Savoring Peking Duck in Beijing

We had told ourselves that we simply had to try Peking duck in Beijing before flying home. On the evening of 22 May 2026, after our visit to the Forbidden City, we were joined by Daniel, the grandnephew of Patrick and Jenny from the UK, who is pursuing a Master’s in Business Studies through a programme twinned with Peking University.

He kindly took us to Hongbinlou (鸿宾楼) at Crowne Plaza Beijing Chaoyang, which was conveniently close to our accommodation and is well known for its excellent Peking duck. Before long, the much-anticipated dish arrived. The chef personally carved the duck in front of us, skillfully slicing the crispy skin and tender meat with remarkable precision.

Peking duck is one of China’s most celebrated culinary treasures, originating from Beijing and renowned for its crispy skin, tender meat, and rich flavor. More than just a roast duck dish, Peking duck is a complete culinary experience that reflects Chinese cooking traditions, meticulous preparation, and the philosophy of making full use of every ingredient. Traditionally served in multiple courses, one duck can be transformed into several dishes rather than being presented as a single meal.

The preparation of Peking duck is highly specialized. The duck is carefully cleaned, seasoned, and often glazed with maltose syrup before being air-dried. It is then roasted in a special oven until the skin turns golden, thin, and crisp, while the meat remains juicy and flavorful. This roasting process gives Peking duck its distinctive aroma, texture, and irresistible taste.

As is customary, the chef first carved the beautifully roasted duck in front of us, skillfully slicing the bird with great precision. He then served us the most prized part of the meal - the crispy duck skin, widely regarded as the highlight of Peking duck. In our case, the skin was elegantly presented on small toasted bread squares, allowing us to fully appreciate its delicate crackle, rich flavor, and melt-in-the-mouth texture. It could also be enjoyed with a light dip of fine sugar, which enhanced its sweetness and crispness.

The dish was accompanied by the classic ingredients for duck pancake wraps: soft pancakes, thin slices of roasted duck meat, freshly cut cucumber sticks, finely shredded scallions, and sweet bean sauce. Wrapping these together created a wonderful combination of savory richness, subtle sweetness, refreshing crunch, and soft texture, making this the signature way to enjoy Peking duck.

After the premium slices had been served, the bones and carcass were taken back to the kitchen and carefully simmered into a rich, flavorful soup with cabbage and tofu. The comforting broth, infused with the deep roasted essence of the duck, was delicious. Each spoonful carried a delicate sweetness from the cabbage and a silky softness from the tofu. It provided the perfect, satisfying finale to an exceptional meal, bringing our memorable Peking duck dining experience to a warm and delightful close.

Eggplant with Pepper.