Recently, a Beijing roast duck restaurant officially opened in Manhattan, New York, within 2 hours, 2500 roast ducks were booked out, and seats have been reserved until February next year.
Pictured from The New York Times
According to local media reports, the restaurant takes the combination of Chinese and Western as the main style, and there are more than 80 kinds of dishes, including the signature dish Beijing roast duck, a set of "crispy" roast duck for $98 (about 650 yuan), half a roast duck for 58 US dollars (about 390 yuan), and can also be paired with black roe. As a "tradition" of roast duck restaurants, in this manhattan restaurant, the picture of the chef roasting duck in front of the face is also indispensable.
As a traditional Chinese cuisine, roast duck has long been famous overseas. "Lonely Planet" has introduced the past and present life of Peking duck and the process of making roast duck. "Imagine eating the most delicious Peking duck, the crispy skin of amber oil, the succulent duck meat that melts in the mouth, and the delicate, mellow, endless aftertaste."
This is not the first time foreigners have gone crazy about Chinese cuisine.
In 2017, McDonald's out-of-print Sichuan hot sauce for 19 years attracted attention because of an animated film, so the United States set off a wave calling for the return of Sichuan hot sauce, and on October 9, McDonald's launched Sichuan hot sauce again, detonating the united States, and thousands of people lined up to buy it.
In 2016, Chinese students opened a "Flying Pig Pancake" in New York, selling original pancakes for $8 each, equivalent to 10 times the domestic price. It is understood that more than 800 sets of pancakes were sold in just 3 days.
In 2015, Chongqing boys went to London alone to participate in the food festival, with authentic Chongqing noodles, sold 1500 bowls in just 3 days, a bowl of small noodles sold for 6 pounds, 3 days income of more than 100,000 yuan.
At present, the Chinese cuisine that can expand its business overseas includes: roasted duck, roasted chicks, roast goose, stove pig, stove duck, sauce chicken, pine flower belly, jiangmi stuffed duck, canned pheasant, brine goose, braised yellow eel, bean drum catfish, pot roasted carp, smoked elbow, crystal elbow, honey wax elbow, pot roasted elbow, grilled elbow...
Cover news reporter Xiao Ruden compiled and synthesized from the New York Times and the Central Broadcasting Network