You are about to undo an edit. Please check the comparison below to verify that this is what you want to do, then publish the changes below to finish undoing the edit. If you are undoing an edit that is not vandalism, explain the reason in the edit summary. Do not use the default message only. |
Latest revision | Your text | ||
Line 1: | Line 1: | ||
[[File:Mandarin Duck at Sun Hong in Palo Alto.jpg|left|150px|thumb|Almond |
[[File:Mandarin Duck at Sun Hong in Palo Alto.jpg|left|150px|thumb|A photograph of Almond, or Mandarin, Pressed Duck taken at the Su Hong Eatery in Palo Alto, California]] |
||
[[File:Mandarin Duck at Trader Vic's in Emeryville.jpg|right|150px|thumb|Almond |
[[File:Mandarin Duck at Trader Vic's in Emeryville.jpg|right|150px|thumb|A photograph of Almond, or Mandarin, Pressed Duck, taken at Trader Vic's Restaurant in Emeryville, California]] |
||
'''Almond |
'''Almond Pressed Duck''', or '''Mandarin Pressed Duck''', (in Chinese ''Wor-Shu Chun Op'') was a popular Cantonese dish in Chinese and Polynesian-themed restaurants in the United States in the middle of the 20th century. Crispy and boneless, it is deep-fried and served in either medium-sized pieces of uniform shape or as an entire [[duck]]. It is generally served with a [[sauce]] poured over it, either brown or sweet and sour.<ref>A menu from [[Don the Beachcomber|Don the Beachcomber's]] famous Polynesian restaurant in Hollywood circa 1959 says that it is "molded, crisped in special oil, and served with wild [[plum]] sauce"</ref> Crushed or powdered almonds are frequently sprinkled over it just before eating, hence one of its names. Its preparation can be a lengthy process involving a number of steps over a period of several days, making this relatively simple-appearing dish a labor-intensive process. This may explain its virtual disappearance from present-day restaurants: today only a handful of restaurants feature it on their regular menus.<ref>Three that still do are the Mai-Kai, a venerable Polynesian restaurant in Ft. Lauderdale, Florida, [http://www.maikai.com/], Su Hong Eatery, a Chinese restaurant in Palo Alto, California, [http://suhongeatery.com/message.html], and [[Trader Vic|Trader Vic's]] in Emeryville, California, the site of the original restaurant of the now-worldwide chain. [http://tradervics.com/emeryville/TVEVdinnermenu11-20.pdf]</ref> |
||
[[File:2019-05-15, Mandarin Pressed_Duck.jpg|right|150px|thumb|Homemade almond pressed duck with sweet and sour sauce]] |
|||
A Cantonese dish, one source says that it originated in the north of China and was brought south in the 17th century at the end of the Ming dynasty by the many people who fled the new Manchu rulers.<ref>Kuo, page 309</ref> There are at least three major variations in the method of preparing it, although both the taste and the general procedures remain fairly close. In all cases, a whole duck is seasoned and either steamed or simmered until tender. Its flesh is then flavored and coated with a batter or some form of flour. It may then be steamed a second time; eventually, just before serving, the meat is deep-fried until crispy. Before this final cooking, however, some recipes call for the duck meat (with its skin discarded) to be shredded and then molded into a patty or patties; other recipes have the various pieces of the boned duck pressed firmly together within an envelope of the reserved skin;<ref>Kuo, page 309</ref> a third method is to carefully bone the entire duck while preserving its appearance.<ref>Hong, page 163</ref> In the latter case, the whole duck is eventually deep-fried and presented to the table. |
