Bianyifang

Bianyifang traces its history to 1416, in the early Ming dynasty, making it an even older roast-duck house than Quanjude. Its name, "bianyi," carries the sense of convenience and comfort for ordinary people.

Bianyifang is famous for menlu, or closed-oven, roast duck — paired with Quanjude's hung-oven style as one of the city's two great roast-duck schools, and representing the older lineage of the dish.

Its closed-oven duck relies on slow, indirect heat: the oven is heated, the open flame extinguished, and the duck cooked by the radiant warmth of the walls — never touching live fire, so the skin crisps and the meat stays moist, with little smokiness.

A China Time-Honored Brand, Bianyifang's closed-oven technique is inscribed as national intangible cultural heritage, completing — alongside the hung-oven method — the full lineage of Beijing roast duck.