Yes, I know that Beijing and Peking are different ways to write the same thing, but when have you ever seen “Beijing Duck” written on the menu of a Chinese restaurant?
Anyway, today’s Taipei Times mentions that the famous Quanjude duck restaurant in Beijing is planning to open a branch (or branches) in Taiwan. I ate at this restaurant during my trip to Beijing a couple of years ago, along with Saru and Younghusband, and I’ve got to say that their Peking duck was among the most delicious things I have ever eaten. I have, before and since, had Peking duck perhaps somewhere between a half dozen and ten times on other occassions and at other restaurants, but there is absolutely no comparison.
The article states that, due to avian flu concerns, the Taiwanese government will (maybe quite reasonably) not allow the import of actual ducks from China, but the unique glaze and signature multi-hour slow roasting process of the duck is what makes Quanjude so amazing.
The entrance to the restaurant in Beijing.
This is actually the statue they have in front of the building. You can see the restaurant’s name written on the duck’s hat.
A chef wheels the entire duck over to your table on a cart, and then slices the meat right in front of you. A waitress then prepares one pancake for each person, presumably so you can see how it’s meant to be done, and then leave you to your feast.
I still can’t beleive you ate that duck’s head!
Oh, dear, that restaurant is SO cheesy. Some of my friends did have quite the time with that big yellow duck statue at night, though.
And I have seen “Beijing Duck” on many menus.
Sure it’s cheesy, but it’s also delicious. In China that seems to be the only thing that matters to most people when choosing a restaurant (which I suppose explains why the place has something like 8 floors!)
Cheese Peking duck? I dunno…
For my money, the duck at Bianyifang (便宜坊) is much better than Quanjude’s, which I find too oily. Of course, either place’s duck is better than most of what passes for Peking duck in the rest of the world.
I read an article in China Daily a few months ago where Quanjude announced they were switching their traditional ovens for electric ovens. The management said this would not change anything to the duck’s taste, but has anyone tried Quanjude ever since?