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The restaurant's menu is based on dishes from Uyghur cuisine, such as lamb skewers, [5] beef pancakes, [4] and cracked fish. [1] Beijing cuisine like noodles and hot pot are also served, [6] [7] [8] as well as traditional American Chinese cuisine. [1] It only serves halal food, which is made in accordance with Islamic dietary restrictions.
Another tradition that influenced Beijing cuisine (as well as influenced by the latter itself) is the Chinese imperial cuisine that originated from the "Emperor's Kitchen" (御膳房; yùshànfáng), which referred to the cooking facilities inside the Forbidden City, where thousands of cooks from different parts of China showed their best ...
The origins of luzhu huoshao can be traced back to the Qing dynasty as a palace food in Peking.According to legends, "su zao rou" (Chinese: 蘇造肉) was a dish invented by Zhang Dongguan as a tribute for Qianlong Emperor during one of Qianlong' inspection to Suzhou around 1970 and it was the origin of luzhu huoshao. [2]
Main menu. Main menu. move to sidebar hide. Navigation ... Restaurants in Beijing (13 P) Pages in category "Beijing cuisine"
There is a belief that chaogan was invented in Huixianju restaurant (会仙居), Beijing during the Qing Dynasty. [1] Although in the name there is the Chinese character "炒" (chao, lit. ' to fry '), the dish is not cooked by frying, but boiling, and the name is believed to be derived from the Manchu word "colambi", which means "to cook".
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Jing Jiang Rou Si, served with doupi and cucumber slices.. Jingjiang rousi (simplified Chinese: 京酱肉丝; traditional Chinese: 京醬肉絲; pinyin: Jīngjiàng ròusī), or sauteed shredded pork [1] in sweet bean sauce, [2] is a traditional dish in Beijing.
Stir-fried hawthorn (Chinese: 炒红果; pinyin: chǎo hóngguǒ; lit. 'stir-fried red fruit') is a traditional dish of Beijing cuisine, made from Chinese hawthorn fruits. [1] Another traditional dish of Beijing cuisine, hawthorn yogurt (hongguolao, 红果酪), utilizes stir-fried Chinese hawthorn fruits, as its main ingredient by adding it to ...
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