Council inspectors have been visiting restaurants that use the traditional ovens. These ovens, made in China and imported into Britain, have fallen foul of Europe-wide regulations over carbon monoxide emissions – and inspectors thus sealed them with tape.

Eleven restaurants in London – including some in Chinatown – have so far been affected and scores more in the capital will be hit in coming weeks, as a further 39 have been issued with notices saying they must replace the ovens with models which meet the higher standards.

Other councils around Britain are also being urged to take similar action.

The clampdown comes despite an admission by council officials that there have been no reported health problems linked to the ovens, which are also used to cook Cantonese Duck and suckling pig.

The ban has been condemned by celebrity chef Ken Hom, who said: "It's absurd. What do the Europeans know about making Chinese duck? It's just as outrageous as people in Hong Kong being told they can't make fish and chips. I am livid."

The drum-shaped appliances are much larger than a conventional commercial oven and can roast up to 24 ducks and four suckling pigs at a time.

They are heated via a central burner at the base so the heat can rise up through the racks of hanging meat and reach temperatures of 300˚C.
Peking Duck dates back more than 600 years and was traditionally served at feasts. Crispy duck is prepared by forcing air between the skin and the meat of the bird before roasting, leaving the skin extra crispy.