Beijing Roast Duck: a delicacy you shouldn't miss
August 12, 2010 | Posted by Sarah
There’s a Chinese saying: no visit to Beijing is complete if you miss seeing the Great Wall or dining on Roast Duck. As a famous and delicious, Beijing Roast Duck is definitely a feast for tourists. Besides, with a long history, it will help you get a better understanding of Chinese cuisine, customs and dining culture.
Origin and History
Roast duck has a very long history in China. It is said it was a famous imperial court dish and was popular among royal members in ancient times. By the mid-20th century, Beijing Roast Duck had become a symbol of China, favored by tourists and diplomats alike. It was thought as a national dish and was used to serve many foreign political leaders visiting China, including Henry Kissinger, former Secretary of State of the United States, former American president Nixon and former German chancellor Helmut Kohl. It soon became their favorite Chinese dish.
Beijing Roast Duck is really a delicacy. It is known for its thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks are specially bred specially for this dish. They are slaughtered strictly after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce.
Two Famous Roast Duck Restaurant
The two most famous restaurants serving Roast Duck in Beijing are Quanjude and Bianyifang, both old brand names with over a hundred year history and high reputation.
Well, seeing is believing. Here, we can say tasting is believing. If you have a chance to come to Beijing, do remember to have a taste of Beijing Roast Duck. I’m sure that will be an unforgettable experience!