What trip to Beijing would be complete without some Peking Duck? That was the main dish tonight. My Japanese workmates were quite adamant that the skin was the most delicious part of the duck. A bit too rich for me…
And for those who need to brush up on their roast duck carving skills, here is your very own how-to video. Kinda sped up, so keep your eyes peeled.
How to Carve a Peking Duck (WMV 45sec – 11MB)
(after being taken to the vids page, right-click and save – it’ll be going on Google Video pretty soon, so download it in good quality while you can!)