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Beijing Food and cuisine

Food and cuisine  

It is said that dumplings were first known in China some 1,600 years ago. The Chinese pronunciation of“Jiao Zi”means midnight or the end and the beginning of time.It is shaped like a crescent moon.
The shape of Jiao Zi resembles that of ancient gold and silver ingots ora crescent moon, and symbolizes the hope for a year of plenty. In some places, people stuff Jiao Zi with sugar to wish for a sweet life; others put one or two clean coins in Jiao Zi-- the person who finds the coin would make a lot of money in the coming year; if you happen to come across one with a coin inside, it means you will enjoy good luck.

Peking duck
Essential to your Beijing dining experence is a brief tour of the many establishments offering Peking roast duck(Beijing kaoya),a delicious,lightly smoked,rich meal complimented by pancakes,dipping sauce,vegetable filling and irresistible slivers of juicy meat,fat and crispy skin(sometimes served first,a delicacy).After basting in a secret concoction of sweetened sauces,the ducks are roasted in a “hanging fruit-tree”oven for up to 50 minutes.They come out looking golden brown and juicy.A chef will then delicately slice it up for you by your table,making sure each piece includes at least a sliver of the duck’s crispy skin.The Chinese consider this the finest part of the duck.Every duck is sliced into 100-120pieces.Dishes made of different parts of the duck are also worth trying.
The Quanjude Roast Duck Restaurant leads the popular duck front in Beijing,while the Bianyifang Restaurant offers another way of roasting duck that is also delicious.
A taste of Peking roast duck is every bit as important as a visit to Tian’anmen Square during your stay in Beijing.

When autumn comes to Beijing and the weather cools,hotpot is a firm favourite. Mongolian and Sichuan styles dominate the hotpot scene.
Sichuan hotpot is spicy whereas the Mongolian version features a clear broth and dipping sauces,such as sesame.Many restaurants offer a split pot,half for those who like very spicy fare,half for those who prefer something tamer.Some Mongolian hotpots are not spicy at all.Standard ingredients include slivers of beef and chicken in addition to the staple lamb.Vegetables,mushrooms and various kinds of tofu are also popular.The pot itself is traditionally made of brass,with a central column that holds hot charcoal that boils the stock.Once boiling,the stock is used to quickly cook a range of ingredients.After a few seconds,the thinly sliced meats and vegetables are ready to eat,often after being dipped in a smooth sesame sauce that is delicious and incredibly feeling.Plus,it’s a great way to spend time with family and friends.Dong Lai Shun is the most famous lamb hotpot restaurant in Beijing.

Court Cuisine
Court Cuisine,as the name suggests,consists of dishes once prepared exclusively for the imperial family.Every dynasty in Chinese history had an “imperial kitchen”to prepare meals for the emperor and his consorts.The dishes included rare and expensive foodstuffs,such as bear’paw,birds’nests,sharksfins,venison sea cucumbers,duck webs and other delicacies of land and sea.The court cuisine of today is based on the dishes prepared by Qing imperial kitchen but further developer ever since.
There are several restaurants in Beijing where it is available:The Fangshan£¨Imitation Imperial£©Restaurant in Beihai Park,and some other restaurants featuring the court cuisine.

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