CHINA - Beijing (North)

For centuries, Beijing has been the center of Chinese culture, government and commerce, which is reflective in the regal and sophisticated cuisine. The top chefs from all over the country came to cook for the literati and officials. Each brought different techniques and flavors, which resulted in the amalgamation of the best of many regions. The harsh cold winters in this northern region makes rice production almost impossible so wheat and other grains are used to make noodles and variety of dumplings, so loved in this region. Lamb and beef, onions and peppers are frequently used in local dishes.

While shooting on location in Beijing, I often found myself in need of a quick bite on the go. Lucky for me the street food here is some of the best in China, especially green onion pancakes, pot stickers and lots of savory dumplings.

Appetizers
Pot stickers with Spicy Soy Dipping Sauce
Mandarin Green Onion Pancakes

Soup
Beijing Duck Soup

Entrees
Pan-Fried Lamb
Yan Can Lo Mein

Dessert
Ginger Date Wontons

Wheat Noodles

Chili Oil