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\u2019s Tsim Sha Tsui neighbourhood is a feast for the senses.<\/p>\n
Paired with standard companions such as pancakes, hoisin sauce and cucumber, the duck also comes with a side dish of drama: it is flamb\u00e9ed and carved at the table with a pianya dao \u2013<\/em> a traditional knife with a long, thin, rectangular blade designed to slice duck meat into precise portions.<\/p>\n While precise air-drying and roasting are key steps to achieving the crispy skin, finishing the cooking with fire gives it extra snap, says Hutong\u2019s barbecue head chef, Ho Wing-cheong. The crunch factor is crucial.<\/p>\n Thin crispy skin is a vital element of Peking duck, with some arguing it is more important than the meat. As one of China\u2019s most important national dishes, it comes wrapped in tradition.<\/p>\n Peking duck is said to have originated in Hangzhou in the 13th century, gaining imperial favour during the Ming dynasty (1368-1644) after the capital moved to Peking (modern-day Beijing) in the 15th century.<\/p>\n Techniques were refined, and by the 18th century, it was a national dish, served in high-end restaurants, with establishments such as Bianyifang (founded in 1416) and Quanjude (founded in 1864) developing distinct roasting methods.<\/p>\n
![\"Chef](\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2025\/11\/12\/babf1685-5e2e-4d1c-b8e9-f8f3731b73c7_9650f481.jpg\" "\\"Chef")
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