Duck-shaped desserts at Quanjude. (Photo by Jiang Dong/China Daily)
The new star is the recently renowned creation "peony duck", or Peking roast duck that resembles a fully opened peony blossom. The "petals" are breast meat that has been delicately sliced and layered to form the flower, while the green stalk and leaves are a clever mosaic of towel-gourd seedlings, which have been boiled and are also edible.
The delicacy made headlines when it was first served at a state banquet during the Asia-Pacific Economic Cooperation summit in Beijing last November, as the main course for leaders from more than 20 member economies. Now, after adjusting the kitchen workflow for this elaborate presentation, Quanjude has made the peony duck available in all of its 13 branches in Beijing, according to Sun Zhongmin, director with the group's dish innovation center.
"Chinese people like the peony and the culture symbolism it bears, so we created the dish. Everyone deserves to have access to the new dish, not only the leaders," Sun says. "The dish also represents Quanjude's culinary technique and determination to preserve Chinese culture."
