Beijing’s Dishes on the Move: The Peking Duck Parade
When the city’s restaurants were hit by another curtain‑down on indoor dining, one creative chef‑man manager turned his kitchen into a street‑food spectacle that kept hungry patrons—and their spirits—alive.
The Street‑Side Scoop
- Zheng Po (35) is the mastermind behind Ziguangyuan Restaurant.
- After the new sit‑in ban, he claims the signature Peking duck is still selling like hotcakes.
- Customers line up to watch the glorious carving of the duck and the perfect crackle of its skin.
In a new twist, the chefs move their chopping board to the sidewalk, turning the whole experience into a live show for those picking up their takeaway.
Early‑Bird Gourmet
To beat the rush of the 8 a.m. “early‑bird” crowd, the team starts roasting at 6 a.m. – an entire 150 minutes earlier than the restaurant’s normal opening time.
By the time the first customer arrives, the bird is a gleaming, golden‑brown masterpiece, ready to be sliced and wrapped for a quick‑grab feast.
Customers in the Spotlight
“We still want to feel the dining vibe even though we’re not sitting down,” says Zhao, a regular. “The knife’s whack and the crack of fresh skin? That’s the real food drama.”
Her comment reflects the chatter among patrons: they not only crave food but also crave that intangible “service theatrics.”
Bankroller’s Battle Cry
Zheng, who keeps his sales totals hush for now, compares his efforts to a war front. “I just want the pandemic to end fast enough that we can open the doors again.” He’s been staring at the numbers that show a 25.33 % plunge in catering revenue from January through April – a hard hit that he’s working to recover from.
Going Forward
Despite the hurdles, Zheng’s sidewalk anyway‑acre has proven that a little ingenuity and a dash of show‑off can keep people coming back for more—and for that extra micro‑burst of ultimate comfort that is a Peking duck, no matter where it’s served.
