Saturday, March 17, 2007

Boston Foodstories: Crispy Chinese poultry

This is the kind of windows I love, a real feast for your eyes.

Freshly made poultry, ducks and chicken first boiled in water in order to get the skin moist, then seasoned, and baked or fried. I think of crispy, deep fried duck, served the Peking way, with small pancakes, thinly sliced spring onion and hoisin or sweet noodle sauce.


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