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Peking DuckPeking Duck, also known as Beijing Duck, is a renowned delicacy in...

Peking DuckPeking Duck, also known as Beijing Duck, is a renowned delicacy in Chinese cuisine, especially in the capital city of Beijing. This dish dates back to the Imperial era, where it was a favorite among the royal family. The unique preparation method and presentation style have made it a cultural icon of China.Ingredients1 whole duck (approximately 2-3 pounds)SaltWhite pepperFive-spice powderHoney or maltoseThin pancakesSweet bean sauceScallionsCucumber slicesPreparationMarinating the DuckStart by cleaning the duck thoroughly. Then, season the duck cavity and skin with salt, white pepper, and five-spice powder. Leave it to marinate for several hours or overnightRoastingPreheat the oven to 375°F. Place the duck on a rack in a roasting pan, breast side up. Brush the skin liberally with honey or maltose to achieve the desired crispy skin. Roast the duck for approximately 45 minutes to an hour, depending on its sizeCarvingOnce the duck is cooked, remove it from the oven and allow it to rest for 10-15 minutes. Then, using a sharp knife, carefully carve the duck into thin slices, preserving as much of the crispy skin as possiblePresentationPeking Duck is typically served in a dining experience called a "duck feast." Guests are seated around a low table, and the carved duck slices are placed in the center. Thin pancakes, sweet bean sauce, scallions, and cucumber slices are also provided. Guests wrap the duck slices, scallions, and cucumber in the pancakes, dip them in the sweet bean sauce, and enjoy this delicious combination.Peking Duck is not just a meal; it's an experience. The crispy skin, tender meat, and the interactive dining style make it a unique and memorable culinary adventure.Mapo TofuMapo Tofu, also known as "Mapo Doufu" in Chinese, is a classic Sichuanese delicacy from China's famous cuisine of Sichuan. This spicy and flavorful dish is named after its creator, a woman named Chen Mapo, who was a cook in the Qing Dynasty.Ingredients1 block soft tofu (approximately 12 ounces)2 tablespoons vegetable oil2 tablespoons chili bean paste1 tablespoon minced garlic1 tablespoon minced ginger1/2 pound ground pork1/2 cup chicken stock or water1 tablespoon soy sauce1 teaspoon sugar1 teaspoon cornstarch mixed with 2 tablespoons waterScallionschopped, for garnishSesame oilfor finishingPreparationPreparing the TofuCut the tofu into small cubes and soak them in salted water for 10 minutes to remove excess water and firm up the texture. Drain and set asideCooking the MeatHeat the vegetable oil in a wok or large frying pan over medium-high heat. Add the chili bean paste, garlic, and ginger. Stir-fry for a minute until fragrant. Then, add the ground pork and cook until brownedSimmering the SaucePour in the chicken stock or water. Add the soy sauce and sugar. Bring the mixture to a boil, then reduce the heat and simmer for a few minutesAdding the TofuGently add the tofu cubes to the sauce. Simmer for another 2-3 minutes, allowing the tofu to absorb the flavorsThickening the SaucePour in the cornstarch mixture and stir gently until the sauce thickens. Cook for another minute or until the sauce coats the tofu evenlyGarnishing and ServingTransfer the Mapo Tofu to a serving dish. Garnish with chopped scallions and a drizzle of sesame oil. Serve hotMapo Tofu is a perfect blend of spicy, salty, sweet, and sour flavors. The soft tofu absorbs the intense flavors of the sauce, creating a harmonious and satisfying meal. This dish is often paired with rice to balance out its heat and enhance the overall eating experience.