Entertainment / Food & Drink Cock au vin: how to cook stag penis soup, a niche Chinese delicacy Tweet Pin It By Fuchsia Dunlop Photos by Sophie Gerrard 28 January 15 Welcome to the ultimate private members' club. For one night only, GQ's specialist chef in Chinese cuisine strapped on her apron, sharpened her cleaver and cooked up some Far East medicinal magic: smoked stag penis. Take a deep breath... Sophie Gerrard The four pizzles lay sprawled out on the kitchen counter. Two of them, smoked, were neat and tidy, as tanned as home-made bacon, still attached to their pubic bones and exuding an aroma of wood-smoke. The other two looked as if they had only just been hacked off. Each came...
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