A must while in Beijing is the Peking duck. It’s one of the eight most popular Chinese dishes and it’s famous for the crispy skin. Not much meat and quite greasy, but definitely a try. The cooking process is very elaborate and involves multiple stages. They are all important but probably what gives the duck the final flavor is the roasting (upright position using fruitwood), followed by a quick immerse into boiling water, coating with syrup and finally left to dry for 24 hours.