What dish did you choose to characterize as “typically Chinese”?
What considerations did you make?
When do you eat it?
How is it typical?
What would you want an N2 student to know about this dish?
Peking roast duck is a very traditional Chinese dish. Although it is called “Peking roast duck”, it is also one of the most popular cuisine in Cantonese restaurant; however, the ways of preparing (or the steps of cooking) the duck are a little different from the Peking style, the ingredients are almost the same. The development of the roast duck can be traced back to the Southern and Northern Dynasties of China, and there was a variation prepared for the emperor in Yuan Dynasty. The duck dish was fully developed in Ming Dynasty and became one of the main dishes on the imperial court menus. I characterize the “Peking roast duck” as the typically Chinese dish is not only because of its long history but as well as the way is prepared and eaten.
We can only consume the roast duck in the restaurant since the duck needs to be roasted in a kiln, which we will not have in our home. Sometimes we need to make the reservation of the roast duck, because it takes a long time to roast it. The whole duck is hung on a frame and roast in the kiln for approximately an hour. The skin will be really crispy after fully roasted, especially the part of the duck neck. The chef will slice the skin at that part and recommend you to dip the cane sugar, put into the mouth without chewing it and let the skin melt in your mouth. Then, the chef will slice the meat (with skin) from the body part and roll it with slices of scallion and thin sticks of cucumbers in the pancake (usually plain and steamed in a steam box). And the typical sauce come with this is quite similar to hoisin sauce, which is both sweet and salty. After all the most of the meat has been sliced, the bone of the duck is used to cook the soup. The duck soup is light and tasty in order to help you get over the duck oil and strong taste of the scallion and hoisin sauce in your mouth.