The real Peking duck is at the Shangri-La
Far from what one can find in Paris, the real Peking duck is cooked on jujube wood according the ancestral recipe to taste the whole beast, gently baked and coated with clear smoke from the wood. To discover the true taste of the duck, the chef of the Shang Palace, Samuel Lee, invited the chief Yuan Chao Ying, from the Kerry Hotel Beijing. At the Shangri-La restaurant, the chef has adapted his technique to the cuisine of the establishment while offering guests a deliciously melting duck that is savored along with Chinese pancakes and rolls, traditional condiments and homemade sauce. But beware: the number of proposed duck is limited and the Yuan chef is only there until July 3rd. So quickly: go for the Shang Palace (without booking a table with the magic word “Ya Yuan”)!