Introduce Beijing in English, with Beijing's food, hutongs and courtyards, the Forbidden City, in short, everything fun and delicious. Include regions and such.

The word "hutong" (胡同) means "water well" in Mongolian. The Mongolians keep the nomadic tradition of settling down around springs or wells. A hutong is the passage formed by lines of siheyuan (four-side enclosed courtyards). Strictly, hutong alleys are less than nine meters wide. Most hutongs in Beijing run in an east-west or north-south direction, with most houses facing south to take in as much sunshine as possible. Most hutongs in Beijing run in an east-west or north-south direction, with most houses facing south to take in as much sunshine as possible.

A standard siheyuan usually consists of houses on its four sides with a yard in the center. The gates are usually painted red and have large copper door rings. Usually, a whole family lives in compound. The elder generation lives in the main house standing at the north end, the younger generations live in the side houses, and the south house is usually the family sitting room or study.

Hutong joins hutong, and siheyuan meets siheyuan to form a block. Blocks join with blocks to form the whole residential constructions.

Roast duck is a famous dish in Beijing

Beijing It would be shame to leave Beijing without trying Beijing roast duck.

The recipe for roasting ducks was first developed by a chef in the service.

The recipe for roasting ducks was first developed by a chef in the service of Ming emperor. Later, the method was passed down to the common folk.

It is recorded that in 1835, a man from Hebei Province called Yang Quanren came to Beijing. It is recorded that in 1835, a man from Hebei Province called Yang Quanren came to Beijing and selling cooked chicken and ducks. 30years later in 1864,he opened a roast duck restaurant outside the Quanmen Gate named Quanjude. His ducks sold well because he used the recipe once used in royal chefs. Later he used the new breed of ducks know as Beijing duck, so it was the name Beijing Roast Duck.

The method of making roast duck, first ducks must be split open, feather and internal organs cleaned, and dried. When roasting ,it is better to use fruit tree branches as firewood to led more flavor.

Second, a steady temperature must be maintained in the oven. Ducks must be rotated so that they can be evenly roasted. It takes 50 minutes or so to roast until the skin turns to crisp and golden brown.

Serving : dip each piece of duck of ducks into the oven. Serving : dip each piece of duck meat into the sweet soybean paste ,then wrap the meat together with stalks of shallots in a sheet of pancake and eat the roll. Well , yummy!