Northern China
Regional Background
Northern China and Beijing has been more subjected to outside influences than any other region in China. The Mongols made Beijing their capital in the Yuan dynasty bringing with them an appetite for preparing recipes with mutton. During the Qing dynasty the Manchus introduced numerous ways of cooking with pork. The strongest influence is probably the shoreline of the Shandong province bringing an abundance of seafood such as scallops, squid and crab.
Cuisine characteristics
In Northern or Peking cuisine, wheat forms the basis of many foods, so bread and noodles are eaten with most meals instead of rice, and as a result noodles, dumplings and pancakes are part of the staple diet. Food tends to be richer, spicier and with a stronger flavour than the South, and stewing is a popular way of cooking. Dried pickled vegetables, rich dips and sauces are typical especially when served with duck, for example Hoi Sin Sauce and Plum Sauce.
Ingredients
- As with other regions of China, Ginger, Garlic & Spring Onion form the basis of most Chinese dishes. The Ginger & Spring Onion represent yin and yang/ hot and cold.
- Soy Sauce is brewed using soy beans, water and salt. This famous Chinese ingredient is used in cooking and as a dip. Light Soy is often used in stir-fries while Dark or Rich Soy is slightly thicker and great for slower cooked dishes, and marinating.
- Chinese Five Spice is a warm and richly aromatic mix of ground spices that is an essential flavouring in the Chinese kitchen. It contains star anise, fennel, cloves, cinnamon and Szechuan pepper.
- Star Anise is a beautiful looking spice shaped like an eight-pointed star with subtle aromas of aniseed and liquorice. An essential part of Chinese five-spice powder, it is also widely used in braised dishes.
Recipes from China