Beijing's signature dish is Peking Roast Duck (Beijing Kao Ya). After a short life of herty feedings, the fowl is filled, plucked, inflated (to separate the skin from the meat) and basted in honey and vinegar. Once it has been air-dried, it's roasted in an oven heated by a fire made of fragrant wood or roasted over an open flame. A waiter presents the cooked duck to the table and then uses a sharp cleaver to slice little morsels of skin and meat. These tasty tidbits are eaten rolled up in steamed pancakes along with scallions, cucumbers and a sweet brown sauce. A soup made from the duck's bones follows the main course.

One of the great pleasures of visiting Beijing is that, in addition to local dishes like Peking duck, you can eat succulent specialties from around China.

Famous Restaurants of Peking Roast Duck

Quanjude Roast Duck Restaurant

Set up by Yang Quanren in 1864 during the Qing Dynasty, it is a famous, well-established restaurant. In the past century or so, Quanjude has been sound development. It is said that he who has not visited Beijing cannot say that he has been to China and he who has been to Beijing must not leave without eating Roast Duck. Tourists rarely leave Beijing without tasting authentic Beijing Roast Duck. The ducks, specially force-fed, are either grilled or braised, and the firewood must be from the branches of fruit trees.

Beijing Roast Duck Restaurant

A good location near Sanlitun and possibly the best Peking duck in the city explain this restaurant's enormous popularity, so call ahead to make a reservation. The seafood and vegetable dishes are also tasty. Photographs in the menus make ordering a cinch.

A proper presentation of the duck is an important part of the evening. You will never see Beijingers digging into a fine roast duck, tearing the leg or wings off with abandon, which is an injustice to the duck and the roast duck tradition.