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March 26th, 2010 
Angie Chinese Peking
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Antique Vtg CHINESE Repousse ASIAN Peking Glass DRAGON STERLING Deco BIG! RING $114.75 |
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Chinese Republic Period Red & White Peking Glass Bowl $66.00 |
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Antique Chinese Blue Peking Glass Vase & Beautiful Carved Wood Stand (4.9″) $219.00 |
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Chinese Republic Period Peking Enamel on Copper Cup $10.50 |
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Chinese Republic Period Peking Enamel Jade Brush Washer $152.50 |
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Chinese Clam Broth Russet Peking Glass Snuff Bottle $202.50 |
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12 VINTAGE CHINESE PEKING GLASS CUPS, SAUCERS, SPOONS-METAL RINGS W/ CHARACTERS $20.00 |
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FACIAL MAKE-UP OF PEKING OPERA & CHINESE KNOT ORNAMENT $0.99 |
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vintage chinese peking enamel brush holder 5 1/2″ 2piece. $20.00 |
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vintage chinese peking enamel cigarette box / trinket box. $20.00 |
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Chinese Colorful Peking Glass Snuff Bottle $27.99 |
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Chinese Peking Glass Painted Dragon Snuff Bottle $45.99 |
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Chinese Traditional Colorful Peking Glass Snuff Bottle $26.99 |
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Chinese Inside Hand Painted Peking Carved Glass Snuff Bottle:”Sun Zhong Shan” $69.99 |
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Chinese Peking Red Glass Snuff Bottle $225.00 |
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Vintage Small Dark Blue Chinese Peking Glass Cup $4.99 |
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Vintage Light Blue Chinese Peking Glass Bowl $4.99 |
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Vintage Dark Blue Chinese Peking Bowl $10.50 |
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Vintage White Chinese Peking Glass Bowl $4.99 |
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Old Chinese Peking Glass Carved Snuff Bottle~CALABASH SHAPE W/ FIGURE PLOWING $17.50 |
Chinese Food – Peking Duck Recipe
Peking Duck is one of the most famous Chinese foods originating from the ancient royal courts. For centuries, the best Chinese chefs trained extensively in order to make sure that they could present this delicacy properly to the Emperor. In fact, their very lives depended on it. Today, no chef will lose his life for messing up his Peking Duck recipe but his self-esteem will be sorely dented. However, with attention to detail, a modern day Peking Duck can be a feast fit for royalty. Here’s just one of the many up to date Peking Duck recipes.
Ingredients
1 3.5 – 4 lb duck (fresh or frozen)
2 pints water
3 tbsp dark soy sauce
3 tbsp honey
5 fl oz rice wine (you can use dry sherry)
1 lemon
To serve:
8 – 12 Chinese Pancakes
4 – 6 tbsp hoisin sauce
16 – 24 spring onions (cut into thin slivers lengthwise or into brushes)
In China, ducks are specially raised on a diet of soyabeans, maize, sorghum and barley for just six weeks, when they are ready for cooking.
Normally, the preparation of Peking Duck is rather time consuming and complex. The duck must be cleaned and plucked thoroughly, then air should be piped in to separate the skin from the flesh which let the skin roast to a lovely crispness. While the duck dries a sugar solution is brushed over the duck and it is then roasted in a wood fired oven. However, with our modern life styles being what they are, this Peking Duck recipe is rather less complicated.
Rinse and dry the duck thoroughly, blotting with kitchen paper.
Mix the water, dark soy sauce, honey and rice wine together and combine with the lemon cut into thick slices and bring to the boil then simmer for about 20 minutes. Ladle the mixture over the duck several times, ensuring that the skin is thoroughly coated. Hang the duck up to dry somewhere cool and well ventilated with a roasting tin beneath it to catch any drips. When the duck is properly dry the skin will feel like paper.
Roast the duck on a rack over a roasting tin in which you have water to a depth of about two inches (this stops the fat splashing), in a pre-heated oven 475F, 240C, Gas 9 for 15 minutes. Turn the oven temperature down to 350F, 180C, Gas 4 and continue cooking for 1 hour, 10 minutes.
