Page "Beijing cuisine" Paragraph 2

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 " (), which referred to the cooking facilities inside the Forbidden City, where thousands of cooks from different parts of China showed their best culinary skills to please the imperial family and officials.

Therefore, it is sometimes difficult to determine the actual origin of a dish as the term " Mandarin " is generalised and refers not only to Beijing, but other provinces as well.

However, some generalisation of Beijing cuisine can be characterised as follows: Foods that originated in Beijing are often snacks rather than main courses, and they are typically sold by small shops or street vendors.

There is emphasis on dark soy paste, sesame paste, sesame oil, and scallions, and fermented tofu is often served as a condiment.

In terms of cooking techniques, methods relating to different ways of frying are often used.

There is less emphasis on rice as an accompaniment as compared to many other regions in China, as local rice production in Beijing is limited by the relatively dry climate.