Name: Zhang Roasted Duck
Address: Gu Wo Long Qiao Street Qing Shi Qiao Shi inside Nong Mao Shi Chang Di, 3F, No. 1, Chengdu, China, Chengdu
Telephone: +862886665833
Price range: $
Rating: 4.4

English-speaking staff

Language support

Diners Club

Mastercard

Visa card

UnionPay card

American Express card

JCB card

Discover card

Mobile payment

Cards accepted

Payment methods

Good to Know

Casual

Kid-friendly

Group dining

Solo dining

Features & Vibe

Pet-friendly

Reservations accepted

High chairs

Kids' menu

Takeout available

Food delivery

Free Wi-Fi

Device charging available

Smoking area

Indoor restroom

Extra-large table (10+ pax)

Large table (8–10 pax)

Waiting area

Table service

Contactless delivery

Amenities

Zhang Roasted Duck

Jinjiang District intangible heritage mao kaoya

Fresh fruitwood-roasted duck

No. 9 of Global Traveller-Picked Restaurants in Chengdu

他们家的担担面，臊子坚持选用猪肉的肥瘦比例应为3:7；而钟水饺几乎是必点的，肉馅选用后腿肉，特别好吃～他们家10种川菜经典面点小吃，都超赞～

Their Dandan noodles insist on using pork with a fat-to-lean ratio of 3:7; and Zhong dumplings are almost a must-order, with the meat filling made from hind leg meat, which is especially delicious~ Their 10 classic Sichuan noodle snacks are all super good~

传统的成都冒烤鸭烤制的方式跟北京烤鸭最大的不同，就在于&ldquo;外烤而内煮&rdquo;：烤之前在鸭腹内放入十几种秘制香料，用本地的小黄姜和大葱再加成都人最爱的郫县豆瓣，然后灌水。烤鸭子的柴火从前用的是怀远的青杠树，因此这种烤鸭曾经也被称为&ldquo;青杠烤鸭&rdquo;，现在换成了龙泉山的桃木，但烤法还是一样：土灶里的温度烧到一定程度之后，熄灭柴火，用阴火来烤制鸭胚。在300度的高温下，鸭肚子里的水和香料翻滚沸腾，鸭子从外到里，从里到外地成熟，同时去腥增香。

The biggest difference between the traditional Chengdu roast duck and Beijing roast duck is that it is &quot;roasted outside and boiled inside&quot;: before roasting, more than a dozen secret spices are put into the duck&#39;s belly, local small yellow ginger and green onions are added with Chengdu people&#39;s favorite Pixian bean paste, and then water is poured in. The firewood used to roast the duck used to be the green bark tree in Huaiyuan, so this roast duck was once called &quot;green bar roast duck&quot;. Now it has been replaced with peach wood from Longquan Mountain, but the roasting method is still the same: after the temperature in the earthen stove reaches a certain level, the firewood is extinguished and the duck embryo is roasted with Yin fire. At a high temperature of 300 degrees, the water and spices in the duck&#39;s belly roll and boil, and the duck matures from the outside to the inside, from the inside to the outside, while removing the fishy smell and increasing the fragrance.

虽然招牌是烤鸭，但其实是一家川菜馆。冒烤鸭就是将烤鸭切块后放入冒菜汤锅里烫一下，比起直接吃烤鸭，鸭肉会更加入味。点的鸭肠和豆瓣鱼也很好吃。

Although the signature dish is roast duck, it is actually a Sichuan restaurant. Mao roast duck is to cut the roast duck into pieces and put it into the Maocai soup pot to blanch it. Compared with eating roast duck directly, the duck meat will be more flavorful. The duck intestines and bean curd fish we ordered were also delicious.

菜很好吃，服务也很棒，下次来成都一定还会再来的♡(&Xi;◕◡◕&Xi;)♡

The food is delicious and the service is great. I will definitely come again next time I come to Chengdu♡(&Xi;◕◡◕&Xi;)♡

冬至，一家人都身体抱恙，羊肉汤是不能吃了，突然想到这家张烤鸭，曾经的食堂，如今也是快10年没有来过了，晚上7点左右过来，没有排队，店铺重新装修过了，看起来高端大气多了，点了经典的冒烤鸭和冒鸭肠，非常的入味，烤鸭很香，皮特别好吃，鸭肠细嫩入味，让人停不下来。

It was the winter solstice and my whole family was feeling unwell, so we couldn&#39;t eat mutton soup. Suddenly I thought of Zhang&#39;s Roast Duck, which used to be a canteen, but I haven&#39;t been here for nearly 10 years. I came here around 7pm, and there was no queue. The shop had been renovated and looked much more upscale. I ordered the classic Mao Roast Duck and Mao Duck Intestines, which were very tasty. The roast duck was fragrant, the skin was especially delicious, and the duck intestines were tender and tasty, which made me unable to stop eating.