Let the duck rest for about fifteen minutes before serving. You can carve the meat and skin into pieces using a knife or cleaver or you can shred it with a spoon and fork.
Serve the duck with warmed Chinese pancakes, spring onions and hoisin sauce.
Each diner takes a pancake, spreads on a little hoisin sauce then tops that with some meat and crispy skin followed by a spring onion brush or some strips of spring onion. The pancake and contents are then rolled up into a tube and eaten either with one’s fingers or with chopsticks.
Even this simple version of the classic Peking Duck makes a very special dinner party dish, fit for an Emperor.
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Joyce Chen Pro Chef 14-Inch Flat Bottom Wok uncoated Carbon Steel $26.65 Heavy professional weight 2.0 mm carbon steel construction…. |
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Bodum Chambord Enameled Cast Iron Wok With Glass Lid The wok is quickly becoming a kitchen staple in many households due to its versatility. Bring it out to stir-fry some of your favorite veggies, or use it to roast, steam or simmer. The wok’s unique shape actually came about because of an energy shortage; its rounded sides provide a larger cooking surface that can be heated to very high temperatures while consuming less energy. The Chambord Wok has… |
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Joyce Chen 14 Inch Aluminum Wok Lid with Wood Knob $9.99 Joyce Chen’s slogan ‘Eastern Cookware for the Western Kitchen,’ reflects her focus on providing high-quality, versatile tools and products that have Asian flair, but can be used in a western kitchen. The 14′ Aluminum Wok Lid with blonde wood knob is a handy kitchen addition. If you’ve lost your lid or started your Joyce Chen cookware collection with a gift that didn’t include a lid ¿ here’s what … |
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Puccini – Turandot at the Forbidden City of Beijing / Mehta, Casolla, Larin, Frittoli, Maggio Musicale Fiorentino $15.75 TURNADOT AT FORBIDDEN CITY OF BEIJING – DVD Movie… |
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Varèse Sarabande – A 25th Anniversary Celebration $19.98 … |
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Andrew Lloyd Webber – Masterpiece (Live in Beijing) $24.98 Elaine Paige headlines the international cast of Masterpiece: The Music of Andrew Lloyd Webber, a September 2001 concert in Beijing. Paige sings songs from her roles in Lloyd Webber’s musicals Evita, Cats, and Sunset Boulevard, while Kris Phillips, Sandy Lam, Tony Vincent, and others provide solid but rarely thrilling renditions of tunes from such shows as Jesus Christ Superstar and Phantom of the… |
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Peking Opera Blues [VHS] $19.98 An adrenaline-rush masterpiece, this period action comedy is so hyperactive and ingenious that it’ll make your head spin. Along with John Woo’s The Killer and Jackie Chan’s Project A, Peking Opera Blues is one of the key works of a great period of Hong Kong cinema in the mid-1980s. Director Tsui Hark had been studying Spielberg under a microscope, but he uses the multilayered visuals knowingly, to… |
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55 Days at Peking $9.68 In 1900 Peking, Boxer fanatics are encouraged by the Empress to take over the city and besiege the international diplomatic quarter. @Imported from Korea. (Some DVDs Have Korean Description on Cover) @Some DVDs Have Several Languages & Subtitles. @High Quality as USA Products. @All DVDs are Exactly Same as Description. |
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2008 Olympics: Beijing 2008 Complete Opening Ceremony $5.59 Studio: Esi Distribution Release Date: 09/30/2008 Run time: 240 minutes… |
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Farewell My Concubine $9.99 The panorama of 20th-century Chinese history swirls past two men, celebrated actors with their own decidedly specialized view of things. We first observe their lives as children at the Peking Opera training school, a brutal and demanding arena for future actors. While still in training, the effeminate Douzi is chosen to play the transvestite role and the masculine Shitou is chosen to play the roya… |
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