PEKING DUCK

Could a trip to Beijing China be complete without a Peking Duck dinner! 

"The ducks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender. Peking Roasted Duck is processed in several steps: first the ducks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Then the ducks are roasted in an oven, or hung over the fire till they become brown with rich grease perspiring outside and have a nice odor.  Peking Duck is always served in well-cut slices.  The whole duck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat.  Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of past-like soy of fermented wheat flour."

Here are the instructions we were given for eating the Peking Duck.

Spread a thin layer of plum sauce over the crepe-like pancake, add a few slices of shallots and cucumber, then one or two slices of duck.  Fold the bottom and side flaps like a burrito.  Bon appetit!!