Juicy Peking Duck Carved Table Side 北京烤鴨 / 北京烤鸭

[@PhuongHoang-tc4xh]

Peking duck is a great family meal in which it composes of three dishes. My family has been to a lot of Peking duck places but they almost always serve the same three dishes. The first one being the duck crispy skin wrap in a noodle-kind of sheet and sometimes they will add a cucumber or green onion inside. Serve with sweet hoisin sauce that was made directly from the juice of duck being roasted. The second dish is a noodle( chow mein) or fried rice with the duck's meat. And lastly is either a soup that was made from the bone or the bone itself being stir fry with sea salt. 😊 I hope everyone will have a chance to taste the meal. It is absolutely delicious! 😋

[@Banamabolt]

Because of my bad table manners, I would have eaten the duck without the cutting preparations.....i like food :3

[@elprincr3954]

so do I , would eaten it all

[@2000주희]

i was just thinking of that! How nice if I was able to tear away those delicious juicy meat with my teeth

[@johnnyl5893]

i don't think you really wanna do that. the duck is very greasy, there is a thick layer of fat under the skin

[@Banamabolt]

+John Lee Fine. I'll have it with some bread, sauces and greens.

[@johnnyl5893]

BaNaMa BoLt here you go

[@lul6124]

that duck skin is shinier than my future

[@trex9584]

LUL suraam hidup lo

[@farchanazizan4068]

@@trex9584 🤣🤣

[@احمد-م1ص8غ]

هههههههههههههههههههههههههههههههههههههه

[@ptkedurangbengkulunusantar1062]

@@farchanazizan4068 ccccccccccccccccccccc

[@ptkedurangbengkulunusantar1062]

@@farchanazizan4068 ccccccccccccccccc

[@danieltan4284]

This is one of the best food in the world.......

[@frankwilson7666]

I have eaten Peking duck it's very good. Only go to truly Chinese restaurants. the best I had it was in Hong Kong also in China town in Manhattan in the city of New York. I have tried in other restaurants that was not ok. Part of the experience of eating Peking duck is the chef cutting the skin and putting in rice paper with sauce and rolling it up with scallions, After all the skin is off the chef chops up the rest of the duck to eat.

[@darthmal]

That is ART!

[@Boris_Chang]

Beijing cao ya! One of the top ten dishes on the planet IMHO.

[@jokanxu7308]

jesus christ guys, they bring the bones with meat back to make a stew out of it to be served after the course, thats why it is not completely picked clean. It is mostly about presentation here and the stew is where the rest of the meat is. All these idiots commenting how they did a bad job at carving... He is not suppose to carve every single piece of meat here.

[@Clyde_le_Cyanide]

Well if I were to eat this I want all of the meat. Not a stew. Plus this is EXPENSIVE as hell not to pick every last piece of meat. Leave duck at the table!

[@jokanxu7308]

your right, it is expensive. Just like how you pay $50 for a rack of lamb at a 5 star restaurant for just a few and not the entire rack but it looks amazing on a plate. Same with the duck, no one is gonna try and get every last piece at a table side cause those meats are not gonna be cut even and look presentable. If you are not gonna go nitpick on an expensive french cuisine or something why are you doing so on an asian one whos tradition on this dish was established before europe even had a permanent city. You went to the wrong place to order a peking duck in a resterant and complain about price

[@xzseng4524]

jokan has a point you know

[@Clyde_le_Cyanide]

+Jokan Xu I don't eat rack of lamb I rather have the whole animal roasted so what's your point?

[@Clyde_le_Cyanide]

+Jokan Xu and I clearly stated if I were to eat this meaning I never have duh. I had my opinion and it was said I want the whole duck

[@sebastianpan629]

Guys... It is not wasteful， the rest of the duck is taken back to the kitchen to make another dish. Normally a cumin stirfry or a congee/soup， and I dont remember paying extra for that.

[@hokyajuara8117]

Sebastian Pan all not same

[@Felix-wz4pd]

the last part is use to others cook，You can rest assured

[@YJSP893]

No, it's not. The rest is packed up and you can bring them back to home.

