Peking Duck: An Imperial Legacy of Fire

Dating back to the Ming Dynasty, Peking Duck is a dish of imperial pedigree. The preparation is arduous: air-drying the duck to separate the skin from the fat, glazing it with maltose syrup, and roasting it in a hung oven until it achieves the color of polished mahogany.

Ideally carved tableside, the skin is served first, dipped in sugar. Then comes the meat, wrapped in thin pancakes with scallions, cucumber, and sweet bean sauce. It is a textural masterpiece.