[Photo via VCG]

The hallmark of the Bianyifang Braised Duck is that the duck is prepared without direct exposure to open flames. The "braising stove" is meticulously crafted with bricks. Prior to roasting the duck, straw and other fuels are placed inside the stove, ignited, and allowed to burn until the stove reaches the precise temperature. Subsequently, the fire is extinguished, and the duck is positioned on an iron grill within the stove. The stove door is sealed, and the duck is skillfully cooked, relying on the radiant heat from the charcoal fire inside the stove and the heated stove walls. Given the necessity for indirect heat, this technique demands extraordinary culinary expertise. Excessive temperature could result in overcooking and charring, while insufficient heat would leave the duck undercooked. A perfectly prepared Bianyifang Braised Duck is characterized by its rich reddish-brown hue, glossy and crispy skin, delicate white meat, and delectable flavor. Bianyifang, situated in Beijing, is renowned nationwide for crafting the finest braised duck using the above method.

Bianyifang opened its first store during the Ming Dynasty. Under the reign of Jiajing in the Ming Dynasty, Yang Jisheng, a junior official in the Ministry of War, tasted the roasted duck here and inscribed the signboard with "Bianyifang." This act catapulted the reputation of Bianyifang to great heights. In 1956, the Bianyifang restaurant at Xianyukou transitioned to a public-private partnership and became the sole authentic "braised duck" restaurant in Beijing.

In 2008, the techniques for Bianyifang Braised Duck cooking were accorded the prestigious status of being included in the National Intangible Cultural Heritage List.

(Source: Official website of Dongcheng District People's Government)