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Beijing cuisine () is a Cooking style in Beijing , China . It is also formally known as '''Mandarin cuisine'''.

Since is often served as a condiment. In terms of cooking method, methods relating to the different way of frying is often used.


WELL KNOWN MANDARIN DISHES

Meat:

Noodles (Can be either vegetarian or served with meat)

Vegetarian
  • Mustardy Chinese cabbage (芥末墩) ( Jie Mo Dun )

  • Beijing preserved fruit (果脯) ( Guo Pu )

  • Beijing candid fruit (蜜饯) ( Mi Jian )

  • Hawthorn cake (京糕) ( Jin Gao )

  • Stir fried hawthorn (炒红果) ( Chao Hong Guo )

  • Iced fruits (冰果) ( Bing Guo )

  • Watermellon jelly (西瓜酪) ( Xi Gua Lao )

  • Almond drink (杏仁茶) ( Xin Ren Cha )

  • Beijng cheese (奶酪) ( Nai Lao )

  • Thin Millet Flour Pancake (煎饼) ( Jian Bing )

  • Thin pancake (薄饼) ( Bao Bing )

  • Pancake Lao Bing

  • Deep Fried Dough Cake (油饼) ( Youbing )

  • Baked Sesame Seed Cake (烧饼) ( Shaobing )

  • Purplevine Cake (藤萝饼) ( Teng Luo Bing )

  • Shortening cake (牛舌饼) ( Niu She Bing )

  • Glutinous rice cake (切糕) ( Qie Gao )

  • Thousand-layer cake (千层糕) ( Qian Ceng Gao )

  • Lamma cake (喇嘛糕) ( La Ma Gao )

  • Proso millet cake (黄糕) ( Huang Gao )

  • Glutinous rice cake roll (卷糕) ( Juan Gao )

  • Glazed steamed glutinous rice cake (水晶糕) ( Shui Jing Gao )

  • Rice and white kidney bean cake with jujube (盆糕) ( Pen Gao )

  • Honeycomb cake (蜂糕) ( Feng Gao )

  • Buckwheat cake (扒糕) ( Ba Gao )

  • Rice and jujube cake (甑糕) ( Zeng Gao )

  • Mung bean cake (绿豆糕) (Lu Dou Gao)

  • Soybean flour cake (豆面糕) (Dou Mian Gao)

  • Bean paste cake (凉糕) ( Liang Gao )

  • Fried Cake (炸糕) ( Zha Gao )

  • Rice cake with bean paste (花糕) ( Hua Gao )

  • Chestnut cake with bean paste (栗子糕) ( Li Zi Gao )

  • Chestnut broth (栗子羹) ( Li Zi Geng )

  • Glazed/Candied Chinese Yam (拔丝山药) ( Ba Si Shan Yao )

  • Glazed thin pancake with Chinese yam and jujube stuffing (糖卷果) ( Tang Juan Guo )

  • Thin pancake of pork fat (油皮) ( You Pi )

  • Sweet hard flour cake (硬面饽饽) ( Yi Mian Bo Bo )

  • Sweet flour cake (墩饽饽) ( Dun Bo Bo )

  • Fried sugar cake (糖耳朵) ( Tang Er Duo )

  • Fried cake glazed in malt sugar (蜜三刀) ( Mi San Dao )

  • Cake with bean paste filling (豆陷烧饼) ( Dou Xian Shao Bing )

  • Freshwater snail shaped cake (螺蛳转) ( Luo Si Zhuan )

  • Chinese " Fajita s" (春饼卷菜 — not to be confused with Spring Roll s {Link without Title} )

  • Chatang / Miancha / Youcha (茶汤/面茶/油茶)

  • Fermented Mung Bean Juice (豆汁) (Dou Zhi)

  • Baked Wheaten Cake (火烧) ( Huo Shao )

  • Sweetened baked wheaten cake (糖火烧) (Tang Huo Shao)

  • Bean Jelly (凉粉) ( Liang Fen )

  • Sweet Potato Starch Jelly (粉皮) ( Fen Pi )

  • Crisp Fritter (麻页) ( Ma Ye )

  • Crisp Fritter with Sesame (薄脆) ( Bao Cui )

  • Crisp Thin Fritter Twist (排叉) (Pai Cha)

  • Crisp Noodle (馓子) ( San Zi )

  • Stir Fried Starch Knots (炒疙瘩) ( Chao Ge Da )

  • Fried Ring (焦圈) ( Jiao Quan )

  • Fried Dough Twist (麻花) ( Ma Hua )

  • Pea Flour Cake (豌豆黄) ( Wan Dou Huang )

  • Fermented Mung Bean Juice Dried (麻豆腐) ( Ma Dou Fu )

  • Jellied Bean Curd (豆腐脑) ( Dou Fu Nao )

  • Almond Tofu (杏仁豆腐)

  • Glutinous rice ball (艾窝窝) ( Ai Wo Wo )

  • Noodle roll (银丝卷) ( Yi Si Juan )

  • Kidney bean roll (芸豆卷) ( Yun Dou Juan )

  • Dried Soy Milk Cream in Tight Rolls (腐竹) ( Fu Zhu )

  • Sugarcoated haws on a stick (糖葫芦) ( Tang Hu Lu )

  • Millet Zongzi (粽子) (Zongzi)

  • Tangyuan (元宵) (Yuan Xiao)