Regional Chinese Cuisine - Beijing
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
With the exception of Beijing’s best-known culinary export, Peking duck, most of the city’s most famous dishes have been adopted from surrounding areas. Northern China's food is hearty and has strong flavors: this is achieved with salt and strong seasonings, compared with the South where chilies and pickles are more used, or dishes are lighter in flavor. Generally, northern dishes are oilier and richer in meat. The most popular seasonings used are soy sauce, vinegar, garlic, scallions, ginger, star anise, sweet bean sauces and sesame oil.
MENU
- Chinese hot and sour soup
- Zha jiang mian / Beijing fried sauce noodles
- Peking duck thighs and mandarin pancakes
- Xiao Kou Zao / Deep fried sesame balls
DATES
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