Leadership Insights | Illustrated Lectures:Hung-Oven Roast Duck: New Life of Century-Old Beijing Flavor

The craftsmanship of Quanjude’s hung-oven roast duck has been listed as a national intangible cultural heritageitem, with a history dating back to 1864, the third year of Emperor Tongzhi’s reign in the Qing Dynasty (1644-1911). This technique centers on “hanging and roasting duck over an open fire,” creating a unique style of roast duck known for its distinct Beijing flavor, which has earned the reputation as “the best dish in China.”

The subtletyof this duck roasting technique is reflected in four aspects: First, careful selection of ingredient. It only uses Beijing ducks that are about 40 days old with tender, fatty meat; second, a meticulous cooking processthat involves 18 steps, such as scalding the skin, air-drying the duck, and injecting soup, to ensure the roast duck’s skin is crispy and its meat is tender; third, unique fuel. It uses fruitwood (such as jujube or pear wood) as fuel, which imparts a fruity fragrance to the roast duck; fourth, precise control of heat. It uses a hung oven to ensure “the duck does not touch the fire,” allowing it to be heated evenly. During the roastingprocess, the duck is directly exposed to flames, with the melt fat naturally dripping, eventually leading to the amber-colored crust and juicy meatof the roast duck.

This technique has been passed down for over 150 years, forming a strict master-apprentice inheritance system. It has integrated modern technology with the development of the times while preserving its traditional essence. As a symbol of Beijing culture, Quanjude roast duck carries the wisdom of Chinese cuisine and has become acrucial medium for cultural exchange between China and the rest of the world. This intangible cultural heritage item is significant in both the inheritance of skills and the dissemination of culture, showcasing the spirit of craftsmanship and innovative vitality of China’s time-honored brands.

Chinese culinary culture encompasses numerous long-standing techniques that have been recognized as intangible cultural heritage, which represent the treasures of Chinese food culture and the wisdom of the working people. These techniques are more than just cooking methods; they also convey history and cultureand pass down the wisdom of the working people from generation to generation.

We must carry forward the spirit of integrity and innovation with uprightness and vigor, continuing our historical and cultural legacies and composing brilliant chaptersin the contemporary era.

監製:蔚力

策劃:丁素雲

文案:楊俊康