I'm doing crispy duck. Everything else is sorted but I always end up with either over soggy pancakes (microwaved in a damp cloth) or dry ones (steamed and put on a plate) at the table. Any tried and tested suggestions? How do they do it in Chinese restaurants. Thanks.
Microwave and then place in a hot damp towel on a preheated HOT dish. Pancakes need to be warm, not wet and almost dry. BTW, duck is my favorite and I'm lucky enough to live near a very large Chinatown. $15 for a large Beijing Duck.
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tiny valkyrie has the answer. or use one of those tortilla keepers, like they have in Mexican restaurants. They are a ceramic or plastic dish with a tight fitting lid
參考: personal experience. This is one of my favorites of the Chinese dishes I love the Hoisin sauce dip, and the ginger onion dip.