Ask a QuestionBeijing cuisine enjoys international fame for the variety of dishes developed in the imperial kitchens of several dynasties. None is more universally renowned than the roasted duck named for the city, Beijing Roast Duck. Esteemed by gourmets for its mouth-watering aroma, tempting appearance and delicate taste, there are secrets in the cooking, skill in the preparation and serving and delight in the tasting. The crispy skin and the juicy meat leave a deep impression on first-time consumers during their Beijing trip; and the essence of this dish is the skin, so there are special techniques to serving and eating the crisp skin for maximum enjoyment.
History of Beijing Roast Duck
This dish originated in the Southern and Northern Dynasties (A.D.420－A.D.589). During the Yuan Dynasty (A.D.1206—A.D.1368) roasted duck was served in the palace for the emperors. The name of this dish was first recorded in The Complete Recipes for Dishes and Beverages Manual in 1330 by Hu Sihui, an inspector of the imperial kitchen. During the Ming Dynasty, the roasted duck cuisine developed fully and took an important place on imperial court menus. With the passing of time, Beijing roasted duck entered into the international cuisine, its unique and delicious taste favoured foreign tourists as well as by Chinese people.
Four points to enjoy Beijing roast duck:
The experts recommend eating roasted duck in winter, spring and autumn seasons. Because the quality of duck meat is better in winter and spring and the cool weather in autumn provides a good condition for cooking this dish.
The technique of slicing the skin and meat has a profound influence on the presentation and the diner’s sensations of texture and taste of the duck. The cook always slices the duck in front of customers. Usually, the cook slices the skin first then the meat, ensuring the skin is sliced with a thin layer of meat in order to avoid it breaking into pieces.
Because the flesh of the duck is naturally rich in fat, it is not generally eaten directly; to avoid an oily taste, vegetables dishes are offered, carrot and cucumber sticks usually. There are three traditional sauces for this delicacy; the widely accepted one is the sweet bean sauce, second is the mashed garlic with soy; the third is not really a sauce, but white sugar, a taste style that is favored by women and children.
Besides the sauce, there is another important ingredient when eating the duck, a flour pancake. There are two kinds of pancakes; one is a lotus leaf shaped, steamed pancake, and the other one is baked sesame cake.
How to Eat Beijing Roast Duck
Step 1 The first part to eat Beijing Roast Duck is the crispy skin and the tender meat. Diners hold a piece of pancake and spread sauce over it, then add a delicate serve of skin, meat and vegetables and wrap them. This is one delicacy that it is definitely acceptable to eat by hand.
Step 2 When you finish the fist step, do not put down your chopsticks at once. Popular side dishes include boiled duck liver, shredded duck wings, seasoned duck feet, even fried duck hearts will be served for you.
Step 3 How about the bones of the duck? You may think to throw it away because it does not get value to eat. But it is a false thought when you enjoy this dish. The “left-overs” should not be wasted either; the trimmings of meat, skin and the bones provide the base for a delicious soup.
Step 4 After the soup, it is common to end the meal with a light dessert or seasonal fruit to balance the rich flavors of the duck. Many traditional Beijing duck restaurants offer complimentary fruit plates or simple Chinese sweets such as candied hawthorn, lotus root stuffed with glutinous rice, or red bean pastries to cleanse the palate and complete the dining experience on a refreshing note.
Where to Eat Beijing Roast Duck
To truly enjoy authentic Beijing Roast Duck, choosing the right restaurant is essential. Some of the most famous establishments in Beijing have been serving this delicacy for generations and are renowned not only for their culinary excellence but also for the cultural atmosphere they provide.
Quanjude (全聚德): Founded in 1864, Quanjude is perhaps the most well-known Beijing Roast Duck restaurant in China. With its long history, traditional techniques, and refined service, Quanjude offers a classic experience for visitors. The duck here is known for its crispy skin, thin slices, and distinctive wood-fired aroma.
Bianyifang (便宜坊): Dating back to 1416, Bianyifang is even older than Quanjude and is famous for its use of the closed-oven roasting method, which gives the duck a softer texture and a more subtle flavor. This method also results in less smoky taste, highlighting the natural aroma of the duck itself.
Dadong Roast Duck (大董烤鸭): A modern take on this traditional dish, Dadong offers a more contemporary dining experience, often attracting younger food lovers and international visitors. The ducks here are leaner, with a focus on artistic presentation and lighter flavor profiles. Many consider it an ideal choice for those seeking a balance between health and indulgence.
Different Schools and Roasting Techniques
There are two main schools of roasting techniques for Beijing Roast Duck, understanding these differences can enhance your appreciation of the dish and help you choose the style that best suits your taste.
The first and perhaps the most renowned is the open-oven method (Gua Lu, 挂炉法), famously practiced by restaurants such as Quanjude. In this method, the duck is hung inside a large brick oven and roasted over an open flame fueled by fragrant fruit woods such as jujube or pear wood. The high temperature crisps the skin to a rich golden brown, while the fruitwood smoke imparts a subtle sweetness. This style is noted for its visually appealing finish and aromatic flavor, with a focus on crispy skin and slightly firmer meat texture.
The second is the closed-oven method (Men Lu, 焖炉法), as used by establishments like Bianyifang. In this technique, the duck is placed in a sealed oven where it is cooked evenly by the retained heat, rather than direct flames. This more enclosed style of roasting produces a duck that is tender and moist throughout, with a more delicate taste and less smoky aroma. The flavor of the duck meat is often described as lighter and more refined, making it a preferred choice for those who enjoy subtle culinary experiences.
If time allows, tasting both versions in different restaurants is highly recommended, as it offers a richer and more complete understanding of this celebrated Beijing delicacy.
Tourist Tips for Enjoying Beijing Roast Duck
For first-time visitors planning to try authentic Beijing Roast Duck, a few practical tips can help make the experience smoother and more enjoyable:
Reservation Recommended
Beijing’s most famous roast duck restaurants, such as Quanjude and Dadong, are extremely popular, especially during weekends and holidays. Making a reservation in advance—either online, by phone, or through your hotel concierge—is highly recommended to avoid long waits.
How Many People Can Share One Duck?
One whole duck is typically enough for 2 to 4 people, depending on appetite and whether you’re ordering side dishes. Most diners order one duck per small group, along with a few accompanying vegetable or noodle dishes to complete the meal.
How to Order Side Dishes and Main Courses
The roast duck is usually served as a set that includes pancakes, sliced scallions, cucumber sticks, and sauces. However, you can also order additional sides such as stir-fried vegetables, duck soup, or other Chinese specialties. Staff are usually happy to recommend popular pairings.
Are English Menus Available?
Yes, major restaurants that cater to tourists often provide English menus, and some even have photo menus to make ordering easier. In upscale or tourist-friendly venues, servers may also speak some basic English.
Can You Take Leftovers?
Absolutely. Takeout boxes are commonly provided upon request, and it’s perfectly acceptable to bring your leftover duck back to your hotel. In fact, many travelers find that duck meat or soup tastes just as good the next day!
When Is the Best Time to Eat?
To avoid crowds, it’s best to dine slightly before or after peak hours, which are typically 12:00–1:30 PM for lunch and 6:00–8:00 PM for dinner. If you don’t have a reservation, visiting during off-peak hours increases your chances of getting a table quickly. With a little planning, enjoying Beijing Roast Duck can become one of the highlights of your culinary journey in China.
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