https://www.scmp.com/rss/500142/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Given its name, it’d be fair to assume that Peking duck originated in Beijing, which used to be known as Peking. But food isn’t always from the places in their names. French fries aren’t French, for example, and they’ve never heard of Singapore noodles in Singapore. Peking duck, also known as Beijing roast duck, has been a mainstay in Chinese cuisine ever since its recorded creation during the Yuan dynasty of 1279-1368. It was listed among the imperial recipes in court therapist and physician Hu... https://www.scmp.com/food/what-makes-good-peking-duck-and-dish-really-beijing/article/3016122?utm_source=rss_feed https://www.scmp.com/food/what-makes-good-peking-duck-and-dish-really-beijing/article/3016122?utm_source=rss_feed Wed, 26 Jun 2019 11:19:55 +0000 China’s dinner tables used to be about rice and simple stir-fries – but today, the country’s expanding middle class is tucking into foods from across the world. Over the past four decades, the opening-up of the Chinese economy has completely changed how people in China eat. As consumers become more wealthy, they’re seeking different tastes, from traditional Chinese dishes to Western food to new inventions made popular by social media. Viola Zhou investigates China’s fast-changing food scene –... https://www.scmp.com/food/how-economic-reforms-transformed-chinas-dinner-tables/article/3001278?utm_source=rss_feed https://www.scmp.com/food/how-economic-reforms-transformed-chinas-dinner-tables/article/3001278?utm_source=rss_feed Tue, 12 Mar 2019 10:49:51 +0000 Zhang Liqun started his roast duck restaurant in Beijing after he was laid off from a job back in 1991. His secret to making the best Peking duck? Selecting the right wood. https://www.scmp.com/food/secret-perfect-peking-duck-chefs-plate-ep-14/article/3000987?utm_source=rss_feed https://www.scmp.com/food/secret-perfect-peking-duck-chefs-plate-ep-14/article/3000987?utm_source=rss_feed Wed, 27 Feb 2019 12:49:19 +0000 Part of our Consider The series. ' “[...] the skin provides a counterpunch of crispiness and a secondary blast of duckiness, usually from a sliver of gelatinized fat still clinging to the bronzed shell.” An excerpt from the Washington Post by Tim Carman. Voiceover by: Laurie Chen https://www.scmp.com/videos/consider-peking-duck/article/2159110?utm_source=rss_feed https://www.scmp.com/videos/consider-peking-duck/article/2159110?utm_source=rss_feed Fri, 10 Aug 2018 06:00:00 +0000