If you want to entertain guests, you have high requirements for the environment, roast duck is not the main role, you can choose to come to an elegant five-star hotel, with napkins, knives and forks, a glass of red wine with roast duck. Grand Hyatt is a brand of Hyatt Hotels Group, which includes Park Hyatt, Grand Hyatt, Hyatt and other hotels, Grand Hyatt Beijing is located in the heart of the city, within walking distance of Tiananmen Square and the Forbidden City. Located on the first floor of the Grand Hyatt Oriental Hotel, Chang'an No. 1 Restaurant is decorated with dazzling Chinese red, and the dining table and wall decorations are appropriately integrated with Chinese elements such as wooden panes and blue and white porcelain vases. Chang'an No. 1's "Beijingduck" is full of momentum: 5 and a half to 6 catties of roast duck hanging in rows, the open oven is full of fire, and the fruit wood fuel adds a bit of handmade texture. In 2015, Grand Hyatt Beijing's signature restaurant, Chang'an No. 1, won the "Best Chinese Restaurant" award from Target Magazine, and the star dish of Chang'an No. 1, the old-fashioned fruit wood roast duck, adds a touch of beauty to the entire restaurant. Chang'an No.1 has also won awards such as the Best Roast Duck Restaurant in 2015 and the World's 1,000 Most Outstanding Restaurants in 2015. Chang'an No.1's Chinese cuisine is maintained at a very good standard and is one of the first Chinese restaurants in Beijing to adopt the concept of Open Kitchen. Among the roast ducks in five-star hotels, Chang'an No. 1 is undoubtedly the best choice, if you are a hotel guest, come here to eat a roast duck is a small surprise. Half a duck can be ordered, but if there is no reservation, the waiting time may exceed 40 minutes. The roast duck of Chang'an No. 1 is full of fat and fat - each duck is 6 catties and 6 taels, which is probably the heaviest single roast duck in Beijing. The ducks all choose to grow within 40~42 days of the Beijing duck filling, at this time the filling duck sternum is moderately soft and hard, and the meat is tender; Roast in the oven for 1 hour and 10 minutes, and the subcutaneous fat of the stuffed duck happens to completely melt and penetrate into the duck meat. The taste is crispy and glutinous, with authentic Beijing-style sweet noodle sauce and shredded green onions, melon strips, and wraps, full of Beijing flavor. If the skin is too thin, it will be difficult to bake a crispy effect, and the duck here is larger and fuller, with more fat, and the roasted duck skin is thick and crispy. The duck blank is colored with maltose, which needs to be frozen for 12 hours, and the climate is different throughout the year, and the proportion of the master's sugar color is also adjusted accordingly to ensure that the roasted duck always maintains the same deep jujube red. The duck needs to be booked in advance, and the guest arrives at the restaurant about 20 minutes after the table, and the master can slice a whole duck in about three minutes. Although the duck is big, it only has 88 slices, and each slice is the essence. The duck meat is divided into three plates: one plate of duck skin, one plate of skinless duck breast, and one plate of duck legs with belt meat. The duck rack can be taken away by itself or processed into a salt-and-pepper duck rack. The duck skin is crispy, but the color and presentation are slightly inferior to Da Dong, and the fat and thinness of the duck are between Quanjude and Da Dong. The ingredients of the roast duck take the traditional route, the green onion shredded cucumber noodle sauce garlic white sugar, the lotus leaf cake is freshly baked on the same day, the noodle sauce needs to be steamed for an hour with the noodle sauce of Liubiju, plus honey, sugar, sesame oil, etc., the taste is slightly sweet, and the thickness is moderate. Because the duck is fat, there is still a lot of duck meat left on the duck rack, and every day the master will put more than 30 duck racks together, boil for more than two hours, and the duck soup soup is pure and white, and the drink is rich and sweet. In Chang'an No. 1, there is no improved version of the lean duck, no innovative dipping sauce, but you can experience the most authentic way to eat roast duck. However, in the market where a hundred flowers are blooming, the characteristics of Chang'an No. 1's roast duck are not outstanding, the level is stagnant, and it is slightly conservative and outdated. In the past two years, the level of Chang'an No. 1 roast duck has regressed, and the knife work is not too particular, and the last step basically relies on pulling, which affects the perception. The service is basically appropriate, but in the order of serving, it does not pay attention to the first cold dishes and then the hot dishes, as a five-star hotel, the professionalism is insufficient. After ordering, there is no taboo, and the reaction speed of serving tea and pouring water is relatively slow. The worst part is that after eating roast duck here, it will smell of fruit wood, so it is recommended not to wear fluffy clothes that absorb the smell of food. The overall cuisine of Chang'an No. 1 is basically the original appearance of old Beijing home-cooked food, from sesame spinach and saliva chicken to fruit wood roast duck, which are very authentic and do not make compromises in order to cater to guests. However, the price is much higher than that of authentic home-cooked Beijing cuisine, plus 15% service charge, which is less cost-effective. If you're not price-sensitive, the menu here is pretty good, and it's a good choice to entertain guests from other places.