Beijing Roast Duck

Beijing Roast Duck is very popular.The duck to be roasted must be the white Beijing variety of high quality，which is about 3 kilogram when is killed.Before being roasted，compressed air will be injected into the duck between its skin and flesh so that its skin can become glossy and shiny.People use less smoky hard fuel-fruit tree branches such as pear，peach or date tree branch as firewood，as a result the duck obtains a fruity flavor and red color.It’s also unique to serve and eat the duck.The chef first shows you the whole duck，and then he takes it away for slicing.Generally，a duck can be sliced into 120 pieces，with each containing meat and skin.

After this is done，the duck slices will be brought back to the customers together with thin pancakes，green onion or shallot，sweet soybean paste，fresh cucumber，garlic paste and sugar sometimes.The right way to eat the duck:take a piece of the pancake，then put 3 or 4 slices of the duck onto the pancake together with vegetable and seasoning mentioned above，finally wrap up the pancake into aro11 and then you can enjoy it.

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