YumYum Panda

jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-85-1148′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});If the pictures haven’t convinced you,let me just reiterate again that you must try the Peking Duck if you’re in Beijing. Not only do you get an amazing meal,but you also get to witness some really fantastic knife work from the chef. I’ve been to Beijing one other time and visited a different Peking duck restaurant and in both cases,the duck was brought out before you and carved right by your table. The chef uses a square shaped knife and peels the skin and meat off almost like you would use a small pairing knife to shave down a fruit or vegetable. As for the duck itself,Amanda said that she would’ve preferred the skin a little crispier to render off some of the fat. We ordered a couple sides that are staples of Beijing cuisine like the greens,the mushrooms cooked in a thick soy sauce based sauce,the stir fry shredded potatoes,and a braised pork belly (my dad’s favorite). Pro tip! Instead of smearing the hoison sauce all over the wrappers,which were extremely thin,dip the scallions,cucumbers,and duck pieces in hoison sauce first. This avoids any tearing in the wrapper from spreading and also is just less messy in general.