After visiting the Forbidden City, we needed to find a place nearby to sit down and cool off. Our tax driver recommended Four Seasons Peking Duck (四季烤鸭), a renowned restaurant celebrated for its exquisite roast duck and thoughtfully crafted seasonal dishes.
From the moment we entered, the warm ambiance and the tantalizing aroma of roasting duck promised an unforgettable experience. It was a feast to remember, filled with a variety of dishes that showcased the artistry and tradition of Chinese cuisine.
Among the highlights of our meal was, of course, the Peking Duck. But before diving into our experience, let’s take a moment to appreciate how this iconic dish is made.
Peking Duck, originally known as a dish of imperial indulgence, has a storied history that dates back to the Yuan Dynasty (1271–1368) and flourished during the Ming Dynasty (1368–1644). Crafted with extraordinary precision and care, the dish was developed to reflect the opulence of the Chinese emperors and the grandeur of the imperial court.
In the imperial kitchens, the process of making Peking Duck began with the selection of the finest ducks. These ducks were often specially bred for their quality, raised in carefully controlled conditions to ensure tender meat and a balanced layer of fat beneath the skin. Unlike ordinary poultry, these ducks were given a rich diet to enhance their flavor, making them a luxury ingredient worthy of the emperor's table.
The preparation was meticulous, involving skilled chefs who underwent years of training to master the technique. After the duck was cleaned, air was meticulously pumped between the skin and meat using a bamboo tube. This step was not only an innovation but also a critical method that allowed the skin to crisp up separately from the tender flesh during cooking. The duck was then coated with a blend of maltose syrup, vinegar, and secret spices, creating a sweet and slightly tangy glaze that gave the final dish its signature golden sheen.
The duck was hung in an airy space to dry for several hours, allowing the glaze to set and the skin to tighten. This step was crucial in achieving the desired texture: paper-thin, glass-like skin that would shatter with the lightest bite. In the imperial court, the drying process was often carried out in specially designed chambers to ensure consistency.
Cooking the duck was an art in itself. Traditionally, the duck was roasted in a closed clay oven, often fueled by fruitwood such as jujube, peach, or pear. This method imparted a delicate, smoky aroma to the duck, adding layers of flavor. The roasting process was closely monitored, with chefs turning and basting the duck at precise intervals to ensure even cooking and a beautifully lacquered appearance.
Once roasted to perfection, the duck was presented to the emperor in grand fashion. It was customary for the chef to carve the duck tableside, slicing it into exactly 120 pieces, each with an ideal ratio of crispy skin to tender meat. This level of precision was a testament to the skill of the chef and the dedication to excellence demanded by the imperial court.
As Peking Duck transitioned from the emperor's table to the wider population during the Qing Dynasty (1644–1912), its legacy of craftsmanship and culinary artistry remained intact. Today, it continues to be a dish that not only reflects the grandeur of China's history but also serves as a reminder of the exquisite tastes of its emperors. It is a must-try for visitors to Beijing. This labor-intensive preparation is a testament to the skill and dedication of the chefs who carry on this centuries-old tradition.
The duck was sliced into thin pieces, each one boasting a perfect balance of crispy skin and succulent meat. We assembled our own wraps using the delicate pancakes provided, along with fresh scallions, cucumbers, and a rich hoisin sauce. The combination of flavors and textures was nothing short of perfection—crisp, tender, sweet, and savory all in one bite. It was clear that every element, from the duck to the accompaniments, had been prepared with great care and attention to detail. The balance of textures and flavors was carefully designed to delight the palate, making Peking Duck a symbol of luxury and refinement.
Watch the clip on our visit to the restaurant:
To complement the star of the show, we also ordered fried pork meatballs, sweet honey shrimp, and stir-fried cabbage. The pork meatballs were a delightful mix of crispy exteriors and juicy interiors, seasoned to perfection with garlic and ginger. The sweet honey shrimp offered a balance of sweetness and tang, with a glossy glaze that highlighted the freshness of the shrimp. The stir-fried cabbage provided a refreshing contrast to the richer dishes, its simple preparation allowing the natural flavors to shine through.
The service at Four Seasons Peking Duck was exceptional, with staff who were not only attentive but also eager to share the history and techniques behind the dishes. The restaurant's elegant yet inviting atmosphere added to the overall experience, making it a perfect setting for a relaxed and indulgent meal.
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