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Travelling-Beijing

Beijing as a city combining both modern and traditional architecture, Beijing is a megacity rich in history,The city's history dates back three millennia.The city is renowned for its opulent palaces, temples, parks, gardens, tombs, walls and gates.


Great Wall: Great Wall of China, an iconic landmark illustrating the innovation of ancient Chinese engineering. Venture to the Badaling section, one of the best-preserved parts of the structure.Climb either the north or south face of the wall to absorb panoramic vistas of the surrounding scenery. Stroll the fortification to discover the watchtowers and natural havens that pepper the UNESCO World Heritage Site.

Beijing Hutong:People say that the real culture of Beijing is the culture of the Hutong and Courtyards. Hutong is a Mongolian word meaning water well. At nine meters (about 30 feet) wide, it is the name given to a lane or small street that originated during the Yuan Dynasty (1271–1368). Now they have become representatives of local culture, thus it is the first choice for people who would like to learn about the local history and culture.


Beijing Opera:Traditional performances such as the Beijing Opera, acrobatic shows and dramatic performances in the teahouses are popular with the more mature visitors to the city, Two of the most famous venues are the Tianqiao Theater and Tianqiaole Tea House (the name means Happy Overbridge) and it can be found at No.113 in Beiwei Lu, Xuanwu District). The theatre specializes in modern song and dance performances while by contrast the teahouse offers the more traditional arts of Beijing Opera, Acrobatics, Martial Arts as well as folk songs. Visitors to China may be a little apprehensive about going to the opera but it is an experience not to be missed as the performances are really quite spectacular, including as they do music, dance, acrobatics and spectacular costumes.

Peking duck: is a dish from Peking that has been prepared since the imperial era. The meat is characterized by its thin, crisp 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 eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used.