If there’s one dish that defines Beijing’s culinary legacy, it’s the glorious, glistening Beijing Duck. More than just a meal, it’s a ritual, a crunchy, juicy, wrap-it-yourself kind of feast that turns dinner into an event. Whether you're a food-hunting traveller or just someone who loves crispy skin and good theatre with your main course, this dish is non-negotiable.

To clear it up, Beijing Duck is the same as Peking Duck. “Peking” is the old spelling of “Beijing,” and the dish’s roots go back to the Ming dynasty.

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So when you see either name on a menu, rest assured you’re about to enjoy the same legendary delicacy.

What makes this dish such a big deal? For starters, it has imperial origins, once reserved for royalty and honoured guests. The duck is air-dried, glazed, roasted to perfection, and carved with jaw-dropping precision at your table. The result? A crackling layer of skin over succulent meat that melts in your mouth.

Served with thin pancakes, a smear of hoisin sauce, and fresh spring onions, it’s DIY dining at its finest. The wrapping process is almost meditative, and seriously addictive.

Fun fact: Malaysians might find it comfortingly familiar. The roastiness is akin to our beloved ayam percik or Chinese-style roast duck, but with a theatrical Peking twist. Trust us, your tastebuds will feel right at home.

Ready to chase the ultimate duck experience? These are the spots that locals rave about and foodies fly in for:

This is the OG. Founded in 1864, it’s iconic, touristy, and steeped in history. The duck here is roasted in a large open oven and known for its deeply traditional flavour. Come for the experience, stay for the bragging rights.

The trendsetter of Beijing duck. Da Dong’s “SuperLean” duck is a modern twist for the health-conscious crowd, and the presentation is chef’s kiss. It’s classy, creative, and absolutely worth the wait.

An under-the-radar favourite that actually predates Quanjude. Known for using a closed-oven method, Bianyifang’s duck comes out juicier and smokier. A must-visit for those who love a good old-school gem.

A go-to for both locals and savvy travellers. Expect crispy skin, melt-in-your-mouth meat, and very fair prices. It’s wildly popular, so do yourself a favour and book ahead, especially at dinner.

Tucked inside the stylish 1949 Hidden City, Duck de Chine is a sleek, candlelit interpretation of Peking duck. While it doesn’t carry an actual Michelin star, it is specially recommended by the Michelin Guide for its superb wood-fired roast duck, cooked over date wood for exceptional flavour.

Pro tip: Make a reservation for peak dinner hours, especially at Da Dong and Siji Minfu, or risk waiting in line while your tummy growls.

Let’s be real: ordering Beijing Duck isn’t just about eating, it’s about indulging in a whole culinary performance.

The chef glides through the duck like a surgeon with a blade. It’s mesmerising.

A dab of hoisin, a sprinkle of spring onions, a perfect fold. Don’t worry, you’ll get the hang of it (or make it up, it’s fun either way).

Feeling bold? Sample duck liver, heart, or sip on duck soup made from the bones. Adventurous eaters, this is your playground.

Not all places are halal, but options exist, especially in the Niujie Muslim quarter. Always double-check with the restaurant staff to be safe.

Bonus tip: Many restaurants now offer English menus and accept WeChat Pay or Alipay, so you're covered even if your Mandarin’s still at “ni hao” level.

So you’ve conquered the city’s most iconic dish, what’s next? With Traveloka, the journey doesn’t end at the dinner table. Book your flights, hotels, foodie tours, and must-see attractions all in one go.

No matter you’re sitting down for duck at Quanjude or strolling Tiananmen Square with a full belly, Traveloka makes it seamless. No stress, no guesswork, just great travel, one bite and booking at a time.

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Hungry for more? Feast, explore, and repeat, with Traveloka as your ultimate Beijing buddy.