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Beijing Cuisine
People also call this the Capital City cuisine. Beijing
was the capital city for the Liao, Jin, Yuan, Ming, and Qing
dynasties. Except for the Ming Dynasty, all the rulers of these
dynasties were from northern nomadic tribes. For those 500- plus
years, the dishes available from Beijing’s catering trade were
dominated by meat dishes, which corresponded to the eating habits of
the ruling class. The Mongolian rulers of the Yuan Dynasty were
especially fond of mutton, and 80% of the dishes in their palace were
made of mutton. These mutton dishes still are made today, such as
stewed mutton, instant -– boiled mutton, quick –- fried mutton tripe,
and fried dumplings with minced mutton. The Qing Dynasty
rulers ate pork before moving to Beijing from Shenyang in northeastern
China. Their cooking methods were stewing, roasting, and boiling. Pork
and mutton have been equally represented in Beijing cuisine since the
Qing Dynasty as a result of the dietetic influence of the Manchus.
Roast and stewed pig, pork dishes, and pig’s offal stewed in ceramic
pots offered by the Shaguoju Restaurant (ceramic pots restaurant) were
the first to be offered to suit the eating preferences of the Manchus.
Gradually these dishes were accepted by the residents of Beijing.
Beijing was the gathering place of the literati and officials, and
many skilled chefs followed these people to Beijing. These chefs
brought the different cuisines tot eh capital and greatly enriched the
flavors of Beijing cuisine. The Shandong, Huai-Yang, and
Jiangsu-Zhejiang cuisines all strongly influenced Beijing cuisine.
Because Shandong was near Beijing, people migrated from there to
Beijing to earn their living, and many worked in the catering trade.
Shandong cuisine was similar to Beijing cuisine, so its dishes were
quickly accepted The Shandong people almost had a monopoly on the
Beijing catering trade during the Qing Dynasty. People
from Shandong opened many famous Beijing restaurants, including the
Tongfengtang, Fushoutang, Huifengtang, Guangheju, and Tongheju. The
quick-frying techniques of the Shandong cuisine and its use of onions
greatly influenced Beijing cuisine. For example, quick-fried mutton, a
popular, common dish, is a typical Beijing dish that uses the cooking
skills and flavoring methods of the Shandong cuisine. Now, people in
Beijing quickly fry onions in hot oil before stir-frying the dish
because of the influence of the Shandong cuisine.
Beijing the capital city, Beijing had many cultural and trade
exchanged with other parts of the country. Many people came from
Huai’an, Yangzhou, southern Jiangsu, and western Zhejiang for business
or to seek official posts in Beijing. Literati and officials placed
high expectations on restaurant food, and many even created dishes.
The chefs in Beijing all boasted of being able to create the dishes of
the southern cuisines. Some Beijing residents and businessmen from
other areas wanted to eat the dishes of their native cuisines without
leaving the city, which stimulated the development of the Huai’an -Yangzhou
cuisine in Beijing. When southern food was introduced in
the north, its flavor was changed. For example, Huai’an – Yangzhou
cuisine has a sweet and less salty taste, while northern cuisine has
salty, rich flavors. Before southern cuisines were accepted in
Beijing, they had to adjust their flavors, and dishes had to be
created that combined the southern and northern cuisines. For example,
Mr. Pan’s Fish, a famous dish of quick – fried fish and mutton, was
introduced by Pan Zuyin (1830 - 1890), a member of the Qing Dynasty
Imperial Academy. Wu’s Sliced Fish, invented by Wu Yansheng of Suzhou,
was a Beijing dish that had the flavor of Jiangsu – Zhejiang cuisine.
Manchu and Han banquets, which gradually became popular during Emperor
Qianlong’ s reign, included nearly 200 cold dishes and dozens of
refreshments and pastries. The main courses were Manchu style roast
dishes, shark’s fin, edible bird’s nest, sea cucumbers, jellyfish, and
abalone served southern style. These were supplemented by traditional
Manchu pastries and Huai’an – Yangzhou or Jiangsu – Zhejiang style
dishes that precisely reflected the cooking skills and flavors of
Beijing cuisine. Peking duck, which has become a favorite of people
outside Beijing and even with foreigners, is prepared using force- fed
ducks. The duck is roasted in Huai’an and Yangzhou style to emphasize
the color and taste, then seasoned with fermented flour sauce, and
eaten with onions and pancakes baked Shandong style. This typical dish
reflects the origin of Beijing cuisine. Beijing cuisine
is famous for its hundreds of dishes with special flavors that are
unmatched by any other cuisine. Beijing cuisine does not emphasize
strangeness or uniqueness, only delicious food made from common
ingredients with tastes that are very agreeable. It is China’s most
typical cuisine. |
