Looking to improve after 1m roast ducks
By Lian Mo | China Daily | Updated: 2010-05-12 08:02
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Bai Yongming, chief chef at Bianyifang, a long-established roast duck restaurant in Beijing, selects a duck from the oven. Photos by Zou Hong / China Daily |
METRO reporter Lian Mo talks to a top cook on how to make the city's trademark cuisine
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