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Chinese cuisine
History
Eight Great Traditions
Others
Overseas Chinese
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Beijing cuisine (Chinese: 京菜 or 北京菜; pinyin: jīngcài; literally "capital cuisine") is a cooking style in Beijing, China. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in The History of Chinese cuisine in China can be traced back to the Chinese Stone age, where the cultivation of Rice and the production of Anhui cuisine ( is one of the Eight Culinary Traditions of China. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Fujian cuisine (Chinese 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai is derived from the native Cooking style of the province of Hunan cuisine, sometimes called Xiang cuisine ( consists of the cuisines of the Xiang River region Dongting Lake and western Hunan Province Jiangsu cuisine (Simplified Chinese 苏菜 or 江苏菜 Traditional Chinese 江蘇菜 is one the Eight Culinary Traditions of China. Shandong cuisine ( more commonly known as Lu cuisine ( is one the Eight Culinary Traditions of China. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Zhejiang cuisine (Chinese 浙菜 or 浙江菜 is one of the Eight Culinary Traditions of China. Chinese imperial cuisine (Chinese 御膳 or 宫廷菜 is derived from a variety of cooking styles of the regions in China mainly Shandong cuisine and Jiangsu cuisine Chinese aristocrat cuisine (Chinese 官府菜 traces its origin to the Ming and Qing dynasties when the Imperial officials stationed in Beijing brought Liaoning cuisine (Chinese 辽菜 or 辽宁菜 is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Tianjin cuisine (津菜 or 天津菜 is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine Buddhist cuisine is a kind of East Asian Cuisine which is followed by some believers of Buddhism. Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine or Chaoshan cuisine ( originates from Chaoshan, a region of China in the Hubei cuisine (Chinese 鄂[[wikt 菜|菜]] or 湖北[[wikt 菜|菜]] is derived from the native cooking styles of the Hubei province of China Jiangxi cuisine (Chinese 赣菜 or 江西菜 is derived from the native cooking styles of the Jiangxi province of southern China. Hakka cuisine is the cooking style of the Hakka people who are primarily found in southeastern China ( Guangdong and Fujian) but also may be found in Shanxi cuisine (Chinese 晋菜 or 山西菜 is derived from the native cooking styles of the Shanxi region in China and it is famed for Noodles, its fried The cuisine of Hong Kong is Cantonese cuisine with extensive influences from parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Huaiyang cuisine ( is one of the major traditions of the Cuisine of China. Chinese Islamic cuisine (清真菜 or 回族菜 is the cuisine of the Hui (ethnic Chinese Muslims and other Muslims living in China. Northeastern Chinese cuisine (东北菜 Pinyin: dōngběi cài is a style of Chinese cuisine in Northeastern China. Guizhou cuisine (Chinese 黔[[wikt 菜|菜]] or 贵州[[wikt 菜|菜]] is derived from the native cooking styles of the Guizhou region in China Shaanxi cuisine (Chinese 秦菜 or 陕西菜 is derived from the native cooking styles of northwestern China. Shanghai cuisine (上海菜 also known as Hu cai (滬菜 Pinyin: hù cài is a popular style of Chinese cuisine. The Cuisine of Xinjiang (新疆菜 is the food of the Uyghurs ( Uyghur Yemekliri) known for cooking fiery lamb Kebabs and homemade Macanese cuisine is unique to Macau, China and which consists of a blend of southern Chinese and Portuguese cuisines with significant influences Henan cuisine (Chinese 豫菜 or 河南菜 is derived from the native cooking styles of the Henan region in China Yunnan cuisine ( 滇[[wikt 菜|菜]] Pinyin: Diāncài or 云南[[wikt 菜|菜]] pinyin Yúnnán cài is an amalgam of Han Chinese and American Chinese cuisine refers to the style of food served by certain Chinese Restaurants in the United States. The Burmese Chinese or Chinese Burmese are a group of Overseas Chinese born or raised in Burma (Myanmar Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. Chifa is a term used in Peru to refer to a style of food produced by the fusion of Creole Limean food with Chinese food brought by Chinese There are many types of foods in the Philippines because of inhabitants residing in the country Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Indonesian Chinese cuisine is characterized by the mixture of Chinese with local Indonesian style. Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. Korean Chinese cuisine ( Korean: Junghwa yori; hangul 중화요리 hanja 中華料理 is derived from traditional Chinese cuisine but has been strongly Malaysian cuisine reflects the multi-racial aspects of Malaysia. Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend The cuisine of Singapore is often viewed by people as a prime example of the ethnic diversity of the Culture of Singapore. Cuisines in Taiwan ( POJ: Tâi-oân liāu-lí have several variations The Thai Chinese are an Overseas Chinese community who live in Thailand. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible Talk People's Republic of China) PEOPLE'S REPUBLIC OF CHINA ARTICLE GUIDELINES It is also formally known as Mandarin cuisine.

