en.unionpedia.org

Beijing cuisine, the Glossary

Beijing cuisine, also known as Jing cuisine, Mandarin cuisine and Peking cuisine and formerly as Beiping cuisine, is the local cuisine of Beijing, the national capital of China.^[1]

82 relations: Almond tofu, Baodu, Beggar's chicken, Beijing, Bianyifang, Bing wan, Boxer Rebellion, Chao hong guo, Chatang, Chinese aristocrat cuisine, Chinese imperial cuisine, Chinese Islamic cuisine, Douzhi, Duck as food, Dumpling, Edible mushroom, Fermented bean curd, Five-spice powder, Foodservice, Forbidden City, Fuling jiabing, Hot and sour soup, Hot pot, House of Zhu, Huaiyang cuisine, Instant-boiled mutton, Jiangsu, Jiangsu cuisine, Jiaoquan, Jin Sheng Long, Kai kou xiao, Laobing, Leaf vegetable, Liangfen, Liaoning cuisine, List of Chinese bakery products, Luosi zhuan, Luzhu huoshao, Manchu people, Mi zhi hu lu, Ming dynasty, Misandao, Moo shu pork, Nai lao, Names of Beijing, Nanjing, Nian gao, Northeast China, Peanut butter, Pease pudding, ... Expand index (32 more) »
Regional cuisines of China

Almond tofu

Almond tofu is a soft, jellied dessert made of apricot kernel milk, agar, and sugar popular throughout East Asia.

See Beijing cuisine and Almond tofu

Baodu

Baodu is a halal tripe dish that is part of Beijing cuisine.

See Beijing cuisine and Baodu

Beggar's chicken

Beggar's chicken is a Chinese dish of chicken that is stuffed, wrapped in clay and lotus leaves (or banana or bamboo leaves as alternatives), and baked slowly using low heat.

See Beijing cuisine and Beggar's chicken

Beijing

Beijing, previously romanized as Peking, is the capital of China.

See Beijing cuisine and Beijing

Bianyifang

Bianyifang is a restaurant in Beijing, China, known for its signature dish, Peking duck.

See Beijing cuisine and Bianyifang

Bing wan

Bingguo is a traditional dessert dish of Beijing cuisine.

See Beijing cuisine and Bing wan

The Boxer Rebellion, also known as the Boxer Uprising or the Boxer Insurrection, was an anti-foreign, anti-imperialist, and anti-Christian uprising in North China between 1899 and 1901, towards the end of the Qing dynasty, by the Society of Righteous and Harmonious Fists, known as the "Boxers" in English due to many of its members having practised Chinese martial arts, which at the time were referred to as "Chinese boxing".

See Beijing cuisine and Boxer Rebellion

Chao hong guo

Stir-fried hawthorn is a traditional dish of Beijing cuisine, made from Chinese hawthorn fruits.

See Beijing cuisine and Chao hong guo

Chatang

Chatang or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and is often sold as a snack on the street.

See Beijing cuisine and Chatang

Chinese aristocrat cuisine

Chinese aristocrat cuisine traces its origin to the Ming and Qing dynasties when imperial officials stationed in Beijing brought their private chefs and such different varieties of culinary styles mixed and developed over time to form a unique breed of its own, and thus the Chinese aristocrat cuisine is often called private cuisine.

See Beijing cuisine and Chinese aristocrat cuisine

Chinese imperial cuisine

Chinese imperial cuisine is derived from a variety of cooking styles of the regions in China, mainly from the cuisines of Shandong and Jiangsu provinces.

See Beijing cuisine and Chinese imperial cuisine

Chinese Islamic cuisine

Chinese Islamic cuisine consists of variations of regionally popular foods that are typical of Han Chinese cuisine, in particular to make them halal. Beijing cuisine and Chinese Islamic cuisine are regional cuisines of China.

See Beijing cuisine and Chinese Islamic cuisine

Douzhi

Douzhi (also called mung bean milk) is a fermented dish from Beijing cuisine.

See Beijing cuisine and Douzhi

Duck as food

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water.

