About Bianyifang Roast Duck Group
Bianyifang is Beijing's oldest Peking duck restaurant: its origins date back to 1416, during the Ming dynasty, and its current name dates from the 16th century. The group, Beijing Bianyifang Roast Duck Group, is defined by its closed-oven (menlu) roast duck, a technique in which the bird never touches an open flame and which was inscribed on China's national intangible cultural heritage list in 2008.
Its menu is built around the complete duck banquet: crisp skin, salted duck liver, wine-cooked duck heart, duck webs with mustard and a Shandong-style supporting cuisine. The house uses every part of the duck across dozens of preparations, a whole-bird philosophy that sets its offer apart from other roast duck restaurants in the capital.
The group runs a network of restaurants across Beijing — including the Xianyukou, Hademen, Xingfu Dajie and New World Center houses — and has further establishments in other Chinese cities such as Sanmenxia, Hohhot and Tangdu. It is one of China's most recognised traditional restaurant brands and a reference stop for the historic version of Peking duck.
Its menu is built around the complete duck banquet: crisp skin, salted duck liver, wine-cooked duck heart, duck webs with mustard and a Shandong-style supporting cuisine. The house uses every part of the duck across dozens of preparations, a whole-bird philosophy that sets its offer apart from other roast duck restaurants in the capital.
The group runs a network of restaurants across Beijing — including the Xianyukou, Hademen, Xingfu Dajie and New World Center houses — and has further establishments in other Chinese cities such as Sanmenxia, Hohhot and Tangdu. It is one of China's most recognised traditional restaurant brands and a reference stop for the historic version of Peking duck.