Peking Duck; Correctly said: Beijing Duck, perhaps you have heard of it. Perhaps you have eaten it. But I think the Chinese would say, if you have not eaten it in Beijing, you have not eaten it.
Kai insisted I needed to try Beijing Duck, so when we got back to Beijing we went to a restaurant famous for this dish. It was in this building:
The Chinese seem to really like neon and other types on brightly colored lights because there are all sorts of colored buildings like this in the cities. This building had a couple more hues that I am not showing here. So up we went for The Duck. There is a proper way to eat it. First each diner receives a plate of sauce and vegetable sticks like this:
Then you get a place of nicely sliced, very fatty duck skin:
Next you must take a piece of the very hot duck skin and roll it in the sugar found on your sauce and vegetable plate, then eat. After a bit, when you have had time to enjoy the duck skin, you will each get a plate of sliced duck, like this:
Then you take four or five pieces; not three; not six, and gently coat each with some sauce, but not too much, and place on this thing that looks like a thin, green tortilla. Add some vegetable sticks from your plate, roll it up and you have it!
Very tasty. About halfway through your Duck journey you will receive a plate of well cooked duck bones and scraps, from your duck, though it may actually be from someone else’s duck. It looks like this:
They are crispy, a bit salty, and very dry. You pick up the bones and chew the meat off.
There were two earlier courses at this meal, so we did not finish it. I suggested a doggie bag. Of course I had to explain the term. Kai said that until a few years ago the government did not allow you to take food home from the restaurant. I asked why not. He said, “It’s the government.”