Peking duck has become a world famous dish. It is the symbol of Peking food. If you go to Beijing, there are two things you must do first: one is climbing up the Great Wall and the second one is eating Peking duck.

In Beijing, there are two authentic methods to make this dish.

Hanging furnace roast duck is the most famous Peking duck. In authentic way, the chefs would never make a big open to take out of its internal organs. They just make a small hole in the duck's body and take the internal organs out from this small hole. Then fill its stomach with hot water and close the small hole to roast. With this method, the duck would not lose water because of roasting; also, the skin will not become soft. The roasted duck skin with this method is thin and crisp and it is the most delicious part of whole duck.

Compared with hanging furnace roast duck, this cooking method is also unique and popular. For this method, it makes use of a close oven and straw as the fuel, which won't make flames go directly onto the duck. When the oven reaches the proper temperature and the flames go out, put the duck into the oven and close it. The duck is roasted by the heat from oven wall. In the whole roasting process, you cannot see the open fire. The owner of this cooking method has applied for "state-level intangible cultural heritage protection projects".

The methods shown above are the greatest two methods in making roasted duck.

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