Measurements carried out by European Commission experts showed that the concentration of carbon monoxide per cubic centimeter in kitchens of Chinese restaurants exceeds the norms established in the EU. As a result, in London and other major European capitals, EU inspectors have begun sealing the stove-pots in which this popular dish is prepared. According to ITAR-TASS, restaurants are removing Peking duck from their menus.
To prepare Peking duck, special stove-pots are used, the temperature inside which reaches 300 degrees. Under such heat, the fat between the skin and meat of the duck burns off, and as a result, the duck skin becomes parchment-crisp, and the meat becomes juicy and especially tender. However, the consequence of this cooking technology is the release of a significant amount of carbon monoxide into the air, which is prohibited by existing EU rules for catering establishments.
Owners of Chinese restaurants in London have already found a way out of the situation. By changing the design of the stove-pot, a significant reduction in carbon monoxide emissions can be achieved. They are now placing orders for improved stoves, which will be assigned a special EU certificate.