Aaaah the capital of China, Beijing oh noo wait,… Peking? In fact they are both the same thing. But why does this city have 2 names? Here’s the thing, the Chinese government gets quite cross about English-speakers using the name Peking for their capital city, insisting on the more modern transliteration Beijing. Since Mandarin is the first language in China (Beijing is Mandarin) and Cantonese is the only the second language in China (Peking is Beijing in Cantonese). So both 100% correct and everyone will exactly know what you mean, but you’d better use Beijing.
Here are some things you didn’t know about Beijing:
If you’re offered a gift, refuse to take it! At least a couple of times. Why? Because it’s considered polite in China. It shows humility and being grateful. Also, refuse compliments – always! Don’t even say, “Thank you” You just end up looking vain.
- Beijing is the oldest City in the World – Before you discount this fact, here me out…The Peking Man lived in Dragon Bone Hill near the village of Zhoukoudian in Fangshan District about 230,000-250,000 years ago. This makes it the city with the oldest remains of human habitation.
- The Asian girl approaching you with a camera wants to take her picture with you. They call this “making hello”. This is not a scam. Caucasians and other non-Orientals are still uncommon enough in most Beijing neighborhoods that the locals are curious.
Last Chinese recipe people!!! This is a fancy one. Since duck breast is pretty expensive. But the rest of the ingredients are quite cheap. Still it isn’t a really complicated recipe! Something to impress your parents, boyfriend, girlfriend, crush and friends 😉
Ingredients: 2 duck breasts, 5 clementines, 1 tbsp. wine vinegar, 3 tbsp. honey, 1 cinnamon stick, 2 anise stars, 3 black peppercorns
Slightly cut the duck breasts skin side with a sharp knife, without cutting the meat.
Place the duck breasts, skin underneath in a cold pan and place over medium heat.
Cook until the excess fat have melted (if needed discard fat during cooking) and the skin is golden brown and crispy.
Turn the duck breasts and cook for 2 minutes on the other side. Keep warm.
Press 4 clementines, get the zest of the fifth and then peel it and separate the wedges.
Deglaze the pan with clementine juice, add the vinegar and spices, clementine wedges and honey. Simmer over low heat until reduces by half, the sauce should not boil.
Serve the meat sliced and topped with the sauce and clementine wedges.