Peking Duck
Beijing's lacquered masterpiece: roast duck with skin like amber glass, carved tableside and rolled in pancakes with scallion, cucumber and sweet bean sauce. Ingredients: whole air-pumped duck, maltose or honey glaze, salt, pancakes (bing), scallions, cucumber, hoisin or tianmian sauce.
What it is
Beijing's lacquered masterpiece: roast duck with skin like amber glass, carved tableside and rolled in pancakes with scallion, cucumber and sweet bean sauce. Ingredients: whole air-pumped duck, maltose or honey glaze, salt, pancakes (bing), scallions, cucumber, hoisin or tianmian sauce. Recipe: 1) Pump air between skin and flesh; scald with boiling water. 2) Brush with maltose syrup; hang to dry 24 hours until the skin is parchment-tight. 3) Roast hanging over fruitwood until deep amber. 4) Rest; carve skin and meat in thin slices. Serve: wrapped in warm pancakes with scallion brushes and sauce; the carcass returns as pepper-salt fry or a milky soup. Flavor: shattering skin, rich meat, sweet bean depth. History: roast duck was served in imperial Nanjing and perfected in Ming-dynasty Beijing; Quanjude (1864) and Bianyifang turned it into China's culinary flag. See also: Mapo Tofu, Har Gow.
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World Cuisines
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