Food news
HeritageThe National Museum of the Philippines Iloilo capped off its 2026 ‘Magbasá Kita: A Reading Program for Young Learners’ with an immersive storytelling session at the museum’s Book Nook on September 23, 2026. The activity introduced the localHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesStreet foodMan dead, 3 in custody after shooting outside Piada Italian Street Food in Mayfield HeightsStreet foodBrick-and-Mortar Restaurants Need to Stop Blaming Street VendorsFarm and marketYour guide to Harvest Fair 2026 at Wisconsin State Fair ParkFarm and marketOct. 3 Harvest of Harmony Parade available to view in livestream broadcast during paradeFarm and marketSouthington Apple Harvest Festival kicks off tonightWorldBon Appétit editor-in-chief explores food’s role in culture, media at MSUFarm and marketDetroit Harvest Fest adds movies, more food trucks in year 6HeritageThe National Museum of the Philippines Iloilo capped off its 2026 ‘Magbasá Kita: A Reading Program for Young Learners’ with an immersive storytelling session at the museum’s Book Nook on September 23, 2026. The activity introduced the localHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesStreet foodMan dead, 3 in custody after shooting outside Piada Italian Street Food in Mayfield HeightsStreet foodBrick-and-Mortar Restaurants Need to Stop Blaming Street VendorsFarm and marketYour guide to Harvest Fair 2026 at Wisconsin State Fair ParkFarm and marketOct. 3 Harvest of Harmony Parade available to view in livestream broadcast during paradeFarm and marketSouthington Apple Harvest Festival kicks off tonightWorldBon Appétit editor-in-chief explores food’s role in culture, media at MSUFarm and marketDetroit Harvest Fest adds movies, more food trucks in year 6
Thali
北京ダック （ 北京市 ）

Peking duck

In its own language: 北京烤鸭

Crisp-skinned roast duck from Beijing, carved and served with pancakes and condiments

Photo: Mr Wabu, CC BY-SA 2.0, via Wikimedia Commons

Peking duck is a famous dish from Beijing, China, known for its thin, crisp skin and tender meat. Specially raised ducks are seasoned, air-dried, and roasted, then sliced in front of diners. The meat and skin are wrapped in pancakes with sweet bean sauce, cucumber, and spring onion. It is served at dinners, banquets, and restaurants, and is a symbol of Chinese cuisine.

Share on WhatsApp

  • The skin is prized for being thin and crispy
  • Ducks are air-pumped to separate skin from fat before roasting
  • Served with pancakes, sweet bean sauce, cucumber, and spring onion
  • Carved in front of diners at the table
  • Two main roasting styles: closed oven and open oven

What is Peking duck?

Peking duck is a celebrated dish from Beijing, featuring a whole duck with crisp, lacquered skin and tender meat. The duck is carved at the table, with the skin often served first, sometimes dipped in sugar or sweet bean sauce. Diners wrap slices of duck, skin, and accompaniments like cucumber and spring onion in thin pancakes. The dish is prized for its contrast of textures: crunchy skin, succulent meat, and soft pancakes, with sweet and savory notes from the sauce and vegetables.

Where does Peking duck come from?

Roast duck has been part of Chinese cooking since the Southern and Northern dynasties. The earliest version of Peking duck was mentioned in a 1330 imperial recipe manual. The dish took its current form during the Ming dynasty and became a staple at the imperial court. By the Qing dynasty, it was popular among the upper classes. Notable Beijing restaurants like Bianyifang (opened 1416) and Quanjude (opened 1864) developed their own roasting methods. Today, Peking duck is a symbol of Chinese hospitality and cuisine.

How is Peking duck made?

To make Peking duck, specially bred ducks are fattened, slaughtered, and cleaned. Air is pumped under the skin to separate it from the fat, then the duck is blanched, glazed with syrup and honey, and marinated with soy sauce and spices. The duck is left to dry for a day before roasting. Two main roasting methods are used: closed oven, where the duck cooks slowly in a brick oven, and open oven, where the duck hangs above a wood fire. Both aim for crisp skin and juicy meat.

