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Try One of China's National Foods - Beijing's Famous Peking Duck
Published by Susan Furber, Writer
Country: China 
The Experience
The history of roasted duck in China dates back to the Southern and Northern dynasties when this delicacy, originally named “Shaoyazi” was traditionally only available to the emperor. What is now known as Peking Duck was fully developed during the Ming Dynasty and remains today both a delicacy and a tradition in China. Many renowned chefs, including British Chef Jamie Oliver have put their own spin on this recipe, but the opportunity to try Peking Duck in its country of origin really should not be missed.
“You have to try Peking Duck in Beijing” were the words resonating in my mind as I stepped into one of the many fine restaurants in Beijing offering this cuisine. The distant memory of a previous ‘bad duck dining’ experience making me only slightly hesitant as my fellow diners bowled through the door in anticipation of this taste sensation.
The preparation of the duck for this meal actually commences with the breeding process. Ducks are bred specially with a set breeding timeframe and they are killed seasoned and cooked using a very specific preparation process, details of which are generally guarded by the chef. Traditionally they are roasted in an enclosed oven or hung oven and slowly cooked. The subsequent presentation of the Peking duck is just as important.
In our private dining room, the process of serving began to unfold after our Jasmine tea and a few initial appetisers swung around on the lazy Susan for full Chinese dining effect. The Peking Duck is prized for its thin crispy skin and the mark of authenticity is the chef himself carving the morsel at the table. What I didn’t actually realise was that this dish is most often eaten with small Mandarin pancakes, crisp spring onion and a hoisin sauce. This self preparation of lovingly folding the duck stuffed pancakes without losing their filling and then letting these tastes blend together in your mouth didn’t fail to please.
The remaining duck is never wasted, with it usually made into broth, stir fry or in our case, offered as bone heavy morsels to chew on...not really for the faint hearted this bit but receiving excellent feedback from those who choose to partake. I can’t really imagine an emperor gnawing on duck bones, but I do see the attraction of such a lovingly prepared rich meat, definitely fit for a king...or a traveller.
“You have to try Peking Duck in Beijing” were the words resonating in my mind as I stepped into one of the many fine restaurants in Beijing offering this cuisine. The distant memory of a previous ‘bad duck dining’ experience making me only slightly hesitant as my fellow diners bowled through the door in anticipation of this taste sensation.
The preparation of the duck for this meal actually commences with the breeding process. Ducks are bred specially with a set breeding timeframe and they are killed seasoned and cooked using a very specific preparation process, details of which are generally guarded by the chef. Traditionally they are roasted in an enclosed oven or hung oven and slowly cooked. The subsequent presentation of the Peking duck is just as important.
In our private dining room, the process of serving began to unfold after our Jasmine tea and a few initial appetisers swung around on the lazy Susan for full Chinese dining effect. The Peking Duck is prized for its thin crispy skin and the mark of authenticity is the chef himself carving the morsel at the table. What I didn’t actually realise was that this dish is most often eaten with small Mandarin pancakes, crisp spring onion and a hoisin sauce. This self preparation of lovingly folding the duck stuffed pancakes without losing their filling and then letting these tastes blend together in your mouth didn’t fail to please.
The remaining duck is never wasted, with it usually made into broth, stir fry or in our case, offered as bone heavy morsels to chew on...not really for the faint hearted this bit but receiving excellent feedback from those who choose to partake. I can’t really imagine an emperor gnawing on duck bones, but I do see the attraction of such a lovingly prepared rich meat, definitely fit for a king...or a traveller.
When to Go to Peking Duck Beijing
For the best weather, visit Beijing in September or October when warm, dry, sunny days with clear skies and pleasantly cool evenings are the norm. The second best time is spring, late March to mid-May, when winds blow away the pollution but also sometimes bring clouds of scouring sand for a day or two, turning the sky a livid yellow. The number of foreign visitors is high during summer, but the Chinese themselves mostly wait until the weather cools before travelling.
Odds n' Ends
You should expect to pay upwards of 30-40 dollars US if ordering in a restaurant.
Want a Guide?
- Intrepid Travel
- A great tour company, with small groups, local guides and offering excellent real life travel experiences. Includes discounts off late bookings and special offers.
Recommended Places to Stay
- Golden Palace Silver Street
- A 3* hotel in a good central location in the Wangfujing area. Mixed reviews on Trip Adviser, but my experience was good, clean and comfortable accommodation.
Additional Places to Stay Nearby
Search over 900,000 global hotel deals from over 30 merchants. Book via Expedia, Travelocity, Hotels.com, Booking.com, Priceline and the websites of popular hotel chains.
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More Experiences Nearby
- Sample Traditional Chinese Street foods at the Donghuamen Night Market in Beijing
- China is a veritable foodie's paradise with a unique culinary tradition in every province. Beijing is no exception. One of the best ways to sample some traditional Chinese street foods is at the Donghuamen Night Snack Street in Beijing. The long stretch of road is lined with vendors selling everything from the mundane noodles to the strange, unusual, and sometimes a bit disgusting, but all for a good price. Once the sun goes down, join the throngs of Chinese and international tourists who flock to Donghuamen to fill their bellies or to simply catch a glimpse at some of the ...0 miles away.
While You're There - Tours and Trips Nearby
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Carpe Diem! Book to do this experience now!
Dining on world-famous Peking Duck is an absolute must-do in Beijing you can't say you've eaten Peking Duck until you've eaten it in Beijing, where ...
Starting from $78.00 per person.
Starting from $78.00 per person.
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Books and DVDs
Elsewhere on the Web
- How to eat Peking Duck in Beijing
- It's a feast fit for emperors. But as Diana Kuan explains, there's more to devouring the iconic dish than you might think.
Media References
Travel Insurance. Simple & Flexible.
Language Guides
Mandarin 
,
Portugese
,
Russian
,
Vietnamese
are some of the languages spoken in China. If you know of a freely available phrase book or podcast for one of the missing languages, let us know!
Discussion
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