Book Description
How is Beijing cuisine different from Szechwan, Shanghai, Cantonese, or Taiwanese cuisines? Through the course of seven hundred years, Beijing was the capital of the Liao, Kin, Yuan, Ming, and Ching dynasties. The diverse flavours owe their uniqueness to the cultural influences of the conquering Han, Manchurian, Mongolian and Moslem people. Being the ancient capital and cultural centre, Beijing cuisine has integrated the essence of the imperial court banquets and Northern tribal dishes. These combinations of various seasonings and ways of cooking; quick stir-frying, roasting, stewing, produces the distinctly unique flavours and one of the most favored of Chinese regional cuisines.
From the Publisher
Wei-Chuan Cultural and Educational Foundation is proud to present the 5th cookbook in its very popular series, "Chinese Regional Cuisine." Beijing cuisine possesses an "imperial flair" and is generally referred to as "Northern cuisine." However, the ingredients used are common and easy to get -- consisting mainly of fowl, domestic animals and local produce. Very often a combination of different seasonings is used in a single dish to nurture special tastes. Beijing cuisine is known to have been influenced by its ancient historical and political cultures of the region; from the Han, Manchurian, and Mongolian, to the Moslem tribes.
With the assistance of the Wei-Chuan Cooking School, we have brought together 80 recipes for those who are interested in discovering the uniqueness of Beijing style cooking.
About the Author
WEI-CHUAN COOKING SCHOOL is a subsidiary of Wei-Chuan Cultural and Educational Foundation. Since its establishment in 1961, Wei-Chuan Cooking School has made a continuous commitment toward improving and modernizing the culinary art of cooking. More than 200,000 students, from Taiwan and other countries have passed through the school, attesting to the high quality of its teaching staff and excellent curriculum. Many of the graduates have become successful restaurant owners and chefs, and in numerous cases, respected teachers.
Initially meant to satisfy the growing demand by both the teaching staff and its enthusiastic students at the cooking school, the founder, Su-Huei Huang published her first cookbook, "Chinese Cuisine" in 1972. With its instant success, the reception of "Chinese Cuisine" exceeded even the founder's own expectations. Since then, close to 50 additional Wei-Chuan cookbooks have been published and their titles covered various aspects of Chinese cuisine -- regional, specialties, garnishes, vegetarian to international cuisine - Vietnamese, Korean, Indian, Thai and Mexican. These new publications will continue to reflect the founder's mission: "To share the simple delight and pleasure of cooking and eating."
