Quanjude-Food Culture and Fame
It seems that Quanjude can be equated with Beijing roast duck. The history of Beijing roast duck can not be separated from Quanjude. A story of Quanjude is the history of Beijing Roast Duck. Qianmen, Hepingmen and Wangfujing Quanjude stores are the flagship stores of the brand, and Qianmen old shop is the soul of Quanjude brand.
"The century-old fire has made Quanjude the best in the world and famous in China ..." Not only roast duck restaurants, but also all famous shops are included, and even there is no second one more famous than Quanjude in China.
The old shop in Qianmen is not only a place to eat roast duck, but also a tourist attraction in Beijing. The superior private room upstairs is antique, which can hold 30 tables of banquets, and there is also a royal hall dedicated to receiving foreign heads of state. After liberation, Quanjude received numerous foreign heads of state. VIPs can carve words on ducks with a brush dipped in syrup. After roasting, the inscription is vivid, which adds new content to the roast duck culture.
The best place to go is the old shop downstairs. The restored old shop can take people back to the heyday of Quanjude in the 1930s. Yang Zongman, a descendant of the Five Dynasties, said that touching the jade abacus on the counter of the old shop would bring blessings. The old shop still keeps the hutong map of old Beijing, which should be out of print. If you want to find the feeling of old Beijing, this is the most suitable place. No wonder some distinguished guests choose old shops instead of private rooms upstairs. I think eating Quanjude roast duck here is really authentic!
The taste of Quanjude roast duck is naturally impeccable. The slicing method is ordered by the customer, and the traditional whole eating method is retained. At the suggestion of Premier Zhou, the lotus leaf cake was changed into a lotus leaf shape, and the hollow sesame cake was also improved in technology, without the center of the noodles.
Quanjude in Qianmen is a place where many people come to realize their dream of Beijing roast duck. Many heads of state will choose this place to taste Beijing roast duck when they visit China. People who come to Quanjude to eat roast duck not only eat roast duck, but also understand the culture and history of roast duck.
Address: Building 0/4, Qianmen West Street, Beijing
Chang 'an No.1-Taste and Feeling of Eating
If nothing else, the name "Chang 'an No.1" alone makes him different. Hidden in the Grand Hyatt Oriental Hotel, looking to the right is the bustling Chang 'an Avenue; Looking to the left, it is elegant and quiet in the old site.
Sitting in the space where the most popular design elements in the world are combined with the traditional decoration concept in China, you can see the whole process of roast duck through the crystal clear glass curtain wall. The charcoal fire is swaying in the hanging furnace, and the attractive smell of roast duck is flowing in the air bit by bit. The handsome young chef pushes the red roast duck in front of you, describing the history of this duck with charming "Beijing movies" while describing 100 ducks exquisitely and accurately. Only when he was surprised by his cross talk talent did he realize that it was really a family background.
The duck skin on the chest is crystal clear and round, the whole piece of lean duck meat is tender and fragrant, and every leg meat has meat. When three plates of good duck were served, shredded onion, mashed garlic, sugar, sweet noodle sauce, cucumber strips and lotus leaf cakes were already waiting for them. What is different is that the lotus leaf cakes in the small steamer are softer and more waxy than those in other people's homes. Although it is soft to roll up, it is not rotten, and it highlights the crispy and tender duck meat when chewed.
There are not many roast duck restaurants in Beijing that keep the duck skin stained with sugar. Here, we savor the way ladies and gentlemen eat in the big house, but when we look around, it is the blue tile eaves of jade, the old vines and the trance taste unusual. On the one hand, it is modern, on the other hand, it is history; One side is flowing, and the other side is solidification. In the interlacing, I heard the chef greet me in Beijing dialect. I really tasted Beijing roast duck in ancient Beijing.
You can also order yourself a cocktail made of China famous wine, whether it's carved plum with lime juice or Sprite Maotai, there is no trace of far-fetched integration of nature, just like seeing an ancient palace from the fashionable Grand Hyatt.
Address: Grand Hyatt Hotel 1 Floor, A, East Chang 'an Street, Beijing
Dadong Tuanjiehu Roasted Duck Restaurant-Eating Healthy and Tasting.
Da Dong's roast duck restaurant is very famous in Beijing, and the catering industry in Beijing says that Da Dong is a wizard, not only because his roast duck restaurant is crowded, but also because he has a high reputation and status in the culinary world, and even more because he is the only chef and catering manager in China catering circle who has obtained an mba degree. With so many talents accumulated, how can his roast duck restaurant not be popular?
When it comes to roast duck restaurants in Beijing, apart from two old brands, everyone will mention roast duck restaurants in King Duck, Jiuhuashan and Dadong, among which Dadong's roast duck is different. Dadong has made great changes in cooking technology. Considering diners from the perspective of health is the foundation of Dadong's innovation, which is also the reason why his shop is booming.
