In Shanghai, I visited Hema Xiansheng, Alibaba's grocery store of the future. It has a counter where you can select fresh seafood to be cooked in a variety of methods. I had spicy crab cooked with a number of dry spices, prawns cooked with chilis, and clams cooked with garlic and ginger. It was all very fresh.
When I got to Beijing, I made a beeline for Siji Minfu, a restaurant that specializes in Peking Duck. While it's a newer restaurant and the wait can sometimes be two hours long, it's a place more popular with locals than tourists. It lives up to the hype.
The duck did not disappoint. Peking Duck is all about the thin crispy skin. When done right, it practically melts in your mouth. This was actually the second course, when the majority of the duck meat was served with spring onions, cucumbers, sweet bean sauce and pancakes. The first course was just crispy skin dipped in sugar and garlic sauce.