tag:blogger.com,1999:blog-9002654964976857070.post7048934460763509785..comments2023-08-02T16:26:54.318+08:00Comments on The Travel Bug: When in Peking, eat Peking duckmonlimhttp://www.blogger.com/profile/17397210688200284987noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-9002654964976857070.post-61866898347268546892008-11-28T10:27:00.000+08:002008-11-28T10:27:00.000+08:00Haha! You feel like I always feel after reading Li...Haha! You feel like I always feel after reading Lilian's blog - hungry!! I guess in Beijing, it's all about knowing where to go. True Beijing food is sooo greasy and salty I suppose only the locals who have to endure the extreme cold can stomach. <BR/><BR/>We originally wanted to try zha jian mian but Kenneth's friend says the Beijing version, you might as well as scoop salt into your mouth :Pmonlimhttps://www.blogger.com/profile/17397210688200284987noreply@blogger.comtag:blogger.com,1999:blog-9002654964976857070.post-45295670142591893282008-11-28T01:17:00.000+08:002008-11-28T01:17:00.000+08:00Wahaha! Food! For Peking Duck in most restaurants...Wahaha! Food! <BR/><BR/>For Peking Duck in most restaurants in Beijing, I found it strange that they tend to serve the fat together with the skin - this is something I'm not used to at all (and of course, being fat conscious, don't like) as they don't do it here in Singapore. It looks from your photo that the one you had is pretty fat free - just nice crispy skin, yums!<BR/><BR/>Alamak. I have a bad case of Need-For-Peking-Duck now ... Reading this blog past 12 is high risk, I can see!Alcovelethttps://www.blogger.com/profile/04186199996328583152noreply@blogger.comtag:blogger.com,1999:blog-9002654964976857070.post-58733968025751361842008-11-27T13:42:00.000+08:002008-11-27T13:42:00.000+08:00It was definitely more salty than sweet, but it wa...It was definitely more salty than sweet, but it wasn't oily at all. I think that's why my cousin likes this place cos we don't like the greasy type either that's so common in Beijing.<BR/><BR/>But the duck itself is fat, I don't know how the chef managed to carve the slices without the fat. When we had porridge the next day, it was oily from the duck grease!!monlimhttps://www.blogger.com/profile/17397210688200284987noreply@blogger.comtag:blogger.com,1999:blog-9002654964976857070.post-86669652120099551922008-11-27T13:11:00.000+08:002008-11-27T13:11:00.000+08:00The menu is really like a coffee table book filled...The menu is really like a coffee table book filled with gorgeous food pictures. Goose liver sounds delectable!<BR/><BR/>From the picture, I think this Peking Duck is really the original type, which is more salty than the sweet reddish type that's served in Hongkong restaurants. I prefer the latter, where the skin seems roasted. The original Peking duck seems deep fried, and is very oily; I ordered one when I was in Hongkong, at a highly-recommended restaurant, and we all didn't like it. Guess we are used to the 'bastardised' Hongkong version.Lilianhttps://www.blogger.com/profile/10157427086383621265noreply@blogger.com