Originated in the Imperial courts,
Peking's stylistic dishes are fit for an
emperor.
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This mouth-watering cuisine is
renowned for its use of the best
ingredients. Its flavors are
influenced by highly flavored roots
and vegetables such as peppers,
garlic,
ginger, leek and coriander
("Chinese parsley"). The food of
this northerly city is substantial,
to keep the body warm. Noodles,
dumplings, and breads (baked,
steamed or fried) are served instead
of rice.
The most famous dish, Peking
duck, is usually prepared for a
minimum of six people. To achieve
the prized crisp skin, the duck is
air-dried, then coated with a
mixture of syrup and
soy sauce
before roasting. The skin is deftly
carved at the table and the slivers
of skin are wrapped in thin pancakes
with spring onions or leeks,
cucumber, turnip and delicious plum
sauce. |
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Popular, too, are "sizzling" plates
of seafood or meat, and succulent
beggar's chicken. A whole chicken is
stuffed with mushrooms, pickled
Chinese cabbage, herbs and onions,
wrapped in lotus leaves, sealed in
clay and cooked slowly. Usually, the
guest of honour breaks open the clay
with a mallet, allowing a fragrant
aroma to escape and revealing a
chicken so tender that it can be
pulled apart with chopsticks. |
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Chinese Cuisine
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