[@YukonMonamee]

​@@YJSP893shut up weeb

[@mememe0608]

Nothing's gonna wasted in Chinese table.I suppose this is what we called 一鴨三吃.Which means one duck,3 ways to eat it.First we have the crispy skin(usually wrap it like a burrito ),second we fry the meat with some fresh vegetables like cucumbers and basil,finally we use the bone to make soup.So the chef usually take the bones back to the kitchen to make delicious soup!

[@Tuan-l9y]

mememe0608 中国人？

[@novaprospects]

It is showing how foreign cultures do things authentically. It's not supposed to be a KFC drive-through meal where you eat your fat ass into an early grave as quick as possible. If you can't wait 40 seconds for your first plate (time between carving start and serving) you should stick to your microwave/oven meals and TV dinners. This is art. This is culture. It looks delicious. It was worth waiting for. Appreciate the fact the camera man/woman probably told the chef specifically to focus on the end game presentation, not "I'm hungry, just fuck my duck up and dump it on a plate fam." Guy did a superb job of presenting every plate and knew his way around that duck with his knife like a surgeon to ensure he could do so. Take 30 seconds to look into this dish, read some comments, do a little Google search to find about this delicacy and the fact the duck doesn't go to waste, respect the culture and how they do things different and then maybe, just maybe, the ignorance that plagues this video like a cancer will be a little less severe.

[@ainjulleg]

Preach!🤗🙌🙏

[@caseclosed1160]

Hehe... Triggered...

[@stjepankusenic2420]

Sean Rance o

[@randytta_yanto]

Sean Rance who asked you?

[@eksine]

Why you so salty, People like good, they also like it in a timely manner this guy is making a thousand cuts for a small ass bird. He's wasting everybody's time. Shit anybody can cook a duck

[@zach9620]

Yum! The way they carve it is an appetizer.

[@judithleitch9508]

WONDERFUL,WONDERFUL,IM HUNGRY

[@47M-Daa]

Like the Japanese precision with Tuna cutting for sushi, Chinese precision with roasted duck. My favourite Chinese cuisine

[@clarkkaikim9608]

now i become a youtube addict because of these food videos

[@howiezheng1206]

Oh man, I come from Beijing and i am studying abroad now. After i booked my ticket back to my hometown, i dreamt about eating Peking duck that night, for real.

[@johnc3351]

bro just give me the bird. i'll eat it like a caveman

[@bjwbjw7777]

John Cao caveman style

[@AzlianaLyana]

hahaha yep! I might join you :)

[@tonysuthechineseguy]

Is really fatty if u eat it that way

[@yingmingxu5029]

Leave my bird alone

[@kenny881027]

im in!!

[@sumohung3185]

Beijing has got the best peking duck in the world. This duck scream eat me....its amazingly perfection...i could tell by the golden crips skin......roast duck is my favorite...its making me hungry again...lol

[@colinfleur5650]

You could also tell by the fact that Beijing is litteraly Peking, which explains why they have the best “Beijing/Peking” duck.

[@candacelin4115]

YUM!!! My dream would be to just have the whole duck all to myself so I can nibble off all that crunchy skin off. Then hand it back to the chef so he can make noodles and stew for me with the rest omg hehe ^_^

[@surfchief]

i'd be like, dude just put the duck on a plate and bring it to my table, i'll chop it up....lol

[@zasde35]

The classic 3 course Mandarin Peking duck

[@milchpuder]

Exactly. Anyone who has actually had this in any reputable place would know that you get the option of having the extra course or two whether it be soup, stir fried with vegetables, or chopped up into duck mince and stir fried to be had with some lettuce leaves. You do usually have to pay extra for the dishes though.

[@heru-deshet359]

What a joy to watch. With each masterful cut, the anticipation of the exquisite meal mounts to a crescendo!

[@AbsoluteFidelity]

He is basically reconstructing the whole duck. Just amazing

[@haivhmoob9644]

What he was doing is serving the businesses and elite people using his creativity, art, talent and be presentable and originally.

[@riceball23]

I've always just wanted to order a whole duck like that and just bite into it lol

[@alsadiyarto]

SCREW THE PREP JACK! JUST GIVE ME THAT DUCK!!!

