At Li Wah, the Peking Duck (One Course) is served as a whole roasted bird with crisped skin, carved at the table and accompanied by pancakes, hoisin-based sauce, and scallions for wrapping.[4][3][13] The kitchen is known for focusing on the skin’s texture, with roasting and drying techniques that emphasize a brittle, glassy surface while keeping the meat underneath moist.[4][11][13] Eating it involves layering slices of duck and skin into the warm pancakes, adding sauce and vegetables, and building bites that balance richness, sweetness, and a bit of freshness.[4][2][3] Diners who specifically seek out the duck point to its consistent quality over many visits and the fact that the restaurant has built a local reputation around this dish as a highlight of its Cantonese menu.[13][2][11]