Beijing Peking Duck

#AprilTravelSupport I went into a restaurant lined up with locals in a Beijing alley and tasted real Kao Ya for the first time. The duck was crispy, and the thinly sliced ​​skin sounded different. I put it on a pancake, topped it with green onions, cucumbers, and hoisin sauce, rolled it up, and took a bite. I couldn't help but admire the harmony of the crispy outside and juicy meat inside. The Mao Tai I ordered together had a high alcohol content, so it burned my throat, but it went well with the oily duck dish and went down smoothly. My face turned red after drinking a glass of Mao Tai, but the mood was better, and the taste and temperature of that night are still vivid. I want to eat this combination again.