Admin: [CFWK] Link new dishes

2026-09-25T00:49:02Z

[CFWK] Link new dishes

← Older revision		Revision as of 08:49, 25 September 2026
Line 43:		Line 43:
	== See also ==		== See also ==

			* [[Crispy Fragrant Duck]]
	* [[Beijing Food]]		* [[Beijing Food]]
	* [[Tea-Smoked Duck]]		* [[Tea-Smoked Duck]]

Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T10:08:37Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 18:08, 23 September 2026
Line 1:		Line 1:
	{{#seo:		{{#seo:
	\|title=Peking Duck (Beijing Roast Duck 北京烤鸭) - Chinese Food Wiki		\|title=Peking Duck (Beijing Roast Duck 北京烤鸭) - Chinese Food Wiki
	\|keywords=Peking Duck,Beijing Roast Duck,北京烤鸭,Jing cuisine		\|keywords=Peking Duck,Beijing Roast Duck,北京烤鸭,Jing cuisine,Quanjude,Bianyifang
	\|description=Peking Duck is a Beijing specialty roast duck with crisp skin, served with thin pancakes, scallion, and sweet bean sauce.		\|description=Peking Duck is a Beijing specialty roast duck with crisp skin, served with thin pancakes, scallion, and sweet bean sauce.
	}}		}}
Line 17:		Line 17:
	}}		}}

	'''Peking Duck''' (also called '''Beijing roast duck'''; Simplified Chinese: 北京烤鸭; Traditional Chinese: 北京烤鴨; Pinyin: ''Běijīng kǎoyā'') is one of the best-known dishes of [[Beijing Food\|Beijing (Jing) cuisine]]. It is prized for thin, crisp skin and tender meat, usually carved at the table and eaten with thin wheat pancakes, scallion, cucumber, and a sweet bean or hoisin-style sauce.<ref name="wp">[https://en.wikipedia.org/wiki/Peking_duck English Wikipedia]</ref>		'''Peking Duck''' (also called '''Beijing roast duck'''; Simplified Chinese: 北京烤鸭; Traditional Chinese: 北京烤鴨; Pinyin: ''Běijīng kǎoyā'') is one of the best-known dishes of [[Beijing Food\|Beijing (Jing) cuisine]]. It is prized for thin, crisp skin and tender meat, usually carved at the table and eaten with thin wheat pancakes, scallion, cucumber, and a sweet bean or hoisin-style sauce.<ref name="wp">[https://en.wikipedia.org/wiki/Peking_duck English Wikipedia: Peking duck]</ref>

	== Characteristics ==		== Characteristics ==

	The hallmark ~~of Peking Duck~~ is ~~the~~ contrast between lacquered, brittle skin and moist meat. Birds are traditionally air-dried and roasted so the skin separates slightly from the fat beneath. Diners typically wrap sliced skin and meat in pancakes with fresh aromatics and sauce rather than eating the duck alone as a heavy roast plate.		The hallmark is contrast between lacquered, brittle skin and moist meat. Birds are traditionally air-dried and roasted so the skin separates slightly from the fat beneath. Diners typically wrap sliced skin and meat in pancakes with fresh aromatics and sauce rather than eating the duck alone as a heavy roast plate. Restaurant service often presents carved duck first, then a soup or stir-fry made from remaining bones and meat.<ref name="natgeo">[https://www.nationalgeographic.com/travel/article/peking-duck-complex-history-chinese-classic National Geographic Travel: Peking duck history overview]</ref>

			Two classic oven approaches are discussed in Beijing food writing: closed-oven (''menlu'') roasting that emphasizes juicy meat, historically associated with older Bianyifang-lineage shops; and hanging open-oven (''gualu'') roasting over fruitwood, associated with Quanjude-style crisp skin and light smoky aroma. Treat brand names as technique examples, not advertisements.<ref name="vb1">[https://english.visitbeijing.com.cn/article/47ONvl3fzVj VisitBeijing: history of Peking roast duck]</ref><ref name="vb2">[https://english.visitbeijing.com.cn/article/4HPlpDR08tw VisitBeijing: Peking Duck ICH / craft notes]</ref>

	== Ingredients (overview) ==		== Ingredients (overview) ==

	~~Core elements include a~~ specially prepared duck, wheat pancakes (or sometimes steamed buns), scallion strips, cucumber~~, and a~~ savory-sweet fermented bean sauce. ~~Restaurant service often presents the carved~~ duck ~~first, then a~~ soup or ~~stir-fry made from remaining bones and meat~~.		A specially prepared duck; wheat pancakes (or sometimes steamed buns); scallion strips; cucumber; savory-sweet fermented bean sauce. Some banquet sequences add duck-bone soup or offal dishes afterward. Overview only—not a recipe.

