Peking Roast Duck Roast duck is a unique and famous dish in Beijing, famous both at home and abroad.

Peking duck is made from stuffed duck raised in the suburbs of Beijing.

Before roasting, wash the duck leg hair and remove the internal organs.

Then press air between the skin and the meat to separate the skin and meat, then apply maltose syrup on the duck body and let it dry.

In this way, the entire duck is dark red in color, as if it has been coated with a layer of red paint.

The roasting method is to pour boiling water into the duck chamber before sending the duck into the oven, and then release the boiling water after the duck is cooked.

Hardwoods such as dates, peaches, and pears are used as fuel in the oven. These fuels have less smoke and are fragrant, and the firepower is gentle but not strong.

Each duck is roasted for about 40 minutes, and is crispy on the outside and tender on the inside, with plump meat.

There is something special about eating roast duck: first put a piece of pancake on your hand, sandwich a few slices of roast duck, dip it in sweet noodle sauce, add a few green onions, then roll up the pancake and eat it, it is oily but not greasy, crispy and refreshing.

Before officially eating roast duck, the chef will also make various cold dishes from the duck's waist, heart, liver, palms, wings, and eggs, or cook salt-and-pepper fried duck heart, fried duck tongue, fried duck kidney and other cooked dishes.

Even duck bones can be used to make soup and taste delicious.

A senior chef can process more than 80 kinds of hot and cold dishes from the duck body to form a unique "whole duck banquet".

Liubiju Pickles Liubiju Sauce Garden was founded in the ninth year of Jiajing in the Ming Dynasty (1530 AD) and has a history of more than 450 years.

"Liubiju" was originally a small wine shop opened by a businessman named Zhao in Xishe Village, Linfen, Shanxi.

Later, in addition to wine making, a green pickle workshop was added and expanded into a pickle garden.

Soon, Liubiju Pickles became so famous that the owner stopped selling wine and specialized in pickles.

The pickles of Liubiju Sauce Garden are delicious, crisp and tender, salty and sweet, moderately salty and sweet, and are the best accompaniment to meals.

Sugar garlic is a famous product among Liubiju pickles.

They specially select large six-clove purple-skinned garlic and go through multiple processes such as peeling, soaking, drying, making soup, and putting it on the altar.

The white sugar garlic produced is shiny, crisp and tender, and tastes sweet and slightly garlicky. Because it also has the fragrance of osmanthus, it is called "osmanthus sugar garlic".

This special canned garlic is exported in cans and is famous all over the world.

Cloisonné Cloisonné, also known as "copper-embedded filigree enamel", is a famous traditional handicraft in Beijing.

Because it was famous throughout the world during the Jingtai period of the Ming Dynasty and its production techniques were mature, most of the glazes used were blue, so it was named cloisonne.

Cloisonne combines history, culture, art and traditional craftsmanship. It is simple and elegant, exquisite and luxurious, and has a unique national art style and profound cultural connotation.

Cloisonné originated in the Yuan Dynasty and flourished in the Ming Dynasty. As for its origin, there is no conclusion yet due to insufficient existing documentary records and the lack of early products with reliable dating dates.

As far as we know, the earliest document in my country recording metal body enamel products can only be found in "Gegu Yaolun" written by Cao Zhao in the 21st year of Hongwu in the early Ming Dynasty.

The "Da Shi Kiln Ware" recorded in the book is the "carcass filigree enamel" product.

"Dashi" was China's name for West Asia and Arabia during the Yuan and Song Dynasties.

According to historical data analysis, relevant experts believe that "copper-embedded filigree enamel" was introduced to China from the Arab region around the end of the 13th century.

At the beginning of the introduction, there were many names such as "Dashi Kiln Ware" and "Falang".

The earliest existing enamel products in China are the animal-ear three-ring bottle, the lotus tripod-style stove, and the lotus-tangled elephant-ear stove from the late Yuan Dynasty collected by the Palace Museum.

The title of cloisonné was first seen in the archives of the "Manufacturing Office" of the Qing Palace, in the "Each Work is Cleared" in the sixth year of Yongzheng's reign.

As a palace artwork, cloisonne was government-run and dedicated to the palace before the Ming and mid-Qing dynasties. It was not until the late Qing Dynasty that private enamel workshops appeared, and cloisonne was circulated in the market as a commodity.

According to relevant records, the export of cloisonne began during the Daoguang period of the Qing Dynasty.

In 1904 and 1915, the "Baoding Furnace" produced by Lao Tianli won the first prize twice at the Chicago World's Fair and the Panama International Exposition respectively.

At this point, cloisonne has gained a great reputation internationally.

Peking Opera Facial Makeup Art Peking Opera, like other operas, pays great attention to makeup.

Using a complete set of exaggeration techniques to draw brightly colored patterns on the face is the most prominent feature of Peking Opera's net angle.

According to the character, age, physiological and other characteristics of the characters in the play, common facial makeup includes three-tile face, six-pointed face, crepe face, butterfly face, monk face, peerless face, crooked face, magpie face, sword eyes, willow eyebrows, and longevity.

Eyebrows and other compositions.

The commonly used colors of Peking Opera facial makeup are red (representing loyalty), pink (representing integrity and age), purple (representing poise), black (representing perseverance), white (representing cunning), yellow (representing ferocity), blue (representing arrogance), and green.

(Indicating stubbornness, cruelty) and so on.

Thus giving the audience the enjoyment of cultural and artistic beauty.

Angong Niuhuang Pills Angong Niuhuang Pills are made from well-selected ingredients and finely processed.

Huang Lian uses Chuan Lian grown for more than 7 years, and the honey mostly uses high-quality jujube honey, vitex honey, etc.

The grinding and grinding fineness of the medicine are extremely demanding. The finished product is wrapped in pure gold foil and sealed with wax skin, so it can be stored for hundreds of years without deterioration.

Its efficacy is even more significant and can be used to treat severe patients with persistent high fever, coma, convulsions, encephalitis, meningitis, toxic encephalopathy, cerebral hemorrhage, septicemia, etc.

Osmanthus Aged Wine Osmanthus Aged Wine has a brewing history of more than 3,000 years in China.