Country Captain as part of her Diamond Jubilee celebrations. In its basic form, country captain is a mild stew made with browned chicken pieces, onions, and curry powder. Almonds and golden raisins or zante currants are usually added. Many versions also call for tomatoes, garlic, and bell peppers. The dish is served over white rice. With the exception of the rice, it is meant to be cooked all in the same pot. Chef Mamrej Khan has referred to the dish as one of the first fusion dishes to be developed, making it part of the Anglo-Indian cuisine. Country captain originated in India
Chinese imperial cuisine also brought into China. Many famous cooks and chefs such as Song Wusao and Wang Eryu emerged in the Ming dynasty. Peking duck originated in the Southern and Northern Dynasties (420–589 CE). Roasted duck was first served as a dish in imperial cuisine during the Yuan dynasty. It developed fully and became an important part of imperial cuisine menus during the Ming dynasty. In contemporary society, Peking roasted duck has entered international cuisine. Its unique taste was favoured by both Chinese and non-Chinese. Peking roasted duck was famous because of its crispy skin and the juicy meat which left a