My favorite Chinese food is the classic Peking duck

I t is quite interesting to know that each country has its own national dish, one that is notable and strongly associated with a particular country. Dishes can range from simple to complex ones created for special occasions.

Modern Chinese cooking styles originated from the evolution of classic techniques from diverse regions of China. The history of Chinese cuisine stretches back to thousands of years and has changed from period to period and from region to region, depending on diverse climates, majestic imperial fashions, even simple local preferences. Over time, techniques and ingredients from cuisines of other cultures have been integrated into Chinese cuisine due to imperial expansion and trade with nearby regions.

My favorite Chinese food is none other than the classic Peking duck, which happens to be China’s national dish. Peking duck exemplifies China’s grand imperial past as well as the country’s emphasis on its rich traditional culture. It is the world- famous duck dish from Beijing that has been prepared since the height of imperial era. The tasty meat is prized for its thin crisp skin, with authentic versions of the dish serving mostly the skin and little meat that are sliced in front of the diners. I was fortunate enough to taste this delicious dish for the first time while in China with my cousin decades ago, and that memorable experience has never left my mind anymore. Now, I understand why this is such an important aspect of Chinese culture. Since the Yuan Dynasty, this delectable roasted duck dish has already been a symbol of the luxurious imperial court. Later on, the delicacy was made within reach of the upper class and, today, this roasted duck dish is available for all to taste and enjoy.

While in China, my cousin and I got the chance to be invited by our friend to a sumptuous dinner in a famous Chinese restaurant. All the food in the menu were very impressive, but the highlight of the dinner was when the aromatic Peking duck dish was served. A waiter came and delicately prepared the beautiful golden brown duck. Its delicious aroma slowly spread over the atmosphere, teasing our taste buds. He expertly carved out perfect portions of the duck with smoke coming out from every slice, showing how it was perfectly roasted. After which, the waiter artistically served it in several stages. First, the golden brown skin was served dipped in sugar and garlic sauce. The tender juicy meat was then served with steamed pancakes, crisp spring onions and sweet bean sauce. Several fresh vegetable dishes were also provided to complement the tastiness of the duck meat. Traditionally, the warm and soft pancake is wrapped around the tender duck meat with crispy skin, fresh spring onions and a little sweet bean sauce. I tasted it and I felt the sweet smoky flavor of the meat perfectly complementing the sweetness of the sauce, while the duck skin’s crispness matched well with the soft pancake wrap. There was an exquisite balance of flavor, taste and aroma. Everything was so perfect and would surely satisfy the most discriminating food connoisseur. Such mouthwatering food is a gastronomic experience that is hard to forget.

Years later, I searched several cookbooks to learn how to prepare the delicious dish. I discovered that air is pumped into the meat of especially prepared fattened duck to separate the skin from the fat thus to ensure its crispness when roasted. The duck is then soaked in boiling water for a short while before it is hung to dry. While it is hung, the duck is glazed with layers of maltose syrup as flavoring then left to stand for 24 hours. Afterwards, the duck is roasted in an oven until it turns shiny brown and crispy. Aside from the traditional method in preparing the classic Peking duck, several recipes are now available around the world, including the so- called two- way and three-way varieties, to satisfy different cultures and lifestyles. Truly, this is the best Chinese food for everyone to enjoy.