Beijing’s New Peking Duck Legend: Four Seasons Minfu!
Welcome to the taste journey of Peking Duck at Four Seasons Minfu in Beijing. The crackle when the crispy duck skin meets sugar is one of Beijing’s most delightful food sounds. In the heart of China’s capital, visitors often say: “Climb the Great Wall, roam the Forbidden City, eat roast duck.” As a true symbol of Beijing roast duck, Four Seasons Minfu has risen fast. It honors centuries-old palace techniques yet offers a modern dining feel. Even Poland’s President Duda chose to dine here during his China trip.
1. From Imperial Dish to Everyday Legend
The story of imperial roast duck traces back to the Ming Dynasty, when the emperor imported roast duck recipes from Nanjing. Over time, the art of roasting duck spread into the public. Two major styles emerged: the hanging-oven and the stewing-oven.
Traditionally, Quan Ju De championed hanging-oven duck, while Bianyifang favored stewing. Though Four Seasons Minfu was founded only in 2008, it has rapidly become a top name in the Beijing duck world — a modern roast duck experience icon.
Its founder, Ji Hongsheng, came to Beijing from Anhui at age 17. He started as a dishwasher and later launched Four Seasons Minfu. His journey reflects a dream realized through grit and passion.
2. A Modern Dining Icon in Beijing
The success of Four Seasons Minfu lies in balancing tradition and innovation. It reflects the evolving spirit of Beijing cuisine — rooted yet forward.
This place is a top pick not only for tourists but also for locals. Famous Beijing native Guan Xiaotong even praised it on TV. Four Seasons Minfu has earned Michelin recommendations for consecutive years, proving its quality on a global stage.
Here, roast duck is more than a dish — it is a full cultural experience. You watch chefs slice the duck in the open kitchen, dine in elegant comfort, and enjoy attentive service. The “duck skin with sugar” ritual becomes a highlight of the meal.
3. The Art and Philosophy of Ingredients
Four Seasons Minfu is very selective about ingredients. Unlike the grand ducks used by some traditional brands, they pick smaller ducks for a lighter, cleaner taste.
They roast in a hanging oven using fruitwoods like jujube or pear wood. These woods burn clean and impart a subtle fragrance, enhancing the Chinese roast duck flavor.
Their pursuit of perfect duck skin is legendary. The skin is crisp, reddish, and rich in aroma. That’s why dipping it in white sugar makes the crispiness pop — the sugar crystals contrast beautifully with the crackling skin.
4. Roast to Table: A Precise Craft
At Four Seasons Minfu, roasting is precision art. In a hanging oven, chefs adjust duck positions with poles to ensure even heat. After roasting, a slicing master carves the duck at your table — ideally in about 2 minutes 30 seconds.
Their slicing technique ensures each slice includes both meat and skin. That way, every bite blends crisp skin and tender duck meat.
Classic condiments—scallion, cucumber, sweet bean sauce—complete the experience. The pairing of duck skin with sugar and pancake wraps dates back to Peking opera legend Mei Lanfang.
5. Layers of Flavor You Must Try
First, try the signature duck skin dipped in sugar. Take a sliver of crisp skin, coat lightly in sugar, and enjoy the immediate contrast of fat aroma and sweet crunch.
Next, try the pancake wrap style. Spread sauce on a thin pancake, add scallion and cucumber, then a few slices of duck (with skin). Wrap and bite. The soft pancake, crispy skin, juicy meat, and sauce mingle perfectly.
You can also enjoy the duck meat solo, savoring its pure flavor. At Four Seasons Minfu, the meat is juicy yet not greasy — a gentle balance of richness and freshness.
6. How to Eat Peking Duck the Right Way
Eating Peking Duck here is ritual. First, servers recommend enjoying the skin. You take a crisp piece (often from the breast) and dip it lightly in sugar — like enjoying the best part first.
Then move to pancake wraps. Use a hot pancake, add sauce, scallions, cucumbers, duck slices (with skin), and roll up. One bite transports you to culinary heaven.
Besides the classic style, you can try innovative pairings. They offer extra condiments like hawthorn jelly. Let your taste buds explore!
7. Practical Tips & Must-Order Dishes
Must-order: Whole Crispy Duck (¥259), Mixed Beansprouts (¥45), Beile Roast Meat. For dessert, try almond tofu or honey-yogurt.
Serving size: One duck fits 3–4 people. For smaller groups, you can order half.
Duck carcass: Leftover bones can be turned into soup or stir-fried with salt (¥25). The salted bones are crunchy and tasty; the soup is light and nourishing.
Timing & queues: Four Seasons Minfu is often crowded, especially at its Forbidden City branch. Try less busy branches like Cuiwei or Malian Dao, or go early—weekdays at 10:30 am, weekends at 10 am to avoid lines.
Price range: Around ¥100–150 per person — very good value among high end duck restaurants.
8. Tips for Foreign Visitors
English name: Four Seasons Minfu Peking Duck Restaurant.
Ordering phrase: “We’d like a whole roast duck” or “half a roast duck.”
Dining flow: After ordering, the chef will slice the duck at your table. Staff may recommend how to eat it.
Dietary tweaks: If you dislike scallions or garlic, say “no scallions.” Want mild spice? Ask for “mild spicy.”
Cultural note: Peking Duck is a national intangible cultural heritage of China. Enjoying it means tasting history.
When the crispy duck arrives, its reddish sheen and fullness command attention. The slicing master carves smoothly and evenly.
At the end, don’t forget duck bone soup or salted bones to close the feast. Outside, you may glimpse a glimpse of the Forbidden City’s rooftops — you’ll see why Beijing duck has become a culinary emblem.
As night falls and you walk out full and satisfied, Beijing’s lights seem more stunning. “Next time in Beijing, I’ll eat Four Seasons Minfu again” — many visitors leave with that promise.
