 Peking Roast Duck is a famous duck dish from Beijing. The dish is prized for the thin and crispy skin with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners.
The meat is eaten with pancakes, Shandong scallion, and a sweet and salty sauce made of wheat flour (plum or hoisin sauce may be used).
Roast duck has remained a staple on Beijing's culinary scene for over a hundred years. It is world famous for being the most delicious and delightful dish that Beijing has to offer.
Like London with its fish and chips, Philadelphia with its cheese steak, Beijing is unique with its Beijing Roast Duck.
The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.
 Many North American Chinese restaurants serving roast duck often use Chinese green onion as substitute for Shandong scallion, which significantly dilutes the whole experience.
The scallion, if used, must be fresh and tender (maintaining proper moisture) or else it'll become too chewy and taste like grass.
Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.
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