Signature dish
Beijing roast duck

  Served with pancake , hoi sin sauce , shallots , cucumber

  According to a Chinese saying , no visit to Beijing is complete if you miss seeing the Great Wall or dining on roast duck .
first, a suitable duck will be chosen for preparation , after the bird has been plucked , air is pumped between its skin and flesh . a small incision is made for the removal of the entrails.
   Secondly , and once the bird has been thoroughly cleaned , a wooden skewer is inserted through it to facilitate its hanging and ultimate heating , the body cavity is filled with water and the incision that had been made is closed
Thirdly the skin of the duck is air dried and brushed with a layer of sugar.
   Fourthly , the duck is then put into a large oven , using heating to about 240 degrees centigrade for 50 minutes, the duck is turned frequently during the roasting process to ensure even cooking.
   Then the delicious roast duck is ready ! it will be a shining date-red in color and unique in flavor . Beijing roast duck is characterized by its crispy skin and tender texture , it will be sure to give you satisfaction and enjoyment when dining.
   Now take one of the small thin pancake provided and spread it with hoi sin sauce , small slices of spring onions and cucumber then add some pieces duck , finally roll up the pancake and take a bite , you will be surprised by the terrific taste!


Address:170 north building london circuit civic square , canberra civic 2601

Trading Hours: Monday— Saturday.

  Lunch 11am —2.30pm.  

Dinner 5 pm —9pm

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