[@hirolla74]

You paid for the whole bird! Give me the whole bird! I did dishes at a chinese restaurant and people pay $30 for whole duck but don't get the carcass. I love it when the chefs fight over the carcass after the duck gets cut up. That's good meat in them bones!

[@AbsoluteFidelity]

The best flavour is next to the bones. And rhats where all the seasoning is too.

[@genvacartel3296]

Wow Great Carveing Skills To the Duck Looks Very Well Displayed For Great Style Great Video

[@VR4OZ]

id be like "can you please just cut it into 1/4s "

[@theadventuresofozzyandbrib813]

VR4OZ 😂😂😂

[@addicz2]

Yep. Almost 10 minutes waiting for eat. 😑

[@programmerPo]

It tastes much better in small pieces with house sauce and spices. It is Peking duck, not Cantonese roast duck.

[@codyshi4743]

That looks very good.

[@aleramone23]

I never eat it but that skin looks like heaven.

[@autumnlee2696]

The remaining duck will be carved up and made into stew or fried noodles to be served to the same customers, don't worry :-)

[@josephnew3006]

If foreigners want to know the real Peking duck, then youe can Google translation the next pragraph. I have some knowledge of English, but it is a lot of content can not be translated. But two things are for sure: 1, when the delicious food to a certain extent, would like to improve, we need much more detail and effort 2, Peking duck with exquisite materials and production of far more than most people imagine 北京烤鸭 配料： 填鸭1只 精盐2克 饴糖水35克 制作方法： 　　１、 鸭的处理 　　宰鸭：取碗一只，放入温水100克及精盐。