Village house.
Lisbon and Tagus River, from Graça Belvedere.
Seixal, viewed from Amora.
Dukezong village beside the Songzanlin Monastery
View to the Songzanlin Monastery complex
Main entrance to the Songzanlin Monastery
Songzanlin Monastery
Working elephant rests near the paddy field
Inside the Tham Erawan
Air brush painting on a bus rear
Kids from Kantaralak in the coriander field
Belfry of Church of Holy Mary of Alcazaba
Mural on wall of Fire Brigade Headquarters.
Morning view from the hotel's balcony.
Neighbours.
Galeria Projeto - painted walled window.
Fervença River.
Amoreira Aquaduct (1622).
Patudos Manor-house - kitchen.
Manueline doorway.
Art Nouveau Museum.
Divine Bodhisattva
Church of the Saviour (1692).
Landscape in Kyirong Tibet
ROSE de JARDIN
FONDATION LOUIS VUITTON
SAINT-POINT
MONTEREAU FAULT YONNE
SAINT THIBAULT en AUXOIS
ANDALOUSIE
PORTO
FONDATION LOUIS VUITTON
ESSAOUIRA
THREE
Saint Sebastian Church.
Saint Angel Bridge and Tiber River.
Window inside Kam Yaad Palace Hall, Ang Thong พระ…
Delicious mandarins for the journey
Sanphet Prasat Palace in Ayutthaya
Archaic style of a meditation center in Mueang Bor…
The Bench of Public Appeals, Sukhothai
Mount Abang and Sari Hill
Double spiral staircase.
...Relax...
See also...
Food Essen Jamar Comida Manger Mangiare
Food Essen Jamar Comida Manger Mangiare
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Serving Peking Duck in a Chinese Restaurant
The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin without or just a little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The skin is eaten with mandarin-pancakes, spring onions (scallions), pieces of cucumber and hoisin sauce or sweet bean sauce.
I've never eaten an authentic Peking duck outside Beijing or Bangkok (once in Singapore) - never in Germany due the German law forbids to breed ducks in the way which is absolute necessary for the authentic preparing of the Peking duck. In Germany and other places the Peking duck also is always served with the duck meat which is a great wrongdoing in the Chinese cuisine.
I've never eaten an authentic Peking duck outside Beijing or Bangkok (once in Singapore) - never in Germany due the German law forbids to breed ducks in the way which is absolute necessary for the authentic preparing of the Peking duck. In Germany and other places the Peking duck also is always served with the duck meat which is a great wrongdoing in the Chinese cuisine.
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Wolfgang club has replied to DeliriumAber Spaß beiseite: In Thailand wird in manchen Gegenden mehr Ente gegessen als Huhn, auch ich habe mich daran gewöhnt. Eine thail. Bekannte von uns hat eine Entenfarm mit 3 - 4000 Enten, die sie auf BAIRISCHE Weise züchtet und damit eine ganz andere Qualität erreicht (die mir persönlich besser schmeckt, als die asiatische Ente) aber keinesfalls für die Zubereitung einer Pekingente geeignet wäre.
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