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The China Experience
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Chongyang Festival
The Chongyang Festival falls on the ninth day of the nonth month of the Chinese lunar calendar, so it is also known as the Double Ninth Festival. In China Experience of this week, Chongyang Festival will tell you more.


Recipe of the week
Fowl Stuffed Duck

Materials:


one live duck(2000g)
one live wild duck(750)
one live pigeon(250g)
ham
dried mushrooms soaked in water
winter bamboo shoot slices


Preparations:

1. Clean, remove the carcass and scald each fowl.
2. Put the pigeon into the wild duck with its head pointing out, stuff the pigeon and wild duck with mushrooms, and ham slices.
3. Put the wild duck into the duck, stuff any free space with mushrooms, ham slices and winter bamboo shoot slices.
4. Scald and drain the "ducks", put on a bamboo grid in casserold, add gizzards, livers, water and seasonings, bring to the boil, skim, put the lid on the casserol, simmer for 3 hours till soft and tender, add salt, simmer for 30 minutes.

Please visit Little Ma's Recipe Corner for more recipes.

The Bun Festival in Cheung Chau
Cheung Chau, a 2.4-square-kilometre outlying island situated to the southwest of Hong Kong Island, is a city dwellers's paradise: there are no skyscrapers, no vehicles and none of the disturbance of modern city life. However, in the fourth lunar monthe each year, this quiet island is transformed into a hive of activity when the fascinating Bun Festival, Cheung Chau's main claim to fame, takes place. In China Experience of last week, The Bun Festival in Cheung Chau will tell you more.







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