First Quanjude Peking roast duck restaurant opens on Qianmen Street

Background. Beijing, historically romanized as Peking, is the capital of China. Peking duck has been prepared since the Imperial era, with the specific roast duck style fully developed during the later Ming dynasty. By the Qing dynasty, the open or hung oven method was developed in imperial kitchens. Quanjude adopted this technique, which was originally reserved for imperial families, using non-smoky hardwood fuels like Chinese date, peach, or pear.

Establishment. Quanjude was established in 1864 during the Qing dynasty under the Tongzhi Emperor. The founder, Yang Quanren, opened his first small restaurant, originally named Dejuquan, inside Yangrou Hutong in Qianmen. This area was one of the busiest parts of Beijing. The establishment is known for its long-standing culinary heritage and the specific roasting method developed by its founder.

Culinary Method. Quanjude is distinguished by its use of the hung oven roasting method, developed by founder Yang Quanren. This contrasts with Bianyifang, which uses the older closed oven technique. The Quanjude method involves roasting ducks in open ovens using non-smoky hardwood fuel such as Chinese date, peach, or pear. This process adds a subtle fruity flavor and a golden crisp to the skin.