Ｈｅａｒｔｙ　Ｍｅａｌｓ　ｉｎ　ｔｈｅ　Ｃａｐｉｔａｌ.docVIP

Ｈｅａｒｔｙ　Ｍｅａｌｓ　ｉｎ　ｔｈｅ　Ｃａｐｉｔａｌ 　　 　　AFTER a hard day trooping around the sights, there’s nothing better than sitting down to a hearty meal. Fortunately, visitors are spoiled for choice when it comes to eating in Beijing. 　　 　　Peking Duck 　　 　　For anyone visiting China’s capital, indulging in Peking duck is a must. No matter what the season, the local roast duck is tender, tasty and fresh. 　　Although roasted whole, Peking duck is traditionally served in thin slices. The skin should be eaten first, while it is still hot and crispy. A two-kilogram duck can be cut into 108 slices, according to one senior chef. 　　Peking duck is usually eaten with a few vegetables, wrapped in a pancake. Diners take a pancake in their hands, add a few splashes of bean sauce, and then lay shredded scallions, cucumber or carrot on top, followed by slices of roast duck. The pancake is then wrapped around the lot. 　　Quanjude Restaurant, established in 1864, is the best choice for sampling Peking duck. Diners can also watch the cooks display their exquisite knife skills. Quanjude cook their birds by hanging the duck on a pole over a wood fire in an open oven, while Bianyifang, another long-established restaurant, uses closed ovens to cook their birds. 　　 　　Snacks 　　 　　Traditionally, Beijing snacks can be divided into Han, Hui (Muslim) and palace flavor. 　　Douzhir, or fermented bean drink, is a favorite of many locals. During Beijing’s freezing winters, it is common for Beijingers to down a cup in the morning with a plate of pickles. 　　Wandouhuang, or sweet pea cake, is a popular snack in spring and summer. The yellow cake tastes cool and smooth, and melts in your mouth. 　　Aiwowo is a steamed rice cake with sweet stuffing. Traditionally a snack during the Spring Festival, it is now available year-round in the capital. 　　Ancient Qianmen Street is home to many time-honored restaurants, each with its own specialty. The aforementioned Quanjude is famous for Peking duck, Duyichu is the