To the right is a sample of a gourmet Pekingese meal taken from Yan Kit So's Classic Chinese Cookbook. The infamous Peking Duck dish served wrapped with pancakes and scallions, with hoisin sauce are a favorite for all Chinese food lovers.

Despite it's xerox-like appearance to the Cantonese roasted duck, the taste between both dishes neither taste the same, or served the same way. Northern dishes tend to cut their meat in deboned pieces, whereas the Cantonese roast duck is chopped with bones intact.

A Northern Meal Sample

Note: Photos on this page are adapted from Yan Kit's Classic Chinese Cooking, and thus is copyright of it's author/ photographer/ publisher. This project promotes a sample of authentic Chinese dishes, and is not for profit and by no way related to the context of the original book. For recipes, please consult the book mentioned.