If the cheap shop and Quanjude are the roast duck that outsiders must eat in Beijing, then many guests in Jiuhuashan are natives of Beijing, and gourmets recommend the roast duck in Jiuhuashan. Jiuhuashan deep in the alley, the owner of the shop in 1976 into the Quanjude roast duck class, was the youngest roast duck technician in Quanjude, in 1997 he started a new stove to open a store, always insisted on not opening a semicolon, 20 years only concentrate on operating a single one. Today, Jiuhuashan Roast Duck Restaurant has been rated as a "special restaurant" by Beijing businessmen, with a business area of more than 2,000 square meters, which is three times that before the relocation. There are 180 seats in the hall on the first floor, nearly 200 seats in the banquet hall on the second floor, and 28 large and small single rooms, which can receive about 650 guests at the same time. In order to ensure the quality of roast duck, the number of roast ducks is limited to 200 per day, and no takeaway roast duck is sold. The decoration and service of Jiuhuashan still retain the style of state-owned enterprises, and the overall decoration is "splendid", but the material has a plastic feeling. The duck in Jiuhuashan is served only after slicing, which is different from a set of roast duck slices and two plates of meat in other houses, Jiuhuashan has one plate, and only the most delicious parts of the duck are sliced. The reason is that Master Jiuhuashan adopted the method of cutting longitudinally into strips, rather than slicing. The skin of the roast duck is golden and transparent, crispy and fragrant, the duck meat is smooth and delicious, not oily or greasy, and the dough is thin and tough. But it is a bit troublesome when it comes to burritos, because the duck meat is longitudinally longitudinal, which leads to almost the entire diameter when put into the round duck cake. The roast duck in Jiuhuashan is relatively fatty among many roast duck restaurants, but fortunately, the duck meat is more delicate, retains a certain amount of moisture, and the duck meat has no peculiar smell, but it may be greasy if you eat a few more bites. The salt-and-pepper duck rack is particularly fragrant, the outer layer of meat is dry and fragrant, and the meat on the side of the bone is tender. The sweet noodle sauce is particularly delicious, in addition to the burrito, you can also order a plate of hollow baked cakes with meat, the baked cakes are fluffy and have a good taste. Many old Beijingers are fond of this, and they think that the improved thin duck is not an authentic way to eat. In addition, the mustard duck paw made by Jiuhuashan is also worth tasting, the bones are completely disposed of, and the mustard can also be done without choking. Duck and leek dumplings are also very distinctive, the dumpling skin is made of carrot juice and noodles, the dosage ratio of duck meat and leeks is exquisite, and the taste is fresh and delicious. However, there is no mandatory consumption of any of the ingredients (sweet noodle sauce, green onion strips, cucumber strips, etc.) for a single fee, and there is no limit to what you can eat and consume. There are no slots in terms of service, and it is decent. The per capita price is about 200 yuan, the cost performance is not high, but the reputation of the product is not bad, if it is not for the banquet, watching the duck process, just want to find an authentic restaurant to taste the traditional old Beijing fat roast duck, you can come to Jiuhuashan to try, but remember to make an appointment in advance.