Quote:
Originally Posted by Obsideon
Almost a hundred for a peking duck, and you JUST get the skin? What the hell do they do with the rest of this "premium china" duck??
Most Chinese restaurants, even higher end ones will serve you all 3 courses, like the skin wrap, the stir-fried veggie wrap and bone soup for around half the price.
I have never heard ducks from anywhere in China being better than ducks in Canada.
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Yup. You can't compare to honger place (even kirin; 3 courses (wrap + lettuce wrap + soup (from bones) is MAYBE 60-70 dollars).
Look at Bao Bei, Sai Woo, all these "upscale" honger place in Vancouver now. It's not even close because as Asians, we asians will be like WTF, you're charging me 3 day braised "SIU YUK" and even the BEST part of the skin is SOFT wtff.. I can get it at HK BBQ Master for cheap ahahaha.
FYI
Marinated jelly fish heads; smaller and round. The ones at our typical chinese places are the body. Long and yellow.
It's an extensive menu as in; seafood, appetizer, specials, meat, dessert, drinks, vegetables all had a separate page even if it's a smaller page.