Beijing duck
Crispy roasted waterfowl
Beijing duck is a Chinese dish of roasted duck prized for its crispy skin, traditionally served with thin pancakes, scallions, and sweet bean sauce.
The duck is prepared through a process of air-drying and glazing before roasting.
Also called Peking duck, reflecting an older romanization of Beijing.
- PekingChina's capital, old spelling
- Forbidden CityMing dynasty royal complex
- marinatingSoaking food in flavored liquid
- dipping saucesCondiments for submerging food
- roastingCooking with dry heat
wood-fired oven · hoisin sauce · crisping · Chinese New Year · culinary heritage · communal dining · scallions · spring onion · slicing · thin pancakes · carving · pancakes · crispy skin · air-drying · glazing · global recognition · basting · seasoning
- Chinese foodsoup dumplings, kung pao chicken, chow mein, baozi, orange chicken
- Asian fusionorange chicken, General Tso's chicken, fried rice, lo mein, chow mein
- North ChinaTianjin, Shandong, Inner Mongolia, Great Wall, Forbidden City
Beijing duckstir-fry
Quick-cook in hot oil
sashimi · tartare · steamed fish · boiled dumplings · hot pot
Beijing duckmapo tofu
Spicy Sichuan bean curd
vegetarian dishes · vegetable stir-fry · congee · seitan · plain rice
Beijing duckinstant noodles
Fast-cooking dried pasta
leftover rice · cup noodles · street food · fast food · congee