把鸭的两上翅膀并起，左手拇指和食指攥住鸭膀根部，鸭背靠近手背，小指勾起鸭右腿，再用或手捏住鸭嘴巴，脖颈向上弯，把头送给攥鸭膀根的拇指和食指，捏在鸭头和颈部之间，这时，呈现鸭脯朝上的姿式。用刀在鸭脖处切一小口，如黄豆粒大小，以切断气管为准。随即用或手捏住鸭嘴，把脖颈拉成上下斜直，将血滴在碗内，断滴至鸭子停止抖动，便可下锅炉烫毛。 　　烫毛：水温61℃时将鸭下锅，64℃出锅。根据烫锅的大小，下一只至数只均可。下锅后用左手拉动鸭掌，使鸭子在锅内浮动，右手用一木棍随时拨动鸭毛快透水。 煺毛：鸭毛烫透出锅后，趁热开始煺毛。 　　煺毛顺序：先煺脯、后煺脖颈、再煺背、抓下裆、揪尾尖。根据鸭身不同部位，左右手均可使用。 　　择毛：先用镊子刀刀头一端，以拇指配合，贴近鸭毛捻拨，必要时用钳头扦拨，千万不要把鸭皮择破，尤其是鸭脯部位更要注意，以免开胚时漏气，烤时出油，影响外形美观。 　　打气：将鸭洗净放在木案上，从小腿关节下切去双掌，割断喉部的食管和气管，从嘴进而拽出鸭舌。左手拿着鸭头，右手从喉部开刀处拉出食管，左手拇指沿食管向嗉囊推进，使食管与周围的结缔组织分离。食管剥离后，不要抽断，仍留在颈腔中。或手把气泵的气嘴由刀口插入颈腔，左手将颈部和气嘴一起握紧，打开气门，慢慢将空气功充入鸭体皮下脂肪与结缔组织之间，当气充到八成满时，关上气门，取下气嘴，用左手食指紧紧卡住鸭颈根部防止跑气，拇指和中指握住鸭颈和右膀，右手拿住鸭的右腿，鸭脯向外倒卧，两手向中间一挤，使气体充满鸭身各部。鸭子打气后，不能再用手拿鸭脯，只能拿翅膀，腿骨及头颈。因为手指碰着打气的地方，就会有凹 陷的指印，影响烤鸭质量。 　　掏膛：左手继续握紧鸭颈和右膀，食指卡紧根部堵住气，右手食指插入肛门略向下一弯，拉断直肠勾出体外，以使掏膛时便于取出肠管。用右手拇指在鸭右腋下向后推两下，以排出该处皮下的气体，再用小刀开一个约长5厘米弯向背部的月牙形刀口。用右手拇指伸入刀口，将鸭脊椎骨上附着的锯齿骨推倒，伸入食指紧贴鸭胸脯掏出心脏。再贴着背伸向头的方向，拉出气管、食管。食管取出后，交左手拉紧，右手食指再进去剥离联接胗、肝周围的结缔组织，勾住鸭胗向外拉，同时左手放开鸭颈只拉住食管，轩同右手将鸭胗掏出体外。再用右手食指将肝、肠掏出。最后伸进食指沿着脊骨把两肺与胸壁剥离取出。 内脏全部掏净后，用高梁杆1节，一头削成三角形，一头削成叉形，做成"鸭撑"。然后，右的拿着三角形的一端，从体侧刀口伸入鸭膛，把叉形的一端先卡在刀口部的脊骨上，再将三角形的一端向前一搬，使其直立起来，撑在胸脯的三岔骨上，这样就能使鸭脯隆起，烤制时，体形不致扁缩。再从鸭膀根部第一并节下，剁去两翅。 　　洗膛：左手拿鸭右膀，右手拿着鸭左腿，脯朝上，平放在清水池中，由刀口处灌满清水。这时，左手拇指伸入体侧刀口，压在脊骨上，食指和中指夹住鸭颈，用手掌将鸭托起，使尾部向下，右的食指伸入肛门内勾出回头肠即掏膛时，在肛门端剩下的一小段弯曲的肠，把水从肛门放出。接着再将鸭灌满清水，右的拇指伸入刀口，用手撑托起鸭背，头朝下，使水从鸭颈口流出。如此反复清洗，直到洗净为止。 　　挂钩：是将鸭挂起，便于烫皮、打糖、晾皮和烤制。左手拇指在后握住鸭头，将鸭提起，用右手拇拽和食指把鸭颈皮肤捏舒展，再用右手食指伸进体侧刀口，挑着"鸭撑"，其余手握住鸭右膀，使鸭体垂直，这时，左手放松鸭头，顺势向下移，使手掌握住鸭颈1/2的部分，用拇指向上一挑，把鸭颈折弯，头朝下，其余四指握稳鸭颈；右手持鸭钩，立即将钩竖起，穿过颈背侧约3.3厘米，再从颈骨内侧的肌肉内穿出，使鸭钩科穿于颈上。 　　