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India LPG Cylinder Price Hike - West Bengal

An employee of Sphulinga Gas Supply distribution point loads cyliders prior to driving vehicles loaded with cooking gas LPG cylinders to houses in Siliguri, India on April 8, 2025. India's government has increased LPG cylinder price by Rs 50 from today, while the opposition political parties stage protest against the price hike in different parts of the country. Photo by Diptendu Dutta/Middle East Images/ABACAPRESS.COM

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India LPG Cylinder Price Hike - West Bengal

An employee of Sphulinga Gas Supply distribution point loads cyliders prior to driving vehicles loaded with cooking gas LPG cylinders to houses in Siliguri, India on April 8, 2025. India's government has increased LPG cylinder price by Rs 50 from today, while the opposition political parties stage protest against the price hike in different parts of the country. Photo by Diptendu Dutta/Middle East Images/ABACAPRESS.COM

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India LPG Cylinder Price Hike - West Bengal

An employee of Sphulinga Gas Supply distribution point loads cyliders prior to driving vehicles loaded with cooking gas LPG cylinders to houses in Siliguri, India on April 8, 2025. India's government has increased LPG cylinder price by Rs 50 from today, while the opposition political parties stage protest against the price hike in different parts of the country. Photo by Diptendu Dutta/Middle East Images/ABACAPRESS.COM

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India LPG Cylinder Price Hike - West Bengal

An employee of Sphulinga Gas Supply distribution point loads cyliders prior to driving vehicles loaded with cooking gas LPG cylinders to houses in Siliguri, India on April 8, 2025. India's government has increased LPG cylinder price by Rs 50 from today, while the opposition political parties stage protest against the price hike in different parts of the country. Photo by Diptendu Dutta/Middle East Images/ABACAPRESS.COM

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India LPG Cylinder Price Hike - West Bengal

An employee of Sphulinga Gas Supply distribution point loads cyliders prior to driving vehicles loaded with cooking gas LPG cylinders to houses in Siliguri, India on April 8, 2025. India's government has increased LPG cylinder price by Rs 50 from today, while the opposition political parties stage protest against the price hike in different parts of the country. Photo by Diptendu Dutta/Middle East Images/ABACAPRESS.COM

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India LPG Cylinder Price Hike - West Bengal

An employee of Sphulinga Gas Supply distribution point loads cyliders prior to driving vehicles loaded with cooking gas LPG cylinders to houses in Siliguri, India on April 8, 2025. India's government has increased LPG cylinder price by Rs 50 from today, while the opposition political parties stage protest against the price hike in different parts of the country. Photo by Diptendu Dutta/Middle East Images/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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Prime Minister Trudeau Prepares Food for Students - Canada

Kim Jemielity, educational assistant, from left, talks with Prime Minister Justin Trudeau, Jenna Sudds, Minister of Families, Children and Social Development, and Kevin Lamoureux, MP, as they prepare food for students at a school food program at Elwick Community School in Winnipeg, MB, Canada on May 17, 2024. Photo by John Woods/CP/ABACAPRESS.COM THE CANADIAN PRESS/John Woods

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Prime Minister Trudeau Prepares Food for Students - Canada

Prime Minister Justin Trudeau is prepare food for students at a school food program at Elwick Community School in Winnipeg, MB, Canada on May 17, 2024. Photo by John Woods/CP/ABACAPRESS.COM THE CANADIAN PRESS/John Woods

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Prime Minister Trudeau Prepares Food for Students - Canada

Kim Jemielity, educational assistant, left, and Prime Minister Justin Trudeau, serve students at a school food program at Elwick Community School in Winnipeg, MB, Canada on May 17, 2024. Photo by John Woods/CP/ABACAPRESS.COM

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Prime Minister Trudeau Prepares Food for Students - Canada

Kim Jemielity, educational assistant, left, and Prime Minister Justin Trudeau, bring food to students at a school food program at Elwick Community School in Winnipeg, MB, Canada on May 17, 2024. Photo by John Woods/CP/ABACAPRESS.COM

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Prime Minister Trudeau Prepares Food for Students - Canada

Kim Jemielity, educational assistant, from left, talks with Prime Minister Justin Trudeau, Jenna Sudds, Minister of Families, Children and Social Development, and Kevin Lamoureux, MP, as they prepare food for students at a school food program at Elwick Community School in Winnipeg, MB, Canada on May 17, 2024. Photo by John Woods/CP/ABACAPRESS.COM

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Prime Minister Trudeau Prepares Food for Students - Canada

Kim Jemielity, educational assistant, from left, talks with Prime Minister Justin Trudeau, Jenna Sudds, Minister of Families, Children and Social Development, and Kevin Lamoureux, MP, as they prepare food for students at a school food program at Elwick Community School in Winnipeg, MB, Canada on May 17, 2024. Photo by John Woods/CP/ABACAPRESS.COM

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Prime Minister Trudeau Prepares Food for Students - Canada

Kim Jemielity, educational assistant, left, and Prime Minister Justin Trudeau, bring food to students at a school food program at Elwick Community School in Winnipeg, MB, Canada on May 17, 2024. Photo by John Woods/CP/ABACAPRESS.COM

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