The culinary history of Peking duck goes as far back as the Yuan dynasty, where it was listed in royal cookbooks as an imperial food. The Qing poet Yuan Mei once wrote in a cookbook, “Roast duck is prepared by revolving a young duckling on a spit in an oven. The chief inspector Fang’s family excel in preparing this dish”. When the Qing dynasty fell in 1911, former palace chefs set up restaurants around Beijing and brought the dish to the public.

To prepare the duck, chefs go through a lengthy process. First the ducks are inflated by blowing air between the skin and body. The skin is then pricked and boiling water poured all over the duck. Sometimes the skin is rubbed with malt sugar to give it an amber colour and is then hung up to air dry before roasting in the oven. When roasted, the skin becomes crispy on the outside and juicy on the inside. The bird is meticulously cut into 120 slices and served with fermented bean paste, light pancakes, sliced cucumbers and green onions.

Perhaps the best Peking duck restaurant in Beijing is Liqun Roast Duck Restarant. The duck here is so popular that you need to call in advance to order one (or arrive after 2:30pm and be prepared to wait). The restaurant itself is a little ramshackle, but the sublime duck makes it a culinary experience to savour. With development crashing through the hutong, this is a restaurant to visit sooner rather than later.

The most famous restaurants that serve Peking duck though, are part of the Quanjude Restaurant chain, which first opened in 1864. There are six branches around Beijing, but the flagship of the empire is at Qianmen Dajie. This place is geared to the tourist hordes (both domestic and foreign) – check out the photos of Fidel Castro and Zhang Yimou. Ducks here are roasted with fruit-tree wood, giving the dish a special fragrance. If the crowds are too much, there is another location just off Wangfujing Dajie.

Another well-known roast duck restaurant is Bianyifang, founded in 1855. Instead of fruit-tree wood, the ducks here are cooked in an oven with straw as fuel. On a budget? Make sure you get the cheaper menlu-style half duck with pancakes, scallions and sauce which some say is more tender. The more expensive Huaxiangsu style is available for those willing to spend the yuan. If Peking duck is not your style, the restaurant has many other duck variants on their English menu.

　　Tomatoes were first cultivated in 700 AD by Aztecs and Incas. Explorers returning from Mexico introduced the tomato into Europe, where it was first mentioned in 1556. The French called it “the apple of love,” the Germans “the apple of paradise.”

　　Tomatoes are rich in vitamins A and C and fibre , and are cholesterol free. An average size tomato (148 gram, or 5 oz) boasts only 35 calories. Furthermore, new medical research suggests that the consumption of lycopene – the stuff that makes tomatoes red – may prevent cancer. Lycopene is part of the family of pigments called carotenoids, which are natural compounds that create the colours of fruits and vegetables. For example, beta carotene is the orange pigment in carrots. As with essential amino acids, they are not produced by the human body. Lycopene is the most powerful antioxidant in the carotenoid family and, with vitamins C and E, protect us from the free radicals that degrade many parts of the body.

　　The scientific term for the common tomato is lycopersicon lycopersicum, which mean “wolf peach.” It is a cousin of the eggplant, red pepper, ground cherry, potato, and the highly toxic belladonna, also known as the nightshade or solanaccae. There are more than 10,000 varieties of tomatoes.

　　Tomatoes are used in many food product, including, of course, tomato sauce (ketchup), pasta and pizza. According to a Steel Packing Council survey of 1997, 68% of chefs use canned tomatoes for convenience, quality and flavouring.

Pronunciation: Wei(4) Neng(2) Mian(3) Su(2)

Explanation: Meaning that one has to follow the worldly ways.

The Story: The famous scholar Ruan Xian of the early Jin Dynasty and his uncle Ruan Ji were both broad-minded and unconventional men of letters. They both lived on the southern side of a road while the other members of the Ruan clan lived on the northern side. All of the people living on the northern side were rich and those on the southern side were poor.

There was a tradition of sunning clothes on the seventh day of the seventh month-July. On that day one year, when families on the northern side all put their silks and satins in the sun in a big display of colour, Ruan Xian sunned his worn short pants at the end of a bamboo pole. People were puzzled and asked him why. Ruan Xian answered: “Because I am unable to break away from the conventions, I’ve got to do this for appearance sake.”

Usage Example (Pinyin): wo(3) ye(3) wei(4) neng(2) mian(3) su(2), gei(3) ta(1) mai(3) le yi(1) ge(4) zhong(1) guo(3) jie(2).

