At the table
Lay one thin pancake flat. Spread on a little sweet bean sauce, add a few slices of duck with crisp skin, then add the scallion and cucumber strips provided. Fold the lower edge over the filling, tuck in the sides and roll into a small parcel. Pick it up and eat it by hand; make one pancake at a time rather than piling all the duck into a single wrap.
Pancakes, sauces and garnishes vary by restaurant. Some serve crisp skin separately with a little sugar, or offer garlic as another condiment. These are optional ways to taste the duck, not steps required for every serving.
Savory tender slices and crisp skin can be shared in small pancake rolls; offer cooled pieces, check for bone fragments, and use familiar accompaniments such as cucumber.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
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Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Savory roast duck
- Chili heat
- 0/5
- Texture
- Crisp skin and tender meat.
A CONNECTION TO PLACE
Origin & regional roots
Beijing
Associated with Beijing.
About this regional connection
Beijing: A dish associated with Beijing; individual preparations vary.
Ask if they have it first
请问你们有北京烤鸭吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Two Beijing roasting traditions
Beijing roast duck has two well-known restaurant lineages. Bianyifang’s covered-oven style cooks ducks with heat radiating from the oven walls, without an open flame; Quanjude’s open-oven style uses a fruitwood fire. Both restaurants’ roasting techniques are listed as China’s national intangible cultural heritage. The same dish name therefore covers contrasting roasting traditions.
Traveler experiences
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