Chinese Cooking, North to South

It is at this point in my intermediate cooking classes that I turn my attention to some of the regional characteristics of Chinese cooking. I have been doing this all along to some degree, but here I reinforce the idea of one vast Chinese cuisine with regional distinctions dictated by usage, folklore, tradition, and small changes in techniques and cooking methods. To do this, we embark on a culinary tour of China, beginning in the north in Beijing, then moving south to the east and the west, and finally to the far south, to explore all of China‛s recognized cooking regions. We start our journey in the capital, with one of its classics.