On a board a roast duck is being carved into thin slices, a plate beside it holds thin pancakes, scallion strips and a small bowl of sweet bean sauce, a plate of sliced duck sits in front, and two hands roll duck inside a pancake.
Shandong Cuisine
Sichuan Cuisine
Cantonese Cuisine
Jiangsu Cuisine
Fujian Cuisine
Zhejiang Cuisine
Hunan Cuisine
Anhui Cuisine
Shanghai Cuisine
Beijing-Tianjin Cuisine
Northeastern Cuisine
Northwestern Cuisine
Yunnan-Guizhou Cuisine
Henan Cuisine
Hubei Cuisine
Jiangxi Cuisine
Shanxi Cuisine
Taiwanese Cuisine
Guangxi Cuisine
Hainan Cuisine
Halal Cuisine
Mongolian Cuisine
Tibetan Cuisine
Xinjiang Cuisine
Ethnic Korean Cuisine of China
Overseas Chinese Cuisine
Hebei CuisineBeijing-Tianjin Cuisine
Flavours of Beijing and Tianjin
Introduction
The regional cooking of Beijing and Tianjin, where court, halal and other regional flavours meet.
Beijing-Tianjin cuisine is the regional cooking of Beijing and Tianjin only; the regional cooking of Hebei is covered under Hebei Cuisine. Beijing food has absorbed methods from court cooking, official-household cooking, Shandong cooking, halal cooking and Manchu food, and it also has many kinds of small eats. Tianjin, beside the Bohai Sea, has abundant seafood and the northern and southern tastes brought by grain transport on the Grand Canal. In the Yuan, Hu Sihui, who held the court post of dietary physician, presented his Yin Shan Zheng Yao in 1330, the third year of the Tianli reign; it is an early source for northern court food. Beijing roast duck, instant-boiled mutton and the jianbing guozi of Tianjin are often seen as typical of the region.