Sooner than later I plan on going to Beijing and eating this Chinese classic. Researchers claim that the dye made from red yeast rice, used to color and preserve Peking Duck and other Chinese foods cuts the risk of heart disease and cancer. I hope it’s true.
Link to article: Quack medicine: Peking duck is ‘better for your heart than statins’
June 10, 2008 at 5:47 pm
Those things are completely unreal looking.
September 6, 2008 at 3:28 pm
that is NOT what they look like!