Besides Quanjude, what other roast ducks in Beijing are more famous and what are their specialties?

Sitting in a space that combines the world's most popular design elements with traditional Chinese decorative concepts, you can see the whole process of duck roasting through the crystal-clear glass walls.

There are not many duck restaurants in Beijing that keep the skin of the duck dipped in sugar. Here, you can savor the way wives and ladies ate in the mansion, while looking out at the green tiles, flying eaves and withered vines of the Yuwang Mansion, and you can taste the unusual flavors in a trance. On one side is modern, on the other side is history; on the other side is flow, on the other side is solidified. In the middle of the intertwining and heard the head chef's Peking-accented greetings, really in the old Beijing tasting Peking duck.

You can also order yourself a cocktail made with one of China's most famous liquors, whether it's a Hua Diao plum with lime juice or a Sprite-mixed Moutai, the natural fusion of the two is not the least bit far-fetched, as if you could see the ancient Wang Fu from the trendy Grand Hyatt.

Da Dong's Roast Duck

When it comes to roast duck restaurants in the capital, in addition to the two long-established ones, everyone mentions Duck King, Jiu Huashan and Da Dong's Roast Duck, of which Da Dong's stands out. Da Dong has made a big change in his cooking process. Thinking of diners from a health perspective is the basis of Da Dong's innovation, which is why his store is doing so well.

Da Dong duck skin texture is the most special, real "crispy not greasy", rather than the traditional roast duck skin advocated by the "crispy and crunchy". And specially selected a relatively low sweetness of the square grain sugar, with crispy duck skin dipped in the tongue, without chewing can be melted away, rich texture levels, but also no other family duck skin of the rich feeling of oil juice. In comparison, Da Dong's roast duck tastes and feels less greasy, and is said to have been tested to be much lower in fat than traditional roast duck.

Small Wangfu

Small Wangfu is quite prestigious among white-collar workers in the capital, and there are few people in the white-collar district of Saitei and the CBD who don't know about it. A few years ago, the Hong Kong show business guests still circulated among the "to Beijing must go to the small Wang Fu, must ask Boss Wang personally order food". In Mr. Wang's own words, Little Wang Fu is nothing more than a white-collar cafeteria. Whether it's low-key or gimmicky, Little Wang Fu is a unique sight in the capital's dining scene.

Whether it was for opening in a business center or for his ability to speak fluent English, Little Wang Fu always had 1/3 foreign guests from the beginning. In the eyes of foreign guests,

Roasted duck has become the main dish of Little Wang Fu, Wang's secret is to choose the best duck, all the processes should be rigorous, these are done, the duck does not make sense not to taste good. A catering amateur just want to make the small Wangfu feel at home, home of course, eat the mother's food. In such an environment and atmosphere to enjoy the duck, see around there are so many foreigners are also as passionate about Beijing duck, will indeed feel full of petty sentiment of relaxation.

Cheap Place

The history of Cheap Place is even older than Quanjude's. When the old Cheap Place, located in Mishi Hutong, was booming, the founders of Quanjude were still running a small business, and Yang Quaren saw the obvious weaknesses of the duck in the stewed oven, so he didn't follow in their footsteps and created a path to roast duck in a hanging oven. When Quanjude dominated the capital in the 1930s, it seemed that the path of the duck had come to an end.

Cheap Place, now located in Chongwenmen, is a long-established name in duck roasting, and the improvement of duck roasting technology did not stop at fuel, but made great efforts in the processing of duck blanks, launching a series of roast ducks called "Flower Crisp" with three flavors of tea, lotus and jujube.

Cheap Square's idea of innovation is very interesting. At the end of the Qing Dynasty, in addition to "soup roast", there were "onion roast" and "vegetable roast", and later there was Quanjude's "flavored soup roast". "Later on, there was Quanjude's attempt to add flavor to the roasted duck soup, all of which were done in the stomach of the duck, and eventually eliminated the other methods because the roasted duck soup retained the sweetness of the Peking duck meat. The innovation of Cheap Place bypasses the idea of working in the duck's stomach, changing the outside should not be inside, the innovation can not be said to be bold.

"Flower crispy" casserole duck is still worth a taste, not only to find the faint fragrance of flowers, but also to find a casserole duck and hanging oven duck different, after all, the casserole duck store is not much, must remember "cheap" is the "convenient and pleasant". It is important to remember that "cheap" means "convenient and pleasant", not "cheap".