First, let’s talk about my inspiration. I’m a girl who grow up in Beijing since I was 8 years old. In my spare time, I enjoy looking for Beijing traditional foods in different places called Hutong with my best friends. Therefore, I want to build a platform to promote Beijing culture and history in western country and also call for more foreigners to come to Beijing, China to taste a variety of special food. In my blog, I will share 10 Foods You Must Try When Visiting Beijing.
- Peking duck
✨Introduction
Peking Roast Duck is a must-try food in Beijing. Also, Peking duck is a dish from Beijing that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used.
✨History
In 1864, the Quanjude restaurant was established in Beijing. Yang Quanren, the founder of Quanjude, developed the hung oven to roast ducks. With its innovations and efficient management, the restaurant became well known in China, introducing the Peking Duck to the rest of the world.
By the mid-20th century, Peking Duck had become a national symbol of China, favored by tourists and diplomats alike. For example, Henry Kissinger, the Secretary of State of the United States, met Premier Zhou Enlai in the Great Hall of the people on July 10, 1971, during his first (secret) visit to China. After a round of inconclusive talks in the morning, the delegation was served Peking Duck for lunch, which became Kissinger’s favourite. The Americans and Chinese issued a joint statement the following day, inviting President Richard Nixon to visit China in 1972.
✨Typical Restaurants
Two notable restaurants in Beijing which serve this dish are Quanjude and Bianyifang, both centuries-old establishments which have become household names, each with their own style: Quanjude is known for using the hung oven roasting method, while Bianyifang uses the oldest technique of closed oven roasting.
✨Serving
The cooked Peking Duck is traditionally carved in front of the diners and served in three stages.
First, the duck skin is served with sugar and garlic sauce as dip. The skin tastes better while remaining warm, but it will cool down fast. The meat is then served with steamed pancakes, spring onions and sweet bean sauce. Several vegetable dishes are provided to accompany the meat, typically cucumber sticks. Some restaurants offer watermelon radish sticks as alternative. The diners spread sauce over the pancake. Traditionally, the pancake is wrapped around the meat and spring onion, then eaten by hand. Cucumber sticks are eaten as refreshment between Peking Duck rolls, but can also be rolled in the pancake.
The remaining duck can be cooked in three ways. The traditional way is to be cooked into a broth. The meat together with bones can also be stir-fried with sweet bean sauce, or rapidly sautéed and served with salt and Sichuan pepper. Otherwise, they are packed up to be taken home by the customers.
✨My favourite restaurant
Jingweizhai
The platter follows the shape of the peony petals, with seven on the outside lap, five on the second lap, three on the third lap. It has one central point, 16 total and means perfection and prosperity.
🏠location
No.36, south songyu road (downstairs of 7-day hotel)
Subway line 14
Walk 690m from exit D of west gate
Beijing traditional foods 