Beijing cuisine, also known as Jing cuisine and Mandarin cuisine, is the cuisine of Beijing, the capital of China. As Beijing has been the capital of China for centuries, its cuisine is influenced by culinary traditions from all over China, but the style that has the greatest influence on Beijing cuisine is that 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.
Beijing Roast Duck
Beijing Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods.The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, scallion, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names.
The cooked Peking Duck is traditionally carved in front of the diners and served in three stages. First, the skin is served dipped in sugar and garlic sauce. The meat is then served with steamed pancakes, spring onions and sweet bean sauce. Several vegetable dishes are provided to accompany the meat, typically cucumber sticks. The diners spread sauce, and optionally sugar, over the pancake. The pancake is wrapped around the meat with the vegetables and eaten by hand. The remaining fat, meat and bones may be made into a broth, served as is, or the meat chopped up and stir fried with sweet bean sauce. Otherwise, they are packed up to be taken home by the customers.
Notable restaurants for Beijng Roast Duck: A number of restaurants in Beijing specialise in Peking Duck. Examples include Quanjude, Bianyifang, Changan Yihao, Beijing Xiaowangfu and Dadong Kaoyadian. Some restaurants, in particular Quanjude and Bianyifang, have long histories of serving high quality duck that they are now household names, or laozihao, literally "old brand name". In addition, Quanjude has received worldwide recognition, having been named a China Renowned Trademark in 1999. Duck Chang's Restaurant, established in 1975 in Virginia, USA, was the first Chinese restaurant to prepare and serve Peking Duck without a 24 hour advanced notice.
Beijing Hot Pot
Hot pot, less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winte
Where to Eat Hot Pot in Beijing?
Haidilao Hot Pot Restaurant:Haidilao has five branches in Beijing, all which have good reputations among diners. Haidilao provides authentic Sichuan hot pot. All dishes are available in both full and half portions. But what makes dining at Haidilao a pleasant experience is its various free services which make queuing for the dishes a pleasure in itself. At Haidilao all diners are entitled to free ice water, fruit salad, melon seeds, nail care and shoe shining, and they may also play chess or cards while they wait. Another shining point is Haidilao's Lalamian (pulled noodles) performance which features a young boy pulling noodles while dancing.
Location 1: No.2 Huayuan Donglu, north to Mudan (peony) Hotel, Haidian
Location 2: No.29 Nanmofanglu, Chaoyang
Location 3: 3F, Beiao Mansion, Jia 2 Huixin Dongjie, Chaoyang
Location 4: No.2, Dahuisilu, Haidian
Location 5: 1-2F Zhongjian Erju Building, No.42, Guanganmen Nanjie, Xuanwu
Jiaozi or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.
Jiaozi typically consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton; jiaozi has a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are rounder, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.