Taste buds tantalized in nation's 'duck capital'

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Though Peking ducks and Nanjing ducks vary in flavor, appearance and cooking methods, the two have a connection that dates to the Ming Dynasty (1368-1644).

In the 1420s, Emperor Zhu Di, also known as the Yongle Emperor, moved the country's capital from Nanjing to Beijing. Chefs working for the royal family also moved to Peking, where they came up with new methods to cook duck.

Bianyifang, a well-known Peking duck restaurant in Beijing, was named "Jinling Sliced Duck" when it first opened. "Jinling" is another name for Nanjing.

Peking duck has crispy skin and is sliced into about 100 thin pieces before being served with pancakes, spring onion and cucumber. Sometimes, it is also served with sugar, plum or other sauces.

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