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The name of the store is just like the name of the duck. I am also willing to specialize in one aspect of Sichuan cuisine and develop it to the extreme. Zhang Roast Duck is one of them. Mr. Zhang Jinglai founded the Zaoyuan Roast Duck in 1988. Later, he moved to Qingshiqiao in 1993 and changed its name to Zhang Roast Duck. Since its establishment, it has been a Sichuan-style restaurant with Chengdu-style grilled duck. 
 When I arrived at the store, I was eating rice. I saw that the roast duck master on the first floor was packing up. Todays roast duck is sold out. Going down the corridor and taking the elevator upstairs, the wall of honor on the left hand side shows the brilliance of the store: the store has won the famous dishes of Sichuan cuisine, the food capital is in the council of the council, and so on, even the famous celebrity of Chengdu, Mr. Chefu I love the roast duck and it is recorded in my book. 
 mentioned roast duck, maybe you will think of Beijing roast duck, the above good Beijing duck is baked with charcoal fire, making it ruddy, meaty and not greasy, crispy and tender outside, and then wrapped with onion, cucumber, etc. The ingredients are savoured with sweet sauce and are known as the world's delicious. However, Zhang Roast Duck is very different from it. It has passed on two generations of roast ducks. From the selection of duck embryos to the final table, it takes more than a dozen procedures to place the roast duck in a small pot and secretly make hot oil. The whole pot reached 200 degrees or more, but did not burn the ducks. After the pot was slightly cold, it was delicious, and it was another flavor. Of course, if you like to eat Beijing roast duck, you can also eat authentic Beijing roast duck in the store, the professional Beijing roast duck team to create, restore the taste of old Beijing.

Chengdu

China

The name of the store is just like the name of the duck. I am also willing to specialize in one aspect of Sichuan cuisine and develop it to the extreme. Zhang Roast Duck is one of them. Mr. Zhang Jinglai founded the Zaoyuan Roast Duck in 1988. Later, he moved to Qingshiqiao in 1993 and changed its name to Zhang Roast Duck. Since its establishment, it has been a Sichuan-style restaurant with Chengdu-style grilled duck. 

 When I arrived at the store, I was eating rice. I saw that the roast duck master on the first floor was packing up. Todays roast duck is sold out. Going down the corridor and taking the elevator upstairs, the wall of honor on the left hand side shows the brilliance of the store: the store has won the famous dishes of Sichuan cuisine, the food capital is in the council of the council, and so on, even the famous celebrity of Chengdu, Mr. Chefu I love the roast duck and it is recorded in my book. 

 mentioned roast duck, maybe you will think of Beijing roast duck, the above good Beijing duck is baked with charcoal fire, making it ruddy, meaty and not greasy, crispy and tender outside, and then wrapped with onion, cucumber, etc. The ingredients are savoured with sweet sauce and are known as the world's delicious. However, Zhang Roast Duck is very different from it. It has passed on two generations of roast ducks. From the selection of duck embryos to the final table, it takes more than a dozen procedures to place the roast duck in a small pot and secretly make hot oil. The whole pot reached 200 degrees or more, but did not burn the ducks. After the pot was slightly cold, it was delicious, and it was another flavor. Of course, if you like to eat Beijing roast duck, you can also eat authentic Beijing roast duck in the store, the professional Beijing roast duck team to create, restore the taste of old Beijing.

This is a roast duck restaurant near Chunxi Road, located near the Bluestone Bridge Market. It is said that it is necessary to go to the popular restaurant that queues early. The size of the restaurant is very large. The whole hall is a dining area. It is very open and spacious. The restaurant is not over-decorated. It is also clean and tidy. The warm-colored lighting is very compatible with the temperament of the roast duck. There are also many small observations. In detail, the door is a white brick, green brick and tile, and the elevator is on the elevator. The area is a dynamic flame. 
We sat in a window position, behind the roast duck making room, you can clearly see the roast duck production process, the golden roast duck hanging in the window is really tempting, looking at one The roast duck was produced, and it was really dead, and the golden roast duck was made. When you come here, don't miss the signature dishes of their home. Take the roast duck. This dish is called the green bar roast duck. The roast duck is baked with a blue bar tree, with a touch of fragrance, so it is the name. Bake nine mature ducks, put them in iron steel shovel, and then pour the marinade into the table. Use the remaining temperature of the container to boil on the spot. At least it is very enjoyable, very novel eating, maybe In the eyes of Chengdu people are also used to it. In the process of boiling, the roast duck is cooked until it is fully cooked. The whole process can last for a few minutes. The original appearance of the crispy cake becomes tenacious, the meat is soft and the duck is served with marinade. It is very fragrant. After the boiling, the roast duck after boiling, the oil is forced out again, refreshing and not greasy. 
 Other dishes recommended, mung bean squash, jar of meat, wolf head, pepper, bullfrog, Sichuan cuisine is very authentic.

