Dining Hotspots in Beijing ? From Imperial Court Food to Steaming Hotpot
Dining Hotspots in Beijing ? From Imperial Court Food to Steaming Hotpot
Beijing, the capital of China was also one of the four great Chinese capitals in the past and nestles countless cultural and historical tourist attractions. The famous Forbidden City, many imperial gardens and a portion of the Great Wall of China are nestled in Beijing.
The city is not all about sightseeing attractions. You will also come across numerous dining hotspots in Beijing, where you can taste the oriental culinary art first hand. Here you will discover a great variety of authentic Chinese dishes, traditional snacks and treats representing all parts of the country as well as Beijing. Apart from the usual Chinese cuisines, Beijing has its own irresistible delicacies and specials popularly known as Beijing Cuisines.
Beijing offers thousands of restaurants giving you a sea of choices to pamper your taste buds. One of the best Beijing Cuisines is the local favourite Beijing Roast Duck that comes in a golden brown crispy crust wrapping the succulent meat. Also known as the Peking Roast Duck, it is available at most restaurants. To indulge in this gourmet treat from the specialists of Roast Duck, drop by the restaurants Bian Yi Fang and Quanjude.
Another popular Beijing delicacy is the steaming Hotpot which is ideal for all seasons, especially during the cold winter. Restaurants in Beijing offer the Hotpot in two varieties, Sichuan Hotpot and the Mongolian Hotpot. Usually a hotpot is where a meat is added to a soup base and cooked at the dining table itself. By using different ingredients and producing appetizing aromas, the hotpot becomes an irresistible choice. For Mongolian Hotpot you can try the Dong Lai Shun and the Neng Ren Ju, and for Sichuan Hotpot the best place to visit is Jin Shan Cheng.
Being on a par with the splendour of majestic imperial palaces and gardens, Beijing offers you a greatest imperial experience through Beijing Imperial Court Food. In the olden days it was exclusively a luxury treat for the royalty, yet now almost anyone can enjoy these sumptuous cuisines. One of their ultimate cuisines is the Manchu-Han Courses which includes over 180 hot and cold dishes accompanied by fruits and desserts. These luxury courses are covered in three days through six meals and are offered at the exclusive Tingliguan and Fangshan restaurants.
There are myriads of traditional and exotic food served in Beijing. The Snack Street in Beijing is a paradise of snacks and they are packed with traditional snacks made from soy beans and glutinous rice.
Not only the local dishes, but you can also indulge in an assortment of food originating from many parts of the world. They vary from African to American, Indian to European as well as Korean, Malaysian, Middle Eastern, Mexican, Japanese among others. There are also restaurants for vegetarians with a wonderful assortment of choices.
Have the luxury of savouring authentic Beijing Cuisines and palatable cosmopolitan dishes at various dining hotspots in Beijing. Make a Beijing hotel reservation to gain quick access to scores of Beijing tourist attractions. A Beijing hotel such as Traders Upper East Hotel, Beijing is a good choice for finding cosy accommodation. This hotel sits in the heart of Beijing near China International Exhibition Centre and other key business venues and is ideal for business travellers. While exploring the splendour of this historical city do not forget to relish a gastronomic adventure in Beijing.
Pushpitha Wijesinghe is an experienced independent freelance writer. He specializes in providing a wide variety of content and articles related to the travel hospitality industry.
We grabbed a snack at the base of the Zaisan Memorial in Ulan Bator
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Mongolian Barbecue And Its Specialities
Mongolian Barbecue And Its Specialities
A Mongolian barbecue usually comprises raw seafood, thinly sliced meats, selected vegetables and enjoyed with rice. Mongolian barbecue is normally prepared on a flat metal surface.
To make the best Mongolian barbecue slice meat across the grain in 2-3 inch strips. Arrange meat and vegetable separately on platters. Prepare the sauce. Simmer soy sauce and garlic for few minutes in a saucepan. Strain and cool it. Add wine, sugar, ginger root, 2 cups of scallions or leeks, 2 cups of Chinese parsley. Refresh the sauce with some more scallions or leeks and parsley.
Assemble the barbecue and place the cooking appliance in the center table. Heat and grease the cooking surface. Scrape off the charred food bits and re-oil the cooking surface and resume cooking. Guests can put vegetables and meat on plates and place small portions on the cooking surface and spoon some of the sauce over the grilling food. Flip the food after one minute on the grill with chopsticks. Cook to the guest’s desired doneness.
The favorite Mongolian Barbecues
Roasted lamb is the traditional Mongolian delicacy prepared in the honor of special guests. The local food of Mongolia is a blend of Mongolian and Chinese tastes. There is the influence of Muslim food and wide use of lamb in their dishes. Inner Mongolia raises a lot of cattle and their diet has a lot of dairy products.
Roasted lamb and cooked mutton are the signature dishes of Mongolian cuisine at celebrations like weddings and birthdays. It is customary for Mongolians to cut off a piece of meat from fatty tail of animal to first taste and let festivities begin. Another special feature of Mongolians is that they drink sour goat milk and not fresh cow milk.
Grilling the best Mongolian Barbecue
The Mongolian grilled lamb lettuce recipe may be of interest to you. You can start by placing all lamb ingredients in a flameproof dish to boil and simmer. Cover and cook for 2 hours. Pre-heat the grill to high heat. Grill the lamb until the skin is crispy. Warm the remaining sauce for 10-15 minutes and make it thick. Let the cooked lamb cool in air for 15 minutes. Remove bone and shred it and arrange on a serving plate. To serve take some spicy hot sauce, some cucumber, spring onions and lamb and roll up into a parcel.
The Mongolian national meals are Buuz, Khuushuur and Bansh, made with minced meat. The meat can be of anything from mutton, to beef, to camel, to horse or gazelle, seasoned with garlic or onion, covered with flour and steamed in boiling water, fried in oil and boiled in water. They consume large quantities of meat. This is to stave off the cold and long winters. Mongolians are basically nomadic herders and so dependence on animal product is natural. They rely less on seasonable foods like vegetables and fruits. Meat and dairy products, when sour in summer, is believed to clean the stomach.
For tips on how to cook cabbage and calories in cabbage, visit the Planting Cabbage website.
Part2 : www.youtube.com I like trade! I`ma tradesman. It is very easy to cross The Great Wall of China and become man these days! For Chinese & for Mongols A person who was on or crossed the Great wall is called MAN. LOL. I managed to cross it 12 times. In 6, out 6. I always try to take/find what I want. I bought my camera from Beijin. When you trade with Chinese always ask “Zudi” “Zudi” 
Mongols always wanted to trade with China. But Mongols were not after food! Ppl must know that Mongols have word : You must not fight for food! OR You must not quarrel on food. Well…in food case Mongols needed something rare like Sugar, Nuts..etc Everyone knows that in cold winter humans need meat. And everyone knows that Meat is far more better than Rice or Vegetable! Mongols don`t eat Rice & Vegetable much! In countryside ppl almost don`t it it! I don`t think nomads had food problems. Manchu fishermen-nomads solved this long lasted TRADE problem for nomads! 
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