To be based on Sanlitun, the door environment must be exquisite. In 1949, you had to go through a small art gallery to get to the door of the restaurant, and if you booked a private room, you had to walk through the courtyard to get there. Two rows of abandoned red-brick factories have been converted into restaurants, and in the transparent glass corridors of the restaurant, there are also a row of miniature peasant art sculptures, and newcomers are easily attracted by these contemporary artworks, as if they have arrived in the miniature 798 art district. As the name suggests, the whole duck season is to eat duck, and the duck source and sauce have their own characteristics. His duck comes from the Beijing Venus Duck Farm, which is a cross between the British Cherry Valley and the Peking White Duck. This kind of duck has been stuffed with duck feeding since ten days old, and the meat is tender and fragrant. Ducks that grow for 38 to 42 days in the whole duck season weigh about 4 catties and have an error of between 2 taels. Before roasting, the duck is deacidified for 48 hours to ensure that the duck does not smell fishy. The jujube wood roasted with more than 40 years of age is more willing to be cheap, and the duck skin does have a certain aroma of jujube wood. Of course, the taste of this hybrid duck itself is not much different from that of Beijing stuffed duck, but the nationality is different, and there is no need to be superstitious. The duck sauce is the original of the executive chef, using hoisin sauce as the main ingredient to add sweet noodle sauce, spices and more than a dozen kinds of Chinese herbs. The duck is on the lean side, and the taste is okay when eaten empty, but it will be a little greasy after being paired with sauce. Although the duck soup looks milky white, the taste is a little bland. In this restaurant with more than 450 per capita to eat roast duck, the atmosphere and environment account for the majority, and the production can only be said to be not lost, there are no special surprises. Many foreign guests use roast duck with champagne in the whole duck season, a combination of Chinese and Western food, and the whole duck season is also paired with French food elements, with black mushroom scrambled duck eggs being the most typical. The environment of the hall is very dim, and you need to keep your eyes open even to see the menu, and the petty bourgeoisie is slightly overdone, which is especially suitable for netizens to meet. But the level of service is not worthy of such a high cost, and the waiters are neither enthusiastic nor thoughtful, and often persuade customers to add dishes when ordering, rather than recommending them carefully. When making a reservation by phone and waiting at the front desk, the waiter was a little unanswered. There is almost no meat on the salt and pepper duck rack worth 58 yuan, and the portion is pitiful. The quality control also seems to need to be improved, and most customers can enjoy freshly grilled roast duck here; However, some diners reported that the roast duck was served within 5 minutes, or the slices were served before it was served, lacking the sense of ritual and ornamentation of eating roast duck. If you care about the whole process of slicing roast duck, you still have to tell the waiter in advance.