What is China’s national dish?

Peking duck is considered as China’s national dish. While the dish is commonly referred to as Peking – or Beijing – duck, in actual fact roasted duck originated from Nanjing, the capital city of the Jiangsu Province, hundreds of miles to the south of Beijing. A variation on the dish, originally named, only came to Beijing when Ming Dynasty Yongle Emperor moved his seat north in the 15^th century. To be used to make Peking Duck, the dish, the duck’s head must be left on the carcass. The insides are cleaned out through a hole made under a wing, then the carcass is stitched up again. The carcass is then inflated with air pumped in at the neck end, between the skin and the flesh, so that the skin puffs away somewhat from the body. Puffing out the skin ensures that fat can more easily render off during cooking. The duck is then plunged in boiling water to scald the skin, then brushed with maltose syrup, then let hang to dry for half a day.

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