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Pope Francis Dies Aged 88

File photo - Pope Francis meets with members of the Italian Red Cross (ICR) at the Paul VI Hall, Vatican on April 6, 2024, as they celebrate the 160th anniversary of its foundation in 1864. Pope Francis praises its ‘rreplaceable service’ ensuring humanitarian protection and assistance for victims of war and other disasters. Photo (EV) Vatican Media/ABACAPRESS.COM

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Preserving Tradition And Innovating Duck Culture - Bejing

B Customers have meals at the first-ever store of Quanjude on the Qianmen Street in Beijing, capital of China, March 25, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef w

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Preserving Tradition And Innovating Duck Culture - Bejing

B This photo taken on March 25, 2025 shows the replica of an old Quanjude store at its first-ever store on the Qianmen Street in Beijing, capital of China, March 25, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire

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Preserving Tradition And Innovating Duck Culture - Bejing

B A chef learns the dish presentation at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also

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Preserving Tradition And Innovating Duck Culture - Bejing

B A mascot of Quanjude is displayed at the entrance of an experience store of Quanjude on the Qianmen Street in Beijing, capital of China, March 25, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better

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Preserving Tradition And Innovating Duck Culture - Bejing

B A chef prepares to slice Peking Duck for customers at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the

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Preserving Tradition And Innovating Duck Culture - Bejing

B Wu Yubo prepares the duck at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also use a lon

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Preserving Tradition And Innovating Duck Culture - Bejing

B Cultural creative products are displayed at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will

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Preserving Tradition And Innovating Duck Culture - Bejing

B A plate of sliced Peking Duck is displayed at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef wi

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Preserving Tradition And Innovating Duck Culture - Bejing

B People walk to the first-ever store of Quanjude on the Qianmen Street in Beijing, capital of China, March 14, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also

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Preserving Tradition And Innovating Duck Culture - Bejing

B Wu Yubo shows the skills of roasting ducks at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef wi

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Preserving Tradition And Innovating Duck Culture - Bejing

B People visit a museum of Quanjude at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also u

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Preserving Tradition And Innovating Duck Culture - Bejing

B Wu Yubo prepares a duck at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also use a long

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Preserving Tradition And Innovating Duck Culture - Bejing

B The first-ever store of Quanjude is seen on the Qianmen Street in Beijing, capital of China, March 14, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also use a l

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Preserving Tradition And Innovating Duck Culture - Bejing

B Wu Yubo (L) teaches his apprentice to prepare ducks at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, th

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Preserving Tradition And Innovating Duck Culture - Bejing

B A foreign guest eats Peking Duck at the first-ever store of Quanjude on the Qianmen Street in Beijing, capital of China, March 25, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile

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Preserving Tradition And Innovating Duck Culture - Bejing

B Wu Yubo shows how to slice a duck at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also u

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Preserving Tradition And Innovating Duck Culture - Bejing

B Wu Yubo teaches his apprentice to arrange a plate at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the

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Preserving Tradition And Innovating Duck Culture - Bejing

B A chef prepares to promote Peking Duck through online streaming at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. M

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Preserving Tradition And Innovating Duck Culture - Bejing

B Customers taste Peking Ducks at the first-ever store of Quanjude on the Qianmen Street in Beijing, capital of China, March 25, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, th

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Preserving Tradition And Innovating Duck Culture - Bejing

B Wu Yubo takes roasted ducks out of an oven at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef wi

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Preserving Tradition And Innovating Duck Culture - Bejing

B Ducks are being roasted in an oven at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also

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Preserving Tradition And Innovating Duck Culture - Bejing

B A chef prepares to slice a roasted duck at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will

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Preserving Tradition And Innovating Duck Culture - Bejing

B Ducks are being roasted in an oven at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also

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Preserving Tradition And Innovating Duck Culture - Bejing

B Wu Yubo checks the prepared duck at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also us

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Preserving Tradition And Innovating Duck Culture - Bejing

B Customers look at cultural creative products of Quanjude at one of its experience stores on the Qianmen Street in Beijing, capital of China, March 25, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a bet

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Preserving Tradition And Innovating Duck Culture - Bejing

