Da Dong, a restaurant renowned for its Beijing Duck, located in the Beijing Workers' Stadium. All photos by the author.
The gardens surrounding Da Dong.
The entrance to Da Dong.
Hundreds of ducks are hung and air-dried by fans in the kitchens at Da Dong, before being refrigerated to thicken their skin.
The 700-capacity dining room at Da Dong.
A screen in the restaurant's dining room show videos of Dong in the kitchen.
The duck is served at Da Dong.
Quan Ju De restaurant in Beijing's Wangfujing neighbourhood.
Ducks at Quan Ju De are cooked in the flames to achieve a crispy skin.
Ducks hang at Quan Ju De.
Quan Ju De chef Deng Xi'an and duckologist Wu Yubo.
In the kitchen at Quan Ju De.
Deng takes his seat in Quan Ju De's private dining room.
Quan Ju De's Beijing Duck.
Duck hearts.
Beijing restaurant Si Ji Min Fu, which also bears the English name "Mass Foodies Roast Duck."
Ducks hang for 40 days at Si Ji Min Fu.
Si Ji Min Fu head chef Cui Baohua (left).
Slices of roast duck at Si Ji Min Fu.
Food blogger and Beijing Duck expert Huo Ye during our final duck stop at Si Ji Min Fu.
Welcome to Chinese food week on MUNCHIES! Every day this week, we'll be exploring the stories that make up this diverse cuisine, from mainland China, Taiwan, and Hong Kong to the bustling Chinatowns of major Western cities and the potsticker-filled kitchens of Chinese home cooks living across the world. We hope you're hungry. Click here to read more.