Usage Example (English translation): I was unable to break away from the conventions, so I bought a traditional Chinese knotted gift to her.

Note: The spoken Chinese Mandarin language has 4 spoken tones. We have attempted to re-create those above where after each syllable we tell you (1), (2), (3), or (4) as they correspond to each of the 4 tones. We encourage you to complement your Xianzai.com Chinese Idioms newsletter with a good offline study program.

Characters:

Pronunciation: Gua(1) Tian(2) Li(3) Xia(4)

Explanation: Meaning circumstances that tend to give rise to suspicion.

The Story: Among the old folk songs is one called “Song of the Gentleman”, which has these lines: “A gentleman must prevent possible troubles and not place himself under suspicious circumstances. He is not to fasten his shoes in a melon plot or adjust his hat under a plum tree.” It means that a gentleman must make himself respectable and regulate his conduct so as to avoid being misunderstood by others.

When he walks by a melon plot, he is not to fasten his shoes even when they have come loose; and when he passes a tree laden with plums, he should not raise his hands to adjust his hat even if it has become to drop, so that no one will suspect him of trying to steal melons or plums. From this, people will learn how to be a gentleman.

Usage Example (Pinyin): wei(4) bi(4) mian(3) gua(1) tian(2) li(3) xia(4) de kun(4) rao(3), zhe(4) ge(4) shi(4) zhang(3) cong(2) bu(4) jie(2) shou(4) qin(1) peng(2) hao(3) you(3) de li(3) wu(4).

Usage Example (English translation): To avoid the worry of ‘In a melon plot and under a plum tree’, this mayor never accept any relatives and friends’ presents.

Note: The spoken Chinese Mandarin language has 4 spoken tones. We have attempted to re-create those above where after each syllable we tell you (1), (2), (3), or (4) as they correspond to each of the 4 tones. We encourage you to complement your Xianzai.com Chinese Idioms newsletter with a good offline study program.

To help you understand how we pick recipes to feature, we wanted to share the guidelines we follow, which are based on standards from a variety of trusted sources. Our culinary and nutrition experts vet the ingredients line by and line and do their own nutritional tallies based on serving sizes. In cases where substitutions can be made to make it healthier, we share those tips, too.

Here are the guidelines all Healthy Eats-approved recipe must meet:

1) Entrée: Maximum of 400 calories, 15 grams of fat and 5 grams of saturated fat
2) Appetizers / Sides / Snacks: Maximum of 250 calories, 10 grams of fat and 5 grams of saturated fat
3) Soups / Side Salads: Maximum of 250 calories, 10 grams of fat and 5 grams of saturated fat
4) Beverages: Maximum of 200 calories, 5 grams of fat and 2 grams of saturated fat
5) Desserts: Maximum of 250 calories, 10 grams of fat and 5 grams of saturated fat
6) Muffins / Breads: Maximum of 250 calories, 10 grams of fat and 5 grams of saturated fat

Of course, we allow for a little “wiggle room” (no more than 10 percent above the guidelines). And we always go for dishes that have the freshest and most wholesome ingredients and avoid those pre-packaged, sodium-heavy, sugar-laden and “diet” items as much as possible.

by Kristine Brabson

It is not polite to ask the age and family origins of the Taoist priests, who believe in immortality.

Hire a tour guide when you enter the mountain area because it is sparsely populated and covered with dense forest.

Smoking is forbidden. If you want to smoke, please go to a designated smoking area in scenic spots.

Carsickness is quite common on the buses because of the winding, zigzagging mountain roads.

Spring, summer and autumn are the best seasons to visit Wudang Mountain, but it can be chilly near the top so be sure to bring along enough warm clothing.

You can stay up on the mountain at night, but most people prefer the convenience of staying closer to the town, about 25km from the main peak.

On Friday, visitors were invited to attend a folk music performance as well as a traditional tea ceremony at Tea House, which also acts as the information center of the art festival. Three musicians from a music university in Beijing played a famous Chinese song, during which the audience could admire and discover three traditional instruments, namely the zheng (Chinese zither), the erhu (Chinese two-string fiddle) and the Chinese traverse flute.

A tea expert then performed a tea ceremony, illustrating all the grace and elegance of Chinese culture. The ceremony was accompanied by descriptive explanations allowing the European audience to have a better understanding of the process. Geoffroy Clerkx, an official from Brussels Capital Region, said: “It was fantastic! The atmosphere was very quiet and I liked it very much.” “This Europalia Festival is really a start for a new cooperation between Brussels and Beijing,”he said.

