1. By: Katelyn.T, Bethany.H 9B
Beijing cuisine
By: Katelyn.T, Bethany.H 9B

2. What province or city is famous for this cuisine?
This is where Beijing Cuisine originated from.

3. What are the key features of this cuisine?
Beijing cuisine is made from selected quality in-season ingredients. Dishes are delicately cooked with great detail. Knife techniques, cooking time and seasoning are vital when creating this cuisine. Soups are an essential part of traditional Beijing meals.

4. Beijing cuisine history
Beijing has been the Chinese capital city for centuries. Its cuisine has been influenced by culinary traditions from all over China. But the cuisine, itself has exerted the greatest influence on Beijing cuisine is the cuisine of the eastern coastal province of Shandong. 
Huaiyang cuisine has long been praised since ancient times in china, and it was a general practice for an official going to Beijing to take up their position in he capital to often take a Huaiyang cuisine chef with him mong servants he brought to his new home.

5. 3 representing dishes from this cuisine
Beijing roast duck: this dish is mostly esteemed for the thin, crispy skin, with authentic versions of the dish serving mostly skin and little meat.
Gangou potatoes: slices of potato, crispy pork and chilies simmer in an iron pot sat atop an open flame.
Noodles with soybean paste: It has three main ingredients: wide hand-pulled noodles, vegetable pieces, and pork.

6. Beijing Roast Duck
Westerners like Marco Polo brought certain European customs to China and may have introduced the concept of roasting poultry during the Yuan Dynasty (1271 – 1368).
There is a special type of duck that they use it is the White Beijing Duck.
There are two traditional ways of cooking the duck; you can either cook it in a conventional convection oven or you can place the ducks over the flame in an open oven.
Procedure:
Choose a suitable white Beijing duck. The bird must be plucked and air pumped between its skin and flesh. A small incision is made for the removal of entrails (organs).
Once the bird has been cleaned, a wooden skewer is inserted to hang it. The body is filled with water and the incision must be closed.
The skin of the duck is air dried and brushed with a layer of sugar.
The duck is then placed into the oven and is turned frequently during the roasting process to make sure it is cooking evenly
Once cooked, it should be a shiny date-red colour, with crispy skin and tender texture .

7. Beijing Roast Duck continued…
Once the food is cooked, the chef will bring the duck to you on a large serving plate. The chef will then cut the head off and then split it in half, which will reveal the ducks brain. The brain is intended to be at eaten at the end of the meal . After the meat is cut up into thin strips. You then will get a ‘wheat- based’ pancake. In the pancake you either spread the sauce onto the pancake or you can dip the duck pieces into the sauce, then place on the pancake. After the duck, you can add pickles, cucumber, scallion whites and garlic, although its not very womanly like. Once you have finished the pancakes, you end the meal with a bowl of cream white duck bone soup.

8. Chinese table manners
A round table is more popular because you can be seated comfortably and face one another.
Dining can only begin once the host and the guest are seated.
On a typical Chinese dining table there are always a cup, a bowl on a small dish, chopsticks and spoons.
Apart from soup, all dishes should be eaten with chopsticks. You should NEVER twiddle chopsticks, lick the chopsticks, or use them to stir food. Never stick the chopsticks into the centre of rice because that shows a way of sacrifice.
A formal dining is always accompanied by tea, bear or distilled spirit.
When everyone is seated and the cups are filled. The host should toast others first. When someone toasts you, you should stop eating and drinking and toast in response.
If you are invited to a formal banquet, all the dishes should have some left over. If they are all eaten up, this gives the host a hint that they have not provided a good banquet and the food was insufficient.

9. Australian dish
To make this dish to an Australian liking, instead of using pancakes, I think Australians would prefer a wrap. Also in the ‘wrap’ use more Australian like vegetables, like carrot, cucumber, onion, lettuce.

10. Quiz Questions Where does Beijing cuisine come from?
What is vital when creating this dish?
What has influenced the Beijing cuisine?
What are the 3 representing dishes?
When was the concept of roasting poultry introduced?
What type of duck do they use for ‘Beijing Roast Duck’?
Should the ducks brain be eaten?
Why should you never stick your chopsticks in the middle of the rice?
Why is the round table preferred rather then a rectangular table?
Instead of the tradition pancake that is accompanied with the dish, what have we chosen?