Peking Duck
Crisp lacquered skin, pancake rolls, scallion and sweet bean sauce.
Spice levelNot spicy (0/5 — order “wēi là” 微辣 for mild)
What it is
Beijing's imperial roast — duck hung and fired over fruitwood until the skin lacquers, then carved at the table into thin crescents: skin first (dipped in sugar, the old way), then meat with pancakes, scallion, cucumber and sweet bean sauce.
How to order like a local
Watch the carving — a proper bird yields 90-100 slices and about 8 minutes of theatre. Wrap order: sauce thin on the pancake, duck skin-down, scallion, roll. The carcass goes to soup; a good house asks which way you want it.
Good to know
A whole duck feeds three with sides; 200-400 CNY at the famous houses, under 200 at neighbourhood ones. Book the famous ones days ahead.
More to eat in Beijing
- Siji Minfu Roast Duck
Palace-adjacent duck house with court-style presentation.
- Wangfujing Snack Street
Tourist-friendly alley of candied hawthorn and dumplings.