On one of our food adventures in Chinatown, we passed by Hay Hay Roasted. It looked so good that even though we were already full, we decided to go in. In the window, there were all kinds of grilled meats hanging. Pork, chicken, and whole ducks, and outside stood a giant golden plastic duck, a clear hint that roast duck is what Hay Hay is famous for.
They serve both traditional roast duck and what’s called pipa or “guitar” duck. Pipa duck is a special way of preparing and presenting roast duck that’s common at Chinese barbecue restaurants like Hay Hay Roasted. The name comes from the pipa, a traditional Chinese string instrument shaped like a pear, similar to a mandolin or guitar. To make pipa duck, the bird is split down the back so it can lie flat, almost like a butterfly, and shaped to resemble the silhouette of a pipa. This allows the entire surface of the skin to crisp up evenly under the heat, giving it that perfect golden crackle.
We ordered the regular roast duck and some roast pork, which came neatly packed in a plastic box with rice and a few different sauces on the side. Behind the counter, a guy was chopping the meat with a massive cleaver, a traditional Chinese chef’s knife. It was fascinating to watch how precise and fast he worked, turning those glossy, crispy pieces of meat into perfect slices and cubes.
Hay Hay is a classic Chinese barbecue spot, mainly focused on takeout. When we arrived, there was already a small line at the counter, and while we waited to order, the line kept growing. By the time we left, it stretched all the way to the golden duck outside.
At home, we couldn’t resist trying a few bites before putting the rest in the fridge for the next day’s lunch. The meat was juicy and flavorful, with that perfect balance of sweetness and saltiness that makes Chinese barbecue so irresistibly good.
Hay Hay Roasted, 81 Mott St, New York, NY 10013
