Peking roast duck
Peking Duck, or Peking Roast Duck is a famous duck dish from
Beijing that has been prepared since the imperial era, and is now considered one of China's deluxe foods.
The dish is prized for its thin and crispy skin. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in
Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments that have become household names.
Recommended restaurants:
Quanjude Roast Duck (Qianmen Branch)
Address: 30, Qianmen Avenue, Chongwen district
Average cost per person: 124 yuan
Opening hours: 11:00-13:30; 16:30-20:00
Transportation: take bus No. 5, 17, 20, 22, 48, 59, 66, 69, 120, 126, 301, 690, 692 or 803 and get off at Qianmen.
Tel: 010-65112418
Bianyifang Roast Duck (Hademen Branch)
Address: 16, Chongwen Men Wai Street, Chongwen district
Average cost per person: 111 yuan
Opening hours: 11:00 – 14:00; 17:00 – 21:30
Transportation: take Subway 2 or 5 and get off at Exit C, Chongwenmen Station
Tel: 010-67112244
Nanjing salted duck
Nanjing salted duck is a famous specialty in Nanjing, Jiangsu Province. It is famous for its white skin and tender meat, and rich in flavor but not too greasy. The salted duck around the Mid-autumn Festival tastes best as it is seasoned with osmanthus, thus it has another name "osmanthus duck".
Recommended restaurant:
Wanqinglou Restaurant
Address: 1, Gongyuan Xijie, Qinhuai district
Average cost per person: 111 yuan
Tel: 025-86626950
Hunan spicy salted duck
Hunan spicy salted duck is a famous dish in
Yiyang city, Hunan Province. It selects the local unique duck, soaked in more than 30 precious traditional Chinese medicines and over 10 spices, through 15 processes such as airing and baking. The delicacy is eye-catching in dark red, fragrant in sauce taste and highly nutritious. It can be served in a banquet as well as goes with wine.
Recommended brand: Hunan Tongpangzi spicy salted duck
Wuhan duck neck
Wuhan duck refers to several dishes from the city of Wuhan, Hubei Province. The dishes are specific parts of a duck, including the tongue, head, feet, liver, kidney, and most popularly, the neck, often referred to as "spicy duck neck". Common to all of these dishes is the color, a deep reddish-brown, and the extremely spicy flavor. These items are sold in numerous provinces throughout China.
Recommended brands: Zhouheiya duck neck, Jingwu duck neck
Fujian Jiangmu duck
In Fujian, especially in Xiamen, people like to cook Jiangmu duck. It is a good winter dish which can dispel dampness and coldness. People cooking to the duck first soak it in rice wine and then braise it in the clay pot with Chinese herbs and old ginger for about two hours. The duck goes well with rice and beer.
Sichuan tea smoked duck
Also known as Zhangcha duck, Sichuan tea smoked duck tastes no inferior to Peking roast duck. It is one of the classic Sichuan dishes. The duck is hot smoked over the twigs of camphor plant and tea leaves.
