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National Dish China

China is renowned for its rich history and diverse culture which boasts a culinary heritage also that has captivated taste buds worldwide where one dish stands out especially as a national treasure among its myriad of gastronomic delights that known as "Peking Duck" which is originating from Beijing that was formerly known as Peking only where this iconic dish has evolved over centuries to become a symbol of Chinese culinary finesse and cultural pride.

There are some features for you about Peking Duck

Duck Selection:

This journey begins with the careful selection of a plump specially bred duck that is known for its tender meat and ample layer of fat beneath the skin where this breed ensures that the duck achieves the perfect balance of crispy skin and succulent meat once it has been roasted.

Preparation Method:

The duck normally undergoes meticulous preparation before roasting which is cleaned thoroughly where air is pumped between the skin and flesh to separate them allowing the skin to crisp up truly during roasting.

Traditionally the duck is then glazed with a mixture of maltose syrup, vinegar and other secret ingredients imparting a unique sweet and savory flavor profile where this process not only enhances the taste but also contributes to the duck's signature glossy finish.

Roasting Perfection:

Roasting the duck is a time-honored art form in itself where the duck is hung by its neck in a cylindrical oven that typically fueled by fruitwood which imparts a delicate smokiness to the meat while the oven's intense heat ensures that the duck cooks evenly resulting in crackling golden-brown ski, tender and juicy meat within.

This meticulous process takes approximately 45 minutes to an hour during which the duck is periodically turned and basted to achieve uniform caramelization.

Presentation and Serving:

The Peking Duck is brought to the table whole once it has been perfectly roasted where it is skillfully carved by the chef.

Each slice includes a portion of crispy skin offering a symphony of textures with every bite, tender meat and a thin layer of fat where the duck is traditionally served with Mandarin pancakes (Bing), spring onions, cucumber sticks and hoisin sauce.

Diners assemble their own wraps by placing a slice of duck with condiments onto a pancake and rolling it into a delicate parcel of flavors.


Prices for a whole Peking Duck typically range from 150 to 300 Chinese Yuan (approximately 23 to 46 USD) that totally depends on the restaurant's reputation and location within China.

Prices for dining on Peking Duck in a renowned Beijing restaurant can range from 200 to 600 Chinese Yuan per duck (approximately 31 to 92 USD), that also depends on the establishment's prestige and additional side dishes served alongside.


Peking Duck really represents something more than just a regular meal which embodies centuries of culinary tradition and cultural significance.

Finally every step contributes to the dish's unparalleled reputation for the communal enjoyment at the dining table from the careful selection of the duck to the meticulous roasting process.

Peking Duck remains a quintessential part of China's gastronomic landscape inviting both locals and visitors alike to savor its exquisite flavors and historical richness where it doesn't matter whether it is being enjoyed in a humble family-owned eatery or a grand banquet hall.

Peking Duck Recipe & Peking Duck Ingredients

1. A whole duck "usually about 5-6 pounds, preferably Pekin duck".

2. Maltose syrup or honey for glazing.

3. Vinegar for the glaze and sometimes for rinsing the duck.

4. Clean water for rinsing and basting

5. Scallions (spring onions) for garnish and serving.

6. Sliced cucumber into thin strips for serving.

7. Hoisin sauce for serving as a condiment.

8. Mandarin pancakes (Bing) for serving as wraps.

9. Salt for seasoning the duck.

10. Sugar for the glaze and seasoning.

11. Soy sauce for flavoring (optional).

12. Sesame oil for flavoring (optional).

Step By Step Cooking Process


Rinse the duck inside and out with water, pat dry with paper towels, use a pump or straw to inflate the duck under the skin (between the skin and meat) to separate them which helps in crisping the skin during roasting.

Now rub the inside cavity of the duck with salt and sugar for seasoning where you can use some recipes also like soy sauce and/or sesame oil for additional flavor.


Hang the duck in a cool place or put it in front of a fan for several hours to dry it properly or overnight to dry the skin thoroughly because this step is crucial for achieving crispy skin during roasting.


Prepare the glaze by heating maltose syrup (or honey) with a small amount of vinegar until it becomes liquid and smooth then brush the glaze generously over the entire duck ensuring an even coating because this will give the duck its signature shiny and crispy exterior during roasting.


Preheat the oven to a high temperature (around 375-400°F or 190-200°C) and hang it in an oven or special roasting setup that allows it to roast evenly and collect drippings.

Now roast the duck for about 45 minutes to an hour turning and basting occasionally with water to ensure even cooking and crispy skin trying to adjust the temperature or position of the duck as needed to achieve uniform browning and crispiness.

Carving and Serving:

"Remove the duck from the oven and let it rest briefly once roasted"

Peking Duck is carved tableside by a skilled chef traditionally where the duck is first sliced into thin pieces with both skin and meat then serve the carved duck immediately with Mandarin pancakes (Bing), hoisin sauce, sliced scallions and cucumber strips.

Spread hoisin sauce on a pancake, add slices of duck, scallions and cucumber to enjoy, then roll it up and enjoy the delicious combination of flavors and textures.


You can easily recreate the authentic flavors and textures of Peking Duck at home through capturing the essence of this iconic Chinese dish by following these steps and using these ingredients.

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