Is a dish from beijing that has been prepared since the imperial era. the meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ducks bred specially for the dish are seasoned before being roasted in a closed or hung oven. the meat is eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings.sometimes other sauces(like hoisin sauce) can be used.
$10.00
Is a dish from beijing that has been prepared since the imperial era. the meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ducks bred specially for the dish are seasoned before being roasted in a closed or hung oven. the meat is eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings.sometimes other sauces(like hoisin sauce) can be used.
Is a dish from beijing that has been prepared since the imperial era. the meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ducks bred specially for the dish are seasoned before being roasted in a closed or hung oven. the meat is eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings.sometimes other sauces(like hoisin sauce) can be used.
Is a dish from beijing that has been prepared since the imperial era. the meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ducks bred specially for the dish are seasoned before being roasted in a closed or hung oven. the meat is eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings.sometimes other sauces(like hoisin sauce) can be used.
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peking duckis a dish from beijing that has been prepared since the imperial era. the meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ducks bred specially for the dish are seasoned before being roasted in a closed or hung oven. the meat is eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings.sometimes other sauces(like hoisin sauce) can be used. | - |
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Late-night dining
Takeout available
Good for groups
Rooftop dining
Buffet
$20–30
Late-night dining
Takeout available
Good for groups
Rooftop dining
Buffet
$20–30
$20 - 30