Peking Duck: A Royal Dish Journey

Peking Duck is more than a dish—it's a culinary icon that has captivated diners for over 600 years. From its origins in the imperial kitchens of Beijing to tables around the world, this dish represents the pinnacle of Chinese gastronomy.

Imperial Origins

The first recipe for roast duck appeared in texts from the Yuan Dynasty (1271-1368), but Peking Duck as we know it was perfected during the Ming Dynasty. It became a favorite of emperors and the aristocracy, prepared by the most skilled chefs in the palace kitchens.

The Perfect Preparation

Creating authentic Peking Duck requires days of preparation. The duck is inflated with air to separate the skin from the fat, glazed with maltose, and left to dry. When roasted, the skin becomes impossibly crispy while the meat remains succulent.

The Art of Carving

A master carver can produce over 120 paper-thin slices from a single duck. Each piece should include both meat and crispy skin. At Ming Restaurant, we carve tableside, ensuring every slice is perfectly presented.