But the main difference I find with these two places versus the cheap(er) Peking Duck places in Toronto is in how it gets skinned. Eating Peking Duck skin is all about JUST the skin. I believe that proper skinning is to just take off the crispy skin and the bit of fat below it. They should not be cutting up chunks of duck meat with those slices. That is how the skin is served when I was in Beijing, but at the basic restaurants in Toronto (not Dayali), they always take chunks of meat along with the skin.
Another thing I notice is that the skin colour is different. It is a very nice golden brown at Quanjude and Dayali, but a dark brown at other places - reminiscent of roast duck except the skin is crispier.
Well, just what I remember from China. I am eager to go again after they open.