Blossary – Beijing Dishes

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Beijing has long been a culinary hybrid, a place where regional Chinese cuisines, Manchu and Mongol influences, Muslim specialties, Imperial delicacies, street snacks, Buddhist vegetarian dishes, and, now more than ever, international ingredients and techniques have all been absorbed into the basic tradition of northern Chinese cooking.

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Created by: stanley soerianto

Number of Blossarys: 107

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An Imperial Banquet

As the center of the Chinese empire for some 600 years, Beijing has a rich tradition of Imperial cuisine. Fangshan Restaurant (1 Wenjin Jie, Xicheng District) inside the east gate of Beihai Park was ...

Mongolian Hot Pot

Known in Chinese as scalded mutton (shuan yang rou), this is the distinctive hot pot of Beijing. Cook your own thin slices of mutton in bubbling broth, along with vegetables and bean thread noodles, ...

Zha Jiang Noodles

Hand-pulled noodles, made to order by specialist noodle chefs, are one of the delights of China. They can be served in soup or with a sauce, but the most classic Beijing preparation is zha jiang ...

Peking Duck

The Chinese capital's most celebrated delicacy is an irresistible combination of crisp, lacquered skin and tender meat, sliced and then rolled up in thin pancakes with dark fermented sauce, slivers ...