we could make 17 quote pyramids on Szechuan cuisine all night long

Speaking of bad chinese food, I ordered this duck the other day that was dry as hell. I did not like it.

I'd never ordered duck from a chinese restaurant before. Did I get a bad one, or is it universally accepted that duck isn't the way to go when it comes to culinary chink?

i have never had dry duck

I had to google the tea duck for you all:

The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.[2]
The duck is consumed wrapped in clam-shaped buns called gebao (割包).
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Landmark Hotpot house on Cambie

i don't much care for breaded and fried and inartfully sauced chinese fare

doug, describe your wok situation

I've had it for probably 25 years...all the flavors are still in it..I only wash it with very hot water and no soap

hmmm, i use soap. is that no good?