page_title: Peking duck
section_title: Serving
hierarchical_section_title: Peking duck / Serving
caption_attribution_description: English: The Peking Duck as its ready to be sliced
context_page_description: Peking duck is a dish from Beijing that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces can be used.
context_section_description: The cooked Peking Duck is traditionally carved in front of the diners and served in three stages. First, the duck skin is served with sugar and garlic sauce as dip. The skin tastes better while remaining warm, but it will cool down fast. The meat is then served with steamed pancakes (simplified Chinese: 春饼; traditional Chinese: 春餅; pinyin: chūn bǐng), spring onions and sweet bean sauce. Several vegetable dishes are provided to accompany the meat, typically cucumber sticks. Some restaurants offer watermelon radish sticks as alternative. The diners spread sauce over the pancake. Traditionally, the pancake is wrapped around the meat and spring onion, then eaten by hand. Cucumber sticks are eaten as refreshment between Peking Duck rolls, but can also be rolled in the pancake. The remaining duck (鸭架) can be cooked in three ways. The traditional way is to be cooked into a broth. The meat together with bones can also be stir-fried with sweet bean sauce, or rapidly sautéed and served with salt and Sichuan pepper (椒鹽). Otherwise, they are packed up to be taken home by the customers.
caption: An unprepared Peking Duck with pancakes, spring onions and sweet bean sauce
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