Peking Duck, or Peking Roast Duck(Chinese: 北京烤鸭; pinyin: Běijīng Kǎoyā) is a famous duck dish from Beijing, and is now considered one of China's national foods.
The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks are bred specially for the dish, which after 65 days are slaughtered and seasoned before being roasted in a closed oven or a hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet noodle sauce.
Eating Peking Duck is also one of the two things you are absolutely supposed to do while in Beijing. The other one is climbing the Great Wall.

The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang.
At restaurants, you can savor the mouth-watering traditional Beijing specialty, and at the same time the chefs will show you how they cuts the meat into exactly 108 slices from one duck, each having a piece of skin.

Notable restaurants:
Quanjude (Chinese: 全聚德; pinyin: Quánjùdé)
Bianyifang (Chinese: 便宜坊; pinyin: Biànyīfáng)
Changan Yihao (Chinese: 长安一号; pinyin: Chāng’ ān yīhaò)
Beijing Xiaowangfu (Chinese: 北京小王府; pinyin: Běijīng xiǎo wángfù)
Dadong Tuanjiehu Kaoyadian (Chinese: 大同团结烤鸭店; pinyin: dàtóng tuánjiē Kǎoyādian)