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An elaborately prepared Chinese dish that starts with air being pumped between a duck's skin and flesh. The duck is then coated with a honey mixture and hung until the skin is dry and hard. After the duck is roasted the skin becomes golden and intensely crisp. While hot, it's cut into small squares and served with thin pancakes (called Peking doilies) or steamed buns, accompanied by scallions and Hoisin Sauce. The meat is considered a secondary attraction and is usually served after the skin. This specialty is also sometimes called Beijing duck.