Peking duck
Peking duck, or Peking roast duck, is one of the most famous
Chinese foods with a long history dating back to imperial era. The dish,
renowned for crisp duck skin, is served with pancakes, spring onions, cucumber and
sweat bean sauce.
Cooking
Ducks are plucked, eviscerated and rinsed in water. Air is
pumped under the skin through the neck cavity to separate the skin from the
fat. The duck is then soaked in boiling water for a short while before it is
hung up to dry. While it is hung, the duck is glazed with a layer of maltose
syrup. Having been left to stand for 24 hours, the duck is roasted in an oven
until it turns shiny brown.
The notable restaurants in Beijing include Quanjude,
Bianyifang, Changan Yihao, Beijing Xiaowangfu and Dadong Tuanjiehu Kaoyadian.
Now the Peking duck is also adopted in new recipes such as
sushi.
Adapted from:
http://www.jhtodayhotel.com/5icode_UpFile/Cp/201025143449.jpg
Wikipedia.org – Peking duck
http://ytrbll.com/exhview.asp?id=173
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