Poisonous Peking Duck?
Is that Peking Duck you're about to enjoy filled -- with too much fangfuji or antiseptics? No -- we're not talking about those ducks at your local Quanjude or Bianyifang, but rather the ducks you buy to take back and enjoy at your home.
Take note -- if you've duck from Longfang, Wanshengde or Bojin, they're all not supposed to be there -- the addition of excess chemicals has meant that they're unfit for consumption. And while immediate death won't likely result, what may result is that these chemicals or the excess fangfuji will clog up the more inside parts of your body.
These ducks, by the way, all come in 1 kg bags and were produced in mid-October 2007. Two of these are from Beijing; the third, Bojin, is from nearby Baoding, Hebei.
Your Beijingologist has never tasted duck outside a duck restaurant, so the above does not apply to him... or to folks like him...
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Not sure what the reaction to this story would be from those duck restaurants. ESPECIALLY Quanjude. Beijingers have shunned that place like mad -- that's according to what I've heard. More biz (for them)?
Also, the one thing that puzzles me (probably because I'm not a master chef) is how do you do duck back at home? Hmm...
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First I hear that meat, eggs and dairy prices are inflating these products out of reach. Then L-tryptophan rules out turkey. Now you tell me duck has clogging chemicals?
That's it. Veganism, here I come.
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Actually from what I heard, according to Chinese doctors, eating to much duck is bad for your health but I don't remember why. Also Peking duck is very oilly so it may affect the heart or how fat you are.
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i've always been scared of the duck in the bag. now i know my fears were right on the money. yikes.