At first, barbecue forks (叉) were used to skewer the bird through its thighs and wings. It was then roasted over a naked flame, giving rise to its name叉烧鸭. In the Ming dynasty (明朝), the imperial court moved to Beijing and brought the technique along too. Peking Duck (北京烤鸭) was thus developed using special-breed five-weeks old ducks weight around 2.4kg.
A legendary Chinese culinary icon that needs little introduction.
S$62.00 Regular Price