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My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Failed 1,625 Times in 307 Posts
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If I had the coin,
I would go to each and every single local restaurant that claims to serve Peking duck and rate them all.
- Skin texture
- Skin color (how red)
- Skin darkness (how much soy was used)
- Skin eveness (un-browned spots? burnts spots?)
- Skin flavor
- Skin fat rendering
- Meat juiciness
- Meat flavor
- Meat amount attached to skin
- Crepe texture
- Crepe thickness
- Do the crepes stick together
- Condiments (length and thickness of each)
- 2nd course options (lettuce wrap, stir fry)
- 3rd course options (soup, congee?)
- Cost
Oh well.
Maybe one day.
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