Few dishes symbolize Chinese cuisine like Beijing Roast Duck (Peking Duck). For over 600 years, this golden-skinned delicacy has graced imperial banquets and family feasts, blending meticulous preparation with theatrical presentation.
The Art of Crispy Perfection
Authentic Peking Duck starts with specially bred ducks fattened for tenderness. Skilled chefs inflate the skin to separate it from the fat, then glaze the bird with malt syrup and air-dry it for hours. Traditionally roasted in fruitwood-fired ovens, the duck develops a mahogany-colored, paper-thin crispy crust while retaining juicy meat.
How to Savor It Like a Local
1.Skin First:
Dip the crispiest skin slices into sugar for a melt-in-mouth experience.
2.Pancake Wrap:
Layer duck meat, scallions, cucumber, and hoisin sauce in a thin wheat pancake.
3.Bone Broth:
Remaining bones are often boiled into a rich soup or stir-fried with garlic.
Where to Try
- Quanjude (est. 1864): The world’s oldest duck restaurant, using hung-oven techniques.
- DaDong: Modern twists with leaner ducks and creative sides like sesame buns.
- Local Hidden Gems: Explore Siji Minfu for affordable yet quality options.
Why It’s Special
Beyond taste, Peking Duck embodies Chinese culinary philosophy – balancing texture (crispy skin vs. tender meat), flavor (savory vs. sweet), and communal dining joy. Many restaurants showcase duck-carving tableside, turning meals into cultural performances.
Pro Tip: Pair with a light rice wine to cut through the richness.
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