traditional cook上海贵族宝贝女神会所ing methods to process the Peking duck. To make the duck, they hang
it up to roast in an oven fired with jujube wood ensuring the meat is tender and the skin is perfectly cooked to a crisp.
In addition to the traditional accompaniments, such as pancakes, sliced scallions and cucumber, the Peking duck at Su
mmer Palace is served with Yuan’s homemade Peking duck sauce, which is healthy, free of preservatives, and has a shelf life of 45 days.
Yuan has more than 40 years’ experience in the culinary industry. He used to work in Quan
jude, a time-honored restaurant known for Peking duck, and other renowned dining venues.
He makes efforts to promote the Peking duck around the world, including in Japan, Germany, France and Sri Lanka.
Kenny Chan, executive chef of Summer Palace, and chef of Huaiyang cuisine Min Cunlong h
ave also created a series of duck dishes inspired by their respective Cantonese and Huaiyang cuisines.