Quanjude hanging oven roast duck technique 

In 2008, Beijing roast duck was selected into the second batch of the national intangible cultural heritage list. Beijing Quanjude Roast Duck was founded in the third year of the Tongzhi period in the Qing Dynasty, and its founder was Yang Quanren. 

Quanjude roast duck belongs to the hanging oven roast duck system, using fruit wood as fuel, hanging the duck in a special oven, and roasted over an open fire. Roasted duck has crisp skin, tender meat, bright color, and an aromatic smell. These characteristics make Beijing Roast Duck famous at home and abroad. Roast duck is rated Beijing No.1 for its specialties.

Bianyifang stew oven roast duck technique

Originating in the 14th year of the Yongle period of the Ming dynasty, the shop was started by a southerner in Mishi Hutong, Beijing. It began to operate roast duck and soy flavored chicken, which has a history of more than 600 years. 

In 2008, the stew oven roast duck technique of Bianyifang was selected as the second batch of the national intangible cultural heritage list. 

Different from Quanjude's hanging oven roast duck, Bianyifang roast duck adopts the production method of stewing oven, using the ground stove to roast the duck with "dark fire", which is close to the southern roast goose method. The characteristic is that by controlling the overall temperature, the roasted duck can have crispy skin and tender meat without an open flame.

Tea soup plum tea soup making skills

Cha Tang Li was founded in 1858. Although its name contains the Chinese character “Cha” (Tea in English), Cha Tang Li actually provides snacks that have nothing to do with tea.

There are Chatang, Oil Cha, Almond Cha, Salty Flour Cha, Lotus Root Cha, Water Chestnut Cha, and other varieties. The ingredients of Cha Tang is broom corn millet. 

When eating, put certain amount of power into the bowl, use warm water to mix the powder into paste, then pour boiled water to make the paste cooked, and finally add some sesame, brown sugar, syrup and so on. The whole process seems quite easy, but the amount and the timing are both important; therefore, making a perfect bowl of Cha Tang requires skills and techniques.

Translator: BAO Minmin

Reviewer: WANG Yiwen