01 · The Flour
A scoop of flour, dropped into the bowl.
Not a beginning — just a long time coming.

02 · The Scald
Boiling water, poured straight in.
The heat wakes the flour up.
Soft enough to stretch, tough enough to hold.

03 · The Knead
Press down. Push forward. Fold back.
No rush, no force.
You earn the texture, one pass at a time.

04 · The Oil
A thin coat of sesame oil, brushed across the surface.
Two discs pressed together.
Steam them, and they'll peel apart clean.
That brush stroke is the whole trick.

05 · The Roll
Pin presses down, dough spreads out.
Roll until the edges go translucent.
When light comes through, it's thin enough.

06 · The Steam
The lid comes off.
Steam hits the air all at once.
Underneath it, a soft white stack, quietly done.

07 · The Peel
While it's still hot, pinch the edge.
Pull gently — two layers come apart.
Paper-thin. Still steaming.

08 · The Cut
Scallion whites into fine strips.
Cucumber into long clean batons.
The knife has to be fast. The cut has to be straight.
Anything thicker just doesn't taste right.

09 · The Sauce
Sweet bean paste. Scallion. Cucumber.
Three things on a board.
That's what a Peking duck really needs.