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CHINESE CUISINE 3

BEIJING CUISINE Beijing-style food, its rich garlic and bean-paste flavoring betraying just a touch of chile, comes to us from the north of China and is the food of the emperors. Another difference is that you'll find mutton on a northern Chinese menu, but certainly not on any southern menu. The most famous Beijing-sryle dish is Beijing duck (also known as Peking duck). The crispy skin is pulled away and cut into pieces, which you then wrap in thin pancakes with spring onion and a touch of sweet plum sauce. The meat is served later in a dish that's equally scrumptious.

SHANGHAI CUISINE Shanghai-style cuisine is similar to Beijing-style but tends to be more oily. Because of its proximity to the sea, Shanghai recipes also include more fish. The exotic drunken prawns and the popular drunken chicken are both from this regional style, as is the mysterious bird's nest soup, made from swift's nests.

SZECHUAN CUISINE Szechuan-style cuisine, second only to Cantonese in the West, also relies on the rich flavors of garlic, sesame oil, and bean paste, but is heavier on the chiles than Shanghai cuisine-much heavier on the chiles. Sugar is also sometimes added to create tangy sauces. Some dishes can really pack a punch, but there are many Szechuan dishes that are not spicy. Popular are chicken with dried chiles and hot-and-sour soup. Another regional variation, Hunan-style food, is also renowned for its fiery spice, and can be distinguished from Sz,echuan-sryle by its darker sauces.
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