Marinated in a rich blend of Sichuan spices and roasted until the skin transforms into a crackling golden armour, the flaming Peking duck at Hutong restaurant in Hong Kong’s Tsim Sha Tsui neighbourhood is a feast for the senses.
Paired with standard companions such as pancakes, hoisin sauce and cucumber, the duck also comes with a side dish of drama: it is flambéed and carved at the table with a pianya dao – a traditional knife with a long, thin, rectangular blade designed to slice duck meat into precise portions.
