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Beijing Cuisine
Because of its more northerly location,the Beijing food tends to be more substantial,to keep the body warm.Instead of rice,which is the staple diet in Cantonese cuisine,more noodles,dumplings (jiaozi),and bread (baked,steamed or fried) is served in Beijing -style restaurants.
Hot pot or *n Hot Pot is very popular in Beijing.It was said that this was traditionally an imperial delicacy.A Qing Emperor summoned his court to a feast on thinly sliced mutton boiled in 1,500 fire pots.The pots are round with a charcoal fire underneath and a small chimney running up through the center.The meat is dipped in the pot and removed almost immediately.Shrimps,mushrooms and other food may be added.Beijing's most famous dish is roast duck.The crispy skin is the most prized part of the duck.To achieve the right crispy texture,the duck is dried,and then coated with a syrup and soy sauce before it is roasted.The skin is skillfully carved.These pieces are wrapped in thin pancakes with onions or leeks,cucumber,turnip and plum sauce.Some restaurants also serve up just about every part of the duck,from the webbed feet to the beak and liver.On request,the remainder of the duck meat can be sautéed with bean sprouts and the bones made into wonderful soup with cabbage.