Tonight, we're doing one of the best things
you can do in Beijing.
We're feasting on Peking duck.
So Peking duck is serious business here in Beijing.
You basically wrap carved pieces of duck in a pancake
with some cucumbers, spring onion and sweet sauce,
and today we're visiting five different
Peking duck restaurants, from like cheap, local places
to some super fancy, expensive restaurants.
So, let's duck it up!
This is Jingzun.
It's known for its affordable Peking duck prices
because they want to keep it homey and casual
by having the duck meat quality high
while keeping the price point low.
So what you get is, as you can see, pancakes,
we got a whole duck, condiments, we got sugar for the skin,
sweet sauce, cucumbers, and spring onion.
And all of this is only 138 Yuan,
which is amazing for Peking duck.
Let's have a taste.
The chef recommends to try the skin first with the sugar.
Wow, crispy and the sweetness really goes so well together.
That was amazing.
Let's make a pancake.
This is so, so good.
I love the crispiness of the cucumber
with the softness of the meat.
That sweet sauce, I love that sweet sauce.
I cannot believe that this whole thing is only 138 Yuan.
It's really a great price for this.
This is Siji Minfu, a mid-range price point
for the Beijing Peking duck.
It's right next to the Forbidden City,
so go for a visit and come here for the Peking duck.
So let's check out the condiments.
I noticed that there are new options, new choices.
We've got the garlic paste, which is just for the meat.
The garlic taste is very strong,
but I don't think it overpowers the meat.
It's really good.
Then for the pancakes we've got two new options,
pickled radish and pickled cucumber.
All this 209 Yuan.
It's really affordable, I think, for a location like this.
Let's try it.
The two condiments add like a new sort of sour taste to it.
It's really different than what I'm used to,
but it's really delicious.
So we're at Liqun, a restaurant in a hutong,
which is a traditional Beijing alleyway
known for its lack of plumbing.
What's really unique about it is
that they hand make their pancakes,
which I find amazing because they look immaculate.
They actually follow the recipe that dates back
to the Qin dynasty which is why it's so simple.
Just cucumbers, spring onion, and a big plate of sauce.
I mean, they must have known I was coming.
This is insane, a massive plate of sauce.
They also have their specialty dish.
They actually fry up all the bones and serve it to you,
so all of this 280 Yuan with the duck bones,
which is a pretty good price.
Let's try.
Super simple, just go for the duck.
Let's fill this bad boy up.
The meat's quite tender.
It's not dry at all.
Pancake is so thin, so you can really concentrate
on the other flavors, you know the meat, cucumbers.
So I'm really excited to try this.
I hope that it's so deep fried
that I can actually crunch into the bones.
Let's try it.
It has like a strong, spice flavor to it.
I think cumin, a bit of chilli as well.
It's different, but I'm a fan.
So we've arrived at Made in China,
and it's nestled in Grand Hyatt Hotel.
These guys use apricot wood and date wood,
rather than the usual jujube wood.
Let's see if that affects the taste of the meat.
As you can see here, they set it up quite differently
than the other restaurants.
We've got the skin and the meat separate,
and we also got a plate of meat with more fat in it,
so there's more choices.
All this 328 Yuan.
Enough blabber, let's eat.
That's not a pancake.
Oh, they separate each pancake for you
so it doesn't get sticky.
That's a genius move.
Let's put some garlic in there, make it more punchy.
Let's wrap it up.
Pancakes are a lot smaller here.
I noticed the sauce is less sweet
than the other restaurants I've tried.
It's got a fruity flavor to it.
Or that could be from the meat,
from the date wood and the apricot wood.
The taste is more distinct.
All right, so onto the next restaurant,
but let me just devour this first.
It's spicy!
So I'm really excited to try Da Dong.
It's a really popular Peking duck restaurant chain
here in China.
Apparently Chef Dong is considered to be the duck master,
the master of Peking duck.
We've got something really special here, really different,
some caviar, some bougie caviar that's supposed to be just
for the duck skin.
I've never had it before, especially not with Peking duck,
super interesting.
All of this 390 Yuan, which I think is pretty good
for a restaurant like this, so, let's give it a try.
We're just gonna get some skin.
I've been told that their spoon is made of shells
to make sure it doesn't tarnish the flavor of the caviar,
so this is serious business you guys.
Wow, I don't know why I thought it was gonna like pop
in my mouth, but it's actually really soft.
Got like a sea salt kind of flavor, a bit bitter
but goes so well with the sweetness of the skin.
It's only 80 Yuan, so pretty reasonable for caviar.
All right, time to make a pancake.
I've been told to get
around four to five pieces of duck meat.
Let's give it a taste.
It's really good, it's definitely not dry at all.
This one's so tender and so good.
All right, so yesterday we went to five
Peking duck restaurants and my blood's probably
80% Peking duck now.
Went to Liqun, thick pancakes, we got lots of meat,
that fried duck as well, no wastage.
Siji Minfu, the skin was really light and crispy.
I really enjoyed the dining experience at Made in China,
really traditional.
Jingzun, a super homey, cozy kind of restaurant,
really simple, super, super cheap.
But if I were to pick the overall experience
with the duck, of course, being the main star,
I'm gonna have to go for Duck master Da Dong.
I mean it was a grand experience, you feel like a superstar.
You got the caviar if you want and it's not overpriced,
so I think I'm gonna have to go back tonight.
Hello, is this Chef Dong?
Yeah, can I have table tonight please?
What do you mean, call the restaurant?
Pfft!
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