by Nicole Pang, additional reporting by Tracy You
In the kitchen: How Peking duck is roasted at Made in China, Grand Hyatt Beijing. (Video by Nicole Pang/CNNGo)
Many travelers come to Beijing with one question in mind: where do I find good Peking duck, or kaoya (烤鸭)?
“Tourists all want to have a taste of Beijing roast duck because it's the most typical and local food,” says chef Fan Jiabiao (范家标), 44, who has been roasting duck for more than two decades in Beijing.
“I like eating kaoya, too, especially the crispy skin,” Fan adds. “Eating the skin can also beautify the skin of those who eat it.”
The Anhui native has been the kaoya chef at Made in China, Grand Hyatt Beijing’s Chinese restaurant, for the past nine years. The 126-seat restaurant is one of the best places to eat Peking duck in China’s capital.
read moreSource: http://rss.cnngo.com/~r/cnngo/~3/0eeznNcuay4/secrets-peking-duck-714079
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