The delivery

Li Qun Roast Duck Restaurant in Beijing gets its birds from a farm outside the city. They arrive dead because live ducks are not allowed in the capital.

The ducks are reared for about 40 days, and slaughtered the night before being delivered to Zhang Li Qun's eatery.

The BBC’s Michael Bristow visited Mr Zhang's restaurant to find out how one of China's most famous dishes, Peking Duck, is created.