A dish originating from Beijing.
The duck is roasted and brought to the table to be carved. Only the skin is removed and put onto an egg crepe.
Add some cucumber sticks and spring onions laced with a sweet sauce. Wrap it up and enjoy.
The rest of the roasted duck is usually brought back to the kitchen and fried with noodles like yee mian / Cantonese egg noodles or mee sua / flour vermicelli.