Chinese
Chinese cuisine
Northern - Beijing
Some say this is China’s most sophisticated regional cuisine, however it is also simple and robust, employing the strong flavours of garlic, vinegar, soy sauce, spring onions and leeks. Rice does not grow well in the arid north, so noodles and steamed buns made of wheat flour are consumed frequently.
Soy beans are a traditional crop and soy bean paste is used lavishly in this region, such as in the well-known Hoi Sin sauce that accompanies world-famous local dish Peking duck. The north is also known for its roast, braised and barbecue dishes. Mongolian fire pot is another favourite of this area and distinctively uses lamb, which, along with mutton, is enjoyed here but not so popular in other parts of the country.
Did you know?
• Dim sum means ‘food to touch the heart’ but when it comes to enjoying these teatime snacks at a restaurant it is more correct to say you are going for ‘yum cha’.
• Woks aren’t only used for stir-frying. You can also use them to steam, braise, boil and deep-fry in small batches.
• Fish is often served symbolically at the end of a formal banquet because in Mandarin and Cantonese ‘to have fish’ is pronounced the same way as ‘surplus’.
• Longevity or ‘red turtle’ cakes are etched with a turtle or other symbolic design to denote longevity and coloured red to symbolise prosperity.
Some say this is China’s most sophisticated regional cuisine, however it is also simple and robust, employing the strong flavours of garlic, vinegar, soy sauce, spring onions and leeks. Rice does not grow well in the arid north, so noodles and steamed buns made of wheat flour are consumed frequently.
Soy beans are a traditional crop and soy bean paste is used lavishly in this region, such as in the well-known Hoi Sin sauce that accompanies world-famous local dish Peking duck. The north is also known for its roast, braised and barbecue dishes. Mongolian fire pot is another favourite of this area and distinctively uses lamb, which, along with mutton, is enjoyed here but not so popular in other parts of the country.
Did you know?
• Dim sum means ‘food to touch the heart’ but when it comes to enjoying these teatime snacks at a restaurant it is more correct to say you are going for ‘yum cha’.
• Woks aren’t only used for stir-frying. You can also use them to steam, braise, boil and deep-fry in small batches.
• Fish is often served symbolically at the end of a formal banquet because in Mandarin and Cantonese ‘to have fish’ is pronounced the same way as ‘surplus’.
• Longevity or ‘red turtle’ cakes are etched with a turtle or other symbolic design to denote longevity and coloured red to symbolise prosperity.
