Peking duck in Amsterdam,
served in three courses
For decades, the traditional Peking duck has been the signature dish of Sichuan Food in the heart of Amsterdam. A whole duck, carefully prepared and carved at your table, that unfolds into a complete three-course ritual.
Lacquered and crisp, carved at your table.
Peking duck is all about patience. The skin is slowly lacquered until crisp and glossy, while the meat stays tender. At Sichuan Food our staff carve the duck at your table, as tradition dictates, so you see and taste the dish at its finest.
It is not a side dish but the centerpiece of the evening: one duck that unfolds into three courses, each with its own flavour and texture.
How the duck ritual unfolds
The crispy skin
The first course: the lacquered, crisp skin with thin pancakes, spring onion, cucumber and hoisin sauce. You roll it yourself, bite by bite. The classic, familiar opening.The tender meat
The second course: the duck meat, expertly stir-fried with fresh vegetables and aromatics. Warm, savoury and seasoned in the Sichuan tradition.The soup
The third course: a clear soup drawn from the duck carcass. Nothing goes to waste, a warm finish that completes the dish.
A dish with history.
Sichuan Food was once the first Chinese restaurant in the Netherlands to be awarded a Michelin star, a historic recognition of Chinese cuisine at the highest culinary level. You still taste that background in the care with which the duck is prepared.
Today we no longer chase a star, but the same craft and refinement define every plate. The Peking duck remains its finest example.
The Peking duck in brief
Peking duck, explained
Should I reserve or order the Peking duck in advance?
How many people can share one Peking duck?
What does served in three courses mean?
Are there other dishes or vegetarian options?
Where is Sichuan Food and what are the opening hours?
Taste the Peking duck.
Reserve your table in the heart of Amsterdam and experience our specialty as tradition intends, in three courses.