Marinated in special sauce and encased in a light crust to seal in moisture. The tender chunks of chicken or beef are quickly fried and sauteed in a slightly spicy sauce with a hint of orange flavor from the aromatic of dried orange peels.
Young duckling slowly double way barbecued over and open flame until the skin become crisp and golden brown. The skin and meat are sliced, then served in a pancake with scallions and hoisin sauce. We recommend it!