Since Beijing has been the Chinese capital city for centuries, its cuisine has been influenced by culinary traditions from all over China, but the cuisine that has exerted the greatest influence on Beijing cuisine is the cuisine of the eastern coastal province of Shandong. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set Shandong cuisine ( more commonly known as Lu cuisine ( is one the Eight Culinary Traditions of China. 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. Liaoning cuisine (Chinese 辽菜 or 辽宁菜 is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese imperial cuisine (Chinese 御膳 or 宫廷菜 is derived from a variety of cooking styles of the regions in China mainly Shandong cuisine and Jiangsu cuisine Chinese aristocrat cuisine (Chinese 官府菜 traces its origin to the Ming and Qing dynasties when the Imperial officials stationed in Beijing brought "The Emperor's Kitchen" (御膳房; pinyin: yùshànfáng) was a term referring to the cooking places inside of the Forbidden City, Beijing where thousands of cooks from the different parts of China showed their best cooking skills to please royal families and officials. The Forbidden City was the Chinese imperial Palace from the mid- Ming Dynasty to the end of the Qing Dynasty. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National A royal family is the extended family of a monarch. Generally the head of a royal family is a king or queen regnant Therefore, it is at times rather difficult to determine the actual origin of a dish as the term "Mandarin" is generalized and refers not only to Beijing, but other provinces as well. However, some generalization of Bejing cuisine can be characterized as follows: Foods that originated in Beijing are often snacks rather than full courses, and they are typically sold by little 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. Pickled tofu also called tofu cheese, preserved tofu, or fermented tofu) is a form of processed preserved Tofu used in Chinese In terms of cooking method, methods relating to the different way of frying is often used.

Well known Mandarin dishes

Noodles (Can be either vegetarian or served with meat)

Vegetarian

References

  1. ^ Lo, Eileen Yin-Fei (1999). Peking Duck, or Peking Roast Duck is a famous Duck dish from Beijing that has been prepared since the Yuan Dynasty, and is now considered one Hot and sour soup can refer to soups from several Asian culinary traditions Instant-boiled mutton ( Chinese: 涮羊肉 Pinyin: Shuàn Yángròu is a very popular Chinese Hot-pot dish Moo shu pork (also spelled moo shi pork or mu xu pork) Jiaozi ( Chinese Transliteration) gyōza ( Japanese transliteration or mandu Su Yu ( August 10 1907 - February 5 1984) was a Chinese Communist military leader Bào yú is the common Chinese name given to what is known elsewhere as Abalone, which is esteemed as a high-class ingredient in Chinese cuisine. Soft fried tenderloin ( 软[[wikt 炸|炸]] 里[[wikt 脊|脊]] is a traditional dish of Beijing cuisine. Meatballs soup (Qing Tang Wan Zi 清[[wikt 汤|汤]] 丸[[wikt 子|子]] is a traditional dish of Beijing cuisine. Kai kou xiao ( 开[[wikt 口|口]] 笑; pinyin kāi kǒu xiào literally "open mouth laughing" is a fried sesame egg cake traditional to Pork fat with flour wrapping glazed in honey ( 蜜[[wikt 汁|汁]] 葫芦, literally meaning Honey Juice Calabash is a traditional dish of Beijing cuisine. Zhajiang mian (lit "fried sauce noodles" is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried Guo Pu ( 276–324 Courtesy name Jingchun (景纯 born in Yuncheng Shanxi, was a noted natural historian and also a versatile and prolific writer Stir fried hawthorn (Chao Hong Guo 炒[[wikt 红|红]] 果; literally "stir fried red fruit" is a traditional dish of Beijing cuisine. Iced fruit (Bing Guo 冰[[wikt 果|果]] is a traditional dessert dish of Beijing cuisine. Xi gua lao ( 西[[wikt 瓜|瓜]] 酪; watermelon jelly is a traditional dish of Beijing cuisine. Almond drink (Xing Ren Cha 杏[[wikt 仁|仁]] 茶) is a traditional dish of Beijing cuisine. Beijing Yogurt is a traditional dish of Beijing cuisine. The traditional culinary method of this dish begins with the preparation of the main ingredient by heating For the Flower class corvette, see HMS Smilax (K280. For the United States Coast Guard Cutter, see (WLIC-315 Smilax. Fuling jiabing ( is a traditional Snack food of Beijing and is an integral part of their Culture. Shaobing or huoshao is a baked layered Flatbread with Sesame on top in Chinese cuisine. Mi san dao ( 蜜[[wikt 三|三]] 刀; literally "honey three cuts" is a fried cake glazed in malt sugar and is a traditional dish of Freshwater snail shaped cake (Luo Si Zhuan 螺[[wikt 蛳|蛳]] 转) is a traditional dish of Beijing cuisine. A fajita (fəˈhiːtə is a generic term used in Tex-Mex Cuisine, referring to grilled Meat served on a flour or corn tortilla. Spring rolls are fried pastries that can be found in several Asian countries most notably China, Vietnam, the Philippines, and Indonesia. for the village in Tibet see Chatang Tibet Chatang ( 茶[[wikt 汤|汤]] pinyin chátāng literally "tea soup" Almond jelly is a popular dessert in Hong Kong. The dessert is also popular in Taiwan, Singapore, and Japan and often found in Dim sum Yin si juan ( Chinese: 银[[wikt 丝|丝]] 卷; literally "sliver thread roll" is a traditional dish of Beijing cuisine. Kidney bean roll ( yun dou juan 芸[[wikt 豆|豆]] 卷) is a traditional dish of Beijing cuisine. Tanghulu ( 糖葫芦; pinyin tánghúlú literally "sugar gourd" also called bīng tánghúlú ( 冰 糖葫芦 bīng Zong, or zongzi is a traditional Chinese food, made of Glutinous rice stuffed with different fillings and wrapped in Bamboo Tāngyuán is a Chinese food made from Glutinous rice flour Glutinous rice flour is mixed with a small amount of water to form balls and is then cooked and served "Chinese Classics", The Chinese Kitchen, calligraphy by San Yan Wong, 1st Edition, New York, New York: William Morrow and Company, 416. ISBN 0-688-15826-9.
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