烫皮：是将挂好的鸭子用100℃的开水在鸭皮的浇烫，以使毛孔紧缩，表皮层蛋白质凝固，皮下气体最大限度的地膨胀，皮肤致密绷起，油亮光滑，便于烤制。 烫法：左手提握钩环，使鸭脯向外，右手舀一勺开水，先洗烫体侧刀口，使水由肩而下，封住刀口防止跑气，再均匀地烫遍全身。 　　打糖：是往鸭身上浇洒糖水，使烤鸭具有枣红色，并可增加烤鸭的酥脆性。糖水系用饴糖50克，掺清水450克稀释而成。使用权烤鸭周身沾满糖水，用浇的方法打两次。然后，沥净膛内的血水，持在通风处晾干。如果当时不烤，可将鸭入在冷库存内保存，在烤制入炉前，再打一次糖，以增加皮色的美观，并弥补第一次打糖不匀的缺陷。如在夏季进行第二次打糖时，糖水内要多加饴糖5克。 　　晾皮：是为了把鸭皮内外的水分晾干，并使皮与皮下结缔组织紧密连起来，使皮层加厚，烤出的鸭皮才酥脆，同时能保持原形，在烤制时胸脯不致跑气下陷。晾皮必须在阴凉通风处只干，不能放在阳光下晾晒，以防表皮流油，影响质量。 　　２、 烤制过程 　　灌水：在烤鸭入炉这前，先在肛门处塞入长8厘米的高梁杆1节，即"堵塞。"有节处要塞入肛门里，恰好卡在括允肌处，防止灌入开水外流。而后从体侧刀口处灌入八成满的开水。烤时，使鸭子内煮外烤，熟得快，并且可以补充鸭肉内水分的过度消耗，鸭肉外脆里嫩。 　　烤制部们：鸭进炉后，先烤鸭的右背侧，即刀口听一面，使热气无从刀口进入膛内，把水烤沸。6至7分钟，当鸭皮呈桔黄色时，转向左背侧烤3至4分钟，也呈桔黄色时，再烤左体侧3至4分钟，并撩左裆30秒钟；烤右体侧3至4分钟，并撩右裆30秒钟；鸭背烤4至5分钟。然后，再按上述顺序循环地烤，一直到全部上色成熟为止。 　　３、 片鸭方法 　　鸭烤好出炉后，先拨掉"堵塞"，放出腹内的开水，再行片鸭，其顺序是：先割下鸭头，使鸭脯朝上，从鸭脯前胸突出的前端向颈奶部斜片一刀，再以右胸侧片三四刀，左胸侧片三、四刀，切开锁骨向前掀起。片完翅膀肉后，将翅膀骨拉起来，向里别在鸭颈上。片完鸭腿肉后，将腿骨拉起来，别在膀下腑窝中，片到鸭臀部为止。右边片完后，再按以上顺序片左边。1只2000克的烤鸭，可片出约90片肉。最后将鸭嘴剁掉，从头中间竖发一刀，把鸭头分成两半，再将鸭尾尖片下，并将附在鸭胸骨上的左右两条里脊撕下，一起放入盘中上席。 注意： 　　１、 鸭的处理阶段，宰鸭时，脖颈皮捏的越紧越好，以利于鸭；烫毛时，根据透水情况进行翻转，使鸭毛透水均匀，达到头部的鸭毛用手轻轻一推即可脱掉时，说明全身鸭毛烫的适度；打气时不要过足，以免造成破口跑气，相反，充气太少会使外形皱瘪不丰满；掏膛过程中，鸭背要一直靠着木神机妙算以防鸭体跑气变表；洗膛时不能侧放鸭，以免把气挤跑；挂钩不要钩破颈骨，或只穿过皮肤而没穿上肌肉，以免颈折断，在烤制时掉下来。烫皮时水不要浇的过多或过少，多则易使脂肪溶化，在鸭皮晾干后，从毛孔向外流油，油流过的地方不易着色，烤出来的鸭色泽不匀；水浇少则毛孔不能紧闭，容易跑气，并且皮面松驰，外形不美，也不要将尾泡在开水锅中，以免把尾部烫得抽缩难看。晾皮因季节而异夏季阴雨连绵，可在第一次要糖后，先放入冰库内保存，在烤制前2小时取出晾干，冬季须在0℃左右的室内晾干；春、秋两季在8℃的室内晾约10小时左右即可。晾时鸭身不要互相挤碰，以免碰碎外皮而跑气。 　　２、 烤炉有挂炉、焖炉和转炉，通常都用挂炉。挂炉烤鸭是依靠热力的反射作用，即火苗发出热力由炉门上壁射到炉项，将顶壁烤热后，再反射到鸭身的结果，不完全领带火苗的直接燎烤。炉温要稳定在230℃至250℃之间，避免过高或过低。过高，会命名鸭皮收缩，两肩发黑；过低，会使鸭胸脯出皱褶。烤制时间要根据季节不同和鸭的大小、数量多少而定，不能地长或过短。