The Beijing duck features a whole roasted duck with crispy lacquered skin, served tableside with thin pancakes, hoisin sauce, julienned scallions, and cucumber slices. The preparation follows traditional methods where the duck is air-dried and roasted to achieve that signature crackly exterior over tender meat. Diners assemble their own bites, wrapping the duck in pancakes for a balance of crisp, sweet, and savory elements. The portion suits sharing among a few people, with bones often taken back for soup.