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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Karenkatz,
Westborough, Massachusetts
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Home  »  China Travel Guide  »  Beijing Culture  »  Traditional Food  »  
Beijing Roast Duck

Beijing Roast Duck (北京烤鸭) is a representative of Beijing cuisine with a worldwide reputation. The duck of high quality, roasted by fruitwood is crisp outside and tender inside and in a rosy color.  When eating, the duck meat together with cucumber, scallion and sweet bean sauce is rolled up by a pancake. Beijing duck mainly consists of two groups: roast duck hung oven and roast duck in a close oven. Beijing roast duck is not only the representative of Beijing cuisine, but also the Beijing culture.

Beijing Roast Duck was developed on the basis of Shandong Roast Duck. In Yuan, Ming and Qing Dynasties, It was worshiped as treasure of imperial court food. Primarily, the raw material of Beijing Roast Duck was Beijing stuffing duck which was stuffed with fodder by technicians on time instead of eating by itself. Recently, too fat duck is not popular, so the lean-fleshed one is top choice. After cleaning up, the duck was poured in water inside and the anus was sealed up. The duck meat tastes tender owing to the cooling effect of water inside.


















Quanjude Roast Duck
Quanjude Roast Duck, established in 1864, is a well-known time-honored store in China. Yang Renquan, the founder of Qujude, invented the hung oven to roast duck. In order to keep the duck complete, only a small hole was opened to take out the internal organs, then pour water from the small hole, after sealing up the hole, the whole duck is hung over the fire. Fruitwood such as jujube, pear tree is selected as fuel because it can burn for a long time without any smoke. Quanjude Roast Duck tastes crisp outside and tender inside together with a sort of fragrance of fruitwood.

Bianyifang Roast Duck
Bianyifang Roast Duck is adopted the technique of close oven that has applied for “National non-material cultural heritage protection”. Bianyifang was established in Ming Dynasty, about over 600 years from today. The oven is built with bricks in a area of 1 square meter. As a kind of difficult technique, the oven master must control the temperate well, otherwise the duck would be burnt or underdone. Comparing to Quanjude Roast Duck, Bianyifang Roast Duck in close oven is much tender and juicier.


















Dadong Roast Duck
Dadong Roast Duck was founded up on 28th, April, 1985. Dadong Road Duck pays more attention to dining culture and wobble plate art. Most of his customers are high class as the result from its strategy of high class. Different from traditional sauce of Quanjude and Bianyifang, Dadong Roast Duck also added sugar and mashed garlic as dipping sauce, which is an entirely different feelings.


Sophie

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