Peking duck (北京烤鸭) is the dish most associated with Beijing and one of the great iconic meals in Chinese cuisine. The preparation is elaborate — ducks are air-dried, lacquered with a sweet coating and roasted in a purpose-built oven until the skin achieves its famous amber crunch. It’s served at the table sliced by the chef, eaten wrapped in thin wheat pancakes with cucumber julienne, spring onion and hoisin sauce. A proper Peking duck meal in Beijing costs ¥200–400 for two people and is absolutely worth doing at least once. This guide tells you where to go, what to order and how to eat it correctly.
Table of Contents
Where should I eat Peking duck in Beijing?
Da Dong Roast Duck (大董烤鸭) The most celebrated modern Peking duck restaurant in Beijing. Da Dong developed a “lean duck” version — lower fat content than traditional preparations, crispy skin, served in a contemporary fine-dining atmosphere. Multiple locations including Dongsi, Tuanjiehu and Gongti areas. Price: approximately ¥100–150 per person for the duck meal. Reservations essential — book 2–3 days ahead.
Quanjude (全聚德) The most historic Peking duck restaurant, established in 1864. The “hanging oven” (挂炉) roasting method — the original technique — distinguishes it from later imitators. The Qianmen branch (in the traditional commercial district south of Tiananmen) is the flagship. More tourist-facing than Da Dong but historically significant. Price: ¥80–120 per person for the duck. Reservations recommended but walk-ins often possible.
Siji Minfu (四季民福) A beloved Beijing local institution that offers excellent Peking duck at slightly lower prices than Da Dong, with a more casual atmosphere. The Forbidden City moat location (near the north gate) is particularly scenic. Price: ¥70–100 per person. Book in advance.
Local neighbourhood restaurants (街边烤鸭店) Beyond the famous names, Beijing has hundreds of excellent neighbourhood roast duck restaurants that serve superb duck for ¥50–80 per person. Locals often prefer these. Ask your hotel concierge for a recommendation near where you’re staying.
How do you eat Peking duck correctly?
The eating ritual is part of the experience:
Step 1 — The carving At better restaurants, the chef carves the duck tableside — skilled carvers can produce 100+ pieces from a single duck. Watch the process: the goal is to keep the skin and a thin layer of fat intact on each slice.
Step 2 — Assembling the wrap Take a thin wheat pancake (荷叶饼). Add one or two pieces of duck (skin-side up). Add a few julienned cucumber strips and spring onion pieces. Brush with hoisin sauce (甜面酱) using the spring onion as a brush if you like. Roll tightly like a small burrito.
Step 3 — Eat in one or two bites A properly constructed duck wrap is a complete bite — crispy skin, tender meat, cool cucumber, savoury sauce, soft pancake. It should be eaten promptly while the skin is still crispy.
Step 4 — The rest of the duck A full duck produces skin pieces, meat pieces, and the carcass. Many restaurants use the carcass to make a soup (鸭架汤) served at the end of the meal. The meat (not on the skin pieces) can be stir-fried into a second course — ask about this when ordering.
The skin vs. the meat debate: Traditional Peking duck connoisseurs argue that it’s primarily about the skin, not the meat — the crispy lacquered skin is the achievement. Some restaurants serve skin-only pieces with sugar (not hoisin sauce) as an introduction before the full wraps.
Where should I eat Peking duck in Beijing?
Da Dong is the best modern Peking duck experience — crispy, slightly leaner duck in a contemporary setting. Quanjude is the most historic (established 1864) using the original hanging oven method. Siji Minfu offers excellent duck at slightly lower prices in a casual atmosphere. For budget options, neighbourhood roast duck restaurants throughout Beijing serve excellent duck for ¥50–80 per person.
How much does Peking duck cost in Beijing?
At famous restaurants (Da Dong, Quanjude), expect ¥80–150 per person for the full duck meal experience. At local neighbourhood duck restaurants, ¥50–80 per person. A whole duck typically serves 2–4 people.
What is the correct way to eat Peking duck?
Wrap 1–2 slices of carved duck (skin-side up) with julienned cucumber and spring onion in a thin wheat pancake, brush with hoisin sauce, and roll tightly. Eat in 1–2 bites while the skin is still crispy. The pancake wraps are the traditional presentation, though some restaurants also serve the skin alone with sugar as a first course.
