The Chinese dish traditionally served with hoisin sauce and thin pancakes after its crisp skin is carved tableside is Peking duck.
Peking duck is a celebrated dish from Beijing, formerly known in English as Peking. A whole duck is prepared so its skin becomes exceptionally crisp while the meat remains tender. Traditional methods may involve air-drying the duck and roasting it in a wood-fired oven, often using fruitwood.
In a classic serving ritual, the crisp skin is carved in front of diners and wrapped in thin wheat-flour pancakes with hoisin sauce or another sweet bean sauce. Cucumber and scallion are common accompaniments, adding freshness and crunch. The remaining meat may be served separately in stir-fries, soups, or other dishes.
Peking duck is not simply any roasted duck. Roast goose is a different Cantonese specialty, while char siu is fork-roasted, seasoned pork. The name also refers to the Beijing culinary tradition rather than a particular sauce alone.