Peking Duck wrap
Peking Duck wrap is a classic Beijing dish featuring thin, crispy-skinned duck slices served with steamed pancakes, scallions, and sweet bean sauce. The duck is traditionally roasted until the skin is lacquered and crisp, then carved tableside and assembled by the diner into delicate wraps. It originated in imperial China and remains a celebrated culinary icon of Beijing.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the pancakes. A typical serving provides a good source of iron, B vitamins, and selenium, and generally ranges from 400 to 600 calories depending on portion size and sauce quantity.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 18 g |
| Carbs | 35 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Iron | 2.5 mg |
| Potassium | 280 mg |
| Vitamin B6 | 0.3 mg |
| Niacin (B3) | 5 mg |
| Phosphorus | 180 mg |
| Zinc | 2 mg |
| Vitamin K | 15 µg |
| Selenium | 12 µg |
Per 1 wrap (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the dish is renowned for its ceremonial preparation and the skillful art of carving the duck into exactly 108 slices. Nutritionally, the contrast between the rich, fatty duck and the light, fresh accompaniments creates a balanced bite that highlights both indulgence and tradition.
