Dining
    Beijing food or Northern food is a collection of varieties from Hebei, Shangdong, Lower Yangzi River, Inner Mongolia and Xinjiang. Methods of cooking include barbecuing, deep-boiling, roasting, smoking and braising.

    Beijing Roast Duck – Peking Duck
    It is said that there are two things that you must do when visiting Beijing: One is to enjoy the roast duck and the other is to take a stroll on the Great Wall. There is simply quite nothing like a perfectly roasted duck with bronzed crispy skin and tender, succulent meat. The ducks were originally roasted in a conventional convection oven until Qing Dynasty (1644 - 1911) when roast ducks became a delicacy in the imperial menu and were highly regarded by emperors and other members of the ruling classes.Over a long period of development exceeding some 140 years, a consummate and precise procedure for cooking Beijing Roast Duck has been firmly established:
    First, a suitable White Beijing Duck will be chosen for preparation. After the bird has been plucked, air is pumped between its skin and flesh. A small incision is made for the removal of the entrails.
    Secondly, and once the bird has been thoroughly cleaned, a wooden skewer is inserted through it to facilitate its hanging and ultimate heating; the body cavity is filled with water and the incision that had been made is closed.
    Thirdly, the skin of the duck is air dried and brushed with a layer of sugar.
    Fourthly, the duck is then put into a large oven, using a smokeless hardwood fuel and heating to about 270 degrees Centigrade for 30 to 40 minutes. The duck is turned frequently during the roasting process to ensure even cooking.
    Tip:The best seasons for eating it are spring, autumn and winter. The hot roast duck will be brought to the dining table by the chef where he will slice it into more than 100 thin flakes, each having its piece of crispy skin. The way to really enjoy the succulent meat is as follows: first take one of the small, thin pancakes provided and spread it with plum sauce, small slices of spring onions and then add some pieces of duck. Finally roll up the pancake and take a bite. You will be surprised by the terrific taste!