Email Login| Set Default | Admin Login
Home Destination About Us Contact Us Message
Email Us:office@chinagolfingholidays.comEmail a friend with a link to this page
  Hainan Island

China World Hotel

Beijing Hotel

Beijing Tourist Attractions
Special Food

Local Special Dishes
  HOME > Food>Local Special Dishes
Beijing Roast Duck

Beijing Roast duck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try.

The two famous Restaurant that serve Beijing Roast Duck are Bianyifang Roast Duck Restaurant and Quanjude Roast Duck Restaurant, both of which have a history of over one hundred years. They represent two different schools of roasting duck. Bianyifang, founded in 1855, makes use of a close oven and straw as the fuel, which wont make flames go directly onto the duck. Before being put into the oven, a duck is filled with specially-made soup to make it possible to roast the duck outside and boil it inside at the same time.

Quanjude, a better known one, founded in 1864, uses an oven without a door. After a kind of dressing being spread all over a duck, it will be hooked up in the oven over the flame coming directly from the burning of the fruit-tree wood and it will be done in forty minutes.

When roasted and dried, the duck will look brilliantly dark red, shining with oil and with crisp skin and tender meat. Because of its appearance, few people could resist the temptation of it.

Now its time to serve it! First, the chef will show you the whole duck. Then, he will slice it into about one hundred and twenty pieces with both skin and meat for each. Usually the duck is served together with special pancakes, hollowed sesame bun, green onions and sweet sauce. Dinners can wrap duck slices, onion, and sauce in a pancake or a sesame bun with their bare hands. Sometimes people would like to put in mashed garlic and cucumber or carrot strips as well. Some young women like to dip slices into white sugar directly. Other parts of the duck will be served as either cold dishes with its livers, wings, stomach, webs and eggs, or hot dishes with its heart, tongue and kidneys. The bones can even be decocted together with Chinese watermelon and cabbage.

 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Imperial Court Cuisine

Imperial Court Cuisine, another important part of Beijing Cuisine, originates from royal kitchens where dishes and food were only cooked for the royal family. After the fall of the Qing Dynasty (1644-1911), Imperial Court Cuisine began to be popular among the common people with its original features that the raw material and the ingredients are carefully selected and the dishes are exquisitely prepared and delicately decorated in different colors with light taste and sufficient nutrition.

Many Restaurant serve Court Cuisine in Beijing today, such as Fangshan Restaurant and Tingliguan Restaurant being the most famous ones.

Fangshan Restaurant is in Beihai Park and the most famous dish of it is Man-Han Banquet (a dinner of Man and Han national food) which includes "eight treasures from the mountains", "eight treasures on land" and "eight treasures from the sea", such as bears paws, humps and sharks fins, and lots of rare things, but some of them are not available on table today. There are so many dishes (one hundred and thirty four hot ones and forty eight cold ones, besides many desserts) that you have to have them in six different meals in several days.

Tingliguan is in the Summer Palace and it used to be the place where Empress Dowager Ci Xi enjoyed her opera, which, of course, is as beautiful as a painting. It is famous for its "All-Fish Feast" of over fifty kinds and this is the only one in China. When the fish is served on the table, its mouth can be still opening and closing and its gills flapping. Sometimes the fishs mouth keeps moving even when it has been eaten to bones. But you dont have to be frightened; it is just falsely alive. You want to know its secret? Just go and try it!

Home | News | Articles | Photographs | About US | Contact Us | BBS
Copyright© 2007 - 2008 GolfOnLife support:Hainan Huichuang Network Technology