The History of Peking Duck: A Royal Dish Through the Ages:

Peking Duck, with its glossy, crisp skin and delicate preparation, is one of the most celebrated dishes in Chinese cuisine. This culinary icon has delighted emperors, enchanted foreign dignitaries, and earned a permanent place on the world’s gastronomic stage. But the story behind the dish goes far deeper than its signature golden sheen—it is a tale of imperial grandeur, evolving techniques, and cultural pride that spans centuries.

Imperial Beginnings: From Nanjing to Beijing:

The roots of Peking Duck trace back to the Yuan Dynasty (1271–1368), when roasted duck was already gaining popularity in imperial courts. At the time, the capital of China was in Nanjing, and a dish known as shaoyazi (烧鸭子)—roast duck—was served to royalty. These early versions laid the groundwork for what would become the Peking Duck we know today.

When the Ming Dynasty moved the imperial capital to Beijing (then Peking) in the early 15th century, the dish followed. It was during this period that the technique of roasting duck over an open flame in a brick oven was perfected, creating the now-signature crisp skin and juicy meat. The dish became a court delicacy, reserved for the elite and served during banquets and state occasions.

A Refined Ritual: The Art of the Duck:

By the Qing Dynasty (1644–1912), Peking Duck had evolved into a highly ceremonial dish, with complex preparation techniques and dedicated duck farms raising the prized White Beijing Duck breed. These ducks were force-fed to ensure a plump body, then air-dried and glazed with a maltose syrup before roasting—creating the dish’s iconic glossy, crisp skin.

Carving the duck became an art form in itself. Traditionally, a skilled chef would slice the duck tableside into exactly 108 pieces, often with each slice bearing both skin and meat. It was served with thin pancakes, spring onions, cucumber, and sweet bean or hoisin sauce—meant to be rolled into delicate wraps and eaten by hand.

Global Fame and Modern Revival:

Though it was once a dish of emperors, Peking Duck eventually made its way into the public sphere. In the 19th and 20th centuries, restaurants like Quanjude and Bianyifang in Beijing began serving it to commoners, solidifying its place in everyday Chinese dining culture.

By the time China opened up to the world in the 20th century, Peking Duck had become a symbol of Chinese hospitality and sophistication, frequently served at diplomatic banquets and to visiting dignitaries—including Richard Nixon during his historic 1972 visit to China.

Today, Peking Duck is enjoyed not only in Beijing but in Chinese restaurants worldwide. While modern versions may simplify the preparation, the reverence for the dish’s tradition remains.

A Dish That Embodies China’s Culinary Legacy:

Peking Duck is more than just a meal—it’s a living piece of Chinese history. It reflects the meticulous attention to detail, the harmony of flavor and texture, and the deep cultural pride embedded in Chinese cuisine. From imperial feasts to modern tables, Peking Duck continues to be a golden emblem of China’s culinary excellence—crisped to perfection and wrapped in centuries of tradition.