Restaurants & Bars 5

Peking Duck

Toby Gorelick | Oct 1, 2002 08:00 PM

Used to be able to get this dish done in 3 courses--first the skin with hoisin, scallion, and mandarin pancakes; then, the meat chopped and stirfried with vegetables, and finally the bones made into a soup. Anyone know a place that still serves it this way?

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