No travel to China would be complete without enjoying an authentic meal of Peking Duck, or Beijing Duck, as it’s now called. Created during the Ming dynasty about 600 years ago, Peking duck has once considered food fit only for emperors. After the fall of the Qing dynasty in 1911, recipes for dishes like Peking Duck made their way beyond the walls of the Forbidden City and onto the streets of Beijing, so it became more readily available.
However, be aware, there is Peking Duck – and there is Peking Duck. In keeping with tradition, only the very best duck is selected and then roasted by fire. The tender, moist meat is covered by crispy, chewy skin, a feature which is achieved by air being blown into the duck to separate the skin from the fat. Peking Duck is always served in thin, well-cut slices and it is eaten with light pancakes made of millet, sliced cucumbers and shallots, and sauces, which complement the flavors of the duck.