Skip to main content

Beijing: Beijing Duck

Beijing duck was at the top of my list for my trip. My student guides were very happy to take me to this restaurant and show off this famous dish. They assured me that another restaurant is more famous but this restaurant provides better taste. The cooks stood in front of the ovens as we entered.

This page gives you the basic idea. We ordered classic Beijing duck and several other dishes.

A chef came out to carve our duck.

The duck skin is dipped in the granulated sugar to eat. I have never tried skin this way before and I can report that it is amazingly good. The duck meat is placed on a pancake with scallion, sauce, and a chrysanthemum petal. The duck was succulent and very flavorful.

The soup is made from duck bones. It looked like milk but definitely tasted like duck. I trust there is an art to making such flavorful soup appear so white.

This pork was also wonderfully cooked and coated in a delicious, slightly sweet sauce.

The vegetables were excellent. The corn fritters were great and reminded me a little of Southern style corn fritters. The crepes were filled with marrow, giving both a rich texture and outstanding flavor.

Labels:

Comments

Post a Comment

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
Post a Comment
Read more

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.
Post a Comment
Read more

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
2 comments
Read more