Crisp, maltose-glazed skin and dark meat layered together for crackle and crunch on a paper-thin wheat pancake. A heaping of sweet bean sauce and a sprinkling of thin cucumber slices and spring onions for garnish. This is the ritual of the Peking duck -- China's esteemed national dish.
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Editor's Note: The debut of Squid Ink, LA Weekly's new food blog, also marks the return of Ask Mr. Gold, which went on hiatus at the beginning of this year. Our Pulitzer-prize-winning critic Jonathan Gold is available once more to take your questions. Read his answers here on Squid Ink, before they ... More >>