Foodie Friday: Peking House
CAMBRIDGE, Md. – On this edition of Foodie Friday, host Hannah Cechini and Foodie Photog Mike got to try some dishes they’ve never had before. Peking House in Cambridge has something for everyone to love, as well as unique offerings that you won’t find in many other places.
On a Roll
For owner Jack Chen, rolling sushi is as natural as starting any day. It’s just one of the offerings at Peking House that is a fan favorite.
“I’m going to make the TNT roll. We use the seaweed and the sushi rice,” Jack said as he started preparing the first roll.
This roll explodes with flavor, and the fuse is lit with striped bass, scallops, and scallions. Jack tops the tube with cream cheese, mayo, and roe, before a quick stop in the oven.
“The next one we’re going to make is the Chesapeake roll,” Jack said, moving right along.
This crabby creation contains sesame seeds, asparagus, shrimp tempura, and of course, imitation crab. Add in mayo and ginger dressing sauce, and complete the roll with crunchy crumbles.
Just as Jack finishes up that roll, the TNT roll comes out of the oven, the sauce transformed into a vibrant orange. “That’s why we call it the TNT roll,” Jack explained.
“The TNT roll is really creamy and savory,” Hannah said.
The Chesapeake roll was equally as delicious. “I’ve never had asparagus in sushi before. I really like it, though. It’s the perfect level of crunch in there,” said Hannah.
A Dish With a Trick
Now, the Foodie team is in for two new experiences. Hong Kong noodles start with a bed of pan fried crispy noodles, which are topped with a heaping helping of mixed vegetables, chicken, beef, and shrimp.
“The Hong Kong noodles, I think, is a dish that literally anybody could love,” Hannah said. “Once all of the brown sauce from all the veggies and proteins sinks down and soaks into those noodles, they get really tender and they just soak up all of that flavor.”
“Cooking is fundamentally about transformation, right?” Mike mused. “The magic trick that this dish pulls is pretty incredible.”
Peking Perfection
This next bit of mouthwatering magic is more about the power of patience. Peking duck is a legendary dish that takes hours to prepare. Before it’s brought out to this dining room, the half duck is chopped up into smaller bites.
A schmear of hoisin sauce is added to the wrap, then add in cucumber and green onion, followed by slices of crispy skin and morsels of meat.
“I always love trying new things on Foodie Friday, and when that new thing turns out to be one of my new favorite things, that is always a really cool experience,” Hannah said after their first bite. “The hoisin sauce has a sweetness to it that matches up really nicely with the natural sweetness that you find in duck meat. The skin is crispy, crunchy.”
Mike was also a big fan. “So many savory flavors right off the bat,” he said. “I have a theory. I think it’s traditional to eat the duck in the wrap so that people don’t just devour the duck immediately.”
Peking House
Peking House is located at 2717 Ocean Gateway, Cambridge, Md. You can call them at 410-228-2345. If you go to check it out, tell the team that you saw them on Foodie Friday.
