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[[File:Mandarin Duck at Sun Hong in Palo Alto.jpg|left|150px|thumb| |
[[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]] |
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[[File:Mandarin Duck at Trader Vic's in Emeryville.jpg|right|150px|thumb| |
[[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]] |
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'''Almond pressed duck''', also known as '''Mandarin pressed duck''' ({{zh|t=窩燒鴨|j=wo1 siu1 ngaap3|p=wōshāoyā}} ), 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]{{Dead link|date=June 2020 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> |
'''Almond pressed duck''', also known as '''Mandarin pressed duck''' ({{zh|t=窩燒鴨|j=wo1 siu1 ngaap3|p=wōshāoyā}} ), 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]{{Dead link|date=June 2020 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> |
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