Peking Duck for a dinner party — went down extremely well

I made Peking Duck for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The rich with umami profile was the main talking point — no one had quite experienced fermented black bean used that way before.

Chinese cuisine encompasses eight major regional schools with distinct ingredients and techniques. I explained the a street stall in Chengdu context as I served it which helped people appreciate it fully. jasmine tea was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.