Chinese food-Peking duck

I'm strongly recommend Peking duck. It is a dish from Beijing which is the capital of China and i think this is the most popular Chinese dish because it has been prepared since the imperial era.The dish is prized for the thin and crispy skin with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners. The meat is eaten with pancakes , cucumber, and a sweet and salty sauce made of wheat flour (plum or hoisin sauce may be used). The pancake is unlike North American style pancake.The Chinese package, used to wrap sliced duck meat is thinner than tortilla and is made with un-fermented dough by steaming instead of baking to ensure elasticity. It has complicated cooking step as well.The ducks used to prepare Peking Duck originated in Nanjing, they were small, had black feathers. So preparation is very important.Peking Duck is traditionally roasted in either a closed oven or hung oven. The closed oven is built of brick and fitted with metal griddles.The hung oven was developed in the imperial kitchens during the Qing Dynasty and adopted by the Quanjude restaurant chain. It is designed to roast up to 20 ducks at the same time with an open fire fueled by hardwood from peartrees. I bet you want to try it after you read this post.

reference: http://www.taste.com.au/recipes/peking-duck/068c4426-525f-4989-a440-caf775b531ae