

The queue that had formed outside the famous Quanjude Roast Duck restaurant surge
d through the doors as it opened at exactly 4.30pm. The ground floor filled quickly and we stragglers were forced to wait until the upper level was opened a few minutes later. My order of half a duck was carved at the table with great ceremony by a chef with a razor sharp cleaver as a waitress demonstrated how to construct the pancake parcels. Looking around, I realised there was a much less elegant but more efficient construction process which I also adopted.

An interesting restaurant and a cultural icon, but I’m going out on a limb here…….I’ve had better.
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