急需~ beijing cuisine（京菜）的英文介绍

Beijing Cuisine

Beijing Cuisine (literally means "capital cuisine") is a cooking style in Beijing by integrating the cooking techniques of Han, Manchu, Mongolian and Hui ethnic groups, and absorbing main local dishes from all over the country since Beijing has been the Chinese capital city for centuries.

Based on Shandong Cuisine and essences of the imperial cuisine of the Ming and Qing dynasties, Beijing Cuisine has formed its own unique characteristics: dishes are soft, crisp, fresh and tender prepared in different ways of frying. Imperial dishes and Tanjia dishes present unique tastes. While foods originating in Beijing are often snacks rather than full courses, and they are typically sold by little shops or street vendors, just to name a few: Zhajiang Mian (lit. "fried sauce noodles"), sesame paste, small steamed corn bread, deep-fried dough stick, soybean milk, dragon whisker noodles, pea flour cake, etc.

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