- Cuisines: Local Traditional
- Localyte author: Jane Wang
- This is where authetic pecking ducks are from. Oringinally, pecking ducks weren't cooked upon open fire like most of the restaurants do nowadays; there were baked in a specially built closed-up oven with a mixture materials, each in certain proportion. Such oven with such materials has special warmth absorbing and maintaining character. The cook fire up the oven before putting in the duck and put off the fire right after the duck is in, to cook it in the remaining temperature; the cook has also got to be able to control the timing very well; there couldn't be any opening-up-to-check chance during the cooking time. Once the duck is out, it is a done deal, and it is well done from inside to outside, from the ass to the oxter! This is a special skill held only by the chef at Bianyifang and his limited apprentices in every generation.
- The description was provided by Jane Wang
- 北京市海淀区阜成路101号, China
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