A week ago, I had a surprise treat for my friends at the office. In that occasion I ordered a Cantonese dish, roast Cantonese duck, thinly sliced and covered with thick, brown sauce. A small bunch of corriander leaves decorates the dish. It came with a bowl of chicken stock and a bowl of rice (I assumed the rice was cooked in chicken stock, too). Well, the portion was OK. But the duck was a bit salty. I dunno. That was the first Cantonese duck I've ever had. It definitely was quite different from her sister, the Peking duck. Is it really that different?
Cantonese Duck
A week ago, I had a surprise treat for my friends at the office. In that occasion I ordered a Cantonese dish, roast Cantonese duck, thinly sliced and covered with thick, brown sauce. A small bunch of corriander leaves decorates the dish. It came with a bowl of chicken stock and a bowl of rice (I assumed the rice was cooked in chicken stock, too). Well, the portion was OK. But the duck was a bit salty. I dunno. That was the first Cantonese duck I've ever had. It definitely was quite different from her sister, the Peking duck. Is it really that different?
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