China likes ducks. The country raises 80% of the world’s ducks and eats 76% of them. So it’s no surprise you can find specialty duck restaurants all over the country, serving up different regional specialties, like: Peking, Cantonese, Nanjing and Sichuan Tea Smoked Duck.
If you’re looking for where to eat the best duck in Shanghai, we’ve got all four of these unique preparation methods and flavor profiles covered for you.
Peking Duck 北京烤鸭
The most internationally well-known of the flock, Peking Duck is famous for its thin, crispy skin and tender and juicy meat. To achieve this, air is pumped between the skin and the flesh to help the skin detach, rendering fat and shrinking as it roasts. A thick layer of maltose syrup is brushed onto the skin and dried before the duck gets roasted over apple wood, imparting a sweet smokey flavor and ensuring that it caramelizes, resulting in that tawny, crunchy skin. Peking duck is traditionally served wrapped up with cucumbers, spring onions, and hoisin sauce, but modern day additional options include granulated sugar (for dipping the crunchy skin), garlic paste, dried hawthorn, and even Pop Rocks.
Peking Chamber (although better known by its transliteration of the pinyin: Siji Minfu) 四季民福烤鸭店
This is not just our top choice for Peking duck in Shanghai, but also in Beijing. Capital!
5th floor, 198 N. Xizang Rd. 西藏北路198号5楼.
Tel: 181 1735 8770
(And while the best Peking duck in Shanghai is great, don’t miss out on the dish in the capital. Here’s our Beijing round-up of Peking ducks for every budget.)
Cantonese Roast Duck 粤式烧鸭
While the skin on Cantonese roast duck isn’t as crispy as its cousin in Beijing, a meticulous marinating ensures that every bite is rich and flavorful. The duck is marinated inside and out with a blend of ginger, garlic, five-spice, soy sauce, and honey, then left overnight to dry. The type of roasting oven varies, but once it’s done, it’s usually hacked into pieces and served with a plum sauce to complement its rich flavor profile.
Try it on our Shanghai Night Eats Tour or our Central Hong Kong food tour!
or at:
Ren Xing Ji Cuisine 任兴记
792-1 Dingxi Rd.定西路792-1.
Tel: 158 21795 230
Nanjing Salted Duck 南京盐水鸭
Nanjing is the “duck capital” of China. The 8 million Nanjingers reportedly eat 100 million ducks every year. The local style stands out as it’s typically served cold or at room temperature without any sauce to distract eaters from its delicate, tender texture. The preparation includes salting the duck before poaching it in an aromatic broth. Autumn is supposedly the best time for ducks in Nanjing, and they’re sometimes referred to as an osmanthus duck, as the trees are flowering during that time.
Nanjing Impressions 南京大排档 – The traditional decorations of this Nanjing staple make it stand out. There are several outlets, but most central is at People’s Square.
3rd floor, 258 E. Nanjing Rd. 南京东路258号3楼.
Tel: 157 0602 7062
Sichuan’s Tea-Smoked Duck 樟茶鸭
Again, we begin with the marinade. This time it includes ingredients such as Sichuan peppercorn, ginger, garlic, and baijiu. The duck is hot smoked with tea leaves, resulting in a dark, rich, and complex flavor.
Sichuan Citizen 龙门陈茶屋川菜馆
Fancies than most Sichuan places, their tea-smoked duck is also juicier than most places.
2nd floor, 378 Wukang Rd. 武康路378号2楼
Tel: 021 – 5404 1235
For more information on the best food in Shanghai, join our food tours. We also offer tours in Beijing, Chengdu, and Hong Kong!
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