Eat Peking duck in Beijing

Peking duck originated during the Yuan Dynasty and was perfected in imperial kitchens for Ming emperors.

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Peking duck, a Beijing specialty roasted whole in a traditional oven until the skin crisps to a reddish-gold hue, is served at historic spots like Quanjude or Da Dong with thin pancakes, hoisin sauce, cucumber, and scallions for wrapping. Originating in the imperial kitchens of the Yuan Dynasty, it features fatty yet tender meat sliced tableside by skilled chefs, paired simply with a light wheat pancake and minimal condiments. Visit during evenings when restaurants fill with locals dissecting the bird's crispy skin first, a ritual unchanged for centuries.

This page uses an image from the Wikipedia article on Peking duck and is licensed under the Creative Commons Attribution-ShareAlike License (view authors).