Peking Duck with pancakes, spring onions and sweet bean sauce The cooked Peking Duck is traditionally carved in front of the diners and served in three stages. First, the duck skin is served with sugar and garlic sauce as dip. The skin tastes better while remaining warm, but it will cool down fast. The meat is then served with steamed pancakes (春饼), spring onions and sweet bean sauce. Several vegetable dishes are provided to accompany the meat, typically cucumber sticks. Some restaurants offer watermelon radish sticks as alternative. The diners spread sauce over the pancake. Traditionally, the pancake is wrapped around the meat and spring onion, then eaten by hand. Cucumber sticks are eaten as refreshment between Peking Duck rolls, but can also be rolled in the pancake. The remaining duck (鸭架) can be cooked in three ways. The traditional way is to be cooked into a broth. The meat together with bones can also be stir-fried with sweet bean sauce, or rapidly sautéed and served with salt and Sichuan pepper (椒鹽). Otherwise, they are packed up to be taken home by the customers
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