Beijing Streetscape

Whilst touring China I learnt about their famed local cuisine especially “Peking Duck” by watching some of chefs in action.
They use special wood to cook the duck in clay ovens so that the smoke infuses the meat very subtly. The dish is famous from Beijing (Peking) that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used.Read more