Travel Reference
In-Depth Information
Peking duck
Succulent roast duck is Beijing's big culinary hitter, and deservedly so. Locals
love to debate the merits of convection roasters over peach-wood ovens and the like, and
every venerable restaurant has a different preparation technique. Once the duck has been
brought to your table and carved, or vice versa, the routine is always the same; slather dark,
tangy plum sauce onto pancakes, pop in a few scallions, add shreds of duck or duck fat (sur-
prisingly delicious, if done correctly) with your chopsticks, roll it up and prepare for the local
taste sensation. Nothing is wasted; the duck's entrails are usually made into a separate dish
of their own, then served up alongside the meat and fat. Prices vary enormously depending
on where you go, what grade you'd like (there are usually two “classes” to choose from), and
what you'd like served alongside the duck (some places charge for the sauce and scallions).
These days it's tough to find a whole duck for under
￥
100, while at the city's more famous
duck restaurants you can expect to pay up to three times this price. Recommended places in-
Mongolian hotpot
Mongolian hotpot is Beijing's classic winter warmer, but makes for a
fantastic communal meal at any time of year. The brass pot in the centre of the table has an
outer rim around a chimney with a charcoal-burner underneath. Stock is boiled in the rim, and
diners dip in slices of raw meat, vegetables, bean noodles, mushrooms and bean curd. Lamb
is the traditional highlight, and it's sliced so finely that it takes only a few seconds to cook
between your chopsticks. Shake to get rid of excess water, then dunk into the sesame-based
dipping sauce, and it's ready to eat. There are hotpot restaurants all over town; just look for
the steamed-up windows.
