Beijing duck

By substitution of Beijing, the Pinyin name of the city, in place of the earlier spelling Peking.

Beijing duck (uncountable)

1. (uncommon) Alternative form of Peking duck
   • 1985, Fredric M. Kaplan, Julian M. Sobin, Arne J. De Keijzer, The China Guidebook 1985, Houghton Mifflin, page 283:

     The art of preparing Beijing Duck became popular in the 15th century, although the dish had existed much earlier as a delicacy for the aristocracy.

   • 1988, Alan Samagalski, Robert Strauss, Michael Buckley, China: A Travel Survival Kit, Lonely Planet, page 501:

     Beijing duck is the capital's famous invention, now a production-line of sorts. Your meal starts at one of the agricultural communes around Beijing where the duck is pumped full of grain and soya bean paste to fatten it up […]

   • 1990, Roy Blount (Jr.), First Hubby, page 215:

     We were disappointed by the Beijing duck, which we tried in one of the restaurants best known for that dish. Every part of the duck was brought in at one time or another, and every part was too bland and fatty for our tastes.

   • 2001, Caroline Liou, Robert Storey, Beijing, Lonely Planet, page 132:

     Beijing Duck This is made on the same principle as that other great delicacy, paté de foie gras, namely by force-feeding ducks.