Anas modo Pechinensi
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Ars coquinaria Sino-Americana: Anas modo Pechinensi adipe deminuta, sicut Sylvia Wu prima invenit, in Monterey Park Californiae parata
Laurentio Welk anatem sine adipe ex holeribus postulante anatem modo Pechinensi ab hoc tempore paravit adipe subcutaneo (cenatoribus Sinensibus caro) dissoluto remotoque et "anatem Pechinensem adipe expolitam" nominavit:[1] hoc ferculum Gratiae Kelly semper placuit.[2]
Notae[recensere | fontem recensere]
- ↑ "In China, people like the fatty skin, but not here ... Lawrence Welk wanted whole steamed duck and vegetables, so that's what we served him": #Dosti (1994). Air-dry the ducks as usual, but render off as much fat as possible in the roasting process. Leave nothing but meat, wrapped in the finest, thinnest, crispiest shell of burnished skin, with no chewy fat underneath: #Rao (2022)
- ↑ #Groves (2014)
Bibliographia[recensere | fontem recensere]
- Eruditio
- Rose Dosti, "The Unsinkable Madame Wu" in Los Angeles Times (3 Novembris 1994)
- Martha Groves, "When Madame Wu’s was the place for supper and celebs" in Los Angeles Times (17 Novembris 2014)
- Tejal Rao, "Madame Wu’s Chinese Food Was Glamorous and Transformative" in New York Times (7 Octobris 2022)
- 1973 : Sylvia Wu, Madame Wu's Art of Chinese Cooking (Monicopoli: Charles, 1973) p. 104 editionis 1976; Exemplar mutuabile editionis 1976 (sunt qui "Madam" loco "Madame" primam editionem intitulant)