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It is said that there are two things that you must do when visiting Beijing: One is to enjoy the roast duck and the other is to take a stroll on the Great Wall. There is no set order in which to do these things but a walk on the Wall is sure to whet your appetite for the duck! There is simply quite nothing like a perfectly roasted duck with bronzed crispy skin and tender, succulent meat. There are literally dozens of restaurants that serve this famous dish, but perhaps the best known are Quanjude and Bianyifang. Each of the two has a different method of preparation, but each produces a delicious result. Quanjude roasts their ducks over burning wood while Bianyifang roasts its ducks using radiant heat from the oven walls. It is sliced into about 120 pieces and served with plum sauce, fresh spring onions and pancakes.
The majority of Chinese restaurants in Beijing feature what is known as 'home style dishes' (Jia Chang Cai), which are basically the most common types of food that any self-respecting Chinese can make at home. These dishes are usually a combination of the spicy Sichuan style and the more hearty Shandong style.
Beijing folk food mainly is the Beijing Snack. These dishes emanate from many different cuisines, but the Chinese Muslim influence is the most apparent. There are probably 200 varieties of snacks in Beijing including Quick-Fried Tripe (Bao Du); Pot-stewed Tripe (Luzhu); Bean Soup (Dou Zhi) and Sweet Cake (Tang Huo Shao).
Sichuan Cuisine, also known as Chuan cai, tastes hot and spicy from the use of hot peppers and strong seasonings. Boiled Fish and Stir-fried Bean Curd in Hot Sauce are the most famous dishes from Sichuan. Chuan cai is also a well liked cuisine in China and the restaurants dealing with Sichuan Cuisine are everywhere to be seen. True Sichuan style restaurants have a special type of tea called Eight Treasures Tea. This tea is poured from a kettle with a yard-long spout, which the server wields skillfully.
Yunnan foods are mostly spicy. The one of typical Yunnan food is OVER BRIDGE RICE NOODLES, another one is STEAMER CHICKEN. But Yunnan mashrooms is very popular too. Local Yunnan Cuisine, though not yet well known in the West, is one of the best regional eating experiences in China.
Light, sweet dishes that using ginger and basil prominently. Includes seafood, small dishes and snacks.
| Food Recommended: | 1.菠萝油条虾 Shrimps with Fried Bread and Pineapples |
| 2.干煸扁豆 Fried Beans with Pork Mince | |
| 3.皮蛋豆腐 Toufu with Black Egg (Started) | |
| 4.干炒牛河 Fried Noodles with Beef | |
| 5.卤肉饭 Steam Rice with Pork Sauce | |
| 7.花生冰沙 Peanut Butter Ice |
Zhejiang Cuisine, also known as Zhe Cai, is an important part in Chinese Cuisine. It is composed by the dishes in Hangzhou, Ningbo and Shaoxing, and has a history over 2,000 years. Zhejiang Cuisine is characterized by delicious, light, crisp and elegant flavor. It is not greasy and gets a high reputation for the ladies who are keeping on a diet. Zhejiang Province is regarded as the homeland of fish and rice. So seafood and fish are an important part of it.
A huge chunk of Chinese culture is devoted to food and drink. There are hundreds of different dishes, and each region has its own distinctive flavor. All of the really funky dishes you hear about like live monkey brains and raw rat babies are Guangdong (Cantonese) style dishes (yue cai). However, there are lots of excellent, non-scary Guangdong dishes - the seafood being especially tasty. The cost of tasting Cantonese Cuisine is a little high.
Imperial official cuisine is particular to Beijing. In the past, Beijing officials were all very picky about what type of food they ate. The most famous type of Official food is Tan Family Food, available in the Beijing Hotel. This is the preferred food of the Qing Dynasty (1644 -1911) official Tan Zongling, and was later introduced into restaurants. Another type of food is described in the classic novel, Dream of Red Mansions. The author, Cao Xueqin, described a number of dishes in the book and now there are several restaurants that serve this style of dish.
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