Beijing Cuisine absorbs main dishes from all over the country

beijing cuisine	jilin cai

Beijing Cuisine
Beijing Cuisine integrates the cooking techniques of Han, Manchu, Mongolian and Hui ethnic groups, and absorbs main local dishes from all over the country.
Based on Shandong Cuisine and essences of the imperial cuisine of the Ming and Qing dynasties, Beijing Cuisine has formed its own unique characteristics. Dishes prepared by Beijing chefs are soft, crisp, fresh and tender. Imperial dishes and Tanjia dishes present unique tastes, Beijing Roast Duck is a "national dish" well known both at home and abroad, in addition to Baked Meat, Instant-boiled Mutton, Braised Shark's Fin, Sheep's Head in an Earthen Pot, Fried Fingered Citron and other famous dishes.
The most notable snacks include Small Steamed Corn Bread, Dragon Whisker Noodles, Pea Flour Cake, Shaomai (steamed dumplings with the dough gathered at the top), Mung Bean Milk, etc.

 

Jilin Cai
Though Jinlin Cuisine is not included in the Eight Cuisine of China, it still very famous among China for its special materials.
Jilin Cuisine includes a series of local dishes prepared with wild, green and natural materials and special cooking techniques, displaying the catering cultures of the Manchu, Korean and Mongolian minorities. Local chefs of Jilin Province are good at using the kitchen knife. The dishes they prepare are beautiful in colors and shapes, with strong flavors and pleasant aromas, showing unique catering culture.
More and more people like to eat Jinlin Cuisine because they believed that taking Jilin dishes will help strengthen the people's health.