1. Peking Duck (Beijing Roast Duck)
Overview:
Roasted over fragrant fruitwood charcoal, Peking Duck is celebrated for its crisp skin and succulent, tender meat. Renowned worldwide, it’s one of Beijing’s most iconic dishes. During the Jiajing era of the Ming Dynasty, roast duck transitioned from imperial kitchens to the general public. The first roast duck restaurant in Beijing—“Bianyifang”—opened its doors in Mixiang Hutong near Caishikou, marking the birth of this culinary tradition.
Peking Duck is famous for its meticulous ingredient selection, refined roasting techniques, distinctive flavor, and versatile ways of serving. It boasts an elegant appearance, crispy skin, tender meat, and rich yet non-greasy taste. What truly sets it apart in Chinese cuisine is the classic pairing with scallions and hoisin sauce.
There are two primary roasting styles:
- Closed-oven (Men Lu) roasting, represented by Bianyifang, where ducks are cooked in a sealed oven using retained heat.
- Open-oven (Gua Lu) roasting, epitomized by Quanjude, where ducks hang above an open fire, basted continuously for even crispiness.
Famous Duck Restaurants:
- Quanjude: A time-honored brand specializing in traditional open-oven roasting.
- Bianyifang: The pioneer of closed-oven roasting, offering a juicier, more aromatic duck.
- Da Dong: A modern, upscale interpretation catering to discerning diners with artistic plating and leaner duck preparations.
How to Eat Peking Duck – Two Classic Ways:
- Wrapped in Thin Pancakes:
Spread a dab of sweet bean sauce (hoisin sauce) onto a delicate, steamed lotus leaf–style pancake. Add a few slices of duck meat, followed by thin strips of scallion, cucumber, and/or radish. Roll it up tightly—each bite delivers a perfect harmony of crispy, savory, fresh, and sweet. - Crispy Skin with Sugar:
Enjoy the golden, ultra-crispy duck skin on its own by dipping it into fine granulated sugar. The contrast between the rich fat and subtle sweetness creates an unexpectedly addictive delicacy—especially beloved by locals.
Peking Duck isn’t just a dish—it’s a culinary ritual that embodies Beijing’s rich gastronomic heritage