Northern Chinese Food

Appears in
Oxford Encyclopedia of Food and Drink in America

By Andrew F. Smith

Published 2004

  • About

The cooking of the northern region is associated with China’s capital, Beijing. The northern Chinese use more wheat and other grains as their staple foods, making them into steamed breads, pancakes, and noodle dishes. Onions, garlic, and scallions are used in most dishes, except by Buddhist monks, who avoid these foods, as they are believed to increase sexual energy. Peking duck, usually a banquet dish, is roasted and served with bread made as a bun or a pancake. It is spread with a dollop of hoisin sauce and topped with scallions, with or without cucumber strips. This adds coolness to the crisp skin of the duck, the only part served first. The meat and bones are made into one or more other dishes served at the same Peking duck banquet. Foods of this region can be cooked with lots of wine, and they can have many strong flavors. Quite a few come laced with ground white pepper and are salty; some are smoked. Lamb, rarely eaten in the rest of China, is grilled or stir-fried often in this region, as are many Muslim, Mongol, or other minority population foods. Popular dishes include sweet and sour fish, steamed buns, chicken velvet, and dumplings.