Beijing cuisine

From Free net encyclopedia

This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Lu (Shandong) Chuan (Sichuan) Yang (Jiangsu) Yue (Cantonese) Xiang (Hunan) Min (Fujian) Hui (Anhui) Zhe (Zhejiang)
Others Beijing Shanghai Chinese Buddhist Chiuchow Hakka Hong Kong Hong Kong-style western Huaiyang Chinese Islamic Macanese Northeastern Taiwanese Yunnan
Overseas Chinese American Chinese Australian Chinese European Chinese Canadian Chinese Caribbean Chinese Burmese Chinese Filipino Chinese Indian Chinese Indonesian Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese South American Chinese Thai Chinese Japanese Chinese
edit

Beijing cuisine (Template:Zh-cp) ("the capital cuisine") is a cooking style in Beijing, China.

Since Beijing has been the Chinese capital city for centuries, its cuisine was influenced by people from all over China. The Emperor's Kitchen (御膳房 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. Mandarin food is heavily influenced by other provinces' food.

Some well-known Mandarin dishes:

• Peking Duck (北京烤鸭)
• Hot and Sour Soup (酸辣汤)
• Mutton Hotpot (涮羊肉)
• Sweetened Vinegar Spareribs (糖醋排骨)
• Glazed/Candied Chinese Yam (拔丝山药)
• Chinese "fajitas" (春饼卷菜 — not to be confused with spring rolls [春卷])
• Stir Fried Tomatoes with Scrambled Eggs
• Laobing

Template:Cuisine-stub

ja:北京料理 zh:京菜 sv:Pekingköket