey is also added during the glazing process, resulting in an enticingly colored roast duck.
Da Dong (Tuanjiehu Branch)
Da Dong Roast Duck is quite famous in Beijing. Compared to the regular 5-pound Four Seasons stuffed duck, the self-created young duck is more distinctive: ordinary stuffed ducks start eating some coarse grains after 22 days of growth, while Da Dong's young ducks only eat corn cakes and bean cakes from birth. Each weighs about 2.6 pounds, with tighter skin and more tender meat.
Siji Minfu Roast Duck Restaurant (Forbidden City Branch)
The roast duck is cooked in a tempered furnace, which has excellent insulation. The duck needs to be constantly turned and adjusted after being hung in the furnace to ensure even color. The wood used is all specially delivered jujube wood, making it one of the few restaurants in Beijing that uses jujube wood exclusively for roasting duck.
Jiuhuashan Roast Duck Restaurant
Jiuhuashan is located deep in an alley. The owner joined the Quanjude Roast Duck class in 1976 and was once the youngest roast duck technician at Quanjude. In 1997, he started his own business and has been in the roast duck industry for over 40 years. He insists on not opening branches and focuses solely on running this one restaurant.
Chang'an No.1
The duck is coated with maltose for coloring and needs to be frozen for twelve hours. The ratio of sugar coating is adjusted according to the different climates throughout the year to ensure that the roasted duck always maintains the same deep jujube red color.
