PEKING DUCK OLIVIA SHAW

WHAT IS THIS PEKING DUCK YOU SPEAK OF? Peking duck is a traditional Chinese meal originating in Bejing in the imperial era. It is delicately prepared to leave crispy skin with little meat. The ducks are traditionally slaughtered after 65 days and hung and roasted. It is often sliced in front of diners by the cook.

HISTORY OF PEKING DUCK 1330 The original dish, named Shaoyazi, was mentioned in Complete Recipes for Dishes and Beverages ( 飲膳正 要 ) manual by an inspector of the imperial kitchen.

1416 The first restaurant specialising in Peking Duck, Bianvifang, was established in the Xianyukou, Qianmen area of Beijing

Qianlong Period (1736–1796) Popularity of the dish spreads to upper classes and inspires poetry from scholars and poets

1864 The Quanjude ( 全聚德 ) restaurant drastically increases popularity of Peking Duck and it speads internationally. A new oven is made for hanging and roasting the ducks.

HOPE YOU ENJOYED THE SNEAK PEK!