Bianyifang predates Quanjude by 448 years — founded in 1416 during the Ming dynasty, it's the oldest continuously operating Peking duck restaurant in Beijing. While Quanjude perfected the hung-oven (挂炉) method using open flame, Bianyifang specializes in the older closed-oven (焖炉, mèn lú) technique: the duck cooks in a sealed brick oven heated only by smoldering sorghum stalks, producing a duck with crispier skin and gentler, less smoky flavor. Many Beijing-born locals consider Bianyifang's duck the more authentic version. The Hademen branch (the most central and accessible to tourists) sits at the edge of the old Chongwen district. Full duck ~298 RMB serves 3-4; reservations recommended weekends. Less ceremonial than Da Dong, more historic than Quanjude — for foodie history buffs, this is the must-try Peking duck in Beijing.

Address

5F SoShow Plaza, 16 Chongwenmen Outer St, Beijing

崇文区崇文门外大街16号搜秀城5楼

Highlights

Closed-Oven Method (焖炉烤鸭)Sorghum-stalk smoldering brick oven — older than Quanjude's open-flame style
Founded 1416 (Ming Dynasty)Predates Quanjude by 448 years — oldest Peking duck in continuous operation
Crispier Skin, Less SmokyClosed-oven method produces drier crackling skin; locals' preference
Full Duck Carving TablesideSame tradition as Quanjude — first crispy skin, then meat slices
Foodie History PickLess famous than Quanjude internationally, but the authentic older method