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Two questions: Definition of Hong-Kong style/traditional way of presenting Peking Duck

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Two questions: Definition of Hong-Kong style/traditional way of presenting Peking Duck

Erica Kleine | Jan 27, 2006 03:50 PM

I recently had a great meal at a midtown Manhattan Chinese restaurant, far more upscale than my usual Chinese haunts, that describes its' cuisine as Hong Kong style. During several visits to Hong Kong, I always thought I was eating Cantonese food, and that Cantonese was the principal cuisine of the former territory because that was the origin of most of its residents. Question One: What is the difference between Cantonese and Hong Kong style? During this recent meal, we ordered Peking duck. After presentation of the whole duck, two plates were brought back to the table. One held the already formed pancakes filled with duck and scallions. The other plate held four duck legs. (Did they take two legs from another duck?) Before this dinner, I had always been served the pancakes first. When these were consumed, the next course would be a dish of duck and vegetables. So, Question Two is: What is the traditonal way of serving this dish and are there regional variations or does it vary depending on the particular restaurant for any reason? Also, what about the four legs? Thanks so much.

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