The weather in Beijing is getting warmer and you see more green on the streets. Lots of people take out their small chairs, sitting on the road side and chatting with neighbours, enjoying the nice breeze. The summer is in town.
It did take us a while to find this restaurant, it is hidden in a small, old, close-to-demolish Hutong (don't ask me why is small alley ways in Beijing is called Hutong, not even local knows. The combination of the two characters, Hu and Tong, doesn't mean anything in Mandarine). You cannot tell that you are in the one of the top duck restaurants in Beijing when you entered the restaurant, you think you might have set foot into a local Beijing person's house.
But anyhow, they grill the duck in the open heath, burning the special type of woods. It is said there are 16 traditional procedures to make the duck, none of them is missing. The duck skin is crispy and light. The fat is tender but not stringy, not smelly. The meat is very soft. I think the duck is very young, might be 2 month old only.
It is unimaginable to eat those so-call Peking Duck (threaded deep-fried duck meat, probably those Cantonese Roast duck leftover) in London or New York China town again.
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