Which wood is traditionally favored for roasting Peking duck in a hanging-oven style to give it a fruity aroma?
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Jujube wood produces a clean, sweet-scented smoke that flavors the duck skin perfectly without leaving soot. The roasting technique dates back centuries, and the duck is prized for its thin, crispy skin, which is often dipped in sugar before eating. Photo: City Foodsters, Wikimedia Commons, CC BY 2.0.
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Source: Wikipedia (CC BY-SA)
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