The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names. A variant of the dish known as crispy aromatic duck has been created by the Chinese community in the United Kingdom.
When in Rome, do as the Romans do. Well, the next saying shall be: When in Beijing, eat as the local do! Peking duck it shall be!!! Hehe... that's what I mean by one track mind ;-) Eating Peking Duck is an art. Firstly, this is one of China's national dish. It's been served since the imperial era, eaten by many emperors and now, served by many peking roast duck restaurants in the world; the famous of which is Quanjude … more
The best Peking Duck, as the name implies, has to be in Peking, right? The answer, yes and no! There is only a handful of restaurant serving excellent Peking Duck in Beijing even unless the same flagship of restaurants (namely 全聚德) as you'll have to know which outlet is the best of the lot. On the safer side, Peking Garden in HK is surprisingly good. In fact, the best I've had although that was quite a long time ago. I was informed by friends that the one in … more