Peking duck is a famous duck dish from Beijing, which is considered as one of China’s national dishes. Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era.. Peking duck is savored for its thin and crispy skin. The Sliced Peking duck is often eaten with pancakes, sweet bean sauce, or soy with mashed garlic.
The duck that use must be of the white Beijing variety and of superior quality, that weighs about three kilograms. When roasting the duck, compressed air is injected into the duck between its skin and flesh to make the skin glossy and shiny. By using less smoky, hard wood fuel like fruit tree branches (pear, peach or date branches for instance), the duck has a fruity flavor and is red in color.
The manner of serving and eating Beijing Duck is also unique. The chef presents you the whole duck before taking it away for slicing. One duck may produce about 120 very thin slices, each containing both meat and skin. The duck slices are brought back to the table with some thin pancakes, green onion or shallot, sweet soybean paste and fresh cucumber, and sometimes garlic paste and sugar. The good way to enjoy the Beijing Duck is as follows: take a piece of the pancake in one hand, then put three or four slices of the duck onto the pancake with each of the above mentioned vegetables and seasonings. The soybean paste is most important. Finally roll up the pancake and eat it.
Peking duck, China's national dishes
