Last updated by peggie at 2014/10/15
For any country’s popularity, its cuisine is one of the major contributing factors and a source of attraction for the tourists. If you have been fortunate enough to travel across China, then you must have an idea that China is such a vast country that is enriched in providing you a countless number of cuisine varieties that differ from one another according to the regions, natives and provinces. And, if you have not visited China, then be ready to visit this country which is having a lot of charm as far as cuisine is concerned. Being the capital of China, the city of Beijing is also world famous for its specialty cuisine.
Beijing food or Northern food is a collection of varieties from Hebei, Shangdong, Lower Yangzi River, Inner Mongolia and Xinjiang. Methods of cooking include barbecuing, deep-boiling, roasting, smoking and braising. Local products such as garlic, ginger, leeks, pork, spring onions, bean sauce, different spices, chilies and vegetables, particularly the Northern white cabbage, together with duck, pork, chicken, seafood, beef, and lamb are used to make many varieties of gourmet dishes.
Beijing Featured Food:
Man Han Quan Xi (feast Of Complete Manchu Han Courses)
The Manchu and Han banquet originated during the Qing Dynasty. At first the complete courses of Manchu and Han were served separately, but later both were combined and thus the Man Han Quan Xi came into being shortly after the Manchu rulers took supreme power in Beijing. In an attempt to unify the two most important ethnic groups of the empire, the Qing emperors ordered that the two peoples should live, work, and eat together. To reduce social resistance while ruling a nation whose dominant population was Han, the Manchu rulers ostensibly strove to equalize the treatment of the Manchu and Han officials, encouraging the exchange and integration between the two cultures in all aspects. This is the historical backdrop of Man Han Quan Xi.
The Evolvement of Man Han Quan Xi
By the reign of Emperor Kangxi (1654-1722), the integration of Manchu and Han people had advanced dramatically from several decades before. More frequent exchanges between officials of the two sides was realize
Beijing Roast Duck
Chinese Yam In Hot Toffee
Ingredients: Chinese yam, marinated osmanthus, rock sugar, fried white sesame seeds, peanut oil
Chinese Yam in Hot Toffee, with sticky, fragrant and sweet taste, is a dessert served during the Spring Festival. Chinese Yam contains high level of nutrition that can help with anti-aging. It is a traditional dish of Beijing, with at least 100 years of history. Nowadays marinated osmanthus is added and white sesame seeds are peppered evenly on the dish. It is better to consume it while the dish is very hot, but do dip it in cold water before putting it into your mouth, otherwise your tongue may easily get burned.
Chinese Yam is one of China’s traditional medicines, as well as a familiar nutritious food with Chinese people. It is rich in starch, protein, mineral substances, vitamins, fiber, choline and phlegm. According to Chinese medicinal theories, Chinese Yam is nutritious and good for the liver, stomach, and kidney, and helps advance the immune system of human body.
Chinese Cabbage With Mustard Sauce
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