This is a roast duck restaurant near Chunxi Road, located near the Bluestone Bridge Market. It is said that it is necessary to go to the popular restaurant that queues early. The size of the restaurant is very large. The whole hall is a dining area. It is very open and spacious. The restaurant is not over-decorated. It is also clean and tidy. The warm-colored lighting is very compatible with the temperament of the roast duck. There are also many small observations. In detail, the door is a white brick, green brick and tile, and the elevator is on the elevator. The area is a dynamic flame. 

We sat in a window position, behind the roast duck making room, you can clearly see the roast duck production process, the golden roast duck hanging in the window is really tempting, looking at one The roast duck was produced, and it was really dead, and the golden roast duck was made. When you come here, don't miss the signature dishes of their home. Take the roast duck. This dish is called the green bar roast duck. The roast duck is baked with a blue bar tree, with a touch of fragrance, so it is the name. Bake nine mature ducks, put them in iron steel shovel, and then pour the marinade into the table. Use the remaining temperature of the container to boil on the spot. At least it is very enjoyable, very novel eating, maybe In the eyes of Chengdu people are also used to it. In the process of boiling, the roast duck is cooked until it is fully cooked. The whole process can last for a few minutes. The original appearance of the crispy cake becomes tenacious, the meat is soft and the duck is served with marinade. It is very fragrant. After the boiling, the roast duck after boiling, the oil is forced out again, refreshing and not greasy. 

 Other dishes recommended, mung bean squash, jar of meat, wolf head, pepper, bullfrog, Sichuan cuisine is very authentic.

Eat roast duck, the most famous in Beijing. Beijing roast duck is a national cuisine, but in Chengdu, Sichuan, locals also like to eat roast duck, but the method is not the same as Beijing, and has the local characteristics of Sichuan. 
 is a local old name, there is "have not eaten a roast duck, can not be called the old Chengdu". The Bluestone Bridge, located in the city center of Yanshikou, is a familiar taste of many old Chengdu people and has not changed in decades. 
 In Chengdu, you are eating roast duck. Flying is a practice of Sichuan cuisine, and Sichuan has its own vegetables all over the country. There is an oven in the restaurant, each roast duck is freshly baked, the grilled skin is browned, with a fruity woody scent and attractive color. 
 Roasted duck breasts are cut directly into a neat block, placed in a pot, and then poured into a special marinade. At the moment of pouring, the juice rolls over, the aroma is overflowing, and the roast duck becomes soft and tender. long. In Chengdu, the roast duck has a perfect combination with the dish. 
 As a restaurant that eats ducks, all parts are not wasted, and the duck head is made into a dry pot, which is also a famous dish. The appearance is crisp and the addition of a large amount of spices is very tasty. 
 The fun of eating duck head is to slowly simmer, the spicy taste is more and more intense. 
Boiled fish is also a common dish in Sichuan cuisine. It uses a spicy oil to increase the aroma. The proportion of oil and water is half to make the taste better. 


Eat roast duck, the most famous in Beijing. Beijing roast duck is a national cuisine, but in Chengdu, Sichuan, locals also like to eat roast duck, but the method is not the same as Beijing, and has the local characteristics of Sichuan. 

 is a local old name, there is "have not eaten a roast duck, can not be called the old Chengdu". The Bluestone Bridge, located in the city center of Yanshikou, is a familiar taste of many old Chengdu people and has not changed in decades. 

 In Chengdu, you are eating roast duck. Flying is a practice of Sichuan cuisine, and Sichuan has its own vegetables all over the country. There is an oven in the restaurant, each roast duck is freshly baked, the grilled skin is browned, with a fruity woody scent and attractive color. 

 Roasted duck breasts are cut directly into a neat block, placed in a pot, and then poured into a special marinade. At the moment of pouring, the juice rolls over, the aroma is overflowing, and the roast duck becomes soft and tender. long. In Chengdu, the roast duck has a perfect combination with the dish. 

 As a restaurant that eats ducks, all parts are not wasted, and the duck head is made into a dry pot, which is also a famous dish. The appearance is crisp and the addition of a large amount of spices is very tasty. 

 The fun of eating duck head is to slowly simmer, the spicy taste is more and more intense. 

Boiled fish is also a common dish in Sichuan cuisine. It uses a spicy oil to increase the aroma. The proportion of oil and water is half to make the taste better. 

In addition to all kinds of hot pots, Chengdu's popular cuisine actually has roast duck! In addition to the conventionally operated sliced roast duck, the roast duck here is one of the top-ranked roast ducks (the Qingshiqiao head office). Recommend kimchi yellow and spicy, the fish is tender and delicious, just the right spicy is even more exciting. There is also a special drink tamarind juice, the mouth is cool, sweet aftertaste, can be said to be the best drink to solve the spicy.

Zhang Roasted Duck

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Zhang Roasted Duck

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