Instead of the thin usual circular egg roll piece, this bun provides a little sweet eggy and custardy flavor to the crispy beijing duck, at the same time lessening the greasiness as you put it into the mouth. For the remaining duck meat, you can choose how you would like to cook it. We chose the stir fry with black pepper style, which is surprisingly not bad! The black pepper was rather fragrant and the duck meat was still tender.