▲ Authentic Peking duck features a crispy skin and more tender meat.
Reported and photographed by Huang Shiyuan, Taipei correspondent
Yuan Chaoying, a renowned Peking duck chef in China and also the regional executive chef of Beijing cuisine at Kerry Hotel Beijing, is making a special appearance in Taiwan. From the evening of August 18th to August 28th, you can enjoy the chef’s “two ways to eat one duck” at Shang Palace in Taipei Far Eastern Plaza Hotel, Shangri-La. The price is NT$2,600 per duck. There are also two imperial Peking duck banquets designed for groups of four or more, priced at NT$2,000 and NT$2,500 per person respectively.
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