The duck skin of Dadong roast duck has the most special taste, which is really "crisp but not greasy", rather than "crisp but not crisp" advocated by traditional roast duck. In addition, sugar cubes with low sweetness are specially selected, and crispy duck skin can be melted without chewing, and the taste is rich, which is not as rich as other duck skin oils. Comparatively speaking, Dadong's roast duck tastes less oily. It is said that the fat content is much lower than that of traditional roast duck after testing.
Exploring and preserving the way to eat roast duck is also a major feature of Dadong Roast Duck Restaurant. Every table has a guidebook on how to eat roast duck, so that customers can feel cultural concern. "Being a famous chef like my father is my lifelong dream." From any angle, Dadong has surpassed his father. In the new year, Dadong's dream is to open his first branch.
Address: Building 3, Tuanjiehukou, Chaoyang District, Beijing (southeast of Changhong Bridge)
Wang Fu Jr. is in Beijing-eating petty bourgeoisie and feeling.
Wang Fu Jr. is well-known among white-collar workers in Beijing, but few people don't know about the Saite business district and cbd where white-collar workers gather. A few years ago, there was a saying among the guests in the entertainment circle in Hong Kong, "When you go to Beijing, you must go to Xiaowangfu and let Boss Wang order it himself". In Boss Wang's own words, Wang Fu Jr. is just a white-collar worker in the canteen. Whether it's low-key or stunt, Little Wang Fu is a unique scenery of Beijing's catering.
Boss Wang is an out-and-out white-collar worker, but he can't give up his desire to make a restaurant according to his own ideas. When I was a child, my life was very difficult. As a Sichuanese, my mother never cares about eating. When I was lying on the stove watching my mother cook, I might have planted the ideal seeds for cooking. When one day, I suddenly made a family dinner instead of my mother, which surprised everyone and catalyzed the ideal seeds.
Influenced by his mother, Boss Wang looks nothing like a Beijinger. Developed taste buds and exquisite food are not the characteristics of ordinary Beijingers, but his enthusiasm for Beijing roast duck reveals Beijingers' feelings for roast duck.
No matter which shopkeeper in Xiaowangfu cooks private cuisine and roast duck, private cuisine is the mother's dish understood by Boss Wang, and roast duck is the stone of other mountains, which promotes the reputation of China. Maybe it's because he worked as a white-collar worker in Saite for several years. Boss Wang knows the petty bourgeoisie needs of white-collar workers very well. I don't know whether it is because he is in the business center or because he can speak fluent English. There have been 1/3 foreign guests in Xiaowangfu from the beginning. In the eyes of foreign guests, Little Wangfu is China Restaurant, but in the eyes of white-collar workers, Little Wangfu is quite exotic.
Roast duck has become the main dish of the little palace. Boss Wang's secret is that ducks should choose the best and all processes should be rigorous. All this has been done, and ducks have no reason not to taste good. A layman in catering just wants to make my house feel at home, and of course, when I go home, I will eat the dishes cooked by my mother. Enjoy roast duck in such an environment and atmosphere, and you will really feel relaxed and full of petty bourgeoisie when you see so many foreigners who are also keen on Beijing roast duck.
Address: 7th Floor, Xiushui Street, No.8 Xiushui East Street, Chaoyang District, Beijing
Cheap shops-changes and differences in diet
Speaking of cheap square, its history is even longer than that of Quanjude. When the old cheap shop in Mishi Hutong was booming, the founder of Quanjude was still doing small business. It is precisely because Yang saw the obvious weakness of braised roast duck that he did not follow the trend and found another way to hang roast duck. When Quanjude monopolized "duck" in Beijing in the 1930s, the road to roast duck seemed to come to an end.
Later, after the old name of Cheap Square was restored, the stewing technology of burning straw was abandoned, and the roast duck was cooked in an electric stewing furnace, which not only avoided the shortcomings of heavy fireworks in the traditional stewing furnace, but also retained the characteristics of fresh and juicy stewed roast duck.
Now the cheap square in Chongwenmen is an old brand of braised roast duck. The improvement of braised roast duck technology does not stop at fuel, but has made great efforts in duck blank processing, and launched a series of "Huaxiangsu" roast duck with three flavors of tea flavor, lotus flavor and jujube flavor.
It's interesting to innovate in the cheap square. Roast duck in the late Qing Dynasty includes "soup roast", "onion roast" and "vegetable roast". Later, Quanjude tried "Roasting with Flavor Soup", and all of them worked hard in the duck's stomach. In the end, other methods were eliminated because "soup roasting" could retain the sweetness of Beijing roast duck meat. The innovation of the cheap side bypassed the idea of hard work in the duck's stomach and boldly changed the outside without changing the inside.
"Huacui" roast duck is still worth tasting. It can not only find the faint fragrance of flowers, but also find the difference between roast duck and hanging roast duck. After all, there are not many roast duck restaurants, so it must be remembered that "cheap" means "convenient and pleasant", not "cheap".
Address: No.73 Tiantan East Road, Chongwen District, Beijing (2 1cn Travel)