North China Food
Northern Chinese food is dominated and set apart in China by wheat-flour foods: noodles, dumplings, steamed buns, pancakes.Rice is still eaten as a staple in the north, but not as singularly as in the south where wheat is not grown. Shandong Cuisine is the closest to Northern Cuisine among China's Eight Classic Regional Cuisines.
The North is also known for its plainer and more limited range of foods, due to limits in what can be grown in the colder climate, which is similar to northern Europe or Northern USA/Southern Canada. Northern food is starchy, with root vegetables, and beef, lamb, duck, scallions, leeks, and garlic featuring strongly. The range of fruits is much less than in the South.
Northeast Cuisine and Northwest Cuisine
Northern Chinese cuisine is often split into Northeast cuisine and Northwest cuisine, but though each has its particular foods, the overall theme is the same, so they are covered together here. The major differences are the pulled noodles, made only in the Northwest, and the steamed buns and dumplings, which are more a specialty of the Northeast.
Dishes like pickled cabbage and other pickles show a Korean influence in the Northeast. The Manchu people, China's northeastern minority, who controlled China during the Qing Dynasty (1644–1911), have contributed many dishes and snacks to the Northeastern style, including sachima a Manchu sweet that can now be found packaged in cuboid bars in shops all over China.
Xinjiang's Muslim dishes feature more and more prominently the further northwest you go in China. Gansu is the province around which the halal cuisine style and Northwest Chinese cuisine style meet.
Questions and Answers About North China Food
- Send your inquiry before Apr. 30, 2014, and we will email you a $25 coupon.
- The coupon is valid till Dec. 31, 2014, for paying tour packages worth $250 or up.
- The coupon cannot be used for paying flight tickets, train tickets, hotel rooms and day trips.
- Chinese Food Types
- China Regional Cuisines
- Cooking Class
- Mapo Tofu
- Yangzhou Fried Rice
- Kung Pao Chicken
- Chow Mein
- Braised Eggplant
- Diced Chicken with Chili
- Noodles with Bean Sauce
- Sweet and Sour Spare Ribs
- Sautéed Shredded Pork with Sweet Bean Sauce
- Black Pepper Beef Fillet
- Fish-Flavored Shredded Pork
- Poached Sliced Beef in Hot Chili Oil
- Boiled Prawns
- Steamed Weever
- Steamed Egg Custard
- Congee with Mung Bean
- Winter Melon Soup with Pork Ribs
- Winter Melon Soup with Dried Shrimps
- Dry Fried String Beans
- Green Vegetables with Mushrooms
- Home Style Tofu
- Potato with a Vinegar Flavor
- Scrambled Eggs with Tomatoes
- Pumpkin Pie
- Scrambled Eggs with Cucumber
- Pickled Cucumber
- Sautéed Sweet Corn with Pine Nuts
- Scrambled Eggs
- Chinese Food Menus
- Chinese Cooking Techniques
- Chinese Dining Culture
- Chinese New Year Food
- Chinese Medicinal Cuisine
- Vegetarian Food
- Hot Pot
- Eight Most Popular Chinese Dishes
- Chinese Noodles
- Famous Chinese Restaurants
- Top 10 Dishes from “A Bite of China”