“Bianyifang” Beijing Roast Duck: A 600-Year Flavor Journey
Welcome, food adventurers! If you seek an authentic Beijing Roast Duck experience, skip the tourist traps.
We’ll take you to Bianyifang Roast Duck, a time-honored restaurant loved by Beijing locals.
You’ll taste a piece of heritage roast duck—a flavor journey spanning six centuries.
1. Origins & History of Beijing Duck Tradition
The story of Beijing Roast Duck at Bianyifang begins in the Ming era, around 1416.
Bianyifang is often called Beijing’s oldest duck house. mybeijingchina.com+3维基百科+3english.visitbeijing.com.cn+3
Over centuries, it became synonymous with Chinese roast duck heritage.
Its closed-oven method was preserved while others turned to open flame techniques.
2. What Makes It Special: Closed-Oven “Steamed Roast”
At Bianyifang, the duck is cooked in a sealed or “closed” oven.
Unlike open-flame roasting, this traditional roast duck style traps moisture inside the meat.
The duck skin turns a dark, crisp red, and the meat stays juicy without greasiness.
This classic roast duck taste differs markedly from the hanging roast style.
3. Taste, Serving & Tips for Enjoying Bianyifang
When the moment arrives, the chef will slice the duck right at your table.
You’ll hear a crisp “crack” as the skin breaks—yes, Peking Duck moment.
Wrap a slice of crispy skin, some tender meat, scallions, cucumber, and sweet sauce in a thin pancake.
Then take a bite—crispy, tender, sweet and savory bursts all at once.
At Bianyifang, they often serve Bianyifang Roast Duck in branches like Xianyukou or Hademen.
A full roast duck costs about RMB 200–300 (~US$30–45), sharing between 2–3 people.
Ask for their signature “closed-oven roast duck” .
If curious, also try their flower-fragrance roast duck, subtly scented with tea or lotus.
One duck yields two courses: the prime meat and skin, then a second dish from the bones—soup or salt-and-pepper duck frame.
This time-honored roast duck ritual makes your meal more than just dinner—it’s a food story.
When you stroll Beijing’s hutongs and smell the faint scent of duck, walk boldly into Bianyifang’s door.
This Beijing duck cuisine journey across six centuries deserves a spot on your must-eat list.
