Lu Din Gee Peking Duck Rest

Finally, I tried Beijing Duck for the first time in Lu Din Gee and what a delicious experience it was. Our group has decided to do the Beijing Duck in three ways. At first it came on a plate with the delicate duck in the middle and the crispy skin around it. Wrappers, plum sauce, scaling gurke came together with this duck. You can either eat the duck alone or make your own duck “burrito”. I did both. I could honestly say that the skin was crispy and had the right amount of saltiness. It was the perfect dish. Unfortunately, the next two courts were disappointing. The second way was duck, which should stir with bean sprouts. This duck must have been invisible because I didn't see a mix with the bean sprouts and even without the duck, the whole dish was simply uninteresting. The third way was Duck Bone Soup with Tofu. You really need to have boiled the bones to the bitter end because the soup was quite milky. As for the taste of soup, I found it Bland. I liked the tofu in the soup. It had a more sponge texture I've never experienced, so I found it quite interesting. In the future, I would only choose Beijing Duck, meat and skin, and not even for the spits or soup. Our culinary journey in Lu Din Gee did not end with the duck. We ordered 8 other dishes. One of the curtains was the Cumin Beef. This is a must order. Beef was really tender. I read in a Jonathan Gold review that it actually uses a technique that Lu Din Gee, called “vetting” that will tender the hardest meat. In short, it is a technique in which the meat is marinated in a mixture containing corn or potato starch and sometimes protein. Then it is "oil-blanched" in a tub of deep freezing oil for a very short time until it is partially boiled. Then the oil is discarded or tightened and saved, and the meat is fried until it is cooked, along with all the other ingredients of the bowl. Sounds like a lot of work for the restaurant, but the results are worth it. Also the combo of cumin, soy sauce and chili used to this dish really gave this dish a lot of taste and a sharp kick to your taste buds! What can you ask for more? In addition to the duck that had to be pre-ordered, the Buddha Chicken had to be pre-ordered. The sight of this plate, when it came to our table, let us all say: “Wow!” What we all saw was a whole chicken with the head attached sitting on this big plate. We were not quite sure what to expect when we cut it in, but what we soon found out was that the whole chicken skin was filled with chickens, water chestnuts and various seafood. Scoop some of them on your white rice, eat and sigh with bliss. I'm just visiting some of this Buddha Chicken. Following the Buddha chicken, the Lotus Nuggets, who were basically panfried slices of the lotus root, came another first for me. I really enjoyed the crispy texture. We also had a crab boiled in the hand and black pepper and would you not know the restaurant ripped everything for us from the top of the crab to the crab legs. That made it easy to eat. The dish that last arrived was the stewed vegetables with bamboo. It seemed strange to get the veggie dish last, but so it happened. One more first, because this is the first time I ever had bamboo mushroom and it was very similar to the sponge tofu in the Duck Bones Soup. Just like the tofu I enjoyed the bamboo mushroom. Overall, I really enjoyed my meal at Lu Din Gee and would definitely go back without thinking about it. The service was so, but the food was more than for him. And where else can you napkins increase the size of an aspirin that if you put it in a cup of tea? Once moistened, you as take this napkin to clean your hands. Like a child, I found the whole idea of tea expanding napkins quite fascinating. Sometimes we're enchanted by the silly things, aren't we?