(CNN) — When the gong sounds, almost every diner at Beijing restaurant Duck de Chine turns around. That’s because one of the city’s greatest culinary shows is about to begin — the slicing of a Peking duck.
“Our roasted duck is a little different than elsewhere,” says An Ding, manager of Duck de Chine. “We use jujube wood, which is over 60 years old, and has a strong fruit scent, giving the duck especially crispy skin and a delicious flavor.”
The sweet hoisin sauce, drizzled over sliced spring onions and cucumbers and encased with the duck skin in a thin pancake, is another highlight.
“The goal of our service is to focus on the details,” says Ding. “It includes both how we present the roasted duck, and the custom sauces made for our guests.”
Though Peking duck is the star, there are plenty of other worthy dishes on the menu. The restaurant serves both Cantonese and Beijing cuisine, but with a touch of French influence.