The restaurant of Bianyifang, from the year of 1614 akka the 14th year of Yongle Emperor in Ming Dynasty, carried on this country's culinary tradition till today non-stop. 200 years earlier then Quanjude and 390 then Dadong.
The cooking of duck at Bianyifang remains the oldest way of cooking, which, you may say, can't compare to the new, the high tech ways of cooking from today. But it's hard to deny that the taste is more simple, original and pure. Also thanks to restaurants like BYF(also Japan as a whole nation), history is close to us, the loss of goods in history can be less pity.
Chinese has the tradition of enjoying eating more than doing anything else since Shennong, the very first person who tried the tastes of hundreds kinds of plants with his life on risk in 15th Century BC. After that, people also ate:
Snail: it was first made into sauce before 475 BC(Songs Of Chu), then roasted on sticks which were very popular on food/vege market according to Dream Pool Essays written in Song Dynasty(960).
Caviar: Caviar is also recorded in books like Great Unity from Shang Dynasty(1600-1100BC).
Ant Sauce: Also was eaten by people accroding to Rites of Zhou in Xizhou Dynasty(1100-771BC).
Sashimi: Eaten with vinegar, salt, alcohol and mustard since Zhou Dynasty(1100-256BC).
Peking Duck: well, there is a few sayings about its invention. One of which, the one I believe in, is from Tang Dynasty(around 670). Yet, the closest taste we can have is BIANYIFANG.
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