Carmo

Beijing's cooking employs a wide range of cooking techniques from bao, quick, high­heat frying to pa, stewