Beijing Cuisine Jesson

8/14/2019 Beijing Cuisine Jesson

1/7

Machinery Supply from China Jesson

Beijing Cuisine

People also call it the Capital City cuisine . Beijing was the capital city for the Liao, Jin, Yuan, Ming,

------------------------------------------------------------------------------------------------------------------------------- Name: Jesson MSN:[email protected]: [email protected]: Construction Machinery/Pavement Equipment/Concrete Machinery/Building Materials
mailto:[email protected]:[email protected]:[email protected]


2/7


and Qing Dynasties. Except for the Ming Dynasty (1368-1644), all the rulers of these dynasties were

from northern nomadic tribes. For those 500-odd years, the dishes available fromBeijing's catering

trade were dominated by meat dishes, which corresponded to the eating habits of the ruling class. The

Mongolian rulers of the Yuan Dynasty (1271-1368) were especially fond of mutton, and 80% of the

dishes in their palace were made of mutton. These mutton dishes are still made today, such as stewedmutton, instant-boiled mutton, quick-fried mutton tripe, and fried dumplings with minced mutton.

Many of the dishes classified as "Beijing" style originated in the Imperial courts,which had at their command the best of all the food inChina.

Beijingcuisine makes liberal use of stronger flavored roots and vegetables such aspeppers, garlic, ginger, leek and coriander (Chinese parsley). The most popular methods are roasting, frying, stewing, braising, and steaming. It does not emphasizestrangeness or uniqueness, only delicious food made from common ingredients withtastes that are very agreeable. It isChina's most typical cuisine. Because of its morenortherly location,Beijingfood 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) are served in Beijing-stylerestaurants. Demonstrations of the highly skilled art of turning a lump of dough intoeven-sized noodles can be observed in some noodle restaurants. Prime examplesofBeijingcuisine areBeijing Roast Duckand Shuan Yangrou (instant-boiled mutton) or "Hot Pot", which are especially popular in cold winter months ofBeijing.



3/7


In ancient times, Beijing was the gathering place of the literati, businessmen andofficials, and many skilled chefs followed these people to Beijing, bringing with them

different cuisines, Shandong cuisine in particular, to the capital and greatly enrichedthe flavors of Beijing cuisine. The quick-frying techniques ofShandongcuisine and itsuse of onions greatly influencedBeijingcuisine. For example, quick-fried mutton, apopular and common dish, is a typicalBeijingdish that usesShandongcooking skillsand flavoring methods. On the other hand, some of them wanted to eat the dishes of their native cuisines without leaving the city, which stimulated the development of other provincial cuisines inBeijing.



4/7


As an international city,Beijingalso offers many choices in western-style and non-Chinese cuisine, and the range of International cuisines here should satisfy even themost westernized of palates. Beyond this, there are plenty of fast food options, handy

shopping expeditions or whenever you just need a cheeseburger. McDonald's,Kentucky Fried Chicken, Pizza Hut, Starbuck's Coffee, Subway Subs and Dunkin-Donuts have all established chain stores in the city.



5/7


BeijingRoasted Duck

Beijing Roasted Duck has the reputation of being the most delicious food inBeijing. Itis usually a fixed item of dinner on anyBeijingtour itinerary. Eating Beijing RoastedDuck is also one of the two things you are absolutely supposed to do while inBeijing--the other one is climbing the Great Wall.



6/7


The hometown of roasted duck is actuallyNanjingCityofJiangsuProvinceinEast China.In the 19 thyear (1421) during the Yongle reign of the Ming Dynasty (1368-1644), theemperor moved the capital fromNanjingtoBeijing, and hence roasted duck wasintroduced toBeijingand became an imperial dish.

Beijingducks are called force-fed ducks, which are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from movingabout, so as to fatten them up and make the meat comparably tender.

Beijing Roasted Duck has two kinds: Menlu Roasted Duck (duck roasted in the oven)

and Gualu Roasted Duck (duck roasted over the hire). The preparations include: first-------------------------------------------------------------------------------------------------------------------------------

Name: Jesson MSN:[email protected]: [email protected]: Construction Machinery/Pavement Equipment/Concrete Machinery/Building Materials


7/7


rubbing the ducks with spices, salt and sugar, and then hanging them in the air for some time. To make a Menlu Roasted Duck, first burn the Kaoliang stalks in the oventill the sides of the oven turn hot, then put the ready-duck inside until the duck is

baked date-red and shining with oil by the heat of the oven and the remaining heat of the ash. To make a Gualu Roasted Duck, the ready-duck is baked in the ovendirectly over the burning wood of peach, jujube or date trees, which give off a specialfragrance, with very little smoke; bake until the duck becomes brown with rich greaseperspiring outside and have a nice odor. The best roasted duck has a crisp skin andtender meat.

Beijing Roasted Duck is always served in well-cut slices. The chef cuts the meat intothin slices, each having a piece of skin and perfect with the complete layers of themeat. Then the meat is served with very thin pancakes, Chinese onions and specialsauce -- usually sweet bean sauce. The way to eat it is to coat the thin pancake withsauce, slap on a few pieces of meat and roll up the pancake. Chopsticks areoptional: it is much easier just to grab the thing with your bare hands. Normally thereare many dishes served with the duck, including a dish of fine-cut shallot bars, a dishof cucumber bars and finally a dish of paste-like soy of fermented wheat flour. Thedinner usually ends with a rich cream-colored duck soup made from the duck.


Beijing Cuisine Jesson

Documents

Transcript of Beijing Cuisine Jesson