Where else to enjoy the best Peking duck but in Peking! It’s been a while since we enjoy this most famous Beijing dish and ‘ve been telling A how much I crave for it… especially when I saw Connie’s post. We just received some fabulous news and to celebrate it together with my birthday, A treated us (the 3 of us plus friends) to a wonderful lunch at this government-owned Chinese restaurant frequented by local Beijingers as well as local Chinese tourists.
Slices of tender, juicy duck meat with sinfully crispy skin. Behind it, you can see the steamer with Mandarin pancakes.
Slices of delectable goose liver.
The chef (or a staff dressed as a chef hehehe…) will slice the roasted duck in front of you. To prepare your serving of Peking duck, grab few slices of the meat and skin and goose liver and arrange on a pancake. Add in some cucumber sticks, leeks and hoisin sauce (above) and wrap ‘em all up. Simply delicious.
Enjoy the meal with soup made from the left-over duck bones; refreshingly good with green bean sprouts.
Now lemme introduce our favorite Sweet and Sour Fish. Nice presentation, huh? The dragon! It’s butterflied on a bed of fresh lettuce and the fish meat is sliced like a mango fruit; fried real crispy and nice. It has cherries for eyes, green pea for nose and decorated with chunks of pineapple and shrimps. The sauce is heavenly.
Lily and Celery Stir-fry. Check out the duck head.
Fresh vegetable greens with creamy peanut sauce. Oh I remember our kare-kare…
My favorite Aubergine and Mushroom Stir-fry though it may not look good in this picture…
This is dessert… Sticky Rice in Lotus Leaf.
Thank you A! And thank this client of ours who gave us freshly harvested pears from their orchard.