Roasted Deer Tail

Roasted Deer Tail

　　In ancient China, the preparation of deer tail was highly refined. “The pungency of chives and flowers rivals that of scallions and leeks, while mustard flakes offer a spiciness akin to cinnamon and ginger”—this is how ancient texts described the seasonings used for eating deer tail. For a long time, deer tail was a rare and precious cooking ingredient, as well as a luxurious delicacy served at high-end banquets. This dish, Roasted Deer Tail, boasts tender, aromatic meat with a soft, succulent skin and a rich, glossy red sauce. Its deep, mellow flavor has earned it the praise of being a “culinary marvel.” (Changchun)