The common people under the feet of the Son of Heaven eat and drink.

Author: Chen Xinzheng, Chief Editor
Publisher:
Publish Date: 2001-10-02
Features: The ancient capital of the Six Dynasties, once the seat of emperors and ministers. Royalty, nobles, and high-ranking officials, with their feasts and contributions. The unyielding empire and the fleeting banquet. Local delicacies refined into imperial cuisine through meticulous craftsmanship. Court recipes passed down through generations may also end up in the hands of the common people.
Beneath the feet of the emperor, the people of Beijing are "mouthfuls of luck," as if they benefit from the emperor's favor. One of the key characteristics of Beijing's local cuisine is the fusion of imperial dishes and commoner meals.
This book introduces the rich culinary culture of Beijing, allowing readers to savor delicacies such as Douzhi'er (mung bean soup), Shuan Yangrou (quick-boiled lamb), Chashang (tea congee), Beijing Fried Meatballs, You Chao Mian (fried noodles), and Flavorful New Year Rice Cake.