Northern Chinese cuisine
Northern Chinese cuisine

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The northern school of cooking is eclectic, incorporating the refined cooking of the palace kitchens and Shandong province (where classic Chinese cuisine originated) and the hearty cold weather food of the Northern provinces.

Stretching in the northern reaches to the Russian border and to Inner Mongolia in the west, China’s north is threaded by the Yellow River and the Great Wall. The climate can be harsh with temperatures drop below freezing in the winter.
Staple ingredients

Staple ingredients

Ninety per cent of all meat eaten in China is pork, but in the north things are different. With the proximity to Mongolia and the open pastureland, lamb and beef are prevalent and the diet is meat heavy. There is less rice grown in the north so wheat noodles and wheat-based breads are common. Fruits are a Shangdong speciality as are wines and beers – including the famous Tsingtao beer.
Cooking style

Cooking style

Both Russian and Japanese cuisine have influenced the cooking in Harbin and Tianjin where the food is rich and filling to suit the cold climate. In Shangdong, the birthplace of Confucious, the cuisine is regarded as the oldest and some of the best in China. It is said that the use of the wok originated here.
Street food

Street food

The Wangfujing night market in Beijing is a great place to try Chinese street food. The streets fill with stalls selling skewers of beef, quick stir-fries, crisp spring rolls to eat with your fingers and exotic treats such as scorpions. A popular street dessert is hot candied apples.

Try some recipes for typical street food fare
• Steamed fish with black bean sauce
• Crisp-fried chicken spring rolls
• Fried vegetable rice
• Wok-fried prawns with sugar snaps
Regional dishes

Regional dishes

Sweet and sour carp is the quintessential Shangdong dish made with Yellow River carp. Lamb slices cooked with spring onions and sweet bean paste is another ubiquitous dish. Like a lot of the food it has a generous splash of vinegar added to give a sour contrast to the sweet notes.

Try some recipes
• Beef noodle soup
• Beijing-style lamb with dipping sauce
• Sesame pancakes
 

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