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East Asian Languages and Cultures
TRIP China 2001
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| Skillful waiters poured out boiling water from a long-spouted
kettle to our cups to brew chrysanthemum tea at a (now franchised)
legendary roast duck restaurant in Beijing. Later a chef would cart
in whole chamber-roasted ducks and demonstrate various techniques
of slicing and shredding the meat before serving it to our plates. Previous Next |
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