Comparing Peking Duck across three restaurants — an honest verdict

I ate Peking Duck at three different restaurants in the same week to compare. The results were illuminating. The use of Shaoxing wine varied significantly — only one got it right. The aromatic and complex profile should be consistent but interpretation differs widely.

Chinese cuisine encompasses eight major regional schools with distinct ingredients and techniques. The best version came from a bustling dim sum hall, which felt authentic. Tsingtao beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Peking Duck is larger than you'd think.