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About Beijing
Area: 16,800 sq km (6552 sqm)

Population:12 million 

Location: Situated in northeast China, Beijing adjoins the Inner Mongolian Highland to the northwest and the Great Northern Plain to the south.

Scenery Spots in Beijing
The Forbidden City

Lying at the center of Beijing, the Forbidden City, called Gu Gong in Chinese, was the imperial palace during the Ming and Qing dynasties. Now known as the Palace Museum, it is to the north of Tiananmen Square. Rectangular in shape, it is the world's largest palace complex and covers 74 hectares. Surrounded by a six meter deep moat and a ten meter high wall are 9,999 buildings. The wall has a gate on each side. Opposite the Tiananmen Gate, to the north is the Gate of Divine Might (Shenwumen), which faces Jingshan Park. The distance between these two gates is 960 meters, while the distance between the gates in the east and west walls is 750 meters. There are unique and delicately structured towers on each of the four corners of the curtain wall.
Badaling Great Wall   
The Great Wall is a symbol of Chinese civilization, and one of the wonders that the Chinese people have created. Badaling Great Wall, the most representative part, was promoted as a key national cultural relic, protected under the approval of the State Council in 1961. In 1988, it was enlisted in the World Cultural Heritage Directory by UNESCO. July 7, 2007 has once again witnessed the worldwide reputation that the Great Wall gained: it was listed among the New Seven Wonders of the World.
Local Food
Barbecued Meat

Barbecued Meat is a Manchu dish which has now become a Beijing specialty. More then 300 years ago it was the custom for Qing officials in Beijing to go on picnics in the hills around the capital on the Double Ninth Festival (the ninth day of the ninth month of the lunar calendar). They would bring with them boiled beef or mutton, various seasonings and garnishes, and an iron pan for re-cocking the meat. In some attractive spot they would build a fire, heat the pan over it and sear the cold boiled meat in the pan. The seared meat was then dipped into soy sauce and mashed garlic before being eaten. This dish was gradually introduced into restaurants. About eight years ago, the recipe was changed to make the meat more palatable: raw beef or mutton was cut into thin slices and marinated before searing. This kind of barbecued meat
then became very popular.
Mutton Hot Pot
Mutton Hot Pot is a Muslim specialty. All the year round, the family, relatives, and friends would gather round the fire and eat in intimacy and warmth. It has now spread to people of all nationalities including foreign diplomats and overseas visitors in Beijing and become one of the capital’s most celebrated dishes. The hot pot used to be a brass pot with a wide outer rim around a chimney and a charcoal burner underneath. Nowadays electric pot is used. Water containing mushrooms and dried shrimps is boiled in a pot. Thin pieces of raw mutton are cooked with chopsticks in a self-service pot of boiling water. Diners dip thin slices of chopsticks in a self-service pot of boiling water. Diners dip thin slices of raw mutton into the water, where the meat cooks rapidly. The cooked slices are then dipped into a sauce. This cooking method ensures that the meat is both tender, and tasty. Cabbage, noodles and pea starch noodles and gradually added to the boiling water, which becomes a very rich broth drunk at the end of the meal.

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