Peking duck

Peking duck is a Beijing dish made by seasoning and air-drying a duck, then roasting it until its skin is crisp. It is traditionally served with thin pancakes, scallions, and sweet bean sauce.

Air-drying: A food-preservation and preparation technique that removes surface moisture by exposing food to moving air. Drying the duck’s skin before roasting helps it become crisp.
Beijing cuisine: The regional culinary tradition associated with Beijing and its surrounding area. Peking duck is one of the best-known dishes within this regional cuisine.
Mandarin pancake: A thin, soft wheat-flour pancake used to wrap foods in some Chinese meals. It holds the duck and its accompaniments in the traditional serving.
Closed-oven roast duck: A style of roast duck cooked in an enclosed oven without direct flame contact. Bianyifang is associated with this method, which differs from open-hung roasting.
Roasting: A cooking method that uses dry heat to cook food, often in an oven or over a fire. Roasting cooks the duck and browns its dried skin.
Ming dynasty: A Chinese imperial dynasty that ruled from 1368 to 1644. Historical accounts trace the dish’s rise in Beijing to the Ming period.
Sweet bean sauce: A thick, savory-sweet Chinese condiment made from fermented beans and often wheat flour. Its sweetness and savoriness season the duck inside each pancake.
Hung-oven roast duck: A style of roast duck suspended inside an oven and cooked with heat from its fire. Quanjude is associated with this method, a prominent alternative to closed-oven roasting.
Scalding (cooking): A cooking step that briefly exposes food to very hot liquid or steam. Some traditional preparations scald the duck before air-drying to tighten its skin.
Qing dynasty: A Chinese imperial dynasty that ruled from 1644 to 1912. Peking duck became established in Beijing’s court and urban food culture during the Qing era.

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