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Chinese Food; Peking cuisine

This is a vast area, Peking itself in the extreme north suffers from extreme heat in the summer and extreme cold in the winter.

Wheat, soy bean and millet, rather than rice, are the main crops here, with Tientsin cabbage (Chinese leaves), cucumber and celery the main vegetables grown.

Noodles and steamed buns are a more poular staple than rice - the noodles served dry or with a sauce, rather than in a soup as in Cantonese cooking. Lamb is popular, particularly in slow-cooked hot pots. Garlic is used more heavily than further south. Duck is the feast-day mainstay - where it might be an all-in-one meal, the head, tongue and feet served as separate courses followed by the crispy skin and meat. See also "Peking duck"; See "Chinese Cuisine, general and history"

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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