Posts Tagged ‘duck’

Our friends at ChineseBites invited me to a Chinese fine dining experience at Chang’An Restaurant. It’s located right under the Granville Bridge, where Nu and Stonegrill used to be, with the gorgeous view of the False Creek.

Chang'An Restaurant

It turned out to be an elaborate 17-course dinner. Hold the drool! This is going to be a long and delicious post!


As each table of guests is seated, they would be greeted with Guo Kui Pita 鍋盔. This was like complimentary bread served at western restaurants. The pita bread was served warm, crispy on the outside, and soft inside. I really liked the fermented bean sauce that came with it; it’s nutty and spicy, kinda like XO sauce too.

Guo Kui Pita 鍋盔

But we were all distracted by what’s happening on the table-side. It’s the Chang’an Roasted Duck 長安炙鴨! This was what we came here for. It’s the restaurant’s signature dish, and you must pre-order ahead of time. Why? Because it takes 72 hours to prepare the duck, then it’s roasted in-house for over an hour. According to the restaurant, they actually schedule the cooking time based on your dinner reservation, so it would be served roughly 15 minutes after you are seated, ensuring the optimal tenderness of the meat and crispiness of the skin.

Chang’an Roasted Duck 長安炙鴨

Usually for Peking Ducks, restaurants would just skin the duck and serve it with crepes, etc. Here they actually serve the skin two ways: first of all, they serve the crispiest part of the skin, and skin only with just a thin layer of fat, and you dip it in brown sugar. (more…)


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Surprisingly I’ve never been to Dinesty even though it’s one of the popular Shanghainese restaurants in Lower Mainland. Now that I’m in Richmond, of course I took the opportunity to visit one of the locations — the one on Ackroyd Road.


With the four of us, we ordered a few appetizers and a few entrees to share. For appetizers we started with a cold dish, Chinese Spinach with Bean Curd. The Chinese spinach has more fibre than regular spinach, so it had a nice bite to it. The combination, served cold, was quite refreshing. I like that it’s in a small dish so there wasn’t too much to share. The Stewed Duck Leg in Brown Sauce was rather ordinary. The meat was tender, but wasn’t very flavourful. The thinner slices seemed to have more flavours; it may be helpful if it’s served with a little bit of sauce on the plate.

Chinese Spinach with Bean CurdStewed Duck Leg in Brown Sauce

The Bean Curd Mushroom Roll is one of our favourite dishes, so we were excited about ordering it. It was good, with a lot of diced shitake mushrooms in the filling. It was a bit too crispy for our liking, though, as we prefer the pan-fried version. The dipping sauce was a hot, sweet and sour sauce, and it worked well with the fried bean curd. The Marinated Beef Wrapped in Pancake was a bit of a letdown. The pancake was thick, doughy, and there was not enough sauce inside the wrap. The one from Long’s Noodle House is still my favourite preparation of this.

Bean Curd Mushroom RollMarinated Beef Wrapped in Pancake

Of course, you can’t go to a Shanghainese restaurant without the classic, Steamed Pork Dumplings, or known to many, Xiao Long Bao or XLB. This was probably one of the best I’ve had. (more…)

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Please say hello to our guest writer Peter, a friend of mine from Toronto. He has been promising me a post about the Turducken he made over Christmas. Finally here it is – perfect for Easter! It’s a simpler version than the traditional form, so give it a shot if you want to wow your guests at your next party.

Recipe: The Turducken Simplified

Traditionally a turducken consists of a fully deboned turkey, stuffed with a deboned duck that is stuffed with a deboned chicken. The entire thing is roasted and a rather over-the-top meal of bird-within-a-bird-within-a-bird is the delicious result. Of course, finding and assembling such an item for your dinner can be costly and/or a helluva lot of work. But equally tasty results can be had with a bit of simplification.

This idea began to take shape on or around December 23rd, when the phrase “let’s have turducken for Christmas” suddenly became popular in my family. Not wanting to spend an entire day of my holidays deboning and not able to find a suitable ready-to-cook turducken at the eleventh hour in local grocery stores, we decided on the following simplification:

  • 2 turkey breasts
  • 2 duck breasts
  • 4 chicken thighs
  • Plus pork sausage meat for stuffing and bacon to wrap

The end result was amazing and provided more than enough turducken for a family dinner for five people. And it was much easier to make!

Turducken - Sliced

Turducken - Sliced

Step 1 – Prepare poultry pieces

Ideally, you should be able to find boneless turkey and duck breasts and chicken thighs ready to go in the grocery store. If not, it is still considerably less work to debone a few breasts and thighs then three entire birds. At this point you will also need to butterfly the pieces. You’ll end up with thinner, wider pieces of meat that will roll up more easily as well as result in a better shaped turducken. (more…)

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