Comments on: Beijing: Peking Duck http://www.hoyummy.com/2008/04/30/beijing-peking-duck/ where your palate comes for inspiration Thu, 28 Aug 2008 14:32:30 +0000 http://wordpress.org/?v=2.2.3 By: gigi http://www.hoyummy.com/2008/04/30/beijing-peking-duck/#comment-1400 gigi Fri, 02 May 2008 05:03:21 +0000 http://www.hoyummy.com/2008/04/30/beijing-peking-duck/#comment-1400 Hi Erick - Next time, I think we will ask the tour guide to tell them we're from Hong Kong or something so they won't feel obligated to give us sweet & sour dishes. :) That's interesting about the Peking/Beijing duck your brother had. The version we had still had the flat pancakes. I wonder if the buns are specific to the restaurant or are more authentic to traditional Peking duck? Hi Erick - Next time, I think we will ask the tour guide to tell them we’re from Hong Kong or something so they won’t feel obligated to give us sweet & sour dishes. :)

That’s interesting about the Peking/Beijing duck your brother had. The version we had still had the flat pancakes. I wonder if the buns are specific to the restaurant or are more authentic to traditional Peking duck?

]]> By: Erick http://www.hoyummy.com/2008/04/30/beijing-peking-duck/#comment-1369 Erick Thu, 01 May 2008 17:21:16 +0000 http://www.hoyummy.com/2008/04/30/beijing-peking-duck/#comment-1369 i like your comment about having at least one sweet and sour dish. When I was in China over 20 years ago, there was at least one dish with eggs in it. The straw that broke the camel's back for us was when they served us sweet and sour scrambled eggs on our boat ride through Guilin. My brother recently had Peking (or should I say Beijing) Duck in one of the most famous places in Beijing, QuanJude, and he said the sauce they used seemed to be more grainy than what he can get in the States or Vancouver. I like the way most Vancouver restaurants serve the ducks with the "pancakes" vs. buns in the US. I can't stand those doughy buns with my Beijing Duck. i like your comment about having at least one sweet and sour dish. When I was in China over 20 years ago, there was at least one dish with eggs in it. The straw that broke the camel’s back for us was when they served us sweet and sour scrambled eggs on our boat ride through Guilin.

My brother recently had Peking (or should I say Beijing) Duck in one of the most famous places in Beijing, QuanJude, and he said the sauce they used seemed to be more grainy than what he can get in the States or Vancouver. I like the way most Vancouver restaurants serve the ducks with the “pancakes” vs. buns in the US. I can’t stand those doughy buns with my Beijing Duck.

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