China is rich in tourist attractions. Delicious foods are an attraction indispensable on an enjoyable tour. With a long history, unique features, numerous recipes, and exquisite cooking, Chinese cuisine is one important constituent part of Chinese culture.
Cold winters and dry summers make for a short growing season in the northern part of China. Wheat is the staple grain, and root vegetables such as garlic, green onion, and potatoes frequently appeared in north Chinese dishes. Beijing, the capital city of China, as well as the ancient seat of the Imperial Court – has a long history of incorporating the best of regional cuisines throughout China into the dishes. Here are the ten most popular recipes representing Beijing cuisine:
Mu Shu Pork Recipe
One of the most popular stir-fry recipes in northern China, Mu Shu Pork, is thought to resemble a wooded forest scene. With earthy vegetables such as green onions, and scrambled egg representing yellow flowers, all rolled into small, thin pancakes instead of being served over rice.
Peking Duck Recipe
Peking duck is an iconic Beijing dish consisting of thin pieces of tender, roasted duck meat and crispy skin, wrapping in a thin crepe, along with sliced spring onions, cucumbers. Then mixed hoisin sauce or sweet bean sauce inside, each piece contains an equal portion of skin and fat.
Mandarin Pancakes (Spring Roll Wrappers) Recipe
Mandarin pancakes are sides for Chinese dishes, such as Peking duck and moo shu pork. They can be made at home with a hot water dough, but are also available in the frozen section of Asian markets.
Mongolian Lamb Recipe
This image shows one of the most famous lamb dishes inside China. However, Mongolian beef is much famous outside China. We do not eat lamb too much expect in cold winter days. The extreme winter weather conditions in Mongolia mean that anyone living there needs a diet high in animal fat to keep warm. Mongolian cuisine is very high in protein. The delicate flavor of rice vinegar brings out the sweetness of lamb.
Chinese Dumplings (Gyozas) Recipe
Preparing gyozas is a Chinese New Year tradition in many northern Chinese homes. Chinese dumplings can be boiled or pan-fried. The gyozas in this recipe are made with a savory pork filling, seasoned with Asian sesame oil and white pepper.
Hua Juan (Flower Rolls) Recipe
Hua Juan, or Flower Rolls, is a prevalent variation on steamed buns in the more northern regions of China. These rolls spread out during steaming to resemble a flower shape and filling with green onion and sesame oil
Spring Onion Pancakes Recipe
In Northern China, spring onion pancakes (aka scallion pancakes) are a trendy staple food. You can find them both at humble street stalls and in high-end restaurants. This recipe for Chinese Scallion (Green Onion) Pancakes is both vegetarian and vegan.
Mongolian Lamb Hot Pot Recipe
The Asian version of fondue, hot pot, consists of cooking food by dipping it in the simmering broth. According to legend, the original hot pot was created by Mongolian conquerors who used their helmets as a vessel to cook the food. Traditionally, Mongolian Hot Pot is made with mutton. However, you can substitute chicken if desired. This recipe for Mongolian Hot Pot With Lamb includes suggestions for dipping sauces.
Douhua is a popular northern Chinese treat made with soft tofu eaten with a light, sweet syrup infused with ginger or pandan. Sometimes brown sugar is used in place of clear syrup. Usually eaten warm, it is also quite delicious chilled.
Zhejiang Noodles (Minced Pork Noodles) Recipe
The highlight of this noodle lay in the minced pork sauce or pork gravy. And this pork gravy changes from northern China to Southern China with the most two essential sauces stay the same: sweet bean sauce and soybean paste.