Peking Duck

Synopsis

The most representative traditional delicacy of Beijing, roasted over an open fire with fruitwood, features crispy skin, tender meat, and a rich reddish hue. With a history of over six hundred years, it is acclaimed as a culinary treasure under heaven.

Overview

Peking Duck is one of China's most representative traditional famous dishes, originating in the Ming Dynasty with a history of over six hundred years. It is made from high-quality Beijing force-fed ducks, roasted in a special oven using fruitwood as fuel. The finished product is characterized by its reddish-brown color, crispy skin, tender meat, and rich yet non-greasy flavor, earning it the reputation as a "world-class delicacy."

Peking Duck is mainly divided into two major schools: Quanjude's "Hanging Oven Roast Duck" and Bianyifang's "Closed Oven Roast Duck." Both techniques have their own unique characteristics and represent the highest level of traditional Chinese culinary art.

History

The origins of Peking Duck can be traced back to Nanjing. After Emperor Hongwu of the Ming Dynasty established his capital in Nanjing, imperial chefs invented the "fork-roasted duck" technique. When Emperor Yongle moved the capital to Beijing, he brought the roast duck technique to the north, where it gradually evolved into today's Peking Duck.

The earliest Peking Duck primarily used the "closed oven" technique, where "the duck does not see an open flame," being roasted by the charcoal heat and the heated oven walls. Bianyifang, established in the 14th year of the Yongle era of the Ming Dynasty (1416), is the oldest establishment in Beijing specializing in roast duck, passing down the closed oven roast duck technique through generations for over six hundred years.

In the 3rd year of the Tongzhi era of the Qing Dynasty (1864), Yang Quanren from Jizhou, Hebei, founded Quanjude and introduced the "hanging oven" technique—using fruitwood as fuel and hanging the duck carcass in a specially designed oven for open-flame roasting. This technique imparted a unique fruity aroma to the duck and quickly became popular in the capital, breaking Bianyifang's monopoly.

Cooking Methods

Hanging oven roast duck uses fruitwood such as apple or pear trees as fuel. The fruity aroma produced during combustion permeates the duck meat, giving the roast duck its unique flavor. During roasting, the duck carcass needs to be constantly turned to ensure even heating. A duck typically requires 40-50 minutes of roasting.

Closed oven roast duck involves burning fuel inside the oven, then extinguishing the flame and using the high temperature of the oven walls to roast the duck. Because it uses no open flame, it is called "green roast duck" by modern people. The closed oven roast duck technique has been included in China's Intangible Cultural Heritage list.

Serving Style

The traditional way of eating Peking Duck is very particular: the roasted duck is carved by the chef in front of the guests, with each duck yielding about 108 slices. The sliced duck meat is served with thin pancakes, sweet bean sauce, shredded scallions, cucumber strips, and other condiments, rolled inside the pancake to eat.

Cultural Significance

Peking Duck is not only a delicacy but also a symbol of Chinese culinary culture. Quanjude's hanging oven roast duck technique was included in China's National Intangible Cultural Heritage list in 2008, and Bianyifang's closed oven roast duck technique is also listed as Beijing Municipal Intangible Cultural Heritage.

Peking Duck has appeared multiple times at state banquets and is a signature dish for hosting foreign heads of state and international friends. Premier Zhou Enlai frequently used Quanjude roast duck to entertain foreign dignitaries, making it an important calling card for Chinese culinary diplomacy.

Practical Information

References

1. Baidu Baike: https://baike.baidu.com/item/北京烤鸭/664769
2. Wikipedia: https://zh.wikipedia.org/wiki/北京烤鸭
3. China Intangible Cultural Heritage Network: https://www.ihchina.cn/project_details/14657
4. Visit Beijing: https://www.visitbeijing.com.cn/article/47QsYn3iQWY