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I’ve had duck roasted and smoked many ways, from cherry to applewood, but here it’s done with jujube (red dates) wood – a new twist. The duck hits the spot, in fact it’s probably worth coming just for the duck. The rice flour pancakes are soft, thin and so fluffy you’ll want to use them as a face mask and eat it after. Chef Dong Li also spices things up a little with honey lemon in the condiments mix that came in cute little silver gourd dishes and a delish homemade hoisin sauce that perfectly complements the acidity and sweetness of spring onions, julienned melon, and cucumbers. http://julianaloh.com/site/2013/11/eating-beijing-peking-duck-jing-yaa-tang-alan-yau/
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