Peking duck is usually eaten rolled up in thin pancakes with shredded scallion.
Tips
culture
Beijing's two most famous duck houses roast it two ways: 全聚德 hangs the duck in an open, wood-fired oven, 挂炉, while 便宜坊 keeps the older closed oven, 焖炉. A chef carves it at the table, and the crisp skin is often eaten first, dipped in sugar.
usage
Menus and speech often just say 烤鸭; 北京烤鸭 names the Beijing style, as against Cantonese roast duck, 烧鸭, which is chopped on the bone and eaten with rice.
