The Chowhound Team split this post from its original location on the Los Angeles board. If you're looking for Peking Duck in the L.A. area, please go to this thread: http://chowhound.chow.com/topics/551815
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Remember, you're talking about eating Peking (Beijing) Duck at a Cantonese (Hong Kong) restaurant. These cities are thousands of miles away from each other, and the preparations are totally different.
Comparing the soups are like comparing Manhattan and New England clam chowder, or Carolina vs Texas BBQ, NY or Chicago pizza. They may be called by the same name but they're utterly different. What causes confusion is that the name, Beijing/Peking Duck, stays on the title even when it's being made by a Cantonese restaurant..... this can throw off people who are not familiar with China and think they're getting something they're not. For the record, traditional beijing duck never uses buns... only pancakes. The buns are a giveaway that you're getting Cantonese version Beijing duck. In addition, traditional Beijing duck is roasted in a special oven built just for that purpose, and smoked with wood from specific fruit trees. It's kind of like pizza from Naples.... if it doesn't follow the established guidelines, it's not authentically traditional Peking Duck.