一般说，冬季烤1只2000克的鸭子约45分钟，夏季只需35父兄我克重的鸭子，冬季要40分钟，夏季30分钟。烤制时，注意不要使胸脯直接对着火烤，因此处肉嫩容易烤焦，甚至会发生裂缝起泡现象。两腿肉厚，最不易熟，烤时间长一些。鸭裆不易上色，须用人工来挑撩，方法是：将鸭挑起，在火焰上微微晃动几下，把鸭裆燎上色，要注意，哪里缺色就燎哪里，不能影响其它部位，特别是胸脯肉。 　　３、 片鸭方法有两种。一种是皮肉不分，其本是片片带皮，可以片片成片，也可片成条；一种是皮肉分开片，先片皮后片肉。通常都采用第一种方法，左手扶着鸭腿骨尖或鸭颈，右手持刀拇指可以活动地压在刀刃的侧面上，刀片进肉后，拇指按住肉片及刀面，把肉片掀下。 风味特点： 　　1、"北京烤鸭"历史悠久，早在南北朝的《食珍录》中已记有"炙鸭"。元朝天历年间的御医忽思慧所著《饮膳正要》中有"烧鸭子"的记载，烧鸭子就是"叉烧鸭"，是最早的一种烤鸭。而"北京烤鸭"则始于明朝。朱元璋建都于南京后，明宫御厨便取用南京肥厚多肉的湖鸭制作菜肴，为了增加鸭菜的风味，采用炭火洪烤，使鸭子吃口酥香，肥而不腻，受到人们称赞，即被皇宫取名为"烤鸭"。公元十五世纪初，明代迁都于北京，烤鸭技术也带到北京，并被进一步发展。明万历年间的太监刘若遇在其撰的《胆宫史·饮食好尚》中曾写道："……本地则烧鹅、鸡、鸭。"说明那时烤鸭已成为北京风味名菜。早年，在北京经营烤鸭店有便宜坊、全聚德、六合坊、祯源馆等，其中以便宜坊、全聚德两家名气最大，至今兴盛不衰。便宜坊开业于（清）咸丰五年，至今已有130多年的历史，以经营焖炉烤鸭而驰名。全聚德创立于同治三年，至今已有120多年的历史，以经营挂炉烤鸭而著称。新中国成立后，这两家烤鸭店发展较忸。现北京已有八家全聚德，三家便宜坊。在菜品上也由初期"烤鸭"等数菜，发展到利用鸭身的各个部们制作多种凉热菜，与烤鸭一起上席，这就是"全鸭席"、。"京师美馔，莫过于鸭，而炙者成佳。"这就是前人给"北京烤鸭"、的美好评价，而外国朋友则称它为"世界第一美味。"凡来北京旅游的国内外宾客，都以一尝"北京烤鸭"为快事。甚至在北京流传这样一名话："不到长城非好汉，不吃烤鸭真遗憾。"1986年，原捷克斯洛伐克首都布拉格举行的"第五届国际烹饪专业技艺表演大赛"中，"北京烤鸭"荣获金牌。 　　2、"北京烤鸭"有挂炉烤、焖炉烤和叉烧烤。挂炉和焖炉烤最普遍。挂炉烤与焖炉烤的不同之处在于：前者一般以枣、桃、杏等质地坚硬的果木为燃料，关上炉门用暗火烤，两者有异曲同工之妙。烤鸭选用北京填鸭，在其养到四斤左右进，强制喂食，经六七十天的填喂，体重即可达3公斤，且具有体躯肥壮，皮薄脯大的特点，特别适于烤炙。北京鸭最初是饲养在玉泉山水纱的河流这中，入冬不冻，喝的是矿泉水，吃得是矿泉鱼虾和水草。 　　3、"北京烤鸭"营养丰富，含蛋白质19.2克、脂肪41克、水分36.2克、维生素B1、B2和钙、磷、铁、铜、锰、锌等微量元素，及18种氨基酸。 　　4、"北京烤鸭"吃法多样，最适合卷在荷叶饼里或夹在空心芝麻烧饼里吃，并根据个人的爱好加上适当的佐料，如葱段、甜机酱、蒜泥等。喜食甜味的，可加白糖吃，还可根据季节的不同，与以黄瓜条和青萝卜条吃，以清口解腻。片过鸭骨架加白菜或冬瓜熬汤，别具有风味。烤后的凉鸭，连骨剁成0.6厘米宽、4.5厘米长的鸭块，再浇全味汁，亦可作凉菜上席。 　　5、烤成的鸭比生鸭重量减轻1/3左右，色呈枣红，油润发亮，皮脆肉嫩，腴美香醇，处焦里嫩，香气扑鼻。一般成品重2公斤左右，用刀片成柳叶片，以108片为合格，趁热上席，当客片下，下刀快如闪电，片片带皮，令人吧为观止。

