Scotch Chix

Shark's fin with Crab Meat Soup led the line- up. This difficult delicacy reflects the quality of a restaurant: succulent when done well and easily bland. Elite Chef did it well. It was dark, rich and flavorful.

Shark's Fin with Crab Meat Soup

Beijing Ya (Peking Duck) followed. This is another make or break dish for a restaurant, since the duck skin must be crisp and not greasy. This skin is either wrapped in a thin pancake or enveloped in a folded over circle of bread called Mian Bao. Tianmian Jiang Sauce and scallions complete the package. CA Scotch Chick demonstrated that her palate needs remedial training. She thought Elite Chef's Beijing Ya was quite good, even though since it was a Cantonese restaurant they substituted Hoisin Sauce for the Tianmian Jiang Sauce, giving the dish a slightly salty taste. Wise Woman was able to peg that the duck had not been made on site, a fact that was confirmed by the waiter.

Beijing Ya