21 January 2016
Beijing duck, Dai Dong, Beijing, PRC
The local but luxury space for enjoying Beijing duck
There were a lot of local people around the popular
restaurants in Beijing. All seats and table were filled with local Chinese
people. They had enjoy their evening with their family or their friends. The
broadcasting from Beijing were mainly about the political or economic topics.
We had enjoyed the nice atmosphere of the local restaurant where the local
Chinese people had had their dinner.
The course was started from the Beijing duck as the first
course. The duck was grown fat and nicely cooked. The caramel colour of the
skin was glossy. The meat was nicely cooked in the oven after well seasoning.
The sauce tianmianjiang was very sophisticated. Heyebing like the pancake was
still nice texture and thickness in itself.
Cutting into the duck
The skin of duck. The caramel glossy skin was crispy
herbs and miso sauce (tianmianjiang) for Beijing duck
Breast meat of duck eat with skin was very lovely texture and juicy.
steamed chicken
Fruit decoration
braised rum with spices
The Matsutake soup was also nice.
The presentations of the courses were modern but unfashionable.
The dry ice smoke with mandarin mountain of ice was obsolete.
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