Meet the chef

田师傅切开从田家食府出炉的第一只烤鸭Chef Tian Slicing the First Duck From His Own Restaurant

北京烤鸭始于元明宫廷, 在数百年的传承中逐渐成为中式烹饪中最具代表性的佳肴之一, 以色泽红润, 皮脆肉嫩著称. 选肥嫩饲鸭, 风干上皮, 以文火慢烤, 使脂香外溢, 酥润兼具.本店烤鸭主厨田师傅, 专注烤鸭工艺三十余年, 技法纯熟, 风味正宗. Beijing Duck traces its lineage to the imperial kitchens of the Yuan and Ming courts, where it evolved into a culinary emblem of refinement and ceremony. The preparation begins a full day in advance: the duck is meticulously air-dried to tighten the skin before entering the hung oven, where it is slow-roasted over steady heat. This patient rendering coaxes out the fat, yielding lacquered skin that shatters delicately and meat that remains succulent without heaviness.At Tian Bistro, our Beijing Duck is entrusted to Chef Tian. With more than three decades dedicated to the craft, he preserves the dish’s classical character - faithful in aroma, texture, and technique - while showcasing the quiet refinement that defines true imperial-style roast duck.

The Team Behind Every Plate

田家食府的厨师们各自带着多年的经验与对中华烹饪传统的赤诚默契合作。作为厨房的核心团队，他们在每一簇火焰之上，将精确与热忱融为一体。Our chefs work in harmony, each bringing years of experience and deep respect for Chinese culinary tradition. As part of the core team of Ti’an Bistro’s kitchen, they make precision and passion meet over every flame.

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