Mix everything up and it's ready for dipping or dunking (immersed the food wholly into it) as most locals do. 
While waiting for the pot of soup to boil, we each had a Stick of Spicy Barbequed Lamb. DO NOT MISS ORDERING this wherever it's available in China. We did it by the roadside, in shop in restaurant and all had been delicious in their own way.
No fishballs, no porkballs, no seafood, oh no!
Instead we had:-
Some kind of Noodles similar to our Laksa Noodles in Malaysia,
Some type of Compressed Beancurd,
Some type of Elongated Beancurd (this we liked a lot!)
Some Cabbage and Local Greens which had a distinctive raw green taste (if that means anything to you)
Thinly sliced Marbled Beef. Woohoo jackpot! Especially when 1 of us does not take moo-moo,
and finally something I can properly name, Golden Needle Mushrooms.
The spread may not be varied but we were full especially when everything went with the fragrant but very filling (kinda like 'jelak' or 'chai') sesame sauce.
All went very well with the hot soup, infused with Chinese Herbs boiling away in an interesting copper pot.
Looking at the herbs left in it, think it can be easily replicated at home... if one can recognise them.
And yet again, friend of a friend in the 17 million Beijing population settled the bill and refused to let us share. Such friend of friend is such a keeper. =P
Note: Chinese do not steamboat like Malaysians. The ingredients go in and out one by one, not everything goes in at one go and taken out together - rojak style - as we do over here.
I may not have the address on hand but once you are on that street, its elaborate doorway and bright lights will practically jump at you.
By the time we left the restaurant, it was already nightfall and the huge crowds were drawn to a night market nearby. We shoved out way there too and that's a post for another day.
The long version.
She brought us to a 4 levels Aladdin's cave teeming with >40 serving staff. Here's the official website!
With a long queue list (even when reservations are a must and were made a few days earlier), everybody was given a queue number and ushered into a hall-like waiting room.
It was supposed to be low season and yet we waited almost an hour and a half before our number was called and promptly shown to a table in an elaborately decorated dining hall.
Tada. The famously roasted webbed star.
The certified famously roasted webbed star. Presentation is similar to how it's done in Malaysia. The flavourful almost crunchy skin is eaten wrapped as such.
Major difference is that most of the meat is sliced and served as well. Meat so 'luxurious' when teeth and mouth clamp on the cut duck pieces, PHHSSTTT! or something that sounds like sitting on a water filled balloon occurs. To one own ears only, of course.
Let me repaint the picture. Fragrant but oily. Nice but cannot take many. Sorry to those who abhor fresh spring onions. Those greens with its slight bitterness worked to counter the fats onslaught.
In Malaysia, the rest of the duck's meat is usually added in fried rice or noodles. Over there, the meat is minced and stuff into dumplings (yes, apparently the carved duck still yielded plenty) with the bones boiled into soup (soup picture is too lousy to be posted)
Noticed the word 'certified'? Every Roasted Duck served comes with a Commemoration Card that certifies the duck on your table has just became a statistic. Ours was number 487247.
Chai-Sing Greens (Mustard) with Local Mushroom. I have no love for that black, soft and slimy mushroom topping the green stalks.
Beijing friend of my Malaysian friend bought us the meal. In the midst of incessant chattering (ours and 7 million others) I forgot to seek the bill. My bad.
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