The fennented drink is made from the water used in grinding green beans. Beijing people love this drink with a unique taste.
Chaogan (fried liver)
?A famous snack in Beijing, it goes well with small steamed stuffed bun.
Baodu (quick-boiled tripe)
Fresh tripe of cow or sheep is thoroughly cleaned and cut into strips. A few minutes into the boiling water, the strips are taken out and dipped in sesame paste, chopped Chinese onion and other seasoning. It tastes crispy, fragrant and tender.
The pork joint simmered in marinated sauce made by the old restaurant Tianfuhao used to be favored by the im perial court. The upper part of a leg of pork has fat that is not greasy, lean meat that is not dry and a skin that is tenacious. The delicacy tastes mellow and fragrant.
Mending roubing (meat-stuffed pancake)
Mending means the protruding fist-sized nails on the gates of palaces. The meat-stuffed pancake gets this name because of its close resemblance to the nails.
Jiaoquan (deeply fried doughnut)
The double doughnut is deeply fried until it is brown and crispy.
Flovors from across the country
Simple and reasonably priced, Shanghai cuisine excels in dishes braised in brown sauce, or stir-fri ed before stewing. The presence of sugar adds much color and m ellow taste to the dishes that can be found in most households in S hanghai.
The dishes from the middle and lower reaches of the Yangtze and Huaihe rivers are prepared with great teclmiques on the knife and fire. Stew, braise, simmer, steam, fry and stir-fry are some of the commonly employed cooking methods. Most dishes of Huaiyang cuisine are based on water products that are freshly caught. Yangzhou of Jiangsu Province is the center of Huaiyang cuisine. A typical.
Also called Yuecai, the cuisine makes good use of materials from a dazzling array o f sources. Great care is given to precision in matching the materials and seasoning . Many dishes serve as good decorations. Th oug h t he taste is not pungent, a careful gourmet can discern constant improvements in even the simplest homely dishes.
Known as Xiangcai, the dishes come from the mountains of western Hunan Province, the drainage area of Xiangjiang River and the Dongting Lake. Prepared with much oil and rendered in deep color, the dishes are tender and fragrant, sour and hot.
Simply known as Chuancai , it is one of four major Chinese cuisines along with Lucai (from Shandong), Yuecai (from Guangdong) and Huaiyangcai (from the middle and lower reaches of the Yangtze and Huaihe rivers). With a long history, S i c huan cuisines are know n for the generous use of hot pepper and Chinese prickly ash.
Also called Lucai, the dishes come from East China"s Shandong Province. The meticulously prepared dishes are slightly salty but maintain the freshness and tender texture of the raw materials.
There are vegetarian dishes for the laymen and monks of Buddhism and Taoism. They invariably employ the rich variety of fimgus and bean curd to imitate the appearance and texture of meat. Upon the first bite, one might be surprised at the great energy invested for imitating pork,fish and chicken.
Japanese food always delights the eater with apt use of the season"s best produce. The Japanese take great pride in the special products of each region, which gives rise to diversified dishes of great aesthetic value.
German dishes always appear simple as the vegetables and meats are prepared in traditional methods.
French cuisine gives painstaking attention to the freshness of raw materials in each season. They attain perfection in all the senses. Representing a graceful,
romantic air, a genuine French meal could cost some 7,000 yuan for each customer.
Beef, mutton, chicken and duck are the main sources of meat for Muslim restaurants. The dishes are fried, stir-fried or dip-boiled. Plant oil, salt, vinegar and sugar are commonly used.
Noodles, nang pancake, beef and mutton are what satisfy the many minorities in Northwest China"s Xinjiang Uygur Autonomous Region. Onion, tomato and hot pepper are added with ziran (a special local seasoning), pepper powder and vinegar to make the dishes sour, spicy and tasty.
With buttered tea and qingke (highland barley) wine, one may find it hard not to fall in love with Tibetan food, such as zamba , a staple made of fried qingke flour with butter and seasoning. Beef and mutton are dried or simply boiled to furnish a big banquet.
Dai minority lives mainly in Southwest China"s Yunnan Province. The dishes are sour, sweet, bitter and hot, with sour as the reigning taste. The cooking techniques of the Dai people cover a wide range from baking to frying, boiling, steaming and preserving. Many insects and wild herbs are also included in the dishes for daring customers.
Along the banks of the Shichahai Lake, more than 100 bars have appeared among the willows, drawing customers" attention with unique decorations.
On the southern part of Sanlitun Street in Chaoyang District, Sanlitun has become a famous area for more than 100 bars featuring various styles since the first bar opened here in 1996.