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Beijing Roast Duck

Beijing Roast Duck is an essential on any travellers menu when in Beijing. It has even been said that tourists visiting Beijing must do two things when in the area: see the Great Wall and taste Beijing Roast Duck.

There are many different ways to enjoy this simple dish. The duck is first sliced into thin pieces with either both skin and meat or skin and meat sliced separately. Then the meat is dipped into a lightly sweet and sour plum sauce, and along with finely cut spring onion or cucumber, wrapped in a thin pancake. Another way of eating this dish is to dip the meat into a mixture of soy sauce and crushed garlic or wrapping the meat in a Chinese style sesame pancake (shaobing). Typically, in keeping with Chinese frugality, the bones of the roast duck are cooked as a soup with cabbage and winter melon served at the end of the meal.

No matter which way you slice it, all meat-eaters must try this Beijing favorite before moving on to new destinations. Alas, the extremely health conscious may wish to avoid this dish as the meat is relatively fatty, but it is said that is what gives this dish its unique¡°flavor¡±. Why not judge for yourself?

Restaurants famous for their Beijing Roast Duck include Quanjude Restaurant and the Beijing Roast Duck Restaurant.