Beijing and Northern Chinese Food

Cooking in this region is the most varied in China and among Chinese American immigrants. It is associated with the capital and lands north of the Yangtze River. Lots of wheat and other grains are used more than rice. Most dishes incorporate onions, garlic, and scallions, though Buddhist monks avoid them believing they increase sexual energy. A popular banquet dish, Peking duck, is roasted and served with buns or pancakes filled with crisp duck skin, hoisin sauce, and shredded scallions or cucumbers. The meat and bones are made into other dishes served later at the same meal. Northern dishes use lots of wine, have strong flavors, can be smoked or salty, or include considerable ground white pepper. Lamb, rarely eaten in the rest of China, is grilled or stir-fried to the delight of Muslim, Mongol, and other non-Han populations living there or here. Popular dishes can be noodles, sweet and sour fish, steamed buns, chicken velvet, and dumplings.