Peking Roast Duck

As you know, part of my job is tasting food everyday, and I looked forward to the Chinese food in Beijing, which is among my favorite food, if prepared properly. The whole experience in Beijing is a mix of elation and so-so taste, highlighted by the authentic Peking (the old name of Beijing which literally means capital) roast duck. I consulted my 1,000 Places to See Before You Die, and in Beijing, they list 4 things:

1. Family Restaurant for the Peking Duck Experience
2. The Forbidden City
3. The Great Wall
4. Ming Tomb, of the Imperial Tombs
5. Hutong

Checked all of these with the 4 days/3 nights visit, and I shall treasure the memories forever. Especially the savory ones. Hehe.


For the most expensive Peking Duck, go to Quanjude (their business is vertically integrated, starting from growing their own ducks, which are lean and not too fatty, to selling these ducks in vacuum-packed plastic bags in supermarkets and souvenir shops). We go to LiQun Roast Duck Restaurant, which is located in an old Hutong (narrow alleys) district, which is a 30-minute walk from the Tiananmen square. The Liqun family restaurant boasts of a traditional cooking method, which is by hanging the roast ducks, using fruit wood for roasting.





The Chinese Style meal, which is good for 3 or 4 people includes the following:
-traditional roast duck
-pancake
-cucumber
-spring onion and sauce

Appetizer includes
-egg rolls stuffed with minced chicken, chive, carrot
shredded cucumber, green pepper and parsley with salt
lotus roots and hawthorn

Meal costs 388 RMB or approximately P2700







The restaurant is so old that smoking is prohibited inside the restaurant. Each room has been converted into a kitchen where the duck is cooked and sliced by hand. Tables are located in what used to be the main living room, and crammed in 4 tables of 4-6 people are Caucasian tourists. Dining is within a maximum of 1.5 hours only to ensure turnover is fast. Orders are pre-called since cooking the duck takes at least 20minutes. The duck is scrumptious, golden brown, crisp, and lean. The key to enjoying the peking duck is to eat it while it's hot and the skin is crispy. Each duck serves 2 plates, and that night, we finished up 4 ducks! Accompanied by the Beijing Baijou, or the hot rice wine. Soup is served last, but not til they serve up the bones and bits from the ducks fried with salt and pepper.

What can I say? Yummy. Going back, we did not walk and had to take the Hutong ride (rickshaw) back to the train station.