No visit to Beijing is complete without Peking duck: impossibly crispy roast bird. A little pregame intel: We recommend a light lunch, to make room for an evening’s feast of tasty skin and thinly sliced meat wrapped inside a fluffy steamed pancake with sweet bean sauce, some cucumber, and a sliver of spring onion. For the delicious duck alone, we suggest Li Qun Duck Restaurant. Wear clothes you don't mind spilling on and don’t expect service with a smile. The unpretentious restaurant, just south of Tiananmen Square, is a 25-minute taxi ride from the Conrad. Lean in to the inevitable wait by stopping at the open window of the corner shop to order a well-chilled Tsingtao, then settle onto stools in the alleyway until summoned to your table. For something fancier, book ahead at Da Dong on Workers Stadium Road, a favorite of British chef Heston Blumenthal’s. Though the skin is sweet already, follow the lead of locals and dip your slices in sugar before popping it in your mouth. Reserve or come prepared to wait. If you’re craving a new spin on this Chinese classic, try Duck de Chine, within walking distance of the hotel. Inside this exposed-beam-and-raw-wood loft space—the erstwhile Beijing Machinery and Electric Institute—nibble on innovative variations like duck tacos, a flavorful combination of stir-fried bird, water chestnuts, red peppers, and lettuce shreds nestled in a crunchy pancake.