Peiching Kao Ya refers to the world's famous Peking duck is the most famous Peking dish. Peiching Kao Ya is the most famous dish among Beijing-style dishes, usually prepared for a minimum of six people, of which the crisp skin is the most prized part. Roast Duck's pieces are wrapped in thin pancakes with onions or leeks, cucumber, turnip and plum sauce. Upon request, the remainder of the duck meat can be sauteed with bean sprouts, and the bones made into a wonderful soup with cabbage.Preparation takes several hours. The ducks are first cleaned; then air is blown into them so that they puff up, allowing the meat to cook evenly and the juices to flow throughout the birds. The ducks are marinated and basted with a sugar and water combination and air dried for three to four hours. This allows the skin to cook crispy and tasty. They are then roasted in a barrel-shaped oven over a low charcoal fire for more than 40 minutes. The charcoal adds a distinct flavor to the birds. The proper way to eat Peking Duck is to place slices of meat and skin, scallions, and a drop of sweet soy bean paste on a thin pancake, and then roll it into a pocket. Although not in the same standing as the Peking Duck offered at restaurants in China, Peking Duck can be bought almost all Chinese restaurants and eateries all over the world.
Here, where I live, in Bremen, Germany, there is an authentic Chinese small restaurant called "Lotos" run by Mr. Foo who cooks very well Peking duck and other traditional Chinese, Malaysian and Thai dishes.

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Other definition:
Peiching kao ya refers to the world's famous Peking duck is the most famous Peking dish. Peiching kao ya is the most famous dish among Beijing-style dishes, usually prepared for a minimum of six people, of which the crisp skin is the most prized part. Roast Duck's pieces are wrapped in thin pancakes with onions or leeks, cucumber, turnip and plum sauce. Upon request, the remainder of the duck meat can be sauteed with bean sprouts, and the bones made into a wonderful soup with cabbage.Preparation takes several hours. The ducks are first cleaned; then air is blown into them so that they puff up, allowing the meat to cook evenly and the juices to flow throughout the birds. The ducks are marinated and basted with a sugar and water combination and air dried for three to four hours. This allows the skin to cook crispy and tasty. They are then roasted in a barrel-shaped oven over a low charcoal fire for more than 40 minutes. The charcoal adds a distinct flavor to the birds. The proper way to eat Peking Duck is to place slices of meat and skin, scallions, and a drop of sweet soy bean paste on a thin pancake, and then roll it into a pocket. Although not in the same standing as the Peking Duck offered at restaurants in China, Peking Duck can be bought almost all Chinese restaurants and eateries all over the world.
Here, where I live, in Bremen, Germany, there is an authentic Chinese small restaurant called "Lotos" run by Mr. Foo who cooks very well Peking duck and other traditional Chinese, Malaysian and Thai dishes.