Beijing Cuisine
Beijing food is famous for its diversity and style.Beijing cuisine is unique in China because foods from all parts of China can be found there,as well as a huge variety of Western foods. No other place in China has the diversity of cuisine that Beijing has.Besides food from other areas, Beijing has also been developing its own style of cuisine for almost 5,000 years and come up with some amazing local Beijing foods including the world famous Peking Roast Duck.
Peking (Beijing) Roast Duck(北京烤鸭):
Beijing Roast Duck (also called Peking Roast Duck) is the most famous of all of Beijing culinary dishes.With its tempting color,crispy skin, tender meat and the gorgeous appearance,Beijing Roast Duck is known as one of the best dishes in the world.A tour to Beijing is not complete without trying this delicious dish.The most famous two Beijing Roast Duck restaurants are Quanjude and Bianyifang.Each has its own method for making Beijing Roast Duck.Quanjude roasts its ducks in an open oven.The duck is marinated in their special marinade,and hung in the oven over a wood fire,so the smoke from the fire can help flavor the meat.Date,or Pear wood is used,and it takes approximately 40 minutes for the duck to be fully roasted.Bianyifang roasts its ducks in a closed oven which uses a straw fire.Before being put into the oven,the duck is filled with soup,so that the duck is roasted on the outside,and boiled on the inside,which adds a unique flavor to the duck.
Manhan Quanxi (Manchurian Han Imperial Feast)满汉全席:
One of the most formal and beautiful of all Beijing cuisines is the Manchurian and Han Imperial Feast.It is a very large banquet that came from the Qing Dynasty Imperial kitchens.Because it was originally intended for the Emperor,the food was not only wonderfully delicious,but exquisite in appearance.Many people who are fortunate to partake of this fantastic feast have difficulty eating the food because it is like destroying a beautiful work of art.The feast consists of 320 different dishes from the Manchurian and Han cultures.The meal is held for three whole days and encompasses six banquets.The most famous restaurant for eating the Manhan Quanxi Imperial Feast is the Fangshan Restaurant located in Beijing's Beihai Park.The restaurant was founded by former imperial chefs after The Qing Dynasty fell.They took the dishes formerly only eaten by emperors and offered them to the public.
Peking (Beijing) Hot Pot (Beijing Huoguo)北京火锅:
Another very popular dish is Peking Hot Pot. Originating in Mongolia,the dish came to Beijing when the Mongolians ruled China and made Beijing their capital during the Yuan Dynasty (1271-1368).Hot Pot is similar to fondue.A specially made brass pot is used.Charcoal is burned in a chimney and a brass bowl is mounted around the chimney.A broth is put in the bowl and the charcoal heats the broth.Meats, vegetables,and snacks are then put into the broth and cooked.Mutton is traditionally used.The mutton is cut so thin that light can be seen through it.It cooks almost instantly and is then dipped into a sauce.Diners cook the food themselves and never fail to have a wonderful time.
Spring Rolls (Chun Juan)春卷:
Very popular in Western Chinese restaurants, Spring Rolls in the west are sad imitations of the amazing ones that are available in Beijing. The ingredients used in Beijing's Spring Rolls are almost limitless and each restaurant has its own specialty.
Huang Ting
Beijing's traditional courtyard houses, which are fast facing extinction as entire neighborhoods are demolished to make way for new high-rises, provide the theme here. This is arguably Beijing's best Cantomese restaurant, serving southern favorites such as braised shark fin with crabmeat, seared abalone with seafood, and steamed scallop and bean curd in black-bean sauce. The dim sum is delicately refined and the deep-fried taro spring rolls and steamed pork buns are not to be missed. The walls are constructed from original butong bricks taken from centuries-old courtyard.
Red Capital Club
Occupying a meticulously restored courtyard home in one of Beijing's few remaining traditional Chinese neighborhoods, the Red Capital Club oozes nostalgia. Cultural Revolution memorabilia and books dating from the Great Leap Forward era adornily named dishes.
Mei Fu
In a plush, restored courtyard on Houhai's south bank, Mei Fu oozes intimate elegance. The interior is filled with antique furniture and belbet curtains punctuated by pebbled hallways and waterfalls. Black-and-white photos of Mei Lanfang, China's famous operastar, who performed female roles, hang on the walls. Diners choose fromset menus, starting from Y300 per persong, which feature typical Jiangsu and Zhejiang cuisine, such as fried shrimp, pineapple salad, and tender leafy vegetables. A Y200 lunch is also available.
Li Qun Roast Duck Restaurant
Juicy, whole ducks roasting in a traditional oven greet you upon entering this simple courtyard house. It's a small, casual, family-fun restaurant far from the crowds and commercialism of Quanjude, Beijing's most famous Peking duck eatery. Li Qun is a choice option for those who enjoy a good treasure hunt: the restaurant is hidden deep in a hutong neighborhood. It should take about 10 minutes to walk there from Chongwenmen Xidajie, though you may have to stop several times and ask for directions. It's so well known by locals, however, that when they see foreigners coming down the street, they automatically point in the restaurant's direction. Sure, the restrooms and dining room are a bit shabby, but the restaurant is charming. Ask for an English menu and feast to your heart's content.
Noodle Loft
Tucked inside Chaoyang Park, Jun Wangfu excels in classical Cantonese fare; it's frequented by Hong Kong expats. The comprehensive menu includes steamed tofu with scallops, spinach with taro and egg, crispy goose, roast chicken, and steamed fish with ginger and scallion. The fresh baked pastry filled with durian is actually a mouthwatering rarity-don't be scared off by its overpowering odor.
