BEIJING DISHES

1. Thousand-year-old Eggs

These raw duck eggs are put into mud, chalk, and ammonia and left, not for 1,000 years, but several weeks. When retrieved, the yolk and white both appear darker in color. The eggs are either sprinkled with soy sauce and sesame oil, or served in rice porridge.

2. Hot Pot

Introduced to Beijing in the 13th century by the Mongols, hot pot is a much-loved staple. Hundreds of restaurants across the city sell this dish. Everybody sits around a large bubbling pot of broth dropping in their own shavings of meat, noodles, and vegetables to cook.

Mongolian fire hot pot

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