Wednesday, May 06, 2009

Highlight #171: One forgotten post on Beijng - restaurant: Duck King

I totally forgot about this post in the mist of work. But it would be wrong to let it go considering the caliber of meal it was. I don't have much time for words these days, so I'll just give you mostly images.

Here is a Chinese version of duck foie gras. It's not as fatty. Rather it's more paste-like in texture, but the flavor is intensely livery in a pleasant way.

Many were in love with this fish soup because of its super peppery broth. Little did they know they were eating crunchy fish bladder. :)

The requisite sea cucumber.

Here is a close up of the "details" on the cucumber surface. :) It's globs of slimy slippery goodness, if you like that sort of thing, which I do.

The server prepared the duck roll for each person to make sure that there is the right ratio of everything.

Here is a close up of mine. Notice the super crunchy skin bits on top. This is really exceptional Peking duck from a less famous duck house. Actually these days the duck roasting men all came from the original roast house Quan Ju De, so the quality is not all that different and Duck King is a lot less crowded.

I just had to take a photo of these "fishes" next to the stir fried mushroom medley. So cute!

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