Crispy aromatic duck is a variant of Peking duck that originated in the Chinese community in the United Kingdom. In this version, the duck is rubbed with aromatic spices such as five-spice powder and then deep fried instead of roasted. This enables the meat to be flaked off the bone and shredded easily, a process which is usually performed in front of the patrons of the restaurant. This deep-fried shredded meat is then served with pancakes, finely chopped cucumber and spring onions (sometimes leek is substituted), hoisin sauce (or rarely plum sauce).