|  Peking
Roast Duck History
Peking Duck, or more accurately, Peking Roast Duck, is a famous
duck dish from northeastern China. The name comes from the traditional,
pre-PinYin anglicization of the name of Beijing. It is also known
as Beijing Duck.The dish is mostly prized for the thin, crispy
skin with authentic versions of the dish serving mostly the skin
and little meat. Most restaurants will make two dishes out of
one duck -- one with thin slices of skin with a small layer of
fat underneath, and another one with the duck meat. The latter
is often a noodle or a stir-fry dish. The leftover duck is often
then given to patrons so that it can be later boiled into soup.
The history of the Peking Duck can be traced as far back as the
Yuan dynasty (1206 - 1368). By the time of the early 15th century
it had become one of the favorite dishes of the imperial Ming
family. The two most famous restaurants in Beijing which serve
this specialty are Quanjude and Bianyifang. Both establishments
have a history of well over a hundred years and have an extensive
network of chain stores.
wikipedia.com
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