BEIJING CUISINE

'Beijing cuisine' () is a cooking style in Beijing, China. It is also formally known as 'Mandarin cuisine'.
Since Beijing has been the Chinese capital city for centuries, its cuisine has been influenced by culinary traditions from all over China, but the cuisine that has exerted the greatest influence on Beijing cuisine is the cuisine of the eastern coastal province of Shandong. Beijing cuisine has itself, in turn, also greatly influenced other Chinese cuisines, particularly the cuisine of Liaoning, the Chinese imperial cuisine, and the Chinese aristocrat cuisine. "The Emperor's Kitchen" (御膳房; pinyin: yùshànfáng) was a term referring to the cooking places inside of the Forbidden City, Beijing where thousands of cooks from the different parts of China showed their best cooking skills to please royal families and officials. Therefore, it is at times rather difficult to determine the actual origin of a dish as the term "Mandarin" is generalized and refers not only to Beijing, but other provinces as well. However, some generalization of Bejing cuisine can be characterized as follows: Foods that originated in Beijing are often snacks rather than full courses, and they are typically sold by little shops or street vendors. There is emphasis on dark soy paste, sesame paste, sesame oil, and scallions, and fermented tofu is often served as a condiment. In terms of cooking method, methods relating to the different way of frying is often used.

Contents

Well known Mandarin dishes

Well known Mandarin dishes

Meat:

★ Peking Duck (北京烤鸭)

★ Hot and Sour Soup (酸辣汤)

★ Peking Barbecue (烤肉/北京烤肉)

★ Mutton Hot pot (涮羊肉)

★ Sweetened Vinegar Spareribs (糖醋排骨)

★ Stir Fried Tomatoes with Scrambled Eggs (西红柿炒鸡蛋 xīhóngshì chǎo jīdàn)

★ Sweet Stir Fried Mutton/Lamb (它似蜜) (Ta Si Mi)

★ Plain Boiled Pork (白肉) (Bai Rou)

★ Fried Small Meatballs (炸丸子) (Zha Xiao Wan Zi)

★ Fried Pig Liver wrapped in Chinese Small Iris (Iris pallasii) (炸卷肝) (Zha Juan Gan)

★ Shredded Skin Salad (拌皮丝) (Ban Si Pi)

★ Cold Pig ears in Sauce (拌双脆) (Ban Shuang Cui)

★ Pickled Chinese Cabbage with Blood Filled Intestines (酸菜血肠) (suan cai xue chang)

★ Sauced Meat (酱肉) (Jiang Rou)

★ Pickled Sauced Meat (清酱肉) (Qing Jiang Rou)

★ Upper Parts of the Pork Hand/Leg (水晶肘子) (Shui Jing Zhou Zi)

★ Three Non-Stickiness (三不粘 ; San Bu Nian)

★ Wood shavings meat 木须肉 (Moo shu pork)

★ Quick-Fried Tripe (mainly intestines) (爆肚) (Bao Du)

★ Fried Triangle (炸三角) (Zha San Jiao)

★ Roast (Mutton/Beef/Pork (烧牛/羊/猪肉) (Shao Niu/Yang/Zhu Rou)

★ Peking Dumpling (饺子/北京饺子) (Jiaozi/Beijing Jiaozi)

★ Peking wonton (馄饨/北京馄饨) (Hun Tun/Beijing Huntun)

★ Braised fish (酥鱼) (Su Yu)

★ Soft fried fish (软炸鱼) (Ruan Zha Yu)

★ Fish cooked with five spices (五香鱼) (Wu Xiang Yu)

★ Fish cooked with vinegar and pepper (醋椒鱼) (Cu Jiao Yu)

★ Shrimp chips with egg (金鱼戏莲) (Jin Yu Xi Lian)

★ Fish soaked with soup (干烧鱼) (Gan Shao Yu)

★ Family style boiled fish (家常熬鱼) (Jia Chang Ao Yu)

★ Sea cucumber with quail egg (乌龙吐珠) (Wu Long Tu Zhu)

★ Fish cooked with five kinds of sliced vegetable (五柳鱼) (Wu Liu Yu)

★ Abalone with peas and fish paste (蛤蟆鲍鱼) (Ha Ma Bao Yu)

★ Meat wrapped in thin millet flour pancake (煎饼馃子) (Jian Bing Guo Zi)

★ Egg and shrimp wrapped in corn flour pancake (糊饼) (Hu Bing)

★ Fried tofu with egg wrapping (锅塌豆腐) (Guo Ta Do Fu)

★ Wheaten cake boiled in meat broth (卤煮火烧) (