Travel Reference
In-Depth Information
Peking Duck
Undoubtedly the capital's most-iconic dish, you 'd have to be quackers to leave Běijīng
without trying Peking duck. While its fame has spread around the world, nothing beats
sampling it in the city where it comes from. Its origins go back as far as the 13th century
and the Yuan dynasty, when it was listed in royal cookbooks. But it wasn't until imperial
rule in China came to an end in 1911 that most ordinary people got the chance to try it
when the former palace cooks set up roast-duck restaurants around Běijīng.
Chefs go through a lengthy process to prepare the duck. First the birds are inflated by
blowing air between the skin and body. The skin is then pricked and boiling water poured
all over the duck. Sometimes the skin is rubbed with malt sugar to give it an amber colour,
before being hung up to air dry and then roasted in the oven. When roasted, the flesh be-
comes crispy on the outside and juicy on the inside. The bird is then meticulously cut into
slices and served with fermented bean paste, light pancakes, sliced cucumbers and green
onions.
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