Peking Duck

Synopsis

Beijing Roast Duck has a history of over 600 years and is divided into two major styles: the hung-oven roast duck (established by Quanjude in 1864) and the closed-oven roast duck (from Bianyifang). It is prepared using Beijing stuffed duck roasted over fruitwood, resulting in a crispy skin, tender meat, and a jujube-red color. The hung-oven roast duck technique of Quanjude was listed as a national intangible cultural heritage in 2008 and has been passed down through seven generations of roast duck masters. The traditional slicing technique of cutting the duck into 108 pieces is considered a remarkable skill.

Overview

Peking Duck is one of China's most famous traditional delicacies and a quintessential culinary symbol of Beijing. Made from high-quality Peking ducklings, it undergoes a unique roasting process resulting in crispy skin, tender meat, a jujube-red color, and a subtle fruity aroma from the wood used. Peking Duck is divided into two major schools: the hung-oven roast duck represented by Quanjude and the closed-oven roast duck represented by Bianyifang. In 2008, the techniques for Quanjude's hung-oven roast duck and Bianyifang's closed-oven roast duck were both included in the second batch of China's National Intangible Cultural Heritage list.

The history of Peking Duck can be traced back over 600 years to the Northern and Southern Dynasties. During the Ming Dynasty, it became an imperial dish and further developed and spread to the common people in the Qing Dynasty. Quanjude was founded by Yang Quanren in the third year of the Tongzhi reign of the Qing Dynasty (1864) outside Qianmen in Beijing. With a history of 160 years, it is Beijing's most famous roast duck brand. Bianyifang has an even longer history, founded in the 14th year of the Yongle reign of the Ming Dynasty (1416), making it Beijing's oldest roast duck brand.

Two Major Schools

The primary difference between hung-oven and closed-oven roast duck lies in the roasting method. Hung-oven duck uses an open flame, with the duck hung on hooks inside the oven and roasted using fruitwood (such as date or pear wood) as fuel. The smoke from the burning wood imparts a unique fruity fragrance. During roasting, the chef constantly adjusts the duck's position to ensure even heating.

Closed-oven roast duck uses residual heat—the oven walls are first heated, then the open flame is extinguished, and the duck is placed inside to roast slowly from the retained heat. Because there is no direct flame, the meat becomes more tender and juicy, and the subcutaneous fat melts and drains away more effectively. Closed-oven duck has a lighter taste, suitable for diners who prefer less greasy food.

Production Process

Inflation is a unique step in Peking Duck preparation. Pumping air between the skin and meat separates them. During roasting, this allows the skin to puff up quickly under high heat, becoming crispy and creating the perfect texture of crispy skin and tender meat. The maltose glaze gives the duck its signature jujube-red color and a hint of sweetness.

Traditional Serving Method

The traditional way of eating Peking Duck involves strict rituals. The roasted duck is carved tableside by a master carver—one duck yields about 108 slices, each with a perfect balance of skin and meat, uniformly thin. The carving technique is highly skilled and must be completed within minutes to ensure each slice reaches the diner while still hot.

The authentic way to eat it is to dip a slice of duck in sweet bean sauce, place it on a thin pancake, add shredded scallions and cucumber strips, roll it up, and take a bite. The crispiness of the skin, the tenderness of the meat, the richness of the sauce, the pungency of the scallions, and the softness of the pancake combine in the mouth, creating rich layers of flavor and an unforgettable aftertaste. Some diners first taste a piece of skin dipped in granulated sugar—the crispy skin paired with the sweetness of sugar is a beloved classic among old Beijingers.

Cultural Significance

Quanjude's Qianmen branch retains the original appearance of the century-old establishment, with its gilded signboard bearing the three characters "全聚德" (Quanjude) written by a Qing Dynasty scholar. Quanjude adheres to its nine-character business philosophy: "The duck must be good, the staff must be capable, and words must be sweet." Through the dedication and传承 of seven generations of roast duck masters, it has built a century of glory. Quanjude has become a cultural symbol—not just a restaurant, but a living fossil of Beijing's history and culinary culture.

Peking Duck is also one of the most successful ambassadors of Chinese cuisine to the world. Quanjude has opened branches in many countries globally, and the image of Peking Duck has appeared in countless foreign media reports and documentaries. Many foreign dignitaries visiting China make it a point to try Peking Duck, which has become an important part of China's culinary diplomacy.

References

1. China Intangible Cultural Heritage Network: https://www.ihchina.cn/project_details/14657
2. Quanjude Official Website: https://www.quanjude.com.cn
3. Baidu Baike: https://baike.baidu.com/item/北京烤鸭
4. Wikipedia: https://zh.wikipedia.org/zh-cn/北京烤鸭