Beijing Cusine

Hot Pot

Hot pot is a winter favorite in Beijing. The traditional Mongolian hot pot has been augmented by Cantonese and Sichuan-style hotpot. The ingredients for hot pots of different styles are mainly beef, mutton, seafood and vegetables. The boiling stock of Cantonese hotpot is light in taste, while the Sichuan hotpot features hot and spicy stock to enhance the flavor of the meat and vegetables. Diners choose their own selection of meat and vegetables and dip them into the boiling pot at their table.

Cantonese Cuisine

Dim sum, a special Cantonese snack not to be missed, is serve Cantonese restaurants.

Cantonese cuisine is known for its fresh and delicate flavors. Freshly bought ingredients are prepared the same day and cooked just before serving, using little oil of spicy seasonings.