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Beijing Cuisine

As Beijing has been the capital of China for over 700 years, its cuisine is influenced by culinary traditions from all over China, but the style that has the greatest influence on Beijing cuisine is that of the eastern coastal province of Shandong. Beijing cuisine has itself, in turn, also greatly influenced other Chinese cuisines, particularly the cuisine of Liaoning, the Chinese imperial cuisine, and the Chinese aristocrat cuisine.

Beijing Cuisine is China’s most typical cuisine. It is famous for its hundreds of dishes with special flavors that are unmatched by any other cuisine. Beijing cuisine does not emphasize strangeness or uniqueness, only delicious food made from common ingredients with tastes that are very agreeable. Beijing imperial cuisine is largely derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Huaiyang cuisine. The style originated from the Emperor’s Kitchen and the Empress Dowager’s Kitchen, and it is similar to Beijing cuisine.

Dumplings are a kind of folk food with a long history, and are loved by the common people. Just as the old saying goes " Nothing tastes better than dumplings." On Chinese new year, the whole family sits in a circle, kneading the dough, mixing the filling, rolling the wrap, wrapping, pinching and boil the dumplings, all the whole having a good time. On the 15th day of the first lunar month of Chinese new year when it is the Lantern Festival. On the eve of Lantern Festival, people get together eating yuanxiao (glutinous stuffed rice balls with different fillings). Zongzi and Dragon Boat Festival On the fifth day of the fifth lunar month, it is Dragon Boat Festival, also known as Duanwu Festival. On this special day, people get together eating Zongzi, or glutinous rice cake wrapped in reed leaf and bamboo leaves. There are sweet and salty flavors, each with its own satisfying tastes.

Here let's learn some names of the famous Beijing cuisines:

The name of Well known Beijing food dishes:
Peking Duck (????)
Hot and Sour Soup (???)
Hot pot mutton (???)
Fried Small Meatballs (???)
Quick-Fried Tripe (??)
Beijing Dumpling (????)
Wheaten cake boiled in meat broth (????)
Lotus ham (????)
Stewed pork organs (???)
Soft fried tenderloin (????)
Noodles with Thick Gravy (???)
Zhajiang mian (???)
Vegetarian Mustardy Chinese cabbage (???)
Almond drink (???)
Fuling pancake sandwich (????)
Thin Millet Flour
Pancake (??)
Pancake (??)
Deep Fried Dough Cake (??)
Baked Sesame Seed Cake (??)
Glutinous rice cake roll (??)
Green bean cake (???)
Fried cake glazed in malt sugar (???)
Fermented Mung Bean Juice (??)
Baked Wheaten Cake (??)
Sweetened baked wheaten cake (???)
Sweet Potato Starch Jelly (??)
Pease Pudding (???)
Fermented Mung Bean Juice Dried (???)
Jellied Bean Curd (???)
Glutinous rice ball (???)
Sugarcoated haws on a stick (???)
Noodles with thick gravy (???)
Naked oats noodle (????)
Preserved fruit (??)
Hawthorn cake (??)
Candied fruit (??)
Fuling pancake sandwich (????)
Yellow cake (??)
Chatang / Miancha / Youcha (?? / ?? / ??)
Fermented mung bean juice (??)
Tangyuan (??)
Sun cake (???)   The name of Beijing imperial cuisines:
Pea-flour cakes (???)
The roast lamb joints (???)
Kidney bean-flour rolls (???)
Miniature corn buns (????)
Sesame seed buns with chopped meat filling (?????)
Buddha Jump over the Wall (???)

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