Peking Roast Duck may be one of the most famous Chinese dish in the world. To Chinese, it is very similar to roast turkey in America. Roast duck is characterized by its crispy skin, tender texture and unique smoking smell and it is the name card for Beijing. According to a Chinese saying, no visit to Beijing is complete if you miss seeing the Great Wall or dining on Roast Duck.
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In China, ducks had long been domesticated and cooked. The ducks were originally roasted in a convention oven until Qing Dnasty (1644-1911) when this dish became a delicacy in the imperial menu and were highly regarded by emperors and other royalty members. The ducks used during this period were a special breed namely the White Beijing Duck and a new method of cooking was employed, by suspending the ducks over the flame in a open oven. Nowadays, both cooking methods are perpetuated. The most famous restaurant for the conventional way is Bianyi Fang, and the well-known second suspending method is used with great success by the restaurant Quan Ju De.
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The duck is usually roasted with a smokeless fruit wood fuel and heating to about 270 degrees C. for around 40 minutes. Then it is ready, it will be a shining dark red in color and unique in flavor. The hot duck will be brought to the table by the chef where the chef will slice it into around 100 thin flakes, each having its piece of crispy skin.
The most popular way to enjoy roasting duck is as follows: first take one of the provided small, thin steamed pancakes, and spread it with special plum sauce, small slice of green unions or cucumbers, and then add some pieces of duck on the pancakes. Finally roll up the pancake and take a bit. I think you will like the taste.
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