Peking

Originated in the Imperial courts, Peking's stylistic dishes are fit for an emperor. Now called by its original name, Beijing, the capital of China is a leader in Chinese styles of cooking.

This exciting cuisine is renowned for its use of the best ingredients. Its flavours are influenced by highly flavoured roots and vegetables such as pepper, garlic, ginger, leek and coriander ('Chinese parsley'). This hearty style of cooking developed to keep the cold at bay in this northerly city. Noodles, dumplings, and breads (baked, steamed or fried) are served instead of rice.

The most famous dish, Peking duck, is usually prepared for a minimum of six people. To achieve the prized crisp skin, the duck is air-dried, then coated with a mixture of syrup and soy sauce before roasting. The skin is deftly carved at the table and the slivers of skin are wrapped in thin pancakes with spring onion or leek, cucumber or turnip and delicious plum sauce.

Popular, too, are 'sizzling' plates of seafood or meat, and succulent beggar's chicken. A whole chicken is stuffed with mushrooms, pickled Chinese cabbage, herbs and onions, wrapped in lotus leaves, sealed in clay and cooked slowly. Usually, the guest of honour breaks open the clay with a mallet, allowing a fragrant aroma to escape and revealing a chicken so tender that it can be pulled apart with chopsticks.

Check out QTS restaurants for Peking cuisine