Duck

Had a small family gathering over the weekend; it was the 70th birthday of my mother.

The menu was specifically selected to suite her palate:

前菜: 叉燒，鵝肝腸

堂剪茶豬

杏汁白肺湯

一品煲

琵琶鴨

炆班翅

海鮮蒸乳酪

黑松露醬炒野菌

啫啫唐生菜

腊味煲仔飯

杏汁包

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For the part-time gourmets, pipa duck (琵琶鴨) is the Nanjing version of Peking roast duck and a variant of the Canton fried duck, although the seasoning is slightly more complicated and the meat is much less greasy when served. Twenty or thirty years ago, it used to be a regular item available in many roasted meat stores. It is a pity this tasty treat has vanished in the market because it takes much preparation but you can't really make it more expensive than its competitor from Canton.

Alas, Darwin's law is followed even after the death of a duck.