Peking duck
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Peking duck is a traditional Chinese dish. It dates back to the 15th century. It also originates in Nanjing. It was brought to Beijing in the early 15th century. It is served in notable restaurants like Bianyifang and Quanjude. The ducks are fattened, roasted in fruit tree smoke, and served in pieces. Sylvia Wu later adapted the dish for Lawrence Welk by removing the fat. This made "low fat Peking duck," which was a favorite of Grace Kelly. In the United Kingdom, Crispy Aromatic Duck was made, combining Peking and Sichuan styles.
