Peking duck. A duck, marinated and hung until it is dry, and then roasted until crisp. It is then shredded and rolled by the diner into thin pancakes with julienne salad vegetables with a soy based sauce and then eaten with the fingers.
These quick-cooking, light wheat-free noodles are hair-thin transparent noodles made from rice flour and a little potato starch.
A kind of black tea. This used to be considered the highest grade of tea but is now low quality tea made from the previous season's last crop of leaves.
"White vegetable." Bok choy is a variety of small Chinese leaves with thick, long, narrow, bright green leaves held loosely on crunchy white stalks. It can be eaten in salads when young or stir-fried as it ages. This is the most commonly found of the Chinese cabbages in the west. In China, 'bok choy' is used to cover both Brassica rapa var chinensis and Brassica rapa var pekinensis, much as we would use the word 'cabbage'. However, in the west, bok choy, pak choi and other derivatives almost exclusively mean the vegetable shown in the picture, with dark green leaves and crisp white stems.
