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Breakfast buffet chef prepares eggs to order. Difficult to set white balance since the foreground porcelain was under florescent overhead lights and the infrared heat lamps were highlighting the chef's face; decided to correct for porcelain white and let the highlights fall naturally on his face.

A visually appealing display of table side carved, wood smoked, slow roasted Peking duck meat. This was our first taste of the world famous food, which had been selected by our hostess, Lori Zhang, VP for Marketing at Four Seasons Hotel, Beijing, China, to cap off a selection of local delicacies, which included sun dried cherry tomato appetizer and sweet and sour pork, using strawberries in place of pineapple.