Start with the crackle of the skin
Peking duck is more than a plate of slices. Roasting renders the fat beneath the skin, so the first bite is light and crisp before the duck flavour comes through. Many traditional restaurants carve it at the table, but the cut and accompaniments vary. There is no single correct way to eat it.
A pancake, cucumber, scallion and sweet bean sauce balance the rich duck skin and meat.
Spread a little sauce on a pancake, add two or three slices of duck and finish with cucumber or scallion. Try the skin on its own first, then make a wrap. A whole duck is substantial, so it is usually more pleasant to share.
Ordering for two
Two or more diners can consider a whole duck. If appetites are smaller, ask whether a half duck is available. You can also request the skin and meat on separate plates. Ask whether turning the duck frame into soup or a salt-and-pepper dish costs extra; the rule varies by restaurant.
Dietary note
Peking duck is not spicy, but the skin and sauce are rich. The pancakes usually contain wheat and the sauce often contains soy. Tell the restaurant before ordering if you avoid poultry, wheat or soy.
Choose by location, then check the queue
Quanjude, DaDong, Siji Minfu and Da Ya Li are common choices for visitors. Branches, opening hours, queues and booking systems change, so check the restaurant's official mini-program, phone line or a current map listing before travelling. Leave time for a wait at lunch and dinner peaks.
Quanjude
A historic name with table-side carving at many branches. Popular locations can have long waits around lunch and dinner, so leave some slack in the day.
DaDong
The dining rooms and presentation are more contemporary. It suits travellers who want the duck to be the centre of a longer sit-down meal; menus and prices vary by branch.
Siji Minfu
Popular with both visitors and Beijing diners. Some branches build a long queue at peak hours, so joining the online queue before travelling over can save time.
Da Ya Li
With more branches and a family-meal atmosphere, Da Ya Li works well when roast duck is one part of a broader Beijing dinner.
