 crispy aromatic duck I saw this article on dimsum.co.uk about food invented for the British market where it talks about crispy aromatic duck being just an invention for this market here. This is news to me but on reflection I can see why. Roast duck for me, is about the juicy whole duck that has been literally hacked to small pieces with a big cleaver. When you eat the duck you get a in part the crispy dark red skin, the juicy dark meat that could be a bit medium but definitely not dry and well done, plus you get the internal bones. The image of Chinese eating, is of chewing on food to extract the meat and then spitting out the bones. Sometimes literally and sometimes a bit more Western in approach.
 chicken tikka masala What they say in the article is that fish should not be deep fried and have loads of thick sauce dolloped all over it but just gently steamed so that it can retain the subtle flavours and lightness of flesh. That's all I remember as a child but also as an adult. Lobster is slightly different! I guess what I want to say is that you have to try something outside of the usual high street menu. Why don't you ask the waiter in the next Chinese restaurant you eat at, where they go on a Sunday. When they tell you, book up immediately. I have a friend who wont eat any Chinese food, even at our wedding, but I will leave that as another story. Powered by AkoComment! |
