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Canada: Wildfire Near Port Alberni Burns Out of Control, Forces Evacuations

A wildfire known as the Mount Underwood Fire is burning out of control near China Creek Campground, south of Port Alberni, British Columbia. The blaze has grown to roughly 630 hectares and is being fought by ground crews, aircraft, and helicopters. China Creek Campground and Marina have been safely evacuated, and the main road between Port Alberni and Bamfield remains closed. Fire crews are working around the clock to contain the spread. The cause of the fire has not yet been determined.

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Parmigiano Reggiano from Parma - Italy

A staff of quality control inspects a product of Parmigiano Reggiano at the Caseificio San Bernardino cheese dairy in Tortiano, Parma, Italy, July 17, 2025. Italy's renowned Parmigiano Reggiano cheese is made from cow's milk and produced exclusively in certain regions of northern Italy. Photo by Alberto Lingria/Xinhua/ABACAPRESS.COM

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Canada: Emergency Declared as Wildfire Rages in Squamish, B.C. 2

A wildfire burning in Squamish, British Columbia, approximately 45 kilometers north of Vancouver, has grown to over 20 hectares by Wednesday morning, June 11. The district has declared a state of emergency, and about 100 properties are under an evacuation.

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Canada: Wildfires Rage Across Manitoba, Blanketing Skies in Smoke

More than 200 wildfires continued to burn across Canada as of Friday, June 6, prompting nationwide air quality alerts as smoke drifts into the U.S. In Manitoba, over 20 fires, including several that are "out of control," forced approximately 19,000 people to evacuate their homes.

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Yili Modern Intelligent Health Valley - Inner Mongolia

Staff members work in the intelligent control center of a global intelligent manufacturing benchmark base for milk powder at the Global Intelligent Manufacturing Industrial Park of Yili Modern Intelligent Health Valley, in Tumd Left Banner in Hohhot, north China's Inner Mongolia Autonomous Region, April 17, 2025. In recent years, Inner Mongolia Autonomous Region has given full play to its resource endowment and industrial advantages, and promoted the upgrading of the whole chain of dairy industry with scientific and technological innovation, advancing the quality development of dairy industry. Photo by Ma Jinrui/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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Clarins' New Production Site In Troyes - France

The new Clarins production site. The site has been designed to produce 100 million units a year, doubling production and consolidating its Made in France status. The plant houses two manufacturing and packaging lines, with a 3rd and 4th line due to be installed by autumn 2025. 93% of Clarins products are exported to almost 150 countries worldwide. Quality testing and control by an employee wearing a mask and gloves, on February 4, 2025, in Troyes, France. Photo by Bordier S/ANDBZ/ABACAPRESS.COM

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Clarins' New Production Site In Troyes - France

The new Clarins production site. The site has been designed to produce 100 million units a year, doubling production and consolidating its Made in France status. The plant houses two manufacturing and packaging lines, with a 3rd and 4th line due to be installed by autumn 2025. 93% of Clarins products are exported to almost 150 countries worldwide. Quality testing and control by an employee wearing a mask and gloves, on February 4, 2025, in Troyes, France. Photo by Bordier S/ANDBZ/ABACAPRESS.COM

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Sake Making At Jozan Brewery In Fukui - Japan

A flower basket marking the 220th anniversary of the establishment at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The

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Sake Making At Jozan Brewery In Fukui - Japan

Samples of fresh sake are pictured at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scie

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Sake Making At Jozan Brewery In Fukui - Japan

Trademarks of Jozan Brewery are pictured at the reception area of the brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United

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Sake Making At Jozan Brewery In Fukui - Japan

Cleaned rice is steamed at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scientific and

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Sake Making At Jozan Brewery In Fukui - Japan

Shinpei Tokoyama waits for moromi to flow into the filter at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Na

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Sake Making At Jozan Brewery In Fukui - Japan

Fermenting moromi is pictured at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scientifi

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Sake Making At Jozan Brewery In Fukui - Japan

A worker seals a bottle of sake at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scienti

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Sake Making At Jozan Brewery In Fukui - Japan

A worker examines samples of fresh sake at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational,

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Sake Making At Jozan Brewery In Fukui - Japan

A worker stirs the mixture of steamed rice, koji, water and Shubo at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The U

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Sake Making At Jozan Brewery In Fukui - Japan

Bags of locally produced rice, a raw material for sake-making, is seen at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world.

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Sake Making At Jozan Brewery In Fukui - Japan

Workers weigh steamed rice at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scientific a