Peking Duck is a dish from capital city of China – Peking (also called Beijing) that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat. The meat is eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings.
The cooked Peking Duck is traditionally carved in front of the diners and served in three stages.
First, the skin is served dipped in sugar and garlic sauce. The meat is then served with steamed pancakes, spring onions and sweet bean sauce. Several vegetable dishes are provided to accompany the meat, typically cucumber sticks.
The diners spread sauce, and optionally sugar, over the pancake. The pancake is wrapped around the meat with the vegetables and eaten by hand.
The remaining meat chopped up and stir fried with sweet bean sauce. and bones may be made into a broth.
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