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.
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.
Wikipedia.org – Peking duckhttp://ytrbll.com/exhview.asp?id=173