EASTER DINNER, BEIJING-STYLE

About to become dinner

About to become dinner

My Chinese friend Tammy took a few of us to the courtyard of Ritan Park’s Xi He Ya Ju for Easter dinner (and my last night in Beijing), which included golden, crispy Peking Duck. Afterwards, we enjoyed duck soup, made with the duck’s body parts and soft tofu.

The Duck, first you get the crispy skin with a thin layer of fat mm

The Duck: first you get a plate of the crispy skin with a thin layer of fat. And then a plate with the juicy meat. Mm

All the Fixins

All the Fixins

In addition to the onion-skin thin pancakes in the center, fixins included cumber, carrot, sugar, plum sauce, scallion, raspberry sauce. I couldn’t resist including below the Bugs Bunnies I visited earlier in the day at Zhongshan Park, where I went to see the weekly bustle of parents of single sons and daughters negotiating matches for their children.

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