Harsh winters and hot dry summers make for a short growing season in northern China. Wheat is the staple grain and root vegetables such as garlic and green onion make a frequent appearance in northern Chinese dishes. Of course, Beijing (then called Peking) was once the seat of the Imperial Court – skilled Imperial chefs incorporated the best of regional cuisines throughout China into their dishes. Here are my recommendations for the Top 10 recipes representing Beijing (northern Chinese) cuisine:
1. Mu Shu Pork
One of the most popular dishes at Chinese restaurants, Mu Shu Pork is thought to resemble a wooded forest scene, with earthy vegetables such as cloud fungus, and scrambled egg representing yellow flowers, all served on a “ground” of mandarin pancakes.Learn more in my feature “Much Ado About Mu Shu” and try several variations.
2. Peking Duck
An entire chain of Beijing restaurants specialize in serving the succulent pieces of roasted duck. Traditionally, the duck is sliced at the table, where a skilled chef will cut it into over 100 pieces, each containing an equal portion of skin and fat.Here is a basic Peking duck recipe. Learn more about Beijing’s famous Quan Je restaurant in this feature by guest author Ronghe Yu.
3. Mandarin Pancakes
Here are the pancakes that are traditionally served with Mu Shu Pork, made with a hot water dough.4. Mongolian Lamb
The delicate flavor of rice vinegar brings out the sweetness of lamb. A reader gives this recipe 5 out of 5 stars, commenting that it also works well with beef.5. Jiaozi Dumplings
Preparing Jiaozi is a Chinese New Year tradition in many northern Chinese homes. Jiaozi dumplings can be boiled or pan-fried. The dumplings in this recipe are made with a savory pork filling, seasoned with Asian sesame oil and white pepper.6. Flower Rolls (Hua Chuan, Hua Juan)
Filled with green onion and sesame oil, these rolls spread out during steaming to resemble a flower shape.7. Scallion Pancakes
A popular snack, scallion pancakes are pancakes that have been filled with scallions (also called green onions or spring onions) and sesame oil before being pan-fried.8. Mongolian Lamb Hot Pot
The Asian version of fondue, hot pot consists of cooking food by dipping it in simmering broth. According to legend, the original hot pot was created by Mongolian conquerors who used their helmets as a vessel to cook the food in. Traditionally, Mongolian Hot Pot is made with mutton. However, you can substitute chicken if desired. This recipe for Mongolian Hot Pot With Lamb includes suggestions for dipping sauces.Twenty-five Tips for Cooking Hot Pot.
