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Peking Duck is Beijing’s most iconic dish—famous for ultra-crispy skin, tender juicy meat, and a rich, sweet-savory flavor. It’s not just food; it’s a centuries-old royal tradition you must try in Beijing.
How It’s Made (Simplified)
Authentic Peking Duck uses specially raised Beijing white ducks, fattened for about 45–60 days for perfect fat-meat balance.
- Prep: The duck is inflated to separate skin from fat, scalded with boiling water, then glazed with maltose syrup for shine and crispness.
- Drying: Air-dried for 12–24 hours to remove moisture—key for crispy skin.
- Roasting: Two classic methods:
- Open-roast (Quanjude style): Hung over fruit wood (jujube/pear) fire, crispy with smoky-fruity aroma.
- Closed-roast (Bianyifang style): Oven-baked with residual heat, juicier and less crispy.
- Slicing: Chefs slice it tableside into 108 pieces, each with skin and meat.
Taste & Flavor
- Skin: Golden-red, paper-thin, shatteringly crisp, with a sweet, caramelized glaze.
- Meat: Tender, juicy, mildly savory, not greasy—fat melts during roasting.
- Serving: Eat with thin pancakes, sweet bean sauce, scallions, and cucumber. Roll them together: crispy, sweet, fresh, and savory in one bite.
Best Authentic Restaurants (For Foreigners)
1. Siji Minfu
- Why: Local favorite, reliable quality, great value.
- Perk: The Forbidden City branch has views of the palace moat.
- Price: ¥120–180 per person.
- Tip: Book via WeChat 1–2 days early; avoid peak lunch/dinner.
2. Quanjude
- Why: The most famous historic brand (est. 1864), open-roast pioneer.
- Perk: Traditional decor, chef slicing show
- Price: ¥200–300 per person.
- Tip: Choose the Qianmen branch; skip crowded Wangfujing.
3. Bianyifang
- Why: Oldest Peking Duck restaurant (est. 1416), closed-roast expert.
- Perk: Softer, juicier meat—great for those who dislike heavy smoke.
- Price: ¥150–220 per person.
4. Liqun Roast Duck
- Why: Hidden in a hutong, family-run, ex-Quanjude chef
- Perk: Authentic courtyard setting, no tourist crowds.
- Price: ¥160–200 per person.
- Tip: Hard to find—follow maps; cash preferred
How to Avoid Tourist Traps
- Skip spots near major attractions: Cheap “Peking Duck” near Tiananmen/Wangfujing is usually frozen, reheated, and dry
- Never buy vacuum-packed duck: It’s tasteless—eat it fresh in restaurants only.
- Check for open fire: Real Peking Duck is roasted over fruit wood; avoid places using electric ovens.
- Watch the slicing: Authentic chefs slice tableside; pre-sliced duck is often old
- Portion alert: A whole duck serves 3–4 people. Half-duck is available for solo travelers
Pro Eating Tips
- Classic roll: Pancake + duck + sweet bean sauce + scallion + cucumber.
- Secret local way: Eat crispy skin dipped in sugar—melts like caramel candy
- Duck bone soup: Ask for free soup from the bones—rich and comforting
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