Blog - Peking duck
Peking duck
Tonight I went to eat at Zenshūtoku in Shinjuku, a restaurant famous for Peking duck (aka Beijing dock), a meal in which the duck's skin is the main element.
The duck is roasted and then brought to the table, where a cook removes the best parts and serves them on a plate. The meat is dipped in sauce and placed on rice paper with onion or other vegetables and wrapped. Delicious!
One full duck is no less than ¥6800, and is eaten up quickly, so it's a bit of a pricey meal better eaten within a group of 4+ people, though they also serve halves for ¥3800.
I got to try out my camera's "food" mode which gave a nice result!
Posted on February 25, 2006 at 00:58 | Tweet
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Looks so great! Hungry~
Posted by Steven on February 25, 2006 at 02:05
Food Mode?! That Peking Duck sure looks good with a lot more "meat" rather than just the skin. And is that a gyoza?
Was it bright in the restaurant? How do you find the camera works in low-light? A friend I know had the same camera and in low-light it was terrible and turned everything orangy. I think there was something wrong with his camera though.
Posted by Roy on February 25, 2006 at 07:30
That's 6 gyoza, cooked and put upside-down in the plate, look carefully. :) First time I saw gyoza served that way.
The restaurant wasn't too dark. I didn't use a flash, you can see the light/dark on the cook photo.
I'll surely get to try it in low light places, as I'll be using it in concerts when I have a chance. I hope the results will be alright, but it can't be much worse than my previous camera with which 90% of my concert shots were blurry.
Thinking about it, I think the 16:9 aspect ratio should be perfect for concerts, otherwise it's always difficult to fit a whole band in.
Posted by Patrick on February 25, 2006 at 10:10
oishii sou !!!
Posted by Peter Nacken on February 26, 2006 at 15:11
i've never partaken of peking duck but that makes me want to .. it looks delicious
Posted by myke on February 27, 2006 at 11:44
miam miammmmmmmm!
Posted by noriko on March 2, 2006 at 05:26