Chinese Cuisine Beijing Style

Did you know that the famous "Peking Duck" originated in the 1850's? How is Beijing cuisine different from Szechwan, Shanghai, Cantonese, or Taiwanese cuisines? Well, find out in this delightful addition to Wei-Chuan's Chinese Regional Cuisine series which brought together in one volume the unique tastes and flavors of Northern China.Through the course of seven hundred years, Beijing was the capital of the Liao, Kin, Yuan, Ming, and Ching dynasties. The diverse flavors owe their uniqueness to the cultural influences of the conquering Han, Manchurian, Mongolian and Moslem people. Being the ancient capital and cultural center, Beijing cuisine has integrated the essence of the imperial court banquets and Northern tribal dishes. This combination of various seasonings and ways of cooking, quick stir-frying, roasting, stewing, produces the distinctly unique flavors and one of the most favored Chinese regional cuisines.Lin, Lee-Hwa is the author of 'Chinese Cuisine Beijing Style' with ISBN 9780941676793 and ISBN 094167679X.