Huaiyang cuisine has been praised since ancient times in China and it was a general practice for an official travelling to Beijing to take up a new post to bring along with him a chef specialising in Huaiyang cuisine. Many dishes in Beijing cuisine that are served as main courses are derived from a variety of Chinese Halal foods, particularly lamb and beef dishes, as well as from Huaiyang cuisine. There is less emphasis on rice as an accompaniment as compared to many other regions in China, as local rice production in Beijing is limited by the relatively dry climate. In terms of cooking techniques, methods relating to different ways of frying are often used. There is emphasis on dark soy paste, sesame paste, sesame oil and scallions, and fermented tofu is often served as a condiment. However, some generalisation of Beijing cuisine can be characterised as follows: Foods that originated in Beijing are often snacks rather than main courses, and they are typically sold by small shops or street vendors. Therefore, it is sometimes difficult to determine the actual origin of a dish as the term "Mandarin" is generalised and refers not only to Beijing, but other provinces as well. Īnother tradition that influenced Beijing cuisine (as well as influenced by the latter itself) is the Chinese imperial cuisine that originated from the "Emperor's Kitchen" ( 御膳房 yùshànfáng), which referred to the cooking facilities inside the Forbidden City, where thousands of cooks from different parts of China showed their best culinary skills to please the imperial family and officials. 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 cuisine in Menkuang Hutong, which is a century-old restaurantīeijing cuisine, also known as Jing cuisine, Mandarin cuisine and Peking cuisine and formerly as Beiping cuisine, is the local cuisine of Beijing, the national capital of China.Īs 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.
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