B Wu Yubo shows how to slice a duck at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also u

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Preserving Tradition And Innovating Duck Culture - Bejing

B This undated file photo shows a foreign tourist experiencing the making of Peking Duck at the Hepingmen store of Quanjude in Beijing, capital of China. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better t

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Preserving Tradition And Innovating Duck Culture - Bejing

B A staff member introduces the history of Quanjude to customers at its first-ever store on the Qianmen Street in Beijing, capital of China, March 25, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a bette

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Preserving Tradition And Innovating Duck Culture - Bejing

B Wu Yubo checks a roasted duck at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also use a

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Preserving Tradition And Innovating Duck Culture - Bejing

B A plate of sliced Peking Duck is displayed at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef wi

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Preserving Tradition And Innovating Duck Culture - Bejing

B Wu Yubo (R) teaches his apprentice at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also

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Preserving Tradition And Innovating Duck Culture - Bejing

B This undated file photo shows a foreign tourist posing for photos with a waiter in traditional costumes at the first-ever store of Quanjude on the Qianmen Street in Beijing, capital of China. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fru

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Giant Panda Matrix Art Installation in Hangzhou

HANGZHOU, CHINA - OCTOBER 28, 2024 - Visitors look at an art installation of the "Giant Panda Matrix" composed of 300 "pandas" by the West Lake in Hangzhou, East China's Zhejiang province, Oct 28, 2024. It is understood that the art installation composed of 300 blue and white pandas is the "1864 Giant Panda Tour" held in Hangzhou, which aims to call on all sectors of society to care for endangered wildlife as much as they cherish giant pandas, and pay attention to the environmental protection concept of global biodiversity and sustainable development.

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Japan's new banknotes

TOKYO, Japan, July 3 Kyodo - Video taken on July 3, 2024, at the Bank of Japan headquarters in Tokyo shows the front sides of Japan's new banknotes, which began to be issued the same day. The banknotes feature industrialist Eiichi Shibusawa (1840-1931), widely known as the "father of Japanese capitalism," educator Umeko Tsuda (1864-1929), and physician and bacteriologist Shibasaburo Kitasato (1853-1931). (Kyodo)

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[Breaking News]Bread featuring Japan's new banknotes

A woman shows three slices of bread resembling Japan's new banknotes at a food and sundry goods maker and retailer in Tokyo's Kita Ward on July 2, 2024, on the eve of their issuance. The bread was made by Shibusawa Ippinkan, named after Eiichi Shibusawa (1840-1931), widely known as the "father of Japanese capitalism," and represents (from top to bottom) a 10,000 yen note, a 5,000 yen note and a 1,000 yen note, featuring Shibusawa, educator Umeko Tsuda (1864-1929), and physician and bacteriologist Shibasaburo Kitasato (1853-1931), respectively.(Kyodo)

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Japan launches new banknotes

Photo taken on July 3, 2024, in Tokyo shows a 5,000 yen banknote featuring educator Umeko Tsuda (1864-1929), as Japan started issuing new 10,000 yen, 5,000 yen and 1,000 yen banknotes the same day. (Pool photo)

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CORRECTED: Bread featuring Japan's new banknotes

A woman shows three slices of bread resembling Japan's new banknotes at a food and sundry goods maker and retailer in Tokyo's Kita Ward on July 2, 2024, on the eve of their issuance. The bread was made by Shibusawa Ippinkan, named after Eiichi Shibusawa (1840-1931), widely known as the "father of Japanese capitalism," and represents (from top to bottom) a 10,000 yen note, a 5,000 yen note and a 1,000 yen note, featuring Shibusawa, educator Umeko Tsuda (1864-1929), and physician and bacteriologist Shibasaburo Kitasato (1853-1931), respectively.

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Japan's new banknotes

Photo taken on July 3, 2024, at the Bank of Japan headquarters in Tokyo shows the front sides of Japan's new banknotes, which began to be issued the same day. The banknotes feature (from top to bottom) industrialist Eiichi Shibusawa (1840-1931), widely known as the "father of Japanese capitalism," educator Umeko Tsuda (1864-1929), and physician and bacteriologist Shibasaburo Kitasato (1853-1931). (Pool photo)