The Sherwood hotel
Famous Roasted Peking Duck
INGREDIENTS

1. Rub the seasoning-five spice with sugar and salt, sweeten sauce, rice wine, ginger, spring onion, star anise in cavity of duck and seal opening with big iron picks.
2. Use ample hot water to rinse and soak duck about 1 minute; wipe dry.
3. Color the duck with malt sugar, white vinegar, Chinkiang red vinegar over the skin of duck then hang in a ventilated place to dry for 3 to 6 hours. Crispiness and color is determined by dryness. The drier the skin, the crispier and better color it will be after baking.
4. Hang duck on rack fork, then place it in the oven for 1.5 hours or until cooked and golden, turn over during roasting.
5. Cut roasted duck in pieces; serve with dipping sauce, sliced spring onions and cucumbers.

Stir Fried Crab meat with tricolor eggs, served in crab shell
INGREDIENTS

1. Steamed the crab then take out the crab meat.
2. Cook thoroughly the salty egg and only use the egg yolk.
3. Cut to small dices the century egg and salty egg yolk.
4. Cooked the egg white in the wok with oil until cooked scoop out.
5. In the same wok sautéed the spring onion, gingers, and shallot with oil, add the chicken stock, chicken powder, salt and some potato starch to thicken the sauce. Add the crab meat, egg dices and cooked egg white sauté quickly.
6. Clean the crab shell and stuffed with sauté mixture and served immediately.

CONTACTS
The Sherwood Taipei  
111 Min Sheng East Rd, Section 3, Taipei, Taiwan
Web: http://www.sherwood.com.tw    
Email: sherwood@sherwood.com.tw
Phone:  2-2718-1188
Fax:  2-2713-0707
Toll Free:  800-223-6800

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