Peking Duck: Crisp Bite of China
Peking Duck is undoubtedly the "business card of Chinese cuisine," with a history of hundreds of years. Evolving from imperial dishes of the Ming and Qing dynasties to a global favorite, time-honored restaurants like Quanjude and Dadong remain must-visit spots for both Chinese and foreign diners. Its essence starts with "slicing the duck": skilled chefs use a thin-bladed knife to cut the glossy roasted duck into 80-100 pieces, each as thin as a cicada’s wing, with both skin and meat. The skin shimmers with a amber glow, while the meat locks in juicy tenderness, neither dry nor greasy.
Eating Peking Duck is a ritual that holds the key to its flavor. First, take a warm lotus leaf pancake, spread a thin layer of smooth sweet bean sauce (not too much, to avoid overshadowing the duck’s aroma), then add a few strips of crisp green onion and refreshing cucumber—green onion enhances fragrance, cucumber cuts greasiness, making a perfect match. Next, place 2-3 duck slices in the center of the pancake, roll it into a cylinder from the bottom up, and hold the opening to take the first bite: the softness of the pancake, the crispness of the duck skin, the tenderness of the meat, the savory sauce, and the freshness of green onion and cucumber blend layer by layer in the mouth, with perfect harmony.
Besides the classic pancake roll, two other ways are worth trying: first, pick up duck skin and dip it in a little white sugar—the melt-in-your-mouth skin carries a light caramel sweetness, not cloying at all; second, after eating the slices, simmer the remaining duck bones into a milky white soup, sprinkle with green onion, and the rich, warm broth brings the meal to a satisfying end. Foreigners trying it for the first time often laugh at the "small challenge" of rolling the pancake, but the moment they take a bite, they are all conquered by the rich texture. "Who knew a duck could have so many flavors?" has become a common exclamation.
