北京ダック

北京風のダックは、空気を当てて乾燥させてから焼き、皮は艶を帯びてサクッと歯触りが良く、テーブルの前で切り分けられ、葱と甜面醤（てんめんじゃん）を添えた薄いクレープに包まれる。

By Alejandro988 views

Origin

China

Variants

Preparation

1 METHOD

Fried & topped

No detailed steps recorded yet.

Claim: A Beijing preparation of air-dried and roasted duck with lacquered, crisp skin, carved tableside and wrapped in thin pancakes with scallions and sweet bean sauce.
Wikipedia. (2026). Peking duck. Retrieved from https://en.wikipedia.org/wiki/Peking_duck
https://en.wikipedia.org/wiki/Peking_ducksecondary