About EAST,BeijingEAST is a business hotel with a wonderfully balanced approach to life. When it’s time for work, EAST is plugged into business. When it’s time to unwind, you’ll find everything (and everyone) at EAST calm and very relaxed. EAST soothes and r andenergises those in search of fun. Your stay at EAST is what you want, where you need it most. 关于东隅东隅是一家充满时尚生活品味并打造无与伦比生活体验的休闲式商务酒店。它不单满足商务旅客的要求，亦呈献极致舒适的环境，让宾客尽情舒展身心。东隅的设计完美配合现今旅客的需要 -在宾客疲累时呈献焕发身心的体验；在寻求乐趣时给予动力。 About Swire Hotels and Swire RestaurantsSwire Hotels has been created to manage soulfully individual hotels in Hong Kong, Mainland China and the USA, providing a characterful experience for well travelled individually minded travellers who seek originality, style and personalised service.
We create distinctive hotels with a sense of place that break with convention. The company’s first hotel, The Opposite House in Beijing, opened in 2008 and was followed by The Upper House, Hong Kong, and then by EAST, Hong Kong and EAST, Beijing. The Temple House in Chengdu is opened in July 2015 and EAST, Miami opened in May 2016. A restaurant division was set up in 2013 to manage the company’s stand-alone restaurant operations.
Our first restaurant Plat du Jour opened in November 2013 followed by Public and Ground Public in Quarry Bay.
The Continental in Pacific Place opened in October 2014 and Mr & Mrs Fox in Taikoo Place in 2015.
Our latest addition, the second Plat du Jour opened in Pacific Place in January 2016. 关於太古酒店及太古餐厅 太古酒店的成立，是为进一步於香港、中国内地及美国拓展酒店业务，建立及管理一系列都会风尚酒店。酒店突破常规的风格为追求个性、品味及贴心服务的旅客呈献高格调的独特体验。 太古酒店於2008年在北京开设首间酒店瑜舍，随後香港的奕居、香港东隅及北京东隅相继开幕。位於成都的博舍和迈阿密东隅，分别於2015年7月及2016年5月开业。 於2013年成立的餐饮业务部门，负责管理集团旗下的独立餐厅的营运工作：部门首间餐厅Plat du Jour於2013年11月在香港鰂鱼涌开业，其後於同区开设Public及 Ground Public 餐厅。位於太古广场的The Continental及 Mr & Mrs Fox亦分别於2014年10月及2015年9月开幕。Plat du Jour第2间分店亦已於2016年1月登陆太古广场。
我们的福利:
人性化管理
丰富的活动
Sales&Marketing 市场销售部
Engineering&nbsp工程部
Security&nbsp保安部
Guest&nbspExperience&nbsp客户关系部
Restaurants&Bars 餐饮部
Housekeeping&nbsp客房部
Security 保安部
联系人: Jeanie Wang
电　话: 010-
邮　编: 北京市朝阳区酒仙桥路22号
邮　箱: pd-
地　址: 北京市朝阳区酒仙桥路22号全国咨询热线
致力于打造北京不锈钢管第一品牌
专业生产厂家
无锡圣天佑不锈钢有限公司 主营：不锈钢管
304不锈钢管 321不锈钢管
316L不锈钢管
310S不锈钢管，不锈钢焊管
无锡圣天佑不锈钢管厂
位于太湖明珠-江苏无锡，是一家集生产、销售不锈钢管,不锈钢厚壁管,不锈钢无缝管，耐腐蚀不锈钢管，双相不锈钢管的生产厂家。
常年备有大量的不锈钢管现货库存，规格全, 主要供应产品材质:304、304L、316、316L、321及S、904L、317L、347H、2205等特殊不锈钢管材质，
产品规格 :不锈钢无缝管：Φ6--630mm×1--50mm | 不锈钢焊管：Φ12--2000mm×2--40mm | 也可以根据客户需要，定做不同规格的不锈钢管和不锈钢焊管!!
