Page 56 - (DK Eyewitness) Top 10 Travel Guide - Beijing

54 ❯❯ The Top 10 of Everything

Beijing Dishes

Thousand-year-
1
old Eggs
These raw duck eggs are put
into mud, chalk, and ammo-
nia and left, not for 1,000
years, but several weeks.
When retrieved, the yolk
and white both appear
darker in color. The eggs
are either sprinkled with
soy sauce and sesame oil,
or served in rice porridge.
Hot Pot
2
Introduced to
Beijing in the 13th century
by the Mongols, hot pot is Whole roasted Beijing duck
a much-loved staple.
Beijing Duck
Hundreds of restaurants across the 4
city sell this dish. Everybody sits This is arguably one of the
around a large bubbling pot of broth best-known dishes in north Chinese
dropping in their own shavings of cuisine. The duck, a local Beijing
meat, noodles, and vegetables to cook. variety, is dried and brushed with a
sweet marinade before being
roasted over fragrant wood chips.
It is carved by the chef and then
eaten wrapped in pancakes with
slivered scallions (spring onions)
and cucumber.
La Mian
5
Watching a cook make
la mian (hand-pulled noodles)
is almost as enjoyable as eating
Mongolian fire hot pot them. First the dough is stretched
and then swung like a skipping
Zha Jiang Mian
3 rope, so that it becomes plaited.
The process is repeated several
The name means “clanging
dish noodles” – like hot pot, times, until the strands of dough
ingredients are added at the table to are as thin as string.
a central tureen of noodles, and the
Sweet and Sour Carp
bowls are loudly clanged together as 6
each dish goes in, hence the name. Beijing cooking is heavily
influenced by the cuisine of
Shandong Province, generally
regarded as the oldest and best
in China. Sweet and sour carp is a
quintessential Shandong
dish traditionally
made with fish from
the Yellow River.
Zha jiang mian

Eyewitness Travel – Top 10 series LAYERS PRINTED:
Two-column, 8.5pt grid “UK” LAYER
(SourceReport v.1.9)
054-055_Top_10_Beijing.indd 54 27/06/2017 14:32
Date 24th June 2015
Size 100mm x 191mm