	== History and culture ==		== History and culture ==

	~~Roast~~ duck ~~has long been associated with Beijing's~~ capital dining culture, ~~including imperial~~ and restaurant ~~traditions that emphasized careful~~ roasting ~~and tableside carving~~. Today it remains a signature ~~dish~~ for visitors and a festive choice ~~for local banquets~~, while simpler roast-duck shops serve everyday versions across the city.		Soft lineage framing in tourism and encyclopedia sources links Beijing roast duck to earlier Nanjing / Jinling roast-duck habits that traveled north when the Ming capital settled in Beijing—useful orientation, not a single-year invention claim.<ref name="natgeo" /><ref name="vb1" /> Capital dining culture then refined presentation, air-drying, and tableside carving into the Jing specialty visitors expect today.

			Shop history soft notes: Quanjude's founding year is commonly given as 1864 in Beijing culture pages; Bianyifang claims an older closed-oven lineage with dates that vary by retelling—cite as restaurant tradition, avoid store-count or revenue language.<ref name="vb1" /><ref name="wp" /> Soft ICH / craft recognition language appears on municipal culture sites for Peking-duck roasting skills; read as heritage framing, not a monopoly on the dish.

			Today Peking Duck remains a signature for visitors and a festive banquet choice, while simpler roast-duck shops serve everyday versions across the city.

	== Serving and variations ==		== Serving and variations ==

	Classic banquet service emphasizes whole-bird presentation and carving. ~~Home and casual~~ versions may use oven roasting ~~or commercial ducks~~. Related northern roast and wheat-wrap habits appear across [[Beijing Food]] and ~~neighboring northern snack culture~~.		Classic banquet service emphasizes whole-bird presentation and carving. Casual versions may use commercial ovens or half-bird plates. Home cooks sometimes approximate with oven roasting, accepting a different skin texture. Related northern roast and wheat-wrap habits appear across [[Beijing Food]]; soft neighbors include other duck dishes such as [[Tea-Smoked Duck]] (different smoke-tea path) and Cantonese roast poultry on [[Siu Mei]] menus.

	== See also ==		== See also ==

	* [[Beijing Food]]		* [[Beijing Food]]
			* [[Tea-Smoked Duck]]
			* [[Siu Mei]]
	* [[Zhajiangmian]]		* [[Zhajiangmian]]
	* [[Jiaozi]]		* [[Jiaozi]]

Admin: [CFWK] Create Peking Duck dish page (Round7 P0)

2026-09-21T16:51:44Z

[CFWK] Create Peking Duck dish page (Round7 P0)

New page

{{#seo:
|title=Peking Duck (Beijing Roast Duck 北京烤鸭) - Chinese Food Wiki
|keywords=Peking Duck,Beijing Roast Duck,北京烤鸭,Jing cuisine
|description=Peking Duck is a Beijing specialty roast duck with crisp skin, served with thin pancakes, scallion, and sweet bean sauce.
}}

{{Infobox chinese food
| image = Beijing Peking duck.jpg
| caption = Peking Duck
| alternate_name = Beijing Roast Duck; 北京烤鸭
| pinyin = Běijīng kǎoyā
| type = Roast duck
| course = Main course
| country = China
| region = Beijing
| other = Jing cuisine specialty
}}

'''Peking Duck''' (also called '''Beijing roast duck'''; Simplified Chinese: 北京烤鸭; Traditional Chinese: 北京烤鴨; Pinyin: ''Běijīng kǎoyā'') is one of the best-known dishes of [[Beijing Food|Beijing (Jing) cuisine]]. It is prized for thin, crisp skin and tender meat, usually carved at the table and eaten with thin wheat pancakes, scallion, cucumber, and a sweet bean or hoisin-style sauce.<ref name="wp">[https://en.wikipedia.org/wiki/Peking_duck English Wikipedia]</ref>

== Characteristics ==

The hallmark of Peking Duck is the contrast between lacquered, brittle skin and moist meat. Birds are traditionally air-dried and roasted so the skin separates slightly from the fat beneath. Diners typically wrap sliced skin and meat in pancakes with fresh aromatics and sauce rather than eating the duck alone as a heavy roast plate.

== Ingredients (overview) ==

Core elements include a specially prepared duck, wheat pancakes (or sometimes steamed buns), scallion strips, cucumber, and a savory-sweet fermented bean sauce. Restaurant service often presents the carved duck first, then a soup or stir-fry made from remaining bones and meat.

== History and culture ==

Roast duck has long been associated with Beijing's capital dining culture, including imperial and restaurant traditions that emphasized careful roasting and tableside carving. Today it remains a signature dish for visitors and a festive choice for local banquets, while simpler roast-duck shops serve everyday versions across the city.

== Serving and variations ==

Classic banquet service emphasizes whole-bird presentation and carving. Home and casual versions may use oven roasting or commercial ducks. Related northern roast and wheat-wrap habits appear across [[Beijing Food]] and neighboring northern snack culture.

== See also ==

* [[Beijing Food]]
* [[Zhajiangmian]]
* [[Jiaozi]]
* [[Jianbing]]
* [[Chinese Snack]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Peking Duck - Revision history

Admin: [CFWK] Link new dishes

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] Create Peking Duck dish page (Round7 P0)