Peking duck (Beijing kao ya)

The history of Peking duck goes back to China's Yuan Dynasty of the 13th century. Bianyifang, Beijing's oldest restaurant specializing in Peking duck has been in business since the Jiajing reign of the 16th century, serving as a testament to the popularity of this succulent, tantalizing dish.

The duck is cooked until the skin turns golden and crispy and the meat becomes tender, slightly sweet, and moist. Both the meat and the skin are then folded in thin pancakes or steamed white buns. To make an authentic Beijing kao ya, the duck must be a white feathered American Pekin, hung for 24 hours, and pumped with air through a small puncture between the breasts and wings.

It is usually brushed with a mixture of ginger, oil, hoisin sauce, honey, and rice vinegar, then vertically hung and slowly roasted to perfection. When the dish is served, the skin will often come first as an appetizer, followed by the meat which is accompanied by cucumbers, scallions, hoisin sauce, buns, and pancakes.

With its 400-year history, exquisite flavors, and elaborate preparation, it comes as no surprise that Peking duck is one of the most famous Chinese dishes.