Originally Posted by
sinoflyer
Traditional Peking duck is unseasoned, with the exception of a thin coating of malt sugar on the skin to burnish the mahogany color upon roasting. Definitely no salt. So, if you think the duck tastes bland, you are having a proper Peking duck. The condiment tray that comes with the duck is crucial. That's why a place like Da Dong is quite meticulous with its condiment tray--it is the best, and certainly the most varied of the Peking duck restaurants that I've been to in Beijing. (Here in L.A., Wolfgang Puck also goes out of his way to ferment his own sweet bean paste to serve with his version of Peking duck.)
The hotel referred me to Da Dong which I recognized from this thread. I had no prior duck experience, but that was a phenomenal meal. I ordered the half duck which they prepared at my table and then when they saw I didn't really know how to properly eat the duck a waiter came to the table and taught me how. It really was an outstanding meal and even if it was a little pricey I thought it was worth every cent. Was very happy with the service and the meal left me feeling light on my feet. I highly recommend this restaurant, and while the duck is good alone the taste really comes out when you properly utilize the condiment tray.