How to Eat Peking Duck

When it comes to the capital of China, everyone knows it’s Beijing. But do you know which food best represents Beijing? Is it Old Beijing Zhajiangmian (noodles with soybean paste), Menting Meat Pie, or Old Beijing Sesame Biscuit? None of these. The food that best represents Beijing and is renowned internationally is undoubtedly “Peking Duck.”

Peking Duck has a history of over a hundred years in China. Currently, the famous Peking Duck brands in China include Quanjude, Bianyifang, Duck King, Yulin Duck, Dayali, Henghui, Da Dong, Tianfuhao, Yushiyuan, and Zhang Duck. Among them, the most authentic is the century-old brand “Quanjude.”

Eating Peking Duck has its own set of rituals, but not everyone knows how to eat it correctly. For instance, some people find the duck skin too greasy and only eat the meat; others prefer the crispy texture and only eat the skin and head; some people even throw away the duck bones after eating the meat. These are actually incorrect ways of eating Peking Duck. Now, let me share with you four traditional and correct ways to eat Peking Duck. Please enjoy and save this guide.

First Method:

1. Use chopsticks to take a bit of sweet bean sauce and spread it on the lotus leaf pancake.
2. Place slices of roasted duck on top.
3. Add shredded scallions and cucumber strips, then roll it up and eat.

This is the most common method and one that many people use. It’s important to note that the quality of the lotus leaf pancake greatly affects the taste and texture of the Peking Duck, so the pancake must be freshly made.

Second Method: Dip in Garlic Paste and Soy Sauce with Radish Strips

1. Peel the garlic and crush it into a paste.
2. Put the garlic paste into a small bowl and add a bit of soy sauce.
3. Wash and peel the green radish, cut it into strips, and eat it with slices of duck meat dipped in the garlic paste and soy sauce.

This method is actually more flavorful than the first because it adds a fresh and spicy taste to the crispy Peking Duck, not only cutting through the richness but also adding a bit of sweetness. The green radish makes the duck taste even more refreshing and crisp.

Third Method: Crispy Duck Skin Dipped in Sugar

For some women and children who don’t like strong flavors or meat but still want to taste Peking Duck, there is a method of eating the crispy duck skin dipped in sugar. After slicing the duck skin, dip it in sugar and enjoy a unique flavor that is sweet, crispy, and leaves a lingering taste in your mouth.

Fourth Method: Don’t Throw Away the Duck Bones, Make Duck Bone Soup

The upgraded way of eating Peking Duck is to make duck bone soup. Because Peking Duck is pre-marinated and then roasted with fruitwood, both the duck meat and bones have a fruity aroma. Using the bones to make soup not only makes it delicious but also very nutritious, so don’t waste them. It’s important to note that duck bone soup should not be too thick; the best soup is light and clear, as it is meant to cleanse the palate, so don’t cook it for too long.

Summer is the best season to eat duck meat. Duck meat not only provides protein but also has a cooling and nourishing effect. Even if you eat a lot, it won’t cause the same heatiness as lamb or fish, making duck meat the best ingredient for summer nourishment.