China
Photo: City Foodsters, CC BY 2.0, croppedPeking duck
北京烤鸭
/peɪ˨˩ tɕiŋ˥ kʰɑʊ˨˩ ja˥/bay-jing cow-yah
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- When
- Lunch & dinnerFestive
- Taste
- SavoryRich
- Made with
- DuckWheat & flour
History
Roast duck was eaten in China's imperial kitchens long before it reached Beijing; it is often traced to Nanjing when that city was the Ming capital, and the court brought it north in the 15th century. In Beijing the dish became a specialty of restaurants such as Bianyifang, which used a closed oven, and Quanjude, founded in 1864, which hung the ducks in an open oven fired with fruit-tree wood. Ducks are inflated so the skin separates from the flesh, glazed and roasted until the skin turns thin and glassy. The cook carves it at the table and diners roll the slices in thin pancakes with scallion, cucumber and sweet bean sauce.
Sources
