北京烤鸭是自封建帝王时代就在北京城流行的著名菜肴，如今它被认为是中国的一道国菜。这道菜以它薄而脆的酥皮，以及厨师们在客人面前片鸭子的真实情形而著称。专门用于制作烤鸭的鸭子在养殖65天后就被屠宰了，鸭子在烤制前要用调料腌制(season)，然后才送进焖炉或者挂炉。鸭肉通常配上葱(scallion)、黄瓜和甜面酱，用薄饼卷着食用。

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Peking duck is a famous dish that has been popular since the imperial era in Beijing, and is now considered a national dish of China. The dish is prized for then thin, crisp skin with authentic vision of the dish serving sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is usually eaten with pancakes, scallion, cucumbers and sweet bean sauce.