I think that China is probably one of Matt’s top kiosks during the Food & Wine Festival, thanks to his love of Chinese food in general. I may have lost count of the number of Mongolian Beef Buns we’ve had over the past few years. 🙂
This year introduces Roasted Beijing Duck to the menu, which is served in a Steamed Bun with Hoisin Sauce. It’s also the second most expensive dish being served at the kiosks, being beat out by Canada’s “Le Cellier” Wild Mushroom Beef Filet Mignon, which rings in at $7.25. I also don’t recall seeing duck on any of the past F&W menus before, so we were definitely excited for this dish.
The steamed bun is the same as is used for the Mongolian Beef, so it a light, airy, chewy bun. Nestled inside are thick shreds of rich, tender ducked topped with sweet, salty Hoisin. Some of the pieces of duck had some sweet, crispy caramelization from cooking. There was also thinly sliced red onion and what might be shaved green onion – I don’t think I got a bite of the latter, as this dish was more for Matt. 🙂 It easily made 0ur must-eat list, and we’ll be back for it again before the Festival ends.
Here are pictures of the other menu items being served, along with links to the original reviews. The Mongolian Beef is also a must-have for us, and we’ll definitely be ordering it again!
The Black Pepper Shrimp underwhelmed last year, though the portion was large. The shrimp were overdone and didn’t have much, if any, black pepper kick. While I wasn’t a fan of the noodles, however, Matt liked them, but both of us were hoping for at least some mild Sichuan kick.
We first had the Kung Fu Punch during the 2013 Flower & Garden Festival, and it was definitely a strong yet well mixed drink.
The Happy Lychee is on the sweet side, so the lime came in handy. It also was a relatively strong drink.
Matt couldn’t resist stopping back at China! He once again enjoyed the Mongolian Beef, which he hasn’t had since last Festival. It’s served in a Steamed Bun with Chili Mayo, but Sriracha is provided should you want a bit more heat. We think this one has a good flavor on it’s own, but don’t mind livening it up a bit more since we like heat.
We also revisited the Roasted Beijing Duck, and it remains delicious with hearty pieces of tender duck. There were fewer green onions this time around, and Matt also added Sriracha for an extra kick.
We’ll keep you posted on updated reviews from China as the 2014 Epcot International Food & Wine Festival continues. What have you tried from the kiosk, and what did you think? What are you looking forward to trying?