The Peking Duck is a signature dish of China from the 15th century on wards .
Its fattened skinned eviscerated and inside cleaned duck cleaned in boiling water and coated with maltose syrup and other sauces and hung in refrigerator for 24 hours and later steamed in closed or open oven as per the tradition of the restaurant .
It was famous during the Ming and the Quing dynasty as an imperial food for banquets
When we were in Beijing our lady guide who was with us for the 3 days told us she will take us to an authentic place near the forbidden palace unlike the usual touristy hotels a bit pricey but worth it
The roast duck has pink or purple crusted skin,its carved into pieces in the table and eaten rolled in a pancake like cover with carrot spring onion radish etc dipped in sauce
some pictures are from online can be removed if objected
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