Geography of Beijing Cuisine

Author: Beijing International Food Festival Organizing Committee
Publisher:
Publish Date: 2005-01-01
Features: Enjoying the wonderful life in Beijing, savoring the profound food culture, the first initiative by Beijing Evening News, mapping out the culinary landscape of Beijing. China is a food culture powerhouse, so there are many books about food, but most are recipe-based. There are also informational and cultural books, but not many are enjoyable. Beijing Food Geography shares similarities with them but also has differences. First and foremost, it is a book about food—how to eat, what to eat, where to eat, with whom to eat, and how much to eat. These questions combined are the original intention behind editing Beijing Food Geography. Since talking about eating, especially about eating in Beijing, is not an easy task, there are over 20,000 restaurants in the city proper, and nearly 40,000 when including suburban areas. With so many restaurants lining the streets, offering a dazzling array of choices, it can be hard to decide where to eat. According to the book, Beijing's food scene can be summed up in one sentence: "The luck of the house rotates, next year it will be mine." Since it's Beijing Food Geography, it naturally divides Beijing's culinary "warring states" into regional categories. The book follows the principle of dividing by districts, covering the food hotspots of the eight old urban districts—Dongcheng, Xicheng, Chaoyang, Xuanwu, and Haidian, among others. For example, Dongcheng's culinary charm is concentrated in the popular, mainstream, and down-to-earth Guijie Street, stretching from the Beixinqiao intersection to the Dongzhimen intersection on the second ring road. The most representative dish here is spicy crayfish. Xicheng's culinary hub is Houhai, and dining there is a cultural symbol. Chaoyang's food geography is particularly rich, starting with Dadian Road and Huizhong Road in Yuyuantown, the food street near the west gate of Chaoyang Park, and the Laitai Women's Street, of course, Wangjing is also included. The book also "measures" the food geography of other districts, such as Chang'an Avenue, Ping'an Street, Guang'anmen Avenue, and Sanlitun. Beyond just talking about food, Beijing Food Geography also discusses food culture. The main function of the book is its practicality, which first manifests in wanting to know what to eat. A quick flip through the book can reveal the answer. For example, the ever-popular Sichuan cuisine is not only reviewed in the book but also includes a quick reference list of major Sichuan restaurants in each district. The same goes for other cuisines—just think of it, and you can find it, including Beijing's local snacks and time-honored brands.