A Cantonese dish, one source says that it originated in the north of China and was brought south in the 17th century at the end of the Ming dynasty by the many people who fled the new Manchu rulers.<ref>Kuo, page 309</ref> There are at least three major variations in the method of preparing it, although both the taste and the general procedures remain fairly close. In all cases, a whole duck is seasoned and either steamed or simmered until tender. Its flesh is then flavored and coated with a batter or some form of flour. It may then be steamed a second time; eventually, just before serving, the meat is deep-fried until crispy. Before this final cooking, however, some recipes call for the duck meat (with its skin discarded) to be shredded and then molded into a patty or patties; other recipes have the various pieces of the boned duck pressed firmly together within an envelope of the reserved skin;<ref>Kuo, page 309</ref> a third method is to carefully bone the entire duck while preserving its appearance.<ref>Hong, page 163</ref> In the latter case, the whole duck is eventually deep-fried and presented to the table. |
||
Line 14: | Line 12: | ||
*''The Chinese Cook Book'', Wallace Yee Hong, Crown Publishes, New York, 1952—an early cookbook of mostly Cantonese recipes |
*''The Chinese Cook Book'', Wallace Yee Hong, Crown Publishes, New York, 1952—an early cookbook of mostly Cantonese recipes |
||
*''The Key to Chinese Cooking'', [[Irene Kuo]], Alfred A. Knopf, New York, 1980—the Chinese equivalent of |
*''The Key to Chinese Cooking'', [[Irene Kuo]], Alfred A. Knopf, New York, 1980—the Chinese equivalent of Julia Child's ''Mastering the Art of French Cooking'', by the same publisher |
||
{{Citizendium|title=Almond Pressed Duck}} |
{{Citizendium|title=Almond Pressed Duck}} |
||
{{uncategorized|date=May 2019}} |
|||
[[Category:Duck dishes]] |
|||
[[Category:Cantonese cuisine]] |
Copy and paste: – — ° ′ ″ ≈ ≠ ≤ ≥ ± − × ÷ ← → · § Cite your sources: <ref></ref>
{{}} {{{}}} | [] [[]] [[Category:]] #REDIRECT [[]] <s></s> <sup></sup> <sub></sub> <code></code> <pre></pre> <blockquote></blockquote> <ref></ref> <ref name="" /> {{Reflist}} <references /> <includeonly></includeonly> <noinclude></noinclude> {{DEFAULTSORT:}} <nowiki></nowiki> <!-- --> <span class="plainlinks"></span>
Symbols: ~ | ¡ ¿ † ‡ ↔ ↑ ↓ • ¶ # ∞ ‹› «» ¤ ₳ ฿ ₵ ¢ ₡ ₢ $ ₫ ₯ € ₠ ₣ ƒ ₴ ₭ ₤ ℳ ₥ ₦ № ₧ ₰ £ ៛ ₨ ₪ ৳ ₮ ₩ ¥ ♠ ♣ ♥ ♦ 𝄫 ♭ ♮ ♯ 𝄪 © ® ™
Latin: A a Á á À à  â Ä ä Ǎ ǎ Ă ă Ā ā à ã Å å Ą ą Æ æ Ǣ ǣ B b C c Ć ć Ċ ċ Ĉ ĉ Č č Ç ç D d Ď ď Đ đ Ḍ ḍ Ð ð E e É é È è Ė ė Ê ê Ë ë Ě ě Ĕ ĕ Ē ē Ẽ ẽ Ę ę Ẹ ẹ Ɛ ɛ Ǝ ǝ Ə ə F f G g Ġ ġ Ĝ ĝ Ğ ğ Ģ ģ H h Ĥ ĥ Ħ ħ Ḥ ḥ I i İ ı Í í Ì ì Î î Ï ï Ǐ ǐ Ĭ ĭ Ī ī Ĩ ĩ Į į Ị ị J j Ĵ ĵ K k Ķ ķ L l Ĺ ĺ Ŀ ŀ Ľ ľ Ļ ļ Ł ł Ḷ ḷ Ḹ ḹ M m Ṃ ṃ N n Ń ń Ň ň Ñ ñ Ņ ņ Ṇ ṇ Ŋ ŋ O o Ó ó Ò ò Ô ô Ö ö Ǒ ǒ Ŏ ŏ Ō ō Õ õ Ǫ ǫ Ọ ọ Ő ő Ø ø Œ œ Ɔ ɔ P p Q q R r Ŕ ŕ Ř ř Ŗ ŗ Ṛ ṛ Ṝ ṝ S s Ś ś Ŝ ŝ Š š Ş ş Ș ș Ṣ ṣ ß T t Ť ť Ţ ţ Ț ț Ṭ ṭ Þ þ U u Ú ú Ù ù Û û Ü ü Ǔ ǔ Ŭ ŭ Ū ū Ũ ũ Ů ů Ų ų Ụ ụ Ű ű Ǘ ǘ Ǜ ǜ Ǚ ǚ Ǖ ǖ V v W w Ŵ ŵ X x Y y Ý ý Ŷ ŷ Ÿ ÿ Ỹ ỹ Ȳ ȳ Z z Ź ź Ż ż Ž ž ß Ð ð Þ þ Ŋ ŋ Ə ə
Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
Cyrillic: А а Б б В в Г г Ґ ґ Ѓ ѓ Д д Ђ ђ Е е Ё ё Є є Ж ж З з Ѕ ѕ И и І і Ї ї Й й Ј ј К к Ќ ќ Л л Љ љ М м Н н Њ њ О о П п Р р С с Т т Ћ ћ У у Ў ў Ф ф Х х Ц ц Ч ч Џ џ Ш ш Щ щ Ъ ъ Ы ы Ь ь Э э Ю ю Я я ́
IPA: t̪ d̪ ʈ ɖ ɟ ɡ ɢ ʡ ʔ ɸ β θ ð ʃ ʒ ɕ ʑ ʂ ʐ ç ʝ ɣ χ ʁ ħ ʕ ʜ ʢ ɦ ɱ ɳ ɲ ŋ ɴ ʋ ɹ ɻ ɰ ʙ ⱱ ʀ ɾ ɽ ɫ ɬ ɮ ɺ ɭ ʎ ʟ ɥ ʍ ɧ ʼ ɓ ɗ ʄ ɠ ʛ ʘ ǀ ǃ ǂ ǁ ɨ ʉ ɯ ɪ ʏ ʊ ø ɘ ɵ ɤ ə ɚ ɛ œ ɜ ɝ ɞ ʌ ɔ æ ɐ ɶ ɑ ɒ ʰ ʱ ʷ ʲ ˠ ˤ ⁿ ˡ ˈ ˌ ː ˑ ̪ {{IPA|}}
Wikidata entities used in this page
Pages transcluded onto the current version of this page (help):
This page is a member of 5 hidden categories (help):