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Roast duck is prepared in wood fired kilns at the 4 Seasons Restaurant near Beijing’s popular Qianmen street, on Jan. 21, 2020. Whilst an extremely rich meat, the dish is popular with locals and tourists alike, with the fiery ovens thought to give the duck extra flavour. Beijing duck is usually enjoyed in thin pancakes rolled around spring onions and cucumber, and hoisin sauce. (Xinhuanet/ Andrew Birse)
