Peking Duck – 北京烤鴨
One of the most iconic dishes in Chinese cuisine.
What is Peking Duck — and why is it famous?
Peking Duck (北京烤鴨) is a signature dish that represents craft, precision and a true table-side experience. Skin, meat, aroma, texture and rhythm come together in a way few dishes can match.
This pillar page gives the full overview: history, preparation, serving style, pancakes, sauce, carving, nutrition context and press proof.
Fast links: History · Preparation · Carving · Pancakes · Sauce
Table-side carving: stance, rhythm, precision (video)
This video shows Peking Duck carving at China Restaurant Yung — controlled, precise, and rooted in craftsmanship. The low stance may look “kung-fu-like”, but it is primarily ergonomic: the table height requires stability, a low center of gravity, and clean control over blade angle and pressure.
Our signature is intentional: skin first, then meat. It’s not a textbook rule — it’s host logic: guests experience the crisp skin at its peak first, followed by the meat, juicy and structured. This is how we guide the table-side experience.
Why this works: preparation (air separation, blanching, maltose glaze, controlled drying) creates the foundation. Read: How to prepare the Peking Duck — and the method: Peking Duck Carving.
How is Peking Duck prepared? (short overview)
The core is the air pocket between skin and meat, followed by blanching, a maltose glaze, and controlled drying. These steps build crisp skin while keeping the meat juicy.
Full step-by-step: How we prepare it
How does Peking Duck taste — and which senses does it trigger?
Peking Duck is a five-sense dish: visual shine, audible crackling skin, dominant aroma during carving, contrasting textures, and a clean, balanced flavor supported by spices and sauce.
Typical seasoning includes cinnamon, star anise, five-spice and Sichuan pepper; sauces like plum or hoisin add a sweet note. (Deep-dive: How it tastes)
Duck vs. “Peking Duck” — what’s the difference?
“Peking Duck” refers to a specific preparation method that prioritizes skin crispness, an air pocket, surface treatment and a defined serving logic (pancakes/sauce/garnish). That’s different from duck served as roast, braised or wok dishes.
Details: Difference
Tutorial: why “WE” matters in Peking Duck (video)
This second video adds the process perspective: Peking Duck is not “show cutting” — it’s the outcome of coordinated work. Preparation, roasting control, temperature, timing and service flow work together. That is why we emphasize “WE”.
Carving is the final step. When the earlier stages (drying, surface treatment, heat distribution) are executed correctly, table-side portioning can be precise and rhythmic without sacrificing quality.
More guides: Peking Duck FAQ · Serving · Sauce · Pancakes.
Menu options (Whole vs. Half, Pure vs. Menu)
Whole Peking Duck PURE: 24 pancakes, skin & meat served in one course, about 2–3 people.
Whole Peking Duck MENU: 24 pancakes, skin first with pancakes, then meat with vegetables & rice. Price shown on the page: €98.00.
Half Peking Duck PURE: 12 pancakes, one course, about 1 person.
Half Peking Duck MENU: skin first, meat as a second course.
Reservations/menu: Reservation · Menu
Nutrition, allergens & health context (no empty promises)
The page lists nutrition per 100 g (e.g., 215 kcal, 5.16 g fat, 19.29 g protein). Allergens: “–”, dietary note: “DairyFree”.
Brand logic: we avoid medical claims and focus on context — portions, balance and side dishes. More: Health context · Wine pairing
Press proof, videos & the full cluster map
The German pillar includes press notes and video references. In our SSOT system, we keep each proof as a dedicated press page and link them from here.
Press cluster: Falstaff · FAZ · FNP · hessenschau · RheinMain TV · tagesschau
Chikei Yung
Über den Autor
Wai Wah Yung
