Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the Yuan Dynasty, now considered one of China's national foods.The dish is prized for the thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks are bred specially for the dish, which after 65 days are slaughtered and seasoned before it is roasted in a closed oven or a hung oven. The meat is eaten with pancakes, spring onions and hoisin sauce. A variant of the dish known as crispy aromatic duck has been created by the Chinese community in the United Kingdom. The two most notable restaurants in Beijing which serve this delicacy are Quanjude (全聚德) and Bianyifang (便宜坊), two centuries old establishments which have become household names.

The fall and early winter months are a good time to change the menu and include some novel meats such as game. Game, includes among other meats, deer, rabbit or hare, wild pig or boar and duck. When you hang or age the meat, a chemical process takes place which tenderizes the meat and enhances the flavor.

PB&J is haram, but drugs aren't? Jail Director Wells said officials consulted with a Muslim spiritual adviser when planning the Ramadan menu, and the PB&J sandwiches were preapproved. But Edwards said the jelly in the sandwiches contained gelatin, which is often extracted from pig tissue. He appears to be seeking $250,000 per day.

The USDA's new food pyramid apparently encourages cannibalism. Who knew human flesh could be so nutritious? "Long Pig" could soon show up on your favorite menu, if the USDA has its way.

From a restaurant menu:The pig picks the elder brother a cloth - 30 yuanFrance many privates - 15 yuan