Friday, December 9, 2011

Beijing Day 02 - QuanJuDe 全聚德 Peking Duck

QuanJuDe 全聚德 Peking Duck

Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tong Zhi Emperor.

Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin - was originally reserved for the imperial families.

Currently, it has many branches in Beijing and even in Hongkong!

The one which we visited was in Wangfujing and just to warn you peeps out there, the side dishes like spring onions, cucumbers, sweet sauce and crepe skin to go with the peking duck is ala carte!

How do you eat a peking duck?
Take a piece of crepe skinand lay it on your plate. Spread a little of sweet and salty roast duck sauce with a spoon on the crepe, sprinkle in some shreds of spring onion, then place a sliver or 2 of duck skin.
Add a slice of duck meat, plus a few other items such as pickled chillies or raw garlic slices, ensuring that the items will not overflow and then proceed to wrap the entire package up and put into your mouth.

our waitress even came over to do one piece for us!

the wait was relatively fast...15 mins or so before it was our turn, but this was because we were quite early for lunch! We were there about 12noon or so.

we ordered an appetiser to start off....spicy cucumbers

see how cute the chopstick holder is?

here comes our chef who peels off the crispy skin with his deft hands.

this is how thick and crispy this famous peking duck skin is!!!

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