Peking Duck Soup with Winter Melon
A clear soup that completes the Peking Duck experience.
Peking Duck Soup – from the carcass to a winter melon broth
At China Restaurant Yung, the Peking Duck experience does not end with the last pancake. Upon request, we prepare a clear soup from the carcass of the duck with duck bones and winter melon. This soup is not a by-product, but a deliberate second course rooted in Chinese culinary tradition.
The idea behind Peking Duck Soup
In Chinese cuisine, using the whole animal is a matter of respect. After skin and meat are served, the carcass remains rich in aroma and collagen. Turning it into soup is part of the complete culinary concept.
Tradition of full utilization
In Beijing, it is common to cook a soup from the remaining bones after serving the duck. This practice reflects respect, restraint and culinary intelligence.
The role of the carcass
Duck bones contain roasted aromas, marrow and gelatin. Slow simmering extracts these elements into a clear, deeply flavorful broth.
Why winter melon is used
Winter melon (dong gua) is mild, slightly sweet and balancing. Combined with duck bones, it creates a soup that is aromatic yet light.
Preparation at China Restaurant Yung
The soup is cooked fresh from the carcass of the duck served to the guest. Winter melon is added later to preserve clarity and structure.
A dish by request
The soup is not a fixed menu item. It is prepared only upon request and for an additional charge, making each soup unique.
Flavor and effect
The soup is clear, warming and gently sweet, providing balance after the rich duck courses.
The soup as a conclusion
It serves as a calm, focused ending to the Peking Duck experience.
Conclusion – the second side of Peking Duck
The winter melon duck soup shows that true quality lies in thoughtfulness and completeness.