Tranchieren einer gebackenen Pekingente am Tisch des Gastes im Restaurant Yan Toh Heen im Hotel InterContinal Hong Kong in Hongkong, hier beim Abschneiden der Haut in Rauten.
Tranchieren einer gebackenen Pekingente am Tisch des Gastes im Restaurant Yan Toh Heen im Hotel InterContinal Hong Kong . Photo: City Foodsters, CC BY 2.0, via Wikimedia Commons
This is a picture of a w:Peking duck being roasted in a hung oven in a w:Quanjude restaurant in Beijing, taken by German photographer Helen Morrison in 1933. The photo is in the public domain because it's published in Ch
This is a picture of a w:Peking duck being roasted in a hung oven in a w:Quanjude restaurant in Beijing, taken by German. Photo: w:Helen Morrison (photographer), Public domain, via Wikimedia Commons
Peking Duck, being dried for 5 hours.
Peking Duck, being dried for 5 hours.. Photo: FotoosVanRobin, CC BY-SA 2.0, via Wikimedia Commons
Peking duck
Photo: Unknown author, CC BY-SA 3.0, via Wikimedia Commons

How and when is Peking duck eaten?

Peking duck is usually served in three stages. First, the crisp skin is sliced and eaten with sugar or sweet bean sauce. Next, slices of meat and skin are wrapped in steamed pancakes with cucumber and spring onion, often dipped in sauce. The remaining duck can be made into a broth or stir-fried. The dish is often enjoyed at restaurants, especially for gatherings, celebrations, or when hosting guests. It is carved in front of diners, making the meal a shared experience.

Kinds of Peking duck

Aromatic duck is a related dish popular in the United Kingdom and Ireland. It is marinated, steamed, and deep-fried, resulting in drier, crispier meat. In Germany, a similar dish is served with stir-fried vegetables and noodles or rice. Within China, some restaurants use fattier ducks for a richer taste, while others use leaner breeds. The two main roasting styles, closed oven and open oven, each produce slightly different textures and flavors.

What Peking duck means

Peking duck is a point of pride for Beijing and is often served at official banquets and to foreign dignitaries. Famous restaurants like Quanjude and Bianyifang are known for their long histories and unique roasting techniques. The dish has been enjoyed by world leaders and is seen as a representative of Chinese cuisine. Its preparation and serving are often a spectacle, with carving done at the table. Peking duck remains a must-try for visitors to Beijing.

Questions people ask about Peking duck

What is Peking duck made of?

Peking duck is made from specially raised duck, served with pancakes, sweet bean sauce, cucumber, and spring onion. The duck is seasoned, air-dried, and roasted until the skin is crisp.

Where does Peking duck come from?

Peking duck comes from Beijing, China. It has been prepared there since the Imperial era and is now a symbol of Chinese cuisine.

How is Peking duck served?

The duck is carved in front of diners. The skin is served first, often with sugar or sauce, followed by meat and skin wrapped in pancakes with vegetables and sauce.

What does Peking duck taste like?

Peking duck is known for its crisp, flavorful skin and tender meat. The pancakes, sweet bean sauce, and fresh vegetables add soft, sweet, and savory elements.

Are there different ways to cook Peking duck?

Yes, there are two main methods: closed oven roasting, which keeps the meat juicy, and open oven roasting, which makes the skin extra crispy. Some regions have their own versions.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Peking duck", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

More from China

All the food of China
Pasta 🇮🇹 Italy and 1 moreUnleavened dough shaped and cooked, a staple of Italian cuisine Main dish, Lunch, Dinner TofuVegan豆腐 🇨🇳 China and 5 moreSoft white blocks made by curdling soy milk and pressing the curds Main dish Tofu skin roll 🇨🇳 ChinaTofu skin wrapped around a savoury filling, served steamed or fried as dim sum Main dish, Lunch, Dinner Mu kropMeat 🇹🇭 Thailand and 4 moreThai-style fried pork belly with a crunchy golden skin Main dish, Lunch, Dinner

Its cousins elsewhere

All main dishes
Bryndzové halušky 🇸🇰 SlovakiaPotato dumplings tossed with sheep cheese, a Slovak national dish Main dish, Lunch, Dinner California rollカリフォルニアロール 🇺🇸 United States and 3 moreInside-out sushi roll with crab, avocado, and cucumber Main dish AguachileFish or seafood 🇲🇽 MexicoRaw shrimp and fish marinated in chili, lime and vegetables from Sinaloa Main dish, Lunch, Dinner Pizza 🇮🇹 Italy and 4 moreFlatbread topped with tomato, cheese and baked at high heat Main dish, Lunch, Dinner

The weekly plate

Every Monday: seven dishes you may not know, what the world is cooking this week, and one way of eating.