At traditional Beijing Duck restaurants, the chef brings the duck to your table and carves it there. The duck has to be eaten soon after it comes from the oven to best enjoy the flavor of the crispy skin. After a certain time (Xindalu sends all ducks into the stock-pot if they're not served within 15 minutes), the skin absorbs moisture from the air and isn't as delicious.
Eating Bejing Duck at Xindalu Restaurant in Shanghai
By Sara Naumann, About.com Guide
Serving the duck
Chef Tony brings the roasted bird to our table.
© 2010 Sara Naumann, licensed to About.com.
One of the most lovely things about enjoying Beijing Duck is the fact that it is served at the table. This gives an element of fun to the meal as you get the opportunity to interact with the chef.
Previous
- Introduction
- Behold the raw duck
- Roasting the duck
- Wiping the duck, getting ready to serve
- Serving the duck
- Carving the duck
- Eating the Duck: 1) Crispy Skin with sugar
- Eating the Duck: 2) Lean breast in garlic sauce
- Eating the Duck: 3) Leg meat in pancake
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