For our last day in China, Jay and I wanted to try something different. We’d sampled a lot of pretty standard “Chinese food” – a few too many greasy, fried meats and vegetables passed around a Lazy Susan – but we hadn’t tried cuisine from the Yunnan province in the far southeast of China, which shares a border with Vietnam, Laos, and Burma.
Jay and I had heard tales of the legendary Beijing night market – that they sold still-live animals, blood and hearts, and other unappetizing tidbits. So of course we had to go.
If Beijing could be said to have one signature dish, it would have to be Peking duck. Quanjude was actually one of the first Peking duck restaurants to open in the city, in 1864. Their claim to fame is that they cook the ducks by hanging them in a large oven for about 45 minutes, over an open fire that uses the hardwood of peach or pear trees.