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Peking duck
Peking duck, or Beijing roast duck (北京烤鸭), is a signature dish of Beijing cuisine celebrated for its crisp, lacquered skin and tender meat. Originating from imperial Chinese kitchens, it is now regarded as one of China’s national dishes and a symbol of its culinary refinement.

Key facts
Origin: Imperial China, Ming dynasty era

Main ingredient: Beijing-bred white duck

Signature feature: Crisp, glossy skin with succulent meat

Traditional accompaniments: Pancakes, hoisin or sweet bean sauce, scallions, cucumber

Famous restaurants: Quanjude (est. 1864), Bianyifang (est. 1416)

Historical background
Peking duck’s roots trace to the Yuan and early Ming dynasties when roasted duck was served to the imperial court in Nanjing. After the capital moved to Beijing in the early 15th century, the dish evolved with specialized local ducks and refined roasting methods. By the Qing dynasty it had become a ceremonial imperial food, and later public restaurants such as Quanjude made it widely accessible. In 2008, the dish was listed as a national intangible cultural heritage of China.

Preparation and cooking
The process begins with specially raised ducks, air pumped beneath the skin to separate it from the flesh, and a maltose or honey glaze brushed over the surface. The duck is hung to dry before being roasted in fruitwood-fired ovens. Two classic methods exist: the hanging oven (gualu) used by Quanjude, producing ultra-crisp skin, and the closed oven (menlu) pioneered by Bianyifang, yielding juicier meat. Skilled chefs carve the bird tableside, often into over a hundred slices.

Serving and eating ritual
The meal traditionally unfolds in three stages. First, the prized skin—sometimes dipped in sugar—is savored alone. Next, slices of duck with skin and meat are wrapped in thin wheat pancakes with sauce, scallion, and cucumber. Finally, the remaining bones are simmered into a light duck soup. The contrast of crisp skin, savory sauce, and fresh vegetables defines the dish’s enduring appeal.

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