The glassed-in kitchens at this Grand Hyatt restaurant are like theater for foodies. White-robed chefs twirl floury noodles as beautifully bronzed Peking ducks are hooked on poles out of tall brick ovens. Tradition rules when it comes to Executive Chef Jin's famous duck, and eating it is a three-stage process: skin dipped in sugar, then breast meat with scallions, and finally pancakes stuffed with leg meat, skin, hoisin, cucumber and minced garlic. The trick, says Jin,
is to roll the pancakes small enough to eat in one mouthful.
Grand Hyatt, 1 Dong Chang An Jie, Beijing, 10738, China