the old magic and drum up sales of their big seller, Peking duck.
Manager Zheng Po has set out to save that gastronomic spectacle, putting up stalls outside his restaurant so his takeaway customers can watch their duck get carved. To meet the new demand for the takeaway ducks, Mr Zheng's chefs get to work at 6am, two and half hours earlier than when the restaurant used to open its doors for sit-down diners.
"In normal times ... customers are not only coming to eat but also want to experience the service too," Ms Zhao said before headed home with her duck.
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