See Beijing cuisine and Duck as food

Dumpling

Dumpling is a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling.

See Beijing cuisine and Dumpling

Edible mushroom

Edible mushrooms are the fleshy fruit bodies of several species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye).

See Beijing cuisine and Edible mushroom

Fermented bean curd

Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine.

See Beijing cuisine and Fermented bean curd

Five-spice powder

Five-spice powder is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine.

See Beijing cuisine and Five-spice powder

Foodservice

The foodservice (US English) or catering (British English) industry includes the businesses, institutions, and companies which prepare meals outside the home.

See Beijing cuisine and Foodservice

Forbidden City

The Forbidden City is the imperial palace complex in the center of the Imperial City in Beijing, China.

See Beijing cuisine and Forbidden City

Fuling jiabing

Fuling jiabing, also known Fu Ling Bing or Tuckahoe Pie, is a traditional snack food of Beijing and is an integral part of the city's culture.

See Beijing cuisine and Fuling jiabing

Hot and sour soup

Hot and sour soup is a popular example of Chinese cuisine.

See Beijing cuisine and Hot and sour soup

Hot pot

Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth.

See Beijing cuisine and Hot pot

House of Zhu

The House of Zhu was a Chinese imperial ruling house of the Ming dynasty (1368–1644) and Southern Ming dynasty (1644–1662).

See Beijing cuisine and House of Zhu

Huaiyang cuisine

Huaiyang or Jianghuai cuisine is one of the Four Great Traditions in Chinese cuisine. Beijing cuisine and Huaiyang cuisine are regional cuisines of China.

See Beijing cuisine and Huaiyang cuisine

Instant-boiled mutton

Instant-boiled mutton is a Chinese hot pot dish.

See Beijing cuisine and Instant-boiled mutton

Jiangsu

Jiangsu is an eastern coastal province of the People's Republic of China.

See Beijing cuisine and Jiangsu

Jiangsu cuisine

Jiangsu cuisine, also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. Beijing cuisine and Jiangsu cuisine are regional cuisines of China.

See Beijing cuisine and Jiangsu cuisine

Jiaoquan

Jiao quan (or xiaoyougui; also called fried ring) is a dish from Beijing cuisine.

See Beijing cuisine and Jiaoquan

Jin Sheng Long

Jin Sheng Long, also called Baodu Feng, is a historic traditional restaurant in Beijing, China.

See Beijing cuisine and Jin Sheng Long

Kai kou xiao

Kai kou xiao is a fried sesame egg cake found in Chinese cuisine.

See Beijing cuisine and Kai kou xiao

Laobing

Laobing (also: Luobing) is a type of unleavened flatbread popular in parts of northern China, including Beijing.

See Beijing cuisine and Laobing

Leaf vegetable

Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.

See Beijing cuisine and Leaf vegetable

Liangfen

Liangfen, also spelled liang fen, is a Chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer.

See Beijing cuisine and Liangfen

Liaoning cuisine

Liaoning cuisine is derived from the native cooking styles of the Liaoning Province in China. Beijing cuisine and Liaoning cuisine are regional cuisines of China.

See Beijing cuisine and Liaoning cuisine

List of Chinese bakery products

Chinese bakery products consist of pastries, cakes, snacks, and desserts of largely Chinese origin, though some are derived from Western baked goods.

See Beijing cuisine and List of Chinese bakery products

Luosi zhuan

Luosi zhuan is a traditional dish of Beijing cuisine.

See Beijing cuisine and Luosi zhuan

Luzhu huoshao

Luzhu huoshao is one of the most well-known traditional Beijing street foods.

See Beijing cuisine and Luzhu huoshao

Manchu people

The Manchus are a Tungusic East Asian ethnic group native to Manchuria in Northeast Asia.

See Beijing cuisine and Manchu people

Mi zhi hu lu

Mizhi hulu is a traditional dish in Beijing cuisine consisting of pork fat with a flour wrapping glazed in honey.

