China - BEIJING

Beijing's regal and sophisticated cuisine reflects its centuries-old reign as the center of Chinese culture, government and commerce. Top chefs from all over the country have come here to cook for the literati and the officials. Each has brought different techniques and flavors, resulting in an amalgamation of China's many provinces' best culinary traditions. The harsh cold winters in this northern region make rice production almost impossible, so wheat and other grains are used instead. The people of Beijing love their wheat-based noodles and dumplings. Lamb, beef, onions and peppers are also frequently used in local dishes.

"I guarantee that you will love a visit to Beijing, the grand capital of China, with its thousands and thousands of ancient temples and palaces - including the magnificent imperial palace. Yet, experiencing the modern life of Beijing residents, you'll feel right at home. It's a fascinating tourist spot, melding the old with the new, and offering delectable and unusual cuisine!

"When I go to Beijing, I always visit the Hutong, the old town of Beijing, right next to the Imperial Palace. In this Hutong, many families still prepare dishes created during the old dynasties and passed down from generation to generation. I love to cook and eat with these families. If you take a Hutong tour, you'll discover a section of the city where tradition has been preserved and you will experience a fascinating glimpse into the past. And here you'll enjoy dishes so healthy and wonderful that you cannot stop eating!

"While sampling Beijing's typical cuisine, be sure to try a hot pot and Mongolian lamb. Lamb is abundant in this northern region of China, and cucumbers and tofu are widely used. Beijing dishes are slightly salty, which brings all of the unique flavors out. The area's most famous dish, Peking Duck, is usually ordered by locals at restaurants. Try out my menu and taste a few of these Beijing specialties at home. "

Appetizers
Pan Fried Fish with Asian Salsa
Minced Poultry with Cashew Nuts in Lettuce Wraps

Soup
Vegetable Soup with Ham

Entrees
Mongolian Lamb
Tofu Beef and Beef Delight

Dessert
Poached Pears in Red Wine

Bean thread noodles

Water chestnuts

Stir-Frying