• zer0nix@lemm.ee
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    1 year ago

    To be fair, not every Chinese restaurant knows how to slice duck properly. The proper way slices the meat and skin off of the bones, so that each piece has a bit of meat and skin, and presents the flesh separately from the bones.

    Some places though just hack into the carcass so that every piece has bone. They say it’s ‘fun.’ I as an ethnic Chinese say it’s ridiculous. I have had it done right and I have had it done poorly and surprisingly the price point is the same! Some places really skimp on the seasoning too, at the same price point.

    Other dishes tend to be fairly similar across different restaurants but it seems like with duck you can really tell who gives a shit / was trained properly as a chef.

    • ttmrichter@lemmy.world
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      1 year ago

      Uh…

      What you are describing is how, specifically, Beijing Roast Duck is served. China is a huge country with a bewildering variety of cultures within it. There are a million ways to prepare and serve duck here, and many of them do what you describe as “ridiculous” as the normal way to do it.

      Instead of parading your ethnicity, thinking it’s a shield, how 'bout you come here and spend a few years and learn?