See Beijing cuisine and Mi zhi hu lu

Ming dynasty

The Ming dynasty, officially the Great Ming, was an imperial dynasty of China, ruling from 1368 to 1644 following the collapse of the Mongol-led Yuan dynasty.

See Beijing cuisine and Ming dynasty

Misandao

Misandao is a fried cake glazed in malt sugar and is a traditional dish of Xuzhou cuisine.

See Beijing cuisine and Misandao

Moo shu pork

Moo shu pork or mu shu, originally spelled moo shi pork is a dish of northern Chinese origin, originating from Shandong.

See Beijing cuisine and Moo shu pork

Nai lao

Nailao, also known as Beijing yogurt, is a traditional fermented milk drink that is popularly consumed throughout China.

See Beijing cuisine and Nai lao

Names of Beijing

"Beijing" is from pinyin Běijīng, which is romanized from 北京, the Chinese name for this city.

See Beijing cuisine and Names of Beijing

Nanjing

Nanjing is the capital of Jiangsu province in eastern China. The city has 11 districts, an administrative area of, and a population of 9,423,400. Situated in the Yangtze River Delta region, Nanjing has a prominent place in Chinese history and culture, having served as the capital of various Chinese dynasties, kingdoms and republican governments dating from the 3rd century to 1949, and has thus long been a major center of culture, education, research, politics, economy, transport networks and tourism, being the home to one of the world's largest inland ports.

See Beijing cuisine and Nanjing

Nian gao

Nian gao, sometimes translated as year cake or New Year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine.

See Beijing cuisine and Nian gao

Northeast China

Northeast China, also historically called Manchuria or Songliao, is a geographical region of China.

See Beijing cuisine and Northeast China

Peanut butter

Peanut butter is a food paste or spread made from ground, dry-roasted peanuts.

See Beijing cuisine and Peanut butter

Pease pudding

Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint.

See Beijing cuisine and Pease pudding

Peking duck

Peking duck is a dish from Beijing that has been prepared since the Imperial era.

See Beijing cuisine and Peking duck

Peking opera

Peking opera, or Beijing opera, is the most dominant form of Chinese opera, which combines instrumental music, vocal performance, mime, martial arts, dance and acrobatics.

See Beijing cuisine and Peking opera

Qing dynasty

The Qing dynasty, officially the Great Qing, was a Manchu-led imperial dynasty of China and the last imperial dynasty in Chinese history.

See Beijing cuisine and Qing dynasty

Qingtang wanzi

Qingtang wanzi is a traditional meatball soup found in Beijing cuisine.

See Beijing cuisine and Qingtang wanzi

Quanjude

Quanjude is a Chinese restaurant chain known for its Peking roast duck and its longstanding culinary heritage since its establishment in 1864 in Beijing, China.

See Beijing cuisine and Quanjude

Rice Krispies Treats

Rice Krispies Treats (also called Rice Krispie Treats, Marshmallow Treats, Marshmallow Squares, or Rice Krispies Squares in the United Kingdom & Canada, and LCMs in Australia) are a confection commonly made through binding WK Kellogg Co's Rice Krispies or another crisp rice cereal together with butter or margarine and marshmallow.

See Beijing cuisine and Rice Krispies Treats

References

[1] https://en.wikipedia.org/wiki/Beijing_cuisine

Also known as History of Beijing cuisine, Jing cuisine, Jingcai, Mandarin cuisine, Peking cuisine, .

, Peking duck, Peking opera, Qing dynasty, Qingtang wanzi, Quanjude, Rice Krispies Treats, Ruan zha li ji, Sachima, Sauce, Seafood, Senbei, Shandong, Shandong cuisine, Shaobing, Soybean, Spring roll, Stir-fried tomato and scrambled eggs, Suncake (Taiwan), Tahini, Tanghulu, Tangyuan (food), Tianjin, Tofu, Wonton, Wotou, Xi gua lao, Yin si juan, Yuan dynasty, Yun dou juan, Zhajiangmian, Zhengyangmen, Zongzi.

Beijing cuisine, the Glossary

Table of Contents

See also

Regional cuisines of China

References