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Sunday 16 August 2026

Last cooked 16:01


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Liyuan Table Opera

Based on:

The Peking opera, one of the best-known Chinese art forms, is struggling. The opera attracts fewer and fewer visitors. To attract new audiences, creators balance between preserving centuries-old…

TypeMain course

DateAugust 3, 2026

Peking duck fillet with four sauces, presented as a tribute to the Peking opera.

Stylized Peking duck fillet on a pristine white plate, with four symbolic sauces in colorful dots. Each sauce represents a Peking opera role. A tribute to the theater: solemn, balanced, all about the presentation.

Ingredients

  • 2 Peking duck fillets (about 350 g total)
  • Salt and pepper
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp five-spice powder
  • 1 tbsp rice wine (or dry sherry)
  • 2 tbsp oil
  • 50 ml hoisin sauce
  • 50 ml yellow mustard sauce
  • 50 ml sweet chili sauce
  • 50 ml black bean sauce
  • 4 spring onions
  • 100 g cucumber

Method

  1. Pat the duck fillets dry and trim excess fat.
  2. Mix honey, soy sauce, five-spice powder, and rice wine. Marinate the fillets for 30 minutes.
  3. Heat oil in a frying pan. Cook duck fillets skin-side down for 5 minutes, then 3 minutes on the other side. Rest for 5 minutes.
  4. Slice the fillets thinly.
  5. Cut spring onion and cucumber into matchsticks.
  6. Arrange duck slices in a straight line on each plate.
  7. Place four dots of sauce (hoisin, mustard, chili, black bean) beside the duck, each a different color.
  8. Garnish neatly with spring onion and cucumber.

Serving notes

  • Serve on a white rectangular plate, like an empty opera stage.
  • Place the sauces as dots: red (hoisin), yellow (mustard), white (chili), black (bean), referencing opera masks.
  • Present the duck in a straight line, like a theater setup.