Beijing Restaurant Qi (漆) Showcases a Muscular Roast Duck Presentation

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English Version | 中文版本

Beijing Restaurant Qi (漆) has drawn attention for a roast duck presentation that places strong emphasis on visual design. Instead of the usual platter-style service, the duck is carved and arranged to resemble a muscular human torso, with defined contours that showcase carving technique rather than relying on garnish or sauce.

The dish is presented as a tableside experience, where the carving itself becomes part of the meal. The focus remains on craft and choreography, how the duck is broken down, arranged, and revealed, rather than on altering the traditional flavor profile of Peking duck.

This approach positions the dish within experience-driven dining, where visual impact and shareability carry as much weight as technical execution. While the duck follows classic preparation methods, its final form is designed for the camera and the moment, aligning with fine-dining practices that prioritize memorable presentation alongside established techniques.

At this stage, the concept functions more as a signature presentation than as a broader culinary shift, offering a distinct house style rather than a reinterpretation of roast duck itself.

English Version | 中文版本

Reference: ​Qi (漆) 

Location: Beijing, China

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