Food experience-Authentic Beijing Duck in Beijing

I visited my Chinese friend's place in Beijing last week. I'd love to post some pictures of food which I had there. Here's how to eat a whole of Beijing Duck!
First of all, this is 'TONGUE' of duck:

Hard to eat...I mean very chewy.
Secondly, this is body part, 'MEAT' of duck:

Very soft. I love this taste.
and also meat with tomato tasted sour sauce:

Thirdly, this is my favorite 'SKIN' of duck. Crispy and tasty. Wrap it with some sauce,ginger/garlic or seasonings you like and flour paper like this:

Forth one which was served was...'Head' of duck(sorry for blurred photo):

Last one was...soup of 'DUCK BONE':
Taste was...subtle in flavor.
I am very impressed with this full course of Beijing Duck! I ate a whole part except eyes of duck?!?! What I was surprised also was it costs only $20 per person, which is half price in Japan.

Goya Champul (>0<)

Here is Okinawa's traditonal dish, Goya Champul (Bitter melon)

"Goya" I show here is not food company's name!, but this is bitter melon. Champul means "scrambled up" or "messed up!" in Japanese(mostly used in Okinawa area).

Ingredients: 1 Goya, 2 eggs, chopped pork, dashi-soup, sesami oil and salt&pepper. (you can add tofu as you like)
Cut Goya lengthwise into two, and remove the white seeds inside with spoon.

Boiling Goya with hot warter 1-2 min in order to remove its harshness, and soak them into cold warter. This process is important to keep them fresh.

Heat sesami oil in a frying pan, and cook chopped pork and Goya gently with salt&pepper, and mix with beaten eggs with two cups of dashi-soup.

Goya is well known as brim with good nutrition, and vitamin C. I heard it makes blood circulation well, even though it is too bitter...but port oil eash its harshness, so very good combination.
Add Katsuo-bushi if you like! I mostly don't mix with Tofu, but if you make this healther, that will enhance this.