Review

Although Beijingers do not often come to the front door, if they work at the front door, eating here is still a good choice. The group purchase of two meals for two people can't eat at all. Two dishes and two bowls of rice are packed. Recommend it. Half a roast duck plus 3 hot dishes, 1 cold dish, 2 Beijing dim sum.

Cheap square, representative of China's stuffy oven roast duck! The two styles of roast duck are different, and the taste is different. For diners, they can only see the wisdom and vote for their good! Cheap square, the duck billet selected, slightly thin, not wood, the meat is tight, there is no burning smell of the fire after roasting, and there are more ducks themselves with the bottom flavor, with spring onion silk, Beijing stuffy oven roast duck, praise!

The reputation here is not as big as Quanjude roast duck at any time, but it is also very important in the minds of Beijingers. The roast duck here is very cost-effective, suitable for all ages, the taste is actually better than a certain Germany, the drink is good

I have always wanted to eat roast duck, so I chose this one with a relatively good price/performance ratio. Because I was afraid of waiting, I arrived at the restaurant at 4:30. Sure enough, it was the second table. This is a restaurant for ordering. I mainly come to eat roast duck. My friends mainly come to eat Beijing snacks, so I ordered half a piece of roast duck and a piece of Aiwowo. A pea roll. First on Beijing snacks, the pea rolls are as delicious as legendary, the white layer outside is the peas ground and compacted, the entrance is instant, not fake, and sweet but not greasy, especially delicious. I personally feel a bit ordinary, soft taste, outside is glutinous rice, inside is wrapped in bean paste stuffing, two people eat so many desserts a bit tired, I didn't eat too much, but also left my stomach to eat roast duck. Although it is half a piece, but really can't finish it alone, I just rolled three, and I was full. The roast duck tastes really good. I like to put two fat pieces of skin in a piece of pure meat, and then put cucumber shreds and green onions (this time I fell in love with green onions in Beijing), it was just baked so it was very delicious. Later, it was packed, and I went back to the hotel at 11 o'clock to eat it for a supper. The fat place was still very fat.

The old brands in the past are now left with this ability

Cheap Fang's roast duck is said to be more ancient and technically difficult. It is first to heat the oven, then extinguish the fire, put the roast duck in the oven, and cook the duck with the remaining temperature of the stove. The roast duck in the oven is the ancestor of the hanging oven.