Message: | It appears that Chinese cooks in America have finally begun to figure out how to do pot stickers. The description provided above by Jerome also applies to the pot stickers at Peking Restaurant in Westminter, which closely resemble the finest pot stickers in the world, sold daily in the thousands by a tiny shop in Yonghe, Taiwan.
The best Peking duck I've had was not at the original Quan Ju De in Beijing, which produces a duck not significantly different from that of their California branch. It was at a small restaurant across the street from the south gate to the Beijing Language Institute (now Beijing Language and Culture University), just east of Wu Dao Kou, and the pieces of crispy, slightly fatty skin, with sections of moist meat underneath, were bronze colored, not the dark tea color of Quan Ju De's birds. The duck had been shaved, effectively, and the pieces of skin and meat were about 1.5" in diameter, so that one or two could easily fit into a puffy pancake with some scallion and tianmian jiang. Crunching on the head of that pauvre canard was a rich, inhumane delight. |