Diaoyuweng Roasted Goose And Seafood Restaurant

We discovered this place out in the boonies, close to where my sister’s family and my mom and resides — as if ‘boonies’ is even a remotely current concept in this fast-​expanding metropolis. To see these restaurants sprout like proverbial bamboo shoots after a spring rain is truly remarkable, since pretty much all of them are of an extremely high quality. Is there a chef factory hidden somewhere whence they are schooled and trained, overnight! As you saw from the pictures, the Chinese BBQ (some of it anyway) is done on premise, right through a window, with suckling pig and goose being their specialties, along with Chinese hot pot. When it’s 81 out at 7 p.m., it’s not quite hot pot season. A lot of their dishes are sort of variations or twists of once-​familiar dishes — another trait of local restaurants, where everyone is trying to outdo each other in innovation (the filet, Chinese style, is an example. So why 4 stars? The stir-​fries are a little on the greasy side for my taste, and there’s generally too much added sugar creeping into too many dishes. The goose is fat and a bit chewy — unless you want your palate coated with goose grease, you’ll feel the same as I do. This may be a function of the bird more than the method — which is why I prefer duck over goose. Price is mid-​high side, but that’s because seafood is so expensive. The main reason for less than the full-​five-​on is that this is in the context of all KINDS of competition. In Orlando, this could easily be a six-​star spot!