What makes Bianyifang's Peking duck different from Quanjude?

Bianyifang uses the older closed-oven method, cooking the duck in a sealed brick oven heated by smoldering sorghum stalks rather than open flame. The result is crispier, drier crackling skin and a gentler, less smoky flavor. Founded in 1416, it predates Quanjude by 448 years, and many Beijing locals consider its quieter, more traditional duck the more authentic of the two.

Do I need to book a table at Bianyifang?

Reservations are recommended on weekends, when the central Hademen-area branch fills with families and tourists. On weekdays you can usually walk in for lunch or dinner. An English menu is available and Visa and Mastercard are accepted, so foreign diners are well looked after. Allow about ninety minutes, since the duck is carved tableside and best eaten unhurried.

How much is a whole duck and how many does it feed?

A full roast duck runs around 298 RMB and comfortably feeds three to four people, served with pancakes, scallions, cucumber, and sweet bean sauce. It is carved at your table, skin first, then meat. The restaurant sits on the fifth floor of SoShow Plaza near Chongwenmen, an easy metro ride from the city center. Add a few sides and tea for a complete meal.

Bianyifang Roast Duck (1416), Beijing: Map & Visitor's Guide (2026)

Founded 1416 — Beijing’s oldest Peking duck restaurant, predating Quanjude by 448 years. Closed-oven ‘mèn lú’ style.

At a glance

What it is: Food
Also known as: 便宜坊烤鸭店 (Biàn Yí Fāng)
Opening hours: 11 AM – 10 PM
Time needed: 1.5 hours
Best time to visit: Lunch or dinner; book ahead weekends
Getting there: Metro to the door
English: Full English menu
Cards accepted: Visa, Mastercard
Entry: Walk-in — no booking · tickets & prices →
Wi-Fi: Free Wi-Fi
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

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Bianyifang Roast Duck (1416) map & getting there

Map of Bianyifang Roast Duck (1416) (便宜坊烤鸭店) in Beijing — nearby streets and metro stations

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Taxi / DiDi? Show the driver: 崇文区崇文门外大街16号搜秀城5楼 · 5F SoShow Plaza, 16 Chongwenmen Outer St, Beijing

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.

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

What Chinese travelers actually do here

Distilled from Chinese-language travel notes — the practical tips most English guides miss.

Ask for the crispy skin to be served first with sugar to dip, the traditional order before the meat slices arrive.
This branch is on the fifth floor of a shopping plaza, so use the mall elevators rather than hunting for a street-level storefront.
Come for an early dinner around opening to dodge the weekend reservation crush and get a freshly fired duck.
If you have already tried Quanjude, order here to taste the closed-oven contrast side by side rather than repeating the same style.
A whole duck suits a group of three or four; solo or paired diners should add cold starters so the meal is not just duck.
Pancakes go stale fast once steamed, so wrap and eat them promptly rather than letting the basket sit.
It is metro-direct near Chongwenmen, making it an easy stop after the Temple of Heaven, which is a short ride south.

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Photos

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Peking Duck on a plate in a Bianyifang restaurant in Beijing.

Sliced Peking duck served with traditional condiments

This photo has been taken in the country: China

Videos

Making 40-Hour Peking Duck With A Master Carver | Handcrafted | Bon Appétit

Bon Appétit

Finding the Best Peking Duck in Beijing! Featuring Da Dong, Liqun, Siji Minfu & More!

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Frequently asked questions about Bianyifang Roast Duck (1416)

What makes Bianyifang’s Peking duck different from Quanjude?: Bianyifang uses the older closed-oven method, cooking the duck in a sealed brick oven heated by smoldering sorghum stalks rather than open flame. The result is crispier, drier crackling skin and a gentler, less smoky flavor. Founded in 1416, it predates Quanjude by 448 years, and many Beijing locals consider its quieter, more traditional duck the more authentic of the two.
Do I need to book a table at Bianyifang?: Reservations are recommended on weekends, when the central Hademen-area branch fills with families and tourists. On weekdays you can usually walk in for lunch or dinner. An English menu is available and Visa and Mastercard are accepted, so foreign diners are well looked after. Allow about ninety minutes, since the duck is carved tableside and best eaten unhurried.
How much is a whole duck and how many does it feed?: A full roast duck runs around 298 RMB and comfortably feeds three to four people, served with pancakes, scallions, cucumber, and sweet bean sauce. It is carved at your table, skin first, then meat. The restaurant sits on the fifth floor of SoShow Plaza near Chongwenmen, an easy metro ride from the city center. Add a few sides and tea for a complete meal.