Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the Yuan Dynasty, now considered one of China's national foods.The dish is prized for the thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks are bred specially for the dish, which after 65 days are slaughtered and seasoned before it is roasted in a closed oven or a hung oven. The meat is eaten with pancakes, spring onions and hoisin sauce. A variant of the dish known as crispy aromatic duck has been created by the Chinese community in the United Kingdom. The two most notable restaurants in Beijing which serve this delicacy are Quanjude (全聚德) and Bianyifang (便宜坊), two centuries old establishments which have become household names.

Samples of the weirdest Chinese food selections include: Shredded documents with Hoisin sauce, Squished Eel delight, Peking Daffy duck, aromatic Octopus on wheels, Force Fed Shrimp, Roast Pork Puppy Chow, Sweet & Salmonella soup,Barbecued Bear Ribs, Vegetables with Tingling Horse Flavor, Eggplant prepared under mysterious circumstances,

Coming soon to China: A taste of the taikonaut life. Dishes like roast pork and stewed duck specially concocted for taikonauts - the Chinese term for astronauts - will be sold in supermarkets by the end of the year, the official Xinhua News Agency said Tuesday.

"I simply can’t look at it. The sight of the fetus disgusts me like nothing else. I snicker at people who can’t eat fish with the head still attached or a whole roast pig or a Chinese roast duck. Maybe what bothers me is the baby thing."