Peking duck and Cantonese roast duck may look similar, but their preparation, flavor, and regional origins reveal what truly ...
Duck is a popular poultry because of its distinct, robust flavor and substantial meat. It can be roasted, seared, stewed, baked, braised or smoked. The skin turns crispy when cooked. It is hailed for ...
Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. The glistening, golden brown Peking duck (also known as Beijing duck) at Chinese restaurant Ji Rong in Rosemead is ...
Chris Chen sat at a shiny black marble table in his new restaurant, spreading his hands wide as he shared the question that motivated him to open it: Why couldn’t he find a restaurant in Phoenix ...
Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Even mid-pandemic, there are still a dozen restaurants in Chinatown ...
A Flushing, Queens, branch of a restaurant with around 20 locations in Beijing is here to deliver New York from its duck difficulties. Credit...Video by Evan Sung For The New York Times Supported by ...