We all know Beijing roast duck is a famous food in Beijing, however, a few of us know how it came into being. The following will introduce the history of Beijing roast duck.

 

The history of the roast duck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages.

 

In the early 15th century, when the Ming Dynasty capital was shifted from Nanjing to Beijing, roast duck remained one of the famous dishes on imperial court menus. According to the local history, the earliest roast duck restaurant in Beijing was the old Bianyifang Restaurant, which opened during the Jiajing reign (1522-1566). Distinct from the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the Old Bianyifang Restaurant roasted its ducks with radiant heat. The walls of the oven were first heated with sorghum stalks whereupon the duck was placed inside and cooked by the heat given off by the walls. A duck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and tasty.

 

During the Qianlong period (1736-1796), roast duck was a favorite delicacy of the upper classes. According to Recipes from the Suiyuan Garden, the famous cookbook written by the poet and gourmet Yuan Mei, "Roast duck is prepared by revolving a young duckling on a spit in an oven. The chefs of Inspector Feng's family excel in preparing this dish." Other scholars, after dining on roast duck, were inspired to poetry. In one collection of old Beijing rhymes (Duan Zhuzhici) one of the poems reads: "Fill your plates with roast duck and suckling pig."

 

To satisfy the growing demand for roast duck and with an eye on the profits to be made from a good name, many restaurants opened from a good name, many restaurants opened under the Bianyifang name. In fact, in 1926, nine roast duck restaurants in Beijing carried this name. In the late 1960s the Bianyifang Restaurant's name was changed to the Chongwenmen Roast Duck Restaurant, but in 1979 it resumed its former title. Its menu includes more than 20 traditional duck dishes, including the Four Delicacies: wing and web, liver, heart and pancreas.

 

Today, Beijing roast duck is well received by people from both home and abroad. Knowing the history of the dish, we will enjoy it with another motion, not only enjoy its taste but also its history and culture.