chuck in Szechaun dishes and, of course, duck starters and you've pretty much hit the nail on the head there, b
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Those things aren't really Chinese food though.
Also, you're forgetting things like those dumplings filled with gravy, and chicken noodle soup, and egg fried rice, and the roasted duck with the veneered skin. There's a place in Hong Kong that I've never managed to get to that does it with goose :cloud9:
There was a time when I’d have included duck and pancakes on that list, but familiarity has bred contempt, I’m afraid. Sad, because I can still remember the sheer wonder of the first time I ate it in a restaurant in Oxford. It was my undisputed favourite food for about a decade.