Beijing Food

Last updated by peggie at 2014-4-18

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.

The Forbidden City in Beijing

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:

Official Dishes Of Family Tan

Official Dishes Of Family Tan

"The Dishes of Family Tan" are typical examples of the common dishes in Beijing.

These dishes are neither too salty nor too sweet in taste and agreeable to diners from both north and south China since people from the north fancy the saltier and heavier foods than those from the south.

The cooking style stresses maintaining the freshness and inherent taste of the material, avoiding using heavy seasonings lest that the taste be changed, and cooks using high quality ware while paying much attention to the level of heat used.

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Braised Sharks Fin In Yellow Wine Sauce

Ingredients: shark’s fin, duck, old chicken, white sugar, scallop, yellow wine (famous cooking wine in China), cooked ham, scallion pieces, etc.

"Braised Shark’s Fin in Yellow Wine Sauce” is the royal dish “Tan Family Dish” in Beijing which originated from government official Tan Zongjun’s family in last years of the Qing Dynasty. In Tan Zongjun’s life, he had a passion for gourmet. As of he became an official, he was fond of inviting colleagues to dinner to make a god of his belly. Constantly improving the cooking, mistresses of Tan’s Family gradually formed the unique “Tan Family Dish” which became increasingly well-known. In order to feast their mouth, many officials and celebrities managed to feast guests at Tan’s family with no regard to cost. To the thirties and forties, it has been so well-known in Beijing that there went the saying “no tune in theater community does not imitate ‘Tan’&rsquo

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