Peking Duck

Peking Duck is China's culinary ambassador. The duck is air-dried, glazed with maltose, and roasted in a hanging oven over fruitwood until the skin becomes paper-thin and shatteringly crispy. Carved tableside by the chef, each slice of glossy skin and tender meat is wrapped in a thin pancake with spring onions, cucumber, and sweet bean sauce. The centuries-old technique produces skin so perfect it's served as a separate course — dip it in sugar for the purest expression of flavor.

📖 History

Peking Duck dates back to the Yuan Dynasty (1271-1368), when it was a royal dish. The modern preparation was perfected during the Qing Dynasty by chefs at the imperial court.