The Evolution of Beijing Roast Duck

Duck has long been a staple of Chinese cuisine, with its most celebrated preparation—roast duck—originating in the Tang Dynasty (618–907 AD). Initially known as shāo yāzi (literally "roast duck"), the dish was cooked over wood or charcoal fires, with successive generations refining the technique.

By the Yuan Dynasty (1271–1368), roast duck had gained imperial favor. Hu Sihui, a court dietary physician, documented its preparation in Complete Recipes for Dishes and Beverages (1330), cementing its status as a royal dish.

When the Ming Dynasty was established in 1368, Nanjing became the capital, and imperial chefs perfected the method of roasting ducks over open flames, achieving a crisp texture and rich flavor without excessive greasiness. The emperor so admired the dish that it was formally designated "roast duck" in court records.

A pivotal shift occurred during the reign of Emperor Yongle (1402–1424), who relocated the capital to Beijing. The dish migrated northward, where it gradually gained popularity among the public. Adopted by local chefs, it became known as Beijing roast duck, a name that endures today.

The first dedicated roast duck restaurant, Bianyifang, opened in Beijing in 1416. Its signature technique involved roasting ducks in sealed ovens preheated with sorghum stalks, yielding an exceptionally crisp skin. Centuries later, in 1864, Quanjude introduced an alternative approach—open-fire roasting—creating a distinct variation. Both methods persist, offering visitors a chance to compare contrasting textures and flavors.

By the 20th century, Beijing roast duck had transcended its culinary role, becoming a cultural icon and the centerpiece of state banquets for foreign dignitaries. Its journey from imperial kitchens to global recognition underscores its enduring appeal as a masterpiece of Chinese gastronomy.