Beijing cuisine (Chinese: 京菜 or 北京菜; Pinyin: jīngcài; literally "capital cuisine") is a cooking style in Beijing, China. 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. 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. "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. 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. In terms of cooking method, methods relating to the different way of frying is often used.
Some well-known Mandarin dishes includes:
Peking Duck (北京烤鸭)
Hot and Sour Soup (酸辣汤)
Peking Barbecue (烤肉/北京烤肉)
Mutton Hotpot (涮羊肉)
Sweetened Vinegar Spareribs (糖醋排骨)
Glazed/Candied Chinese Yam (拔丝山药)
Chinese "fajitas" (春饼卷菜 — not to be confused with spring rolls [春卷])
Stir Fried Tomatoes with Scrambled Eggs (西红柿炒鸡蛋 xīhóngshì chǎo jīdàn)
Laobing
Chatang / Miancha / Youcha (茶汤/面茶/油茶)
Beijing Cake (京糕) (Jing Gao)
Three Non-Stickiness (三不粘 ; San Bu Nian)
Baked Sesame Seed Cake (烧饼) (Shao Bing)
Baked Wheaten Cake (火烧) (Huo Shao)
Boiled Intestines (爆肚) (Bao Du)
Steamed Dumpling with Dough atop (烧麦) (Shao Mai)
Stir Fried Liver (炒肝) (Chao Gan)
Stir Fried Starch Knots (炒疙瘩) (Chao Ge Do)
Fried Triangle (炸三角) (Zha San Jiao)
Fried Ring (焦圈) (Jiao Quan)
Fried Cake (炸糕) (Zha Gao)
Fried Dough Twist (麻花) (Ma Hua)
Pea Flour Cake (豌豆黄) (Wan Dou Huang)
Glutinous rice ball (艾窝窝) (Ai Wo Wo)
Donkey Roll (驴打滚) (Lu Da Gun): Proso millet starch rolls with beans or sugar filling.
Sauced Meat (酱肉) (Jiang Rou)
Prickled Sauced Meat (清酱肉) (Qing Jiang Rou)
Roast (Mutton/Beef/Pork (烧牛/羊/猪肉) (Shao Niu/Yang/Zhu Rou)
Pekig Sausage (灌肠) (Guan Chang)
Thin Millet Flour Pancake (煎饼) (Jian Bing)
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