The most famous Beijing dish featuring crispy skin and succulent meat served with pancakes, scallions, and sweet bean sauce.
5 top-rated spots found
Sheng Yong Xing has redefined the duck experience by treating the bird like fine wine. Each duck comes with a 'birth certificate' and is roasted over 45-year-old jujube wood. The service is surgical, and the wine cellar is arguably the best in the city for pairing with fatty poultry.
📍 No. 2 Xindong Road, Chaoyang District, Beijing · View on Maps
While the queues are legendary (often 2-3 hours), the quality-to-price ratio is unbeatable. The Forbidden City branch offers a direct view of the palace moat, making the wait part of the cultural pilgrimage. It is the gold standard for 'everyday' excellence.
📍 11 Nanchizi Street, Dongcheng District, Beijing · View on Maps
Chef Da Dong revolutionized the industry with his 'super lean' technique, reducing fat content significantly while maintaining a glass-like skin. The restaurant feels like an art gallery, with a 100-page menu featuring 'artistic' plating that looks like Chinese ink paintings.
📍 22A Dongsishitiao, Nanxincang International Plaza, Beijing · View on Maps
Tucked in the basement of the ultra-chic Opposite House hotel, this spot offers a tranquil escape from Sanlitun's chaos. The open-fire pit is visible through glass, and the duck is consistently praised for its deep, smoky aroma derived from date wood.
📍 B1, The Opposite House, 11 Sanlitun Road, Beijing · View on Maps
As the oldest duck restaurant in Beijing (dating back to 1416), Bianyifang uses the 'Menlu' (closed-oven) method. Unlike the open-flame style, the duck is cooked by the heat of the oven walls, resulting in much juicier, tender meat and a softer, aromatic skin.
📍 18 Xianyukou Street, Qianmen, Dongcheng District, Beijing · View on Maps