EditorialThe full presentation of Peking duck, including skin topped with caviar, slivered vegetables and melon, sugar, bean sauce and tissue-thin pancakes at Juqi in Flushing, Queens, May 19, 2023. (Evan Sung/The New York Times)
EditorialThe full presentation of Peking duck, including skin topped with caviar, slivered vegetables and melon, sugar, bean sauce and tissue-thin pancakes at Juqi in Flushing, Queens, May 19, 2023. (Evan Sung/The New York Times)
EditorialThe full presentation of Peking duck, including skin topped with caviar, slivered vegetables and melon, sugar, bean sauce and tissue-thin pancakes at Juqi in Flushing, Queens, May 19, 2023. (Evan Sung/The New York Times)
EditorialThe full presentation of Peking duck, including skin topped with caviar, slivered vegetables and melon, sugar, bean sauce and tissue-thin pancakes at Juqi in Flushing, Queens, May 19, 2023. (Evan Sung/The New York Times)
EditorialWun Yin Wu, left, helps paint a new dining pavilion for Peking Duck House, his Mott Street restaurant in Manhattan on July 31, 2020. (Jeenah Moon/The New York Times)
EditorialRao Yi, the director of the Chinese Institute for Brain Research, at his lab at Peking University in Beijing, June 26, 2015. (Gilles Sabrié/The New York Times)