产品检验标准 :GB/T,GB/T,BG1392691,ASTMA312,ASTMA213.配置有光谱仪、超声波检验、涡流检验、晶间腐蚀试验，金相显微仪等。
全国热线服务:
无锡圣天佑不锈钢有限公司 主营：不锈钢管
304不锈钢管 321不锈钢管
316L不锈钢管
310S不锈钢管，不锈钢焊管
江苏地区不锈钢管龙头企业，无锡圣天佑不锈钢有限公司不锈钢管厂,主要产销201、304、321、316L、310S、904L、2205不锈钢管,304不锈钢管，304不锈钢无缝管，不锈钢无缝管,不锈钢焊管,不锈钢方管,不...
【 产品规格 】:不锈钢无缝管：Φ6--630mm×1--50mm | 不锈钢焊管：Φ12--2000mm×2--40mm | 也可以根据客户需要，定做不同规格的不锈钢管和不锈钢焊管！！
公司严格执行国家GB/T13296...
304 是一种通用性的不锈钢，它广泛地用于制作要求良好综合性能（耐腐蚀和成型性）的设备和机件。 304不锈钢是按照美国ASTM标准生产出来的不锈钢的一个牌号
无锡圣天佑不锈钢有限公司不锈钢管厂,主要产销201、304、321、316L、310S、904L、2205不锈钢管,304不锈钢管，304不锈钢无缝管，不锈钢无缝管,不锈钢焊管,不锈钢方管,不锈钢管价格优惠,不锈钢管，...
不锈钢管当含有细微缝隙的物体与液体接触时，在浸润情况下液体沿缝隙上升或渗入，在不浸润情况下液体沿缝隙下降的现象。在浸润情况下，缝隙越细，液体上升越高。
无锡圣天佑不锈钢有限公司不锈钢管厂,主要产销201、304、321、316L、310S、904L、2205不锈钢管,304不锈钢管，304不锈钢无缝管Beijing Duck
Beijing Duck
The Quanjude Restaurant, the largest roast duck restaurant in Beijing if not in the world, opened for business in 1979. Located near Hepingmen Gate (Peace Gate), it has a floor space of 15,000 square meters divided into 41 dining halls, including one, which can serve 600 customers simultaneously. The dining halls reserved for overseas guests can accommodate a total of 2,000 diners, and include a hall where all-duck banquets in which all the dishes are made from parts of the duck can be served to 600 people. Filled to capacity, Quanjude Restaurant can serve as many as 5,000 meals a day. The art of roasting ducks evolved from techniques used to prepare sucking pigs. For more than a century, specialized chefs have developed the idea that the skin of the duck should be so soft and crisp that it melts in the mouth. In applying the traditional method of preparation, the chefs at Quanjude pay particular attention to the quality of the duck, the auxiliary ingredients and the type of wood burned in the oven. Special farms supply plump Beijing ducks weighing an average of 2.5 kilograms each. The two famous Beijing condiment shops, Liubiju and Tianyuan, supply the dark tangy bean sauce spread on the pancakes. The fragrant sesame oil and refined sugar are also specially selected. Finally, only the wood of fruit trees such as date, peach and pear are used in the roasting process to give the meat its unique fragrance. The preparation of the dish requires a series of complicated steps, which include inflating the unbroken skin like a balloon so that it roasts just right. Quanjude employs chefs who specialize in these techniques, while other chefs prepare the non-duck dishes. Whereas in the past the restaurant's staff numbered no more than 40, it has at present grown to over 1,000. Among them are chefs and managers with records of 40 or 50 years of faithful service. The slicing of the meat from the carcass of the duck is an art in itself. A skilled chef is able to cut between 100 and 120 slices in four or five minutes, each slice with an equal portion of both skin and meat. Inventiveness is another quality cultivated at Quanjude. One seasoned chef has mastered more than 80 dishes made from the duck's innards, head, wings and webs. A selection of these dishes, whether hot, cold, boiled, fried, stewed or pickled, will be the makings of an all-duck banquet. The first restaurant to bear the name Quanjude opened in 1864 during the reign of the Qing Emperor Tongzhi. Due to its high standards, the restaurant's fame spread rapidly and for many years the supply of roast ducks could hardly satisfy the demand. For this reason, the restaurant was rebuilt and expanded in 1948. In 1954 a branch (known as Hongbinlou) was opened in West Chang' an Boulevard and another in Wangfujing Street in 1959. These additions, however, still did not solve the problem, and with the opening of the Quanjude at hepingmen in 1979, it was no longer necessary to make a reservation a week in advance to taste Beijing's most