Among the audience was 13-year-old Alize Rosso: “I came here because I like Chinese writing and the Tea House was very attractive.”

“I like Chinese tea, its flavor is very delicate,” said Yulika Deprez, a young student who was attending a Europalia event for the first time.

“I think I will probably attend other Europalia events,” she said.

Alexandra Verhoosel-Frisson, a tea passionate who acquired knowledge about tea in China and set up her own company selling Chinese tea, said that Chinese tea was getting popular in Europe.

“Little by little, people like it,” Verhoosel-Frisson said, adding “they say it’s a very good tea, very healthy.”

She said Europalia China art festival allowed many Europeans to discover Chinese culture and made them want to visit China.

As a cultural project jointly organized by Europalia International and the Chinese Ministry of Culture, the Europalia China art festival presents about 50 exhibitions and 450 art performances and cultural events in more than 70 cities in Belgium and four neighboring countries, including the Netherlands, France, Luxembourg and Germany.

The art festival, which was under four major themes of “Eternal China, Contemporary China, Colorful China, China and the rest of the world,” started on October 8, 2009, and will end on February 14.

Young and old alike like to pass the time at the teahouse, Chengdu

For Chengdu locals, it is very important to have the proper atmosphere to enjoy their tea. For most people, the perfect place would be a teahouse. The most popular location for teahouses in Chengdu is along the south bridge of Dujiang Weir, where the scenery is wonderful and the weather is pleasant.

There is a kind of teapot that is unique to Chengdu. It is made of brass and has a spout that is approximately three feet long. The people in the teahouses that can use this style of teapot are called “Tea Doctors”. The use of these teapots is an art in itself. The Tea Doctors spin the teapots and it resembles traditional martial arts. Because of the long spouts, the tea can be shot a very long distance. The Tea Doctors can shoot the tea from across the room into a small teacup without spilling a drop. Visitors, who have the opportunity to witness this performance of pouring tea, will never forget it. This is something unique to Chengdu. The Tea Doctors besides being experts in the art of tea are also very familiar with the local culture and area and are the perfect source to find out about Chengdu’s local customs, and places to visit.

The design and layout of the teahouses vary according to the owner’s tastes. Some teahouse owners prefer a simple and rustic teahouse, while others design teahouses in an opulent style that even the ancient emperors of China would be comfortable in. No matter the style, the tea in each one is of the highest quality. Each Chengdu local has his or her favorite teahouses to visit, ones that they feel most comfortable in. Besides tea, teahouses in Chengdu also have various local snacks or entire meals on the menu. Since many of Chengdu’s locals spend many hours in the teahouses, food is a necessity.

One of the most unique parts of Chengdu’s teahouses is the community atmosphere. Everyone from infants to the elderly come to the teahouses to relax, do business, chat with friends, or just drink tea. Many elderly come to the teahouses early in the morning and do not leave until late at night. Normally when somebody decides to leave, they give what remaining snacks they have to the table. It is the perfect place to meet new friends. There are also people wandering the teahouses offering to clean out patron’s ears, or cut their fingernails. They wander through the crowds with handfuls of metal tools that they use. It may look a little scary, but it a wonderful experience.

Chengdu has one of the few remaining bastions of true teahouse culture left in China. It is a wonderful experience for Locals, and visitors. It is something that should not be missed because the only way to truly understand it is to experience it.

1. Use the same amount of leaf. About 1 level teaspoon for small grades (you may want to get a caddy spoon) for an 8 oz. cup.

2. Use the appropriate water temperature for the tea you are using. For Dark Oolongs, Blacks, Compressed, Flavored Blacks, and Tisanes use fresh cold water brought to a rolling boil. For Greens, Whites, Yellows, Green Oolongs and Flavored Greens bring the kettle to about 185° F. If you’re sharp, you can hear the water get quiet before it boils. More delicate teas will perform their best with slightly cooler water.

3. Steep for the appropriate brew time for the tea you are using. Remember, some teas can be brewed several times and brew time changes for each brewing. For the first brew: 2-3 min. for Greens, Whites, Yellows and Compressed; 30-90 sec. for good Oolongs though some like 3-5 minutes; 3-4 min. for Blacks and Flavors; 5-8 min. for Tisanes.

4. Remove the leaves from the tea liquor when finished brewing. For stronger tea use more leaf.

5. For iced tea, use double the amount of leaf but use the same brew time. Pouring it warm over ice dilutes it perfectly.