Beijing Kaoya (Roast Duck)

A couple nights ago a woman who was a tourguide for my parents took me to a Peking Duck Restaurant, Bianyifang. So far, Peking Duck (Beijing Kaoya), has been my favorite food in Beijing.

This famous specialty, originally the special secret of the emperor's imperial kitchen, is made by roasting the duck to a crisp and inserting steaming hot water into the duck to separate the skin, which is then further roasted to a delicious fatty crisp, and bathed in sweet sauces.

It is served in a pancake, with scallions, hoisin plum sauce and cucumbers. In the Chinese opinion, the crispy skin is the best part of the duck. After the main meat was served, the deep fried bones and skin were brought out, which i took one bite of and politely put aside.