Northern China Northern China’s two regional cuisines – Beijing and Shandong – charac-
Beijing and teristically employ simple ingredients but with plenty of warming spices
Shandong ancj chilli as you would expect in these colder climes.
Both types of cooking use mainly cereal products from wheat and sorghum such as noodles, small loaves, plain or stuffed and then steamed, and boiled or steamed pastry pouches, often made from rice-flour as well.
Peking is also the home of Imperial cuisine, hallmarked by elaborate presentation and unusual ingredients. Peking duck China’s capital city is above all renowned for its Peking duck, a dish requir- ing lengthy and elaborate preparation so that the different parts of a juicy fat duck can be served up in successive courses, starting with the cripy skin and the boned meat ofthe best pieces served with spring onions, small thin pancakes and a plum sauce, and ending up with a soup made from the rest.
Shandong specialities include carp from the Huanghe with sweet and sour sauce.
Mongolian hotpot Mongolian hotpot is a northern Chinese favourite-vegetables, mutton and (shuayangrou) rice or soya noodles heated up quickly with water in a copper pot and then seasoned with spicy sauces.
Shanghai- The cuisine of Shanghai-Zhejiang-Jiangsu is heavier and more greasy but
Zhejiang- also tastier and less sharp, with poultry as well as fish and seafood. Jiangsu fjsh or meat is usually cooked in its own juices to retain its original flavour or marinated with herbs and spices to intensify the aroma.