Peking duck is a dish from Beijing (Peking) that has been prepared since the Imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.
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Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is darkly-colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.
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Spring Onion is also known as Scallions, it has a milder taste than most onions. It's close relatives include garlic, shallot, leek, chive, and Chinese onions. Cucumber gives a fresh taste along with the duck meat and reduces the fatty feeling of the whole dish.
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