Beijing cuisine

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Beijing cuisine (Chinese: 京菜 or 北京菜; pinyin: jīngcài; literally "capital cuisine") is a cooking style in Beijing, China. It is also formally known as Mandarin cuisine.

Since Beijing has been the Chinese capital city for centuries, its cuisine was influenced by people from all over China, but the cuisine that has the greatest influence on Beijing cuisine is the Shandong cuisine, and Beijing cuisine itself, in turn, also greatly influenced other Chinese cuisines, particularly the Liaoning cuisine, the Chinese imperial cuisine, the Chinese aristocrat cuisine. 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. However, some generalization of Bejing cuisine can be characterized as follows: Food that originated in Beijing are often snacks rather than full courses, and they are typically sold by little shops or street vendors. There is emphasis on dark soy paste, sesame paste, sesame oil, scallions, and fermented tofu is often served as a condiment. In terms of cooking method, methods relating to the different way of frying is often used.

Some well-known Mandarin dishes includes:

• 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 (西红柿炒鸡蛋 xīhóngshì chǎo jīdàn)
• Laobing