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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Westborough, Massachusetts
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Home  »  China Travel Guide  »  Beijing Culture  »  Traditional Food  »  Royal Cuisine
Royal Cuisine

Generally speaking, royal cuisine (宫廷菜) primarily refers to royal cuisine of Qing Dynasty, which is developed on the basis of Shandong cuisine, Manchu cuisine and Suzhou and Hangzhou cuisine. The selection of raw material of royal cuisine is more advantaged than other cuisines. It can be selected arbitrarily the superior variations such as tributary local specialties or rare treasures. Royal cuisine also pays more attention to formative arts and used tools. Royal cuisine is viewed as  aristocratic descent in series of Chinese cuisine. It is one essential part of Beijing culture.

Royal Fotiaoqiang (Steamed Abolone with Shark Fin and Fish Maw in broth)
Main Ingredients: abalone, shark’s fin, stichopus, fish maw, shark’s flea, penis, deer’s sinew, crab spawn, shrimp, campoys
In Qing Dynasty, notable Min cuisine Fotiaoqiang transferred into imperial palace, however, imperial family were unsatisfied with large proportion of seafood. Consequently, Manchu chefs of imperial kitchen made some improvement according Manchu’s dietary habit. On the bases of keeping the primary taste, they added deer meat and birds which were imperial family’s favorite. After repetitive improve, Fotiaoqiang was favored by imperial members.

Stewed Shark’s fin
Main materials: Shark’s fin from Luzhon Island, chicken soup
In late Qing Dynasty, stewed shark’s fin was one of imperial cuisines created by Tan family. At that time, the delicious houshood dishes would worship to imperial palace to please emperor. Emperor praised highly after taking, then stewed shark’s fin was listed into royal cuisine and handed down for more than 100 years. Shark’s fin is stewed in chicken soup for 12 hours. It tastes soft and rubbery and golden in color. Stewed shark’s fin has the function of invigorating spleen-stomach and replenishing qi and strengthening tendons and bones.

Burned deer tendon
Main ingredients: deer tendon, Chinese cabbage, Chinese wolfberry, wild chicken, chicken soup
burned deer tendon was the most favorite dish of Emperor Yongzheng. When he was a prince, he hunted every year to Changbai Mountain or Mulan Paddock. As a famous martial emperor, Yongzheng thought man needed to strengthen bones and muscles. After the hunt, hunting wild chicken and deer tendon were stewed together, attached with Chinese cabbage and Chinese wolfberry picked up from mountain. After Yongzheng succeeded to imperial throne, the dish was improved and collected in royal cuisine.

Fangshan Restaurant
Fangshan Restaurant, founded in 1925, is the renowned representative of royal cuisine restaurant. Situated in Beihai Park, Fangshan restaurant primarily engaged in royal snacks and pastries, especially famous for Man-Han Banquet. It consists of three courtyards with an area of 2,224 square meters. The inner decorative is on the theme of dragon and phoenix, attaching with large-scale palace lantern and yellow tablecloth, napkin and chair cover. All of the dinnerwares are imitative Qing Dynasty’s porcelains signed words like “Wan Shou Wu Jiang”.

Tan Cuisine
As one of famous royal cuisines, the cooking technique of Tan cuisine is skilled in roast, steamed, stewed and baked. Tan cuisine tastes neither too sweet nor too salty, being particular with natural flavor. It is hardly cooked with seasoning such as peppers. There are nearly three hundred kinds of dishes in Tan cuisine, especially well-known for seafood cooking. 

Add On: Beijing Roast Duck
               Beijing Hotpot
               Fermented Soya-bean Milk
               Fried Chop Rice Cake
               Pea Flour Cake



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