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Beijing Cuisine

Just like the capital’s culture, Beijing cuisine has absorbed and been influenced by many of the flavours of China’s regions.

Chinese cuisine in general has the four distinct regional cooking styles of Sichuan (Chuan) to the West, Canton (Cantonese) to the South, Shangdong (Lu) to the East and Jiangsu (Huaiyang) to the North and the cuisine of Beijing brings together these contrasting styles.
Beijing Cuisine mainly refers to Beijing local cuisine that is attributable to Shandong Cuisine, Imperial Court Cuisine, Imperial Official Cuisine, Ugyur Cuisine with beef and mutton as the main materials and other cuisines from different regions. Among them, Beijing Roast Duck, Hotpot and Barbecue are most famous

In Beijing you can find menus from around the world including Spanish, French and Italian restaurants that are well-established, and Japanese, Indian and Thai outlets, that are also very popular with local Beijingers.

Beijing Roast DuckNever forget to try Beijing Snacks when you are in Beijing.
After you know how delicious Beijing food is, you may be eager to know where to find them and that is what we will tell you next. Enjoy each meal in Beijing and you'll love it !

Beijing Roast Duck
According to a Chinese saying, no visit to Beijing is complete if you miss seeing the Great Wall or dining on Roast Duck. As a famous and delicious food with very long history, Beijing Roast Duck is an excellent choice if you want to understand more about Chinese cuisine, culture and customs.
Beijing roast duck has a history of over 600 years, dating back to the ming dynasty. originally this dish started in nanjing, the capital in the earlier ming dynasty, but the method was hiddenfire oven. when later it was introduced to beijing, it was changed to direct fire roasting in a specially made doorless brick-oven.
The Quanjude Roast Duck Restaurant leads the popular duck front, and you'll find many of them in Beijing. Bianyifang Restaurant features another way of roasting duck, that is also delicious.
they use different kings of ovens,one is direct fire and the other is hiddenfire. they are the most famous and popular restaurants for serving beijing roast duck.

Hot Pot
Hot PotThe hot-pot is quite popular in beijing, especially in cold winter. There are mainly two kinds of hotpot restaurant in Beijing: Mongolian and Sichuan style. the mongolian hot-pot is mainly made with mutton and beef. but now apart from lamb and veal, pork, chicken, fish or prawn, in fact, everything can be used in the pot. and there are also some vegetables, bean-curd together with the hot-pot. you put them into the boiling water in the hot-pot by yourself, so people also call it do-it-yourself style. the sauce is prepared personally by the diner. you may want hot, sweet or salty selection, the traditional food to accompany the hot-pot is sesame pancakes or noodles. now sicchuan style spicy-hot-pot is also very popular in beijing. Spicy Sichuan hotpot divides into half-spicy, half-not. In the past Sichuan Hot Pot was very spicy. Now people can taste hot pot with spicy, clear or milky soup. A hot pot may be divided into several parts, and a customer may instant boil food of three or four tastes in a same pot, in addition to various herbal medicinal hot pots. A hot pot is an electric or gas pot filled with flavorful and nutritious soup base. Be careful since the spicy soup base is burning hot.

Royal Cuisine (Gong Ting Cai)
As the name suggests, Royal Cuisine is composed of the recipes and dishes of the imperial kitchens, from the time of the Qing Dynasty (1644-1911).

This cuisine originates from the regional cooking of the Manchu and Han people and pays as much attention to the quality of its ingredients as to design. Dishes that have survived retain much of the culinary art of the royal kitchens and the best known are Tanjia and Honglou dishes, both lightly-flavored and exquisite.

The Man-Han Quan Xi, a feast of complete Manchu-Han courses, was originally designed as a court banquet for the Manchu and Han people. It included at least 108 dishes that had to be eaten over three days.

Imperial Cuisine (Guan Fu)
Imperial CuisineOld Beijing had many high-ranking officials who made demands for regional homemade cooking to be served in the imperial courts. The result was to bring the flavours of the regions to the capital, and much of it has still survived. The cuisine favours natural ingredients, exquisite condiments, long cooking times and very intricate cooking utensils.

Tanjia Restaurant is the best example of Beijing’s Imperial Cuisine and also provides a combination of Cantonese and Beijing dishes that feature seafood. After the founding of the Republic, Premier Zhou Enlai asked that the restaurant move to the Beijing Hotel, the best hotel in China at that time. Imperial Cuisine is still available today on the seventh floor of Building C of the hotel.

Restaurants in Beijing usually do not require tips or a service charge. Some expensive restaurants will charge 15% service.
Opening times usually 11am-2pm and 5pm-10pm
Menus written in Chinese, so be warned: bring a friendly translator!!
Do not worry about getting the chopsticks right first time: practice not perfection!!
Do observe some of the taboos associated with eating in China.

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