[Picture 1: A whole roasted Peking duck with glossy, crispy golden-red skin]
Peking Duck is the most iconic dish of Beijing cuisine and one of the most famous Chinese dishes worldwide. With a history of more than 600 years, it originated as a royal delicacy in the Ming Dynasty and later became popular among ordinary people. Today, it is recognized as a national culinary treasure and a must-try food for every visitor traveling to Beijing.
Authentic Peking Duck uses specially raised Beijing white ducks with balanced fat and lean meat. There are two traditional roasting styles: open-oven roasted and closed-oven roasted. Open-oven ducks are roasted over fruit wood such as jujube and pear wood, giving the skin an extra crispy texture and a natural fruity aroma. Closed-oven ducks are roasted with stored heat inside the oven, locking the juice and making the meat extremely tender and juicy.
[Picture 2: A chef slicing the roasted duck skillfully at the table]
Slicing the duck is a crucial and elegant part of the dining experience. Professional chefs slice the whole duck into about one hundred thin, even pieces right in front of guests. Each piece combines crispy skin and tender meat to ensure the best taste.
[Picture 3: Finished Peking Duck rolls with pancakes, scallions, cucumber and sweet bean sauce]
The classic way to eat Peking Duck is to wrap it in thin pancakes. Simply spread a little sweet bean sauce on the pancake, add a slice of duck, a strip of green cucumber and fresh scallion, then roll it up and take a bite. The crispy skin, tender meat, fresh vegetables and savory sauce create a perfect balance of rich, sweet and refreshing flavors.
To make the most of the dish, the remaining duck bones can be used to cook a warm, milky duck soup or be fried with salt and pepper for a crispy side dish.
As the most internationally renowned Chinese dish, Peking Duck is served in high-end Chinese restaurants across Europe, America and Southeast Asia. It is not only a delicious meal, but also a classic symbol of traditional Chinese food culture.