Peking duck

Peking duck
Peking duck carved for show
Traditional Chinese	北京烤鴨
Simplified Chinese	北京烤鸭
Literal meaning	Beijing roast duck
Transcriptions Standard Mandarin Hanyu Pinyin Běijīng kǎoyā Bopomofo ㄅㄟˇ ㄐㄧㄥ ㄎㄠˇ ㄧㄚ Wade–Giles Pei3-ching1 k'ao3-ya1 Tongyong Pinyin Běijing kǎo-ya IPA [pèɪ.tɕíŋ kʰàʊ.já] Yue: Cantonese Jyutping bak1 ging1 haau1 aap3 IPA [pɐk̚˥ kɪŋ˥ haw˥ ap̚˧] Southern Min Hokkien POJ Pak-kian kho ah

Peking duck is a dish from Beijing^[a] that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber, and sweet bean sauce, with pancakes rolled around the fillings. Sometimes pickled radish is also inside. Crispy aromatic duck is a similar dish to Peking duck and is popular in the United Kingdom.
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