famous culinary delight. The history of the roast duck can be traced back to as early as the Yuan Dynasty () when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages, written in 1330 by Hu Sihui, an inspector of the imperial kitchen. Details regarding the cooking process were also described in this early cookbook. In the early 15th century, when the Ming Dynasty capital was shifted from Nanjing to Beijing, roast duck remained one of the famous dishes on imperial court menus. According to the local history, the earliest roast duck restaurant in Beijing was the old Bianyifang Restaurant, which opened during the Jiajing reign (). Distinct from the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the Old Bianyifang Restaurant roasted its ducks with radiant heat. The walls of the oven were first heated with sorghum stalks whereupon the duck was placed inside and cooked by the heat given off by the walls. A duck roasted in this manner is crisp to the touch and golden its flesh is both tender and tasty. During the Qianlong period (), roast duck was a favorite delicacy of the upper classes. According to Recipes from the Suiyuan Garden, the famous cookbook written by the poet and gourmet Yuan Mei, "Roast duck is prepared by revolving a young duckling on a spit in an oven. The chefs of Inspector Feng's family excel in preparing this dish." Other scholars, after dining on roast duck, were inspired to poetry. In one collection of old Beijing rhymes (Duan Zhuzhici) one of the poems reads: "Fill your plates with roast duck and suckling pig." Another contemporary annotation reads: "When an official gives a banquet he will choose dishes to please each of his guests. For example, Bianyifang' s roast duck" To satisfy the growing demand for roast duck, and with an eye on the profits to be made from a good name, many restaurants opened from a good name, many restaurants opened under the Bianyifang name. In fact, in 1926, nine roast duck restaurants in Beijing carried this name. In the late 1960s the Bianyifang Restaurant's name was changed to the Chongwenmen Roast Duck Restaurant, but in 1979 it resumed its former title. Its menu includes more than 20 traditional duck dishes, including the Four Delicacies: wing and web, liver, heart and pancreas. We have given much information about the history of this noble dish but none at all on how it is eaten. The simple procedure is as follows: Pick up a pancake in one hand and, using a section of raw scallion as a brush, paint a few splashes of bean sauce on the pancake. Next, place the scallion in the center of the pancake, and with your chopsticks add a few pieces of duck, finally rolling it up for convenience's sale. Here then is one of the most unforgettable mouthfuls in all of Chinese cooking. Note: The roast duck restaurants of Beijing are distinguished by their nicknames: the Big Duck, on Qianmen Avenue, an older restaurant the Small Duck, the old Bianyifang R the Wall Street Duck, the Quanjude Restaurant, the largest and newest addition to the Beijing "duck family" at Hepingmen Gate (described above); And the Sick Duck, so called due to its proximity to the Peking Union Medical College Hospital. Beijing Quanjude Roast Duck Restaurant Add. 14, Qianmen X Tel: 86-10-.Beijing Qianmen Quanjude Roast Duck Restaurant Add. 32, Qianmen S Tel: 86-10-. Beijing Wangfujing Quanjude Roast Duck Restaurant Add. 13, Shuaifuyuan Hutong, Dongcheng D Tel: 86-10-. Beijing Jingxin Quanjude Roast Duck Restaurant Add. A2 Dongsanhuan Beilu, Chaoyang D Tel: 86-10-. Beijing Hepingmen Roast Duck Restaurant Add. Hepingmen Dajie, Xuanwu D Tel: 86-10-.Bianyifang Roast Duck Restaurant Add. A2 Chongwenmenwai Dajie, Chongwen D Tel: 86-10-. ()
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