Peking roast duck has the reputation of being the most delicious food in Beijing. It is usually a fixed item of dinner on any Beijingtour itinerary. Eating Beijing doast duck is also one of the two things you are absolutely supposed to do while in Beijing-- the other one is climbing the Great Wall.

Peking ducks are called force-fed ducks, which are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.

Peking roast duck is always served in well-cut slices. The chef cuts the meat into thin slices, each having a piece of skin and perfect with the complete layers of the meat. Then the meat is served with very thin pancakes, Chinese onions and special sauce -- usually sweet bean sauce. The way to eat it is to coat the thin pancake with sauce, slap on a few pieces of meat and roll up the pancake. Chopsticks are optional: it is much easier just to grab the thing with your bare hands. Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. The dinner usually ends with a rich cream-colored duck soup made from the duck.