Peking duck is the most famous Peking dish, one of the signature dishes for banquets to foreign guests, and both Castro and Kissinger have enjoyed Peking duck. In the late 90s, when communication and logistics were not well developed, some tourists would even eat roast duck as the primary purpose of traveling to Beijing.

Peking duck has two processes, the former has a saltier taste and the duck skin is soft, the latter has a relatively light taste, the duck skin is crispy and juicy, but these descriptions are for the finished product roasted on the spot, refrigeration and vacuum are enough to destroy all the taste characteristics of the roast duck, it can be seen that although the roast duck is famous, it is more suitable for on-site tasting, and there is an obvious disadvantage in souvenirs.

At present, the shops that can provide vacuum-packed roast duck on a large scale are Quanjude and Cheap Fang, the former uses the hanging oven process, and the latter is the representative of the smoldering oven process, and its shelf life is 90 days. Vacuum roast duck can be eaten right out of the bag, while Quanjude roast duck needs to be sliced and oiled, and the skin and subcutaneous fat are likely to be separated from the muscles during the heating process, which can be described as a huge loss. From the perspective of restoring the original taste, the smoldered oven roast duck in the cheap room is relatively more suitable for vacuum take-out, and we recommend this brand more.

Shop recommendation: Cheap roast duck shop