Peking duck is not roast chicken. The China National Tourism Administration lists it among China’s great regional culinary traditions. The preparation is specific: the duck is air-dried for 24 hours before roasting in a wood-fired oven. The skin blisters and lacquers during roasting. A skilled duck chef carves 108 slices from a single bird, each slice carrying a fragment of skin. You eat it in thin pancakes with cucumber, scallion, and hoisin sauce. It should taste like nothing else.
At a tourist-facing restaurant near a major site, it often tastes like something else entirely. Here is where to go. For the Beijing context: Beijing Travel Guide.
Where to Go
| Restaurant | Price Level | Location | Vibe | Book Ahead? |
| Siji Minfu (四季民福) | ¥150 to ¥250/person | Multiple. Best: Shichahai branch near Forbidden City moat. | Modern. Professional. Excellent value. | Yes, weekends 2 to 3 days ahead. |
| Da Dong (大董) | ¥350 to ¥600/person | Multiple. Best: Jinbao Street branch. | Theatrical. High-end. Famous. | Yes, 1 week ahead. |
| Liqun Roast Duck (利群烤鸭店) | ¥150 to ¥250/person | Bingmasi Hutong, south of Forbidden City. | Courtyard home. Traditional atmosphere. | Yes, 3 to 4 weeks ahead. |
| Quanjude (全聚德) | ¥200 to ¥350/person | Multiple. Original at Qianmen. | Famous heritage brand. Tourist-heavy. | Walkable on weekdays. |
How to Order
The primary decision: whole duck or half duck. A whole duck (¥200 to ¥350) serves 3 to 4 people. A half duck serves 2 to 3. Order the pancakes and condiments separately if not included (usually included as a set). Standard sides: scallion (葱, cong), cucumber (黄瓜, huanggua), hoisin sauce (甜面酱, tian mian jiang). Soup made from the duck carcass is offered at some restaurants: ask for it.
What Makes Duck Good
The skin should be the first thing you taste. It should be paper-thin, glossy, and crackle under your teeth. The ideal color is dark amber to mahogany. If the skin is thick, pale, or soft, the duck has not been prepared correctly. The meat beneath should be tender. The combination of skin, pancake, hoisin, and the slight sharpness of scallion is the point of the dish. Eat it freshly carved, not after it has sat for 10 minutes.
Frequently Asked Questions
For Beijing overview: Beijing Travel Guide. For Chinese food in general: Chinese Food Guide.