For those of you who love Beijing Duck, you may have heard of this place. (Sorry, Alan; this post is decidedly not for you!) This is the restaurant where Dong Zhenxiang, chef of the famed Da Dong restaurants, got his start. It is also the place credited with inventing this duck roasting technique, employing open ovens and fruit tree hardwoods for the fire, to give the meat a rich aromatic flavor. The first restaurant opened in 1864. We dined at one of the many branches in Beijing.