Peking duck or Peking duck ( Chinese ex. 北京 烤鸭 , pall .: Beijin kaoya ) is one of the most famous dishes of Chinese cuisine .
The Peking duck recipe has become widely known since the Yuan Dynasty , when in 1330 the physician and nutritionist in charge of the emperor’s food, Hu Xihui , published it in his fundamental work “The Most Important Nutrition Principles”. This recipe is believed to come from Shandong . It was popular at the Yuan court in Beijing , which is why it spread everywhere under its current name.
It is a honey -grated duck , with a skin peeled off by forcing air under the skin, baked in a special oven on cherry wood. The preparation and frying process takes about two days. When serving, the duck carcass is cut into 80-120 thin slices, each necessarily with a piece of skin. The meat and duck skin, which should be crispy, thin and non-greasy, are served with mandarin pancakes , young onions cut in the form of tassels, and sauces : sweet burdock sauce or Hoysin sauce. Additionally, other individual components may be included, such as cucumbers cut into strips. Duck is eaten, wrapping pieces of meat with skin in pancakes, previously coated with sauce using an onion brush. Peking duck is also eaten in rice pancakes.
Since the duck is ordered in whole restaurants, the soup of Chinese cabbage , which is served after the meat, can be cooked on the broth from the parts left after slicing. Of the other parts ( offal ), various dishes can also be prepared, which together with the main course make up a whole “duck feast”. Duck in Beijing is served in specialized restaurants .