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Tasting the eminent Beijing Duck

By Svetoslav Dimitrov

August 16

Svetoslav Dimitrov is a freelance copywriter, blogger, and translator from Bulgaria. His experience of tasting the Beijing Duck is really instructive.

Svetoslav Dimitrov is a freelance copywriter, blogger, and translator from Bulgaria. His experience of tasting the Beijing Duck is really instructive.

You cannot go to Beijing and not visit the Forbidden City or the Great Wall. After I visited these architectural wonders, I was more than ready to immerse myself into one of the culinary wonders of China – the eminent Beijing duck.

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[Photo: provided to China.org.cn by Svetoslav Dimitrov]
The duck’s succulent skin should be consumed with sweet sauce while the fillet is supposed to be accompanied by soy sauce. You put all that into a small rice pancake (or a crêpe) and add finely sliced cucumbers and onions.

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[Photo: provided to China.org.cn by Svetoslav Dimitrov]
Usually, the meal also includes a mouth-watering duck soup. In order for my senses to fully blossom, I decided to accompany this royal treat by a ginseng tea. A real celebration of life.

DSC00698
[Photo: provided to China.org.cn by Svetoslav Dimitrov]
 Contact the author at http://svetdimitrov.com/ or https://www.instagram.com/svetoslavpdimitrov/.

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