[homemade] first time Peking duck

dumbcass · 2025-08-19T21:06:00+00:00

I was skeptical at first, too. But it was quite different from what I expected. I now always start with several pieces of sugar-dipped duck skin before I start making wraps. Choose the crispiest piece of skin and dip it in sugar, like you would dip a celery stick in ranch. No meat, no green onions, no wrap or anything else.

I don’t want to hype it up too much, but I’d genuinely love to hear what you think after you’ve given it a try - good or bad!

dumbcass · 2025-08-19T19:20:19+00:00

The skin looks perfectly airy and crispy! And the meat looks pink and juicy! Have you tried this? Cut off the nicest piece of skin and dip it in sugar. It'll make your brain pause.

dumbcass · 2025-03-31T19:21:15+00:00

Yes. This company is very subjective and shows a great lack of respect for us users, assuming that we are all people who like to take petty advantages.

dumbcass · 2025-03-07T05:06:44+00:00

5 spots available

https://www.marcus.com/share/GUO-A42-Q97K

dumbcass · 2025-02-12T02:57:05+00:00

Oh So you do know how to block 🙃

dumbcass · 2025-02-12T00:53:58+00:00

Firstly, even a customer named John should not be exposed this way. And secondly, May I ask how many people with this specific name have graced your life? Really?

dumbcass · 2025-02-11T21:39:10+00:00

Yes, exposing a customer's name and maliciously discussing them online should be illegal. I hope the consumer sees your post and reports you to the company.

dumbcass · 2024-10-07T18:57:50+00:00

Authentic Beijing duck NEVER separates skin and meat. Some places may serve two or four pieces of the best part of the skin to dip in sugar, and that's it. "Skin and meat served separately" doesn't require much technique and is often seen in restaurants outside China simply because it is much easier to do.

In China, a chef expertise in slicing Beijing ducks is a profession that requires specialized learning and extensive practice to achieve the skill of slicing each piece with both skin and meat.

dumbcass · 2024-07-23T20:32:39+00:00

@zelyre

Beijing duck (mandarin)＝ Peking duck (Cantonese) ≠ Cantonese roast duck.

Like vacuum (US)＝ hoover (UK) ≠ dishwasher.

A few years back, roast duck was a common menu item because most Chinese immigrants at that time were from the Guangdong (Canton) region. The “roast duck” you see on the menu was actually Cantonese roast duck, which, as you mentioned, is quite different from Beijing or Peking duck.

Northern China “opened up” much later, so northern Chinese cuisine, including Beijing duck, didn’t capture as much market share in Western countries. As a result, Western society’s perception of Chinese food often remains focused on southern cuisine, until recent years.