The Duck from Peking, aka Beijing.

Peking duck was once considered a dish only for the imperial family. Fortunately, we all can enjoy it. Learn the Peking duck history and how it prospered through the centuries and dynasties.

Peking Duck History, The Best for the Best

There’s average Peking duck, and there’s life-changing, omg-it’s-so-crispy-delicate-and-succulent, kind of Peking duck. When you’ve experienced the latter, only the finest quality will satisfy.

And that is precisely why this duck has royal roots.

Before Peking duck came the roast duck which dates as far back as the 400s AD. Peking duck then made its appearance in written records during the Yuan Dynasty in the early 14th century. The duck was associated with the imperial court as it was a dish made for the members of the royal family.

In the early 15th century during the Ming Dynasty, the imperial court moved to Beijing. The duck was named after its capital city, Peking duck (Peking is the older spelling for Beijing).

By then, the now-famous duck was a staple feature for imperial court meals. And in 1416, Bianyifang was the very first and oldest restaurant specializing in roasting Peking Duck in a traditional closed oven.

During the Qing Dynasty, Peking duck was popular not just among the royal family but also with the nobility and upper class. It was so loved that poets and scholars wrote about their admiration for this crispy duck.

In 1864, Quanjade restaurant opened and featured the very first hanging oven. This style of roasting is still used today for perfectly cooking succulent roast meats. Aside from its oven, the restaurant was known for serving notable dignitaries from around the world.

From there, Peking duck gained its reputation as one of the finest dishes in China.

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