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Beijing Siheyuan

A siheyuan (Chinese: 四合院; pinyin: sìhéyuàn) is a historical type of residence that was commonly found throughout China, most famously in Beijing. The name literally means a courtyard surrounded by four buildings. In English, siheyuan are sometimes referred to as Chinese quadrangles. Throughout Chinese history, the siheyuan composition was the basic pattern used for residences, palaces, temples, monasteries, family, businesses and government offices. In ancient times, a spacious siheyuan would be occupied by a single, usually large and extended family, signifying wealth and prosperity. Today, however, most remaining siheyuan are used as mass housing complexes, and suffer from a lack of modern amenities.

Fully developed siheyuan date back as early as the Western Zhou period (1122 BC to 256 BC), exhibiting the most outstanding and fundamental characteristics of Chinese architecture. They exist all across China and are the template for most Chinese architectural styles.

Modern Beijing's population boom has made housing one of city's biggest challenges. Siheyuan today are typically used as housing complexes, hosting multiple families, with courtyards being developed to provide extra living space. The living conditions in many siheyuan are considered squalid, with very few having private toilets. In the 1990s, systematic demolition of old urban buildings took place in Beijing under rapid economic development. Siheyuan are being torn down to address the problem of overcrowding, and have been replaced by modern apartment blocks.

According to the Beijing Municipal Administration of Cultural Heritage, there are over 3,000 "well-preserved" courtyards remaining in Beijing, and over 539 are in Cultural and Historical Conservation Areas. There are also estimated 7,000 to 9,000 residential courtyards left for sale in Beijing, and they are generally priced at 7,000 to 10,000 yuan per square meter. Other studies put the estimates at about over 30,000 siheyuan courtyards in Old Beijing. Preserved historical siheyuan include Lu Xun Memorial, Guo Moruo Memorial, Mao Dun Memorial, Mei Lanfang Memorial, and Lao She Memorial.

Beijing Cuisine

Peking Duck

Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods.

The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names. A variant of the dish known as crispy aromatic duck has been created by the Chinese community in the United Kingdom.

Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish, originally named "Shaoyazi" (燒鴨子), was mentioned in the Complete Recipes for Dishes and Beverages (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector of the imperial kitchen. The Peking Roast Duck that came to be associated with the term was fully developed during the later Ming Dynasty, and by then, Peking Duck was one of the main dishes on imperial court menus. The first restaurant specialising in Peking Duck, Bianyifang, was established in the Xianyukou, Qianmen area of Beijing in 1416.

Chatang

Chatang (茶汤; pinyin: chátāng; literally "tea soup") or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. The literal translation of the Chinese name is misleading, because there is neither any tea nor any soup in this dish.

The dish is prepared in two steps. First, flours of sorghum and/or millet are cooked in advance, often stir fried, and after the completion, the flour is ready to be served. When a customer orders the dish, hot water is poured into the bowl containing the flour(s) to create a paste-like mush, and it is served with white and/or brown sugar, and Sweet Osmanthus sauce (桂花酱; pinyin: guìhuā jiàng). Interestingly, the Sweet Osmanthus plant is not native to northern China.

Traditionally, the skill of the server judged on several factors and one of them is the requirement is regarding the resulting mush: the most skillful server would be able to create the mush that is so thick that when a chopstick is inserted into the mush, it remains vertical, while at the same time the mush remains fluid. Other criteria for the servers' skills included the ability not splash any hot water outside the bowl and spill out any flours, because traditionally all ingredients are placed in a bowl, into which is poured boiling water from a special copper kettle with a long, dragon-shaped spout called 龙嘴大铜壶 (pinyin: lóngzuǐ dàtónghú; literally "dragon mouth large copper jug") and special skills were needed to handle this equipment. The ingredients are then stirred together and the chatang is eaten with a spoon.