Beijing duck was at the top of my list for my trip. My student guides were very happy to take me to this restaurant and show off this famous dish. They assured me that another restaurant is more famous but this restaurant provides better taste. The cooks stood in front of the ovens as we entered.
This page gives you the basic idea. We ordered classic Beijing duck and several other dishes.
A chef came out to carve our duck.
The duck skin is dipped in the granulated sugar to eat. I have never tried skin this way before and I can report that it is amazingly good. The duck meat is placed on a pancake with scallion, sauce, and a chrysanthemum petal. The duck was succulent and very flavorful.
The soup is made from duck bones. It looked like milk but definitely tasted like duck. I trust there is an art to making such flavorful soup appear so white.
This pork was also wonderfully cooked and coated in a delicious, slightly sweet sauce.
The vegetables were excellent. The corn fritters were great and reminded me a little of Southern style corn fritters. The crepes were filled with marrow, giving both a rich texture and outstanding flavor.