III. Tasting of Featured Delicacies
Peking Duck and copper pot hot pot with mutton are hailed as the "twin gems" of Beijing's culinary culture. One is renowned for its courtly elegance, the other excels in vibrant street flavors, together forming the soul of Beijing's cuisine.
➩Peking Duck
Originating in the imperial court of the Ming Dynasty, Peking Duck integrates the techniques of Nanjing sliced duck with northern fruit-wood roasting craftsmanship, developing a unique flavor characterized by "crispy skin, tender meat, and rich yet not greasy." Using around 2-kilogram Beijing stuffed ducks, they undergo 18 procedures including air-inflating, scalding the skin, and glazing with sugar. Roasted in a hanging oven over open jujube wood fire, the duck skin takes on an amber hue. As the fat seeps out, the skin turns as crispy as a sugar coating, while the meat remains tender and juicy