Centuries of duck delicacy, East 33 revives roast duck heritage

Starting April 2025, East 33 at Beijing Hotel NUO will present a new chapter in the legacy of Beijing roast duck with its Centuries of Duck Delicacy series. Celebrating the spirit of cultural inheritance, this seasonal offering pays tribute to the refined tastes of early 20th-century intellectuals, reimagining time-honored flavors with elegant innovation—right in the heart of the capital along historic Chang’an Avenue.

More than just an address, “No 33 East Chang’an Avenue” stands as a culinary landmark steeped in the gastronomic memories of Republican-era elites. Inspired by scholar Hu Shi’s blend of Jiangnan osmanthus honey with traditional sweet bean sauce, and Peking Opera legend Mei Lanfang’s fondness for crisp pickled mustard stems with soybeans, East 33 recreates these personal favorites—infusing each slice of roast duck with scholarly charm and historical resonance.

Prepared using the traditional Three Knife Technique, the roast duck is meticulously carved into three signature cuts: the aromatic and crisp "Clove Leaves", the thin and translucent "Willow Slices" and the perfectly marbled "Almond Slices". This precise method ensures a golden-amber skin and tender, juicy meat—each bite a harmonious balance of texture and flavor.