Food Coma Worsens Jet Lag
by Lin Yang on January 4, 2009 in All Blogs, Inside the Belly of the Dragon
A blog about China would not be complete without up close photos of what we eat, no matter how serious our research topic is. Minghua and I ventured out after our first day of work for a Beijing tradition.
I learned today that there are two ways to make Peking Duck. The first is hanging the duck on a hook and slow roasting it over an oven with an open flame. The second method is to slow roast the duck in a closed roasting pit. I also learned that traditionally, applewood was used as the fuel for the fire, but they had to ban it because of issues with deforestation. However, foreign dignitaries probably get the real authentic experience of enjoying roast duck with a sweet hint of applewood. Bon apetit!
Fried Eggplant in Sweet Flour Sauce
Lotus Root with Garlic Shoots in Sizzling Wok
Carving the Peking Duck
Full Spread, featuring the Skin Cut and Breast Cut
Greasy Heaven
Written by Lin Yang · Filed Under All Blogs, Inside the Belly of the Dragon
Lin Yang is currently a second year MPP candidate at Harvard's Kennedy School of Government. Prior to Harvard, he spent six months at Tsinghua University in Beijing, conducting research on China's shortage of water resources. He also taught high school mathematics for two years in the Mississippi Delta as part of Teach for America.
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