Peking duck is an important part of so many China tours and vacations. It is one of Asia’s most popular culinary presents to the planet, and even a best peking duck paris with art and a skill to it.
Cooking Peking Duck the way it was done in the past:
- The duck is tinted and then allowed to stand the next day before getting roasted in either a closed or hanging oven.
- The hung oven system, which you’ll see in so many of Beijing’s large duck cafes, was created for the Qing Dynasty’s royal kitchens.
- They were wood-fired and built to cook a large number of ducks at once.
- The ducks are hanging on hooks then cooked for around half an hour at extreme temperatures.
The presentation of Peking duck to the diner:
Every piece of Peking duck should have skin on this and should be sliced in front of the diners. In certain cases, the skin is handled separately. Most of the time, however, the meat and skin will be served in a lightly marinated pancake with bell peppers and cucumber, as well as a spicy bean sauce called Tianmianjiang, which is comparable to Hoisin syrup.
So, if you’re on vacation in China and find yourself in Beijing, consider trying this popular dish that has delighted emperors and commoners alike for centuries. Da Dong Dumpling Soup at DongSiShiTiao in Beijing comes highly recommended.
