In Hong Kong, while Cantonese cooking is generally more vegetable-focused, there is a style of cuisine called “sui mei,” which is the name given to roasted meats. For Hong Kong–style Peking duck, I head to Lung King Heen at the Four Seasons. The duck skin is delicious and so crispy it’s nearly like glass. They serve the duck alongside thin pancakes with hoisin sauce, cucumber, and scallions. The duck alone is definitely worth a trip to the restaurant, but if you want it, you have to order it before you arrive.