Welcome to Day 4 of Eater's first ever Chinese Food Week. There are more interviews and guides (and a Peking Duck Power Hour) ahead, but first, take a look at two of the seven special dishes created for this week, courtesy of sister restaurants Gramercy Tavern and Maialino. Michael Anthony of Gramercy created the moo shu duck, above, that is currently being served in the tavern room of the restaurant at lunch and dinner for $16. And chef Nick Anderer came up with the suckling pig wonton soup with scallions and spicy chicken broth, below, served at lunch for $14. Eat up and don't forget to visit other participating restaurants Dirt Candy, Jeffrey's Grocery, Joseph Leonard, The Dutch, and Osteria Morini.
· All Chinese Food Week Coverage [~ENY~]