The Beking roast duck

Those ducks are one of the China most famous food !

Last summer I went to Beijing together with my father .We enjoyed our trip with eating Beijing’s specialty .Surely we eagered to the Quanjude,which is famous for Peking Roast Duck.

Quanjude (Chinese: 全聚德) is a famous Chinese restaurant known for its trademark Quanjude Peking Roast Duck and its longstanding culinary heritage since its establishment in 1864 in Beijing, China .

We ordered half of the duck for two of us ,then waited for a long time.When the waiter came to our table with that mouth-watering duck. I couldn’t take my eyes away from the duck when the chef was cutting the duck for us.One thing to mention,the cutting of the duck just like a nice performance that the chef have to cut the duck in front of the customer.

Traditionally, the duck’s crispy skin (with a small amount of meat attached) is shaved off at the table and served with steamed “lotus leaf pancakes” (Chinese: 荷叶饼; pinyin: héyè bǐng), slivered green Chinese onion, and sweet noodle sauce (Chinese: 甜面酱; pinyin: tiánmiànjiàng). Pieces of duck skin are placed on the pancake, along with the sauce and scallions. The pancake is then rolled up and eaten. the rest of the duck meat, as well as the extremities, are served separately. In restaurants, dripped grease from the duck and the remaining bones are prepared for the patron to take away and use in cooking at home. Alternatively, the bones can be used to make a broth.

There is, however, now considerable variation in the serving of Peking duck. This is especially the case in the West, where the dish is often served by Cantonese restaurants. In carving the duck, some restaurants serve the skin separately from the meat. Mu xu pancakes (Chinese: 木须饼, pinyin: mù xū bǐng; or 薄饼, pinyin: báo bǐng, literally “thin pancakes”) are often used in place of lotus leaf pancakes. Other restaurants use pocket bread or mantou (steamed bun) in place of pancakes. A piece of cucumber is sometimes served along with the scallions to balance the strong flavour and grease.

Some restaurants serve the duck “three ways”. In addition to the pancake wrap and the broth, the remaining meat will often be simply stir-fried, or diced, stir-fried, and eaten wrapped in fresh lettuc.

If you are fancy in these amazing dish you can read more about the recipe here .

And if you are so luck that you get a chance to visit Beijing . You can not miss it ,or it will be a regart .You probably could read this article to help you to find where to eat the best Beijing roast duck!

Just take your time and enjoy~=)!

Chinese Cooking Tips

 

Chinese cooking and Chinese cuisine has different ’styles’ based on geographic regions. For example, there’s Cantonese cuisine

,

Char siu is common in places with a large Cantonese-speaking community, including southern China, Malaysia and Singapore. It is also commonly served in Chinese restaurants and food markets in other parts of the world. Many Chinese restaurants, especially Cantonese, hang Char Siu in the shop window.

Peking cuisine

The history of the Peking Duck can be traced as far back as the Yuan Dynasty (1206 – 1368). By the time of the early 15th century it had become one of the favorite dishes of

the imperial Ming family.

The two most famous restaurants in Beijing which serve this specialty are Quanjude and Bianyifang (便宜坊). Both establishments have a history of well over a hundred years and have an extensive network of chain stores.

Shanghai style,

In Shanghainese cuisine, cí fàn tuán (糍饭团) is sometimes consumed together with soy milk as breakfast.

and the ever popular spicy Szechuan cooking.

And there’s more to Chinese cooking than just stir-frying, such as steaming, smoking, barbecuing, braising etc… But for those of us just wanting some simple and ‘regular’ Chinese food, this all gets a little to complicated and confusing. For simple, easy Chinese cooking, click here.

Use these 10 Chinese cooking tips to help you cooking better Chinese food:

1. Use enough oil when stir-frying. This gives best results. If worried about cholesterol and fats in oil, use canola oil – the best oil to use for stir-frying.

2. Try using salt instead of soy sauce. It gives it a nicer color, and tastes better.

3. Cut your ingredients into even sized pieces for best cooking results.

4. Cook the denser ingredients first. Since they take longer time to cook.
5. Use ginger, garlic, and cayenne pepper to spice up your Chinese cooking and also improve your health.
6. Blanche dense vegetables before cooking for best results. For example, broccoli, carrots, cauliflower.
7. You can use starch water to thicken sauces.
8. Prepare your cooking ingredients ahead of time, so you’re never rushed.
9. Try using all types of Chinese cooking ingredients such as dried fungus, Chinese mushrooms, yu choy, Chinese broccoli etc…
10. When cooking something, it should look good, smell good, and most of all, taste good.

Okay, so #10 wasn’t really a tip… But it’s the truth. Everyone wants their food to look, smell, and taste good. Don’t you?

we are what we eat-breakfast of the chinese -1.Shengjian &Douhua

 

Pan-fried Bao(zi)

So ~~~~~~~~~ mouthwatering ? aren’t they?!This is a kind of Chinese breakfast called Shengjian ,and in english we can say pan-fried Baozi.

Look carefully ,and you will find the Shengjian in these two pictures are quite different.

Yes,the shape of them.The second ones just looks like snoball that have no drapes on the surfaces.

You need a local guider to help you to find some small stores that service the best shengjian (the price is reasonable as well)Make sure not visiting those expensive restaurants ,they can not provide the shengjian that wonderful!

Have a lookkkkkkkk at those shengjian from different places!I’m sure you will not satisfied if they are only a feast for eyes,right.I admit that even I am a Chinese I might not  enjoy the best shengjian in China .

Since ,you never know what is the NEXT!!

!

Yes,the Xiaolongbao.A kind of Baozi  while they have a smaller sizes and they are succulent  when you bite them~~~^^Another different between shengjian and xiaolongbao is that the way they are cook.

As you see the xiaolongbao are served in the steamed box ,usually contain 10-15 per box.But you order shengjian by individual for you had already saw that they are fried in a big pan.

Ok,surely this is not the end .We  will continue the  shengjian and xiaolongbao’s helpmate -Douhua next time~

Chinese deesert :Tangyuan

We Chinese eat this kind of dessert all the year round ,while during the Winter solstice, Chinese New Year, and the Lantern Festival.

Every family will eat the sweet food means a good luck or good begin or the whole family stay together peaceful.

During this Spring Festival(Chinese New Year),I spent a wonderful time with my family.This new year is quite special,I ‘m sure.I started my first year of university in Macao University of Science and Technology.And this is the first time I leave my parents and my hometown for nearly half a year.I was missing every thing so much .Of course ,I miss the nice sweet food all the way till I was back home.Why?Since once mention Ningbo(A port city in the Zhejiang province )probably the first food appear in you mind is Ninbo Tangyuan.So ,obviouly I am from the city of Ningbo.Oh,it’s such an amazing city which near the sea and I will talk about it and it’s special food in the coming days=)

By the way,although we Chinese eat Tangyuan nearly everywhere of China ,but this food from Ningbo is the most famous .Frankly,I don’t know why ,but it seems that we all consider the origin is Ningbo.And the most famous place to eat Tangyuan is an old restaurant which exists more than 100 years–Gangyagou,near Chenghuang temple .You will never miss it!

Below is a map of the store.

http://www.dianping.com/map/shop/542121