Hey everybody, it's Dave here and I wanted to talk about the food that I miss the most.

Can't travel anymore. I know some people do, but internationally that's been limited because of COVID and

All of our eating habits have changed. Don't need to talk about that. We're all living it.

But the thing that I

think about a lot is not

super high-end sushi, which I do think about the food that I miss the most that I would get on a plane to eat if I could and find an excuse to go is to get to Beijing

Shanghai as well and to eat

peaking duck

real peaking duck authentic peaking duck and there's certain variations of that in China is something that I have not seen

Done nearly as well here in America. I haven't really pursued it in Canada or Australia

Both of those countries have extraordinarily good Chinese food

But when I had my first peaking duck and I learned that a lot of the peaking ducks that we eat here in America are like just roasted ducks

It's it's delicious, but it's not as exquisite or meticulously prepared as

proper peaking duck

where it's cooked over jujubey wood and we filmed it in ugly delicious in the I believe the barbecue episode but

The whole process of these ducks is something that we just don't have in America number one

Basically the ass of the duck is still intact and it's soed up

So there's no giant hole at the bottom of the duck they take like a triangle incision

I believe of the left wing of the duck and it's a tiny tiny hole and they extract all the innards

Almost like how they make mummies I would guess and

That's it. There's no giant hole no cavity and

Without going too much into the process of it the science of it too is they

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