Food review: Peking duck special
Restaurant: Yank Sing (Stevenson St., San Francisco)
Food description: Crispy honey-coated duck skin and slices of house-roasted Peking duck, stuffed in a steamed seashell bun, with slivered scallions and hoisin sauce (dim sum)
Food rating: 5.5 out of 10
Times ordered: 1
The Peking duck is one of Yank Sing's specials, but let's just say it's a special I won't be ordering again. The main attraction of crispy duck for me is the "crispy" part--the skin. There's nothing grosser than gnawing through thick rubbery duck skin, aside from maybe the flavor of rubbery duck skin. Either way, I had to endure both, which was very unappetizing to say the least. The duck itself had little seasoning and tasted a little game-y. I guess that's what the scallions were for, but they were cut way too thick to be eaten together. And last but not least, like their pork bun counterparts, the bun was too dense instead of light and airy. Together with the duck, there was just hardly any discernible flavor aside from hoisin sauce. Overall I did not enjoy nor would I recommend this dish, and it certainly wasn't special.
1 comment:
Your disappointment is expected because Yang Sing is another name for Guangzhou and dim sum is a Guangdong tradition. Perking duck, on the other hand, belongs to another regional cuisine. I would say this is on part with a French restaurant offering sushi.
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