As Beijing has been the capital of China for centuries, its cuisine is influenced by culinary traditions from all over China.Another tradition that influenced Beijing cuisine (as well as influenced by the latter itself) is the Chinese imperial cuisine that originated from the “Emperor’s Kitchen”.which referred to the cooking facilities inside the Forbidden City, where thousands of cooks from different parts of China showed their best culinary skills to please the imperial family and officials.
Beijingcuisine makes liberal use of stronger flavored roots and vegetables such as peppers, garlic, ginger, leek and coriander (Chinese parsley). The most popular methods are roasting, frying, stewing, braising, and steaming.
Foods that originated in Beijing are often snacks rather than main courses, and they are typically sold by small shops or street vendors. There is emphasis on dark soy paste, sesame paste, sesame oil, and scallions, and fermented tofu is often served as a condiment.
Notable Snacks in Beijing cuisine
爆肚 Bao Du—–Quick-fried tripe
卤煮火烧 Lu Zhu Huo Shao–Wheaten cake boiled in meat(intestines) broth
炸卷果 Zha Juan Guo–Dried soy milk cream in tight roll with beef fillings
门钉肉饼 Men Ding Rou Bing-Beef wrapped in pancake
芥末墩 Jie Mo Dun-Chinese cabbage in mustard
煎饼Jian Bing -Thin millet flour pancake
烧饼 Shao Bing-Baked sesame seed cake
焦圈 Jiao Quan-Fried Rings
豌豆黄Wan Dou Huang-Pease pudding
麻豆腐 Ma Dou Fu-Dried fermented mung bean juice
艾窝窝Ai Wo Wo-Glutinous rice ball
芸豆卷 Yun Dou Juan-Kidney bean roll
面茶 Mian Cha-Sesame Soup
炒肝 Chao Gan- Fried Liver in soup
卤煮Lu Zhu-Intestines Soup
它似蜜Ta Si Mi -Sweet stir-fried mutton / lamb
燉吊子Dun Diao Zi-Stewed pig’s organs
豆汁+焦圈Dou Zhi +Jiao Quan–Soy Milk and Fried Rings
炸灌肠Zha Guan Chang-Fried Corn Flour cakes