[@Pertamax7-HD]

Nice sir

[@samsungsangthai7817]

คนเป็นไม่เป็น ลูกค้าจะเพ่งเล่ง ตอนหั่นเป็ดถ้าชำเละทั้งตัวถือว่าไม่เก่ง หมายถึงเขามองผมเอง

[@neilli6576]

this restaurant is named Quan Ju De，famous in China and it has a lot of restaurants.this one is on Wangfu jing street，Beijing，China Plus:Beijing Roast Duck is a famous food in China

[@H0rridRex]

I could probably eat all that by myself right after my workout.

[@Albert_Hu]

dude work out or not, I'd still eat it either way

[@melissaannrivera4102]

same

[@Andrew-mw9is]

i could probably stuff it down my throat in a single gulp after a tough swim session

[@grantchow13]

Posthumously death by a thousand cuts...

[@otnasus6494]

Kesuwen!!.sela luwe,koh!!

[@hallmonitor98]

such precision. when i go to my local BBQ HOUSE, its like a crime scene. They just wail away at it with a cleaver

[@caseclosed1160]

There is room for both...

[@ruhurtin4squrtin34]

amazing peking duck and cantonese cuisine at shang palace shangri la hk. doubt this place can top it...

[@hotlube6876]

Tây nghề iu.hay đệu đà.chậm chạp vay đem đến người ăn nguội ngắt,hết giòn

[@BrentLeague]

looks so good ! i never trust restaurant that is why im a good cook at least my friends says haha but this restaurant looks clean :) i could eat there.

[@Artedesenyo]

the remains can be made to a very tasty soup.. you just have to ask them!

[@ahmedalfarsi2]

with you guys I'm suffering when I see the chef cutting in small peaces leave the duck for me I enjoy cutting it myself

[@jeffreylaurel5207]

watching this while i'm eating my chicken Nugets..

[@edwincheung3561]

To all those talking about how there was still so much left or whatever, in most of the chinese restaurants ive been too (also im chinese) they take the duck back to the kitchen and use the meat and whatever is left to create another dish. So the duck isnt wasted, i think the purpose of this video was to show the carving of the duck.

[@sahratank7504]

Wish we had a duck like this here in Germany!!!!!!!

[@naw2theblue84]

Leave my Duck and I will help my self. Thank You!! And I like to Chew bones.

[@ladymyra29]

Naw2 theBlue hahahahaha yeass... the decent way to eat tho!😍😝

[@samuski36]

Man that looks so good! If I was gonna pay for expensive duck though, I would want to skip the carving and tear into it with both hands and my chompers! :)

[@ColocasiaCorm]

Video quality on point!

[@recoswell]

yes folks - it really is that good

[@YummyYummyAsianKhmerFoods]

Nice juicy peking duck carved :) nice I want to eat!

[@haivhmoob9644]

They said when food looks good, it takes good.

[@jdderew1]

that looks faking delicious

[@Jurajka326]

i love this video

[@BytomGirl]

What kind of duck is it? I am used to ducks having a dark meat and this looks white. The skin looks amazing.

[@291rajk]

I would really like to enjoy this cuisine

[@maio2801]

He is trained to cut 108pieces, skin goes great with sugar dip, meat is great with sweet soy cauce. Rolled with onion slice and cumber. If funny to see some caveman comments.

[@inteliphone3111]

Duck is delicious.

[@hungvlog1453]

Vit ngon the ma lam ro phi cam ca con gam hét sạch thi tuyet voi

[@greggilbert9260]

Pretty to watch what skill yum roast duck thanks for sharing

[@rostfleck79]

Alternative title: How to drive someone crazy after a day of hard work.

[@shyface8844]

I've never tried duck before,but it actually looks yummy.. (please cook one for me chef's!)

[@舒欣-s3o]

看完更想早点放假回北京了

[@atillamagden1144]

Praise be to God who created us.

[@truebluekit]

Bring back my duck! I'll eat the meat straight off the carcass, never mind the soup and things!

[@BlitheApathy]

I've made this for my family before on a few occasions (mostly Christmas) and I can't believe how easy the chef makes butchering this look. I can get the breast done right but asides that it's a catastrophe. It's caused a few "skin wars" at the dining table and even lasting blood fudes off the table. 😅

[@rend9608]

thats duck make me hungry

[@ddalgi1380]

this is the first time i feel sleepy while watching a tempting food, bro just give me the duck. i'll cut it with my own teeth

[@0609ju]

seriously I would have told him leave the knife leave the duck you can go....because lord he is taking forever its going to be chewed viciously no need to cut it so beautifully

[@Happretender]

By the time the dude is done with that fancy carving, I would already be done with my meal. Great show bro, to go pls.

[@v702012n]

I had lots of this... sorry but this cutting is just ok. The duck looked good though.

[@chandan1015]

he took all the great stuff

[@Obet22]

I'll pass out watching this of hunger...

[@MrLokilis]

looks so gooooood

[@Liz-ch9zc]

May I ask what kind of camera you used to film this? Love the quality! Thanks

[@leonelgalan9431]

Damn looks delicious 😍 but why he leave with the duck. It still had plenty of meat and my favorite the tail/tailbone.

[@OGUZ888]

Respect,aerobatics!!!

[@nothingnewtome1]

I don't care for this carving style. Lots of little bits of skinless meat. This is a different way of carving than I've seen in other Peking duck. Still looks delicious don't get me wrong

[@nothingnewtome1]

And why is the meat so white? Doesn't look like duck

[@nikhbreezy8300]

My fav duck meat😘

[@nannetteralphs9042]

I work next to 99 ranch in San Diego and they sell these on their rotisserie. I think I'm gonna have to buy one.

[@luckihung7154]

in fact, come to think about it I have had it once. my cousin visited and she ordered it by mistake when I asked for crispy shredded beef. so I can say I have had it at least once because I remember the crispy skin. I'm not saying it taste bad or anything. I am strictly saying I prefer the way I like my duck. was gonna feel stupid against your reply because of the wrong type of duck, but at least I can say I've had it ^_^

[@foodoxbabydance4724]

waoo lucious food. love it.

[@THEWORLD116]

They should do this cutting with all the chicken too.

[@amskhan5634]

The enjoyability of the meal is with the bones. it tastes so nice. i don't mean you to eat the bones but lol.

[@lottorich89]

Well thats gone cold. pancaked look banging though

[@jenningsfamilyvlogs3342]

He knows what he's doing cutting that duck but I must say I'd of just picked the whole think up and started biting chunks out of the crispy skin and succulent meat mmmmmm mmmmmm cook it uuuuuuuuup!

[@曹凯毅-n9d]

Many comments wonder why he cuts the duck into pieces, actually the meat is wrapped into small pasta served with leek, cucumber n special sauce. Plz dig into the culture behind before u comment.

[@iwanyudianto9108]

wes Lak kaliren mangan Ng restoran-restoran,nunggu panganan e di hias,enak Ng warteg pinggir dalan...

[@samsungsangthai7817]

เยาวราช ร้านดังรุ่นก่อน สนนราคา10ปีผ่าน ตัวละ1200 ตอนนี้ไมทราบ ผมเองมาติด อยู่ใน(ช่วงโกวิต

[@zixiangyan528]

Ask them for the duck bone soup too. The duck soup has all duck savory flavor!!!

[@Buffy_Slayer]

wow this make me hungry ^_^

[@mltoneglobal2516]

Damn, that cat looks delicious.

[@stevenl3058]

Geez, how long does it take to cut up half a duck?

[@몽둥이人棒子]

WOW I HAVE NOT ENOUGH MONEY TO TRY

[@punjabichopsticks]

I tried it , i agree it takes time to cook and needs skilled chef it’s expensive But I don’t understand the hype

[@sondao8495]

Watching this makes me hungry af

[@yakuza2123]

My mouth is dripping

[@NeedABlessing]

Duck awesomely cooked to perfection dude's knife cutting skills= fail If I was there, I would have taken over.

[@squeak21992199]

Hannibal Lecter serving up the goods

[@jethewniquell6884]

That orange glance looks awesome! How did they do it?

[@CaptainPlanet007]

By the time he’s done I’ll probably die of starvation.