Is there anything better this time of year? A whole crispy duck is wheeled out on a cart and carved right at your table, then you are presented with crispy duck legs, breast, and wings, not to mention the crispy skin that has been extracted from the back. You are given chinese pancakes, plum sauce, carrots and spring onions, along with several varieties of hot sauce, to assemble the most delicious chinese duck "tacos." Then, the cart is whisked off, but your server quickly resurfaces with not one, but two dishes made from the remaining bird: firstly, a delicious hot and sour duck soup made from the little bits and bones; and secondly, a duck fried rice with the remaining back meat. It is a terrific use of the whole bird. Seriously, I can't think of a better meal I've had recently. Peking duck. Who else loves Peking duck?