Beijing Eating
Beijing has a great culinary wealth, with every styles of Chinese food available. Beijing has its own culinary tradition and there is nowhere on the Chinese mainland comparable with Beijing cuisine. Some well known specialties and worth trying are the Beijing Duck, or Beijing kaoya, and Mongolian hotpot. The styles of cuisine in the north and south of China are different; the rice is much more popular in the south as the main staple of the Chinese diet, while the wheat products like noodles, flat breads, dumplings and steamed buns are as popular or more than rice in the north.
There are more than 1,000 restaurants serving food from all over the world and they are becoming more featuring with being more local and international by the day. Although typical food of the region, they provide a taste just about every other regional cuisine including Shanghainese and Hunanese. There are new restaurants and new flavors coming up all over the city year by year.
People in Beijing eat early; the lunch hour is 11am to 2pm and dinner among 5pm to 8pm.
Beijing Duck
The Beijing duck is considered one of China’s national foods and it is well known in Chinese restaurants worldwide; it has the reputation of being the most delicious food in Beijing. It has been prepared since the Yuan Dynasty. The dish is prized for the thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. The dish consists of small pieces of meat which you dip in plum sauce, then wrap with chopped onions in a pancake. Some places that offer the dish are the Quan Ju De restaurant (established about 1864) and the Bian Yi Fan (opened in 1855).
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Chinese in Beijing
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