THE PEKING DUCK

It ‘a dish from China’s long history, which appears for the first time in 1330, in a cooking recipe). http://www.cookingchanneltv.com/recipes/easy-chinese-recipes-and-menus.html The Peking duck is raised in the Beijing area. The animal is small, and is force-fed 4 times a day. The duck is slaughtered as 24-48 hours in advance before cooking, then is plucked, gutted and washed. It is briefly boiled, and hung to dry for a day. While it dries, it is coated with a maltose syrup (or with hoisin sauce). Finally, the duck is cooked in the oven (traditionally in traditional brick ovens, powered by burning straw).

Restaurants that make the lacquered Peking duck in Beijing, there are many. Sometimes, the quality leaves something to be desired, with the risk of eating too greasy duck or with a meat too tough. https://www.youtube.com/watch?v=eyjSPg3Bzz0 If you know this city, certainly you will have your favorite restaurant (but if you need help, here’s a tip). The restaurant that we offer is the BeiJing Dadong Roast Duck (between Sun Park and the Forbidden City, in the Tuanjiehu Residential District). Their kitchen? Good and light, and easy to digest. Their duck? You absolutely must experience this tender and tasty food (without being very greasy as often happens in other restaurants).

If you want to understand what it means to eat the “pecking duck” (a soft duck like butter and a unique delicacy), this is the place. The restaurant does not have many tables, the atmosphere is refined, with excellent food and well presented at the table: a waiter arrives with the still whole duck and it is sliced in front of you. As for reservations, best to book if you do not want to wait half an hour before you have your table. Other dishes? You can experience a braised beef, but it melts in your mouth, in a riot of flavors (you may also add salad peanuts).

To pursue this issue, you can also read:

http://meetingbenches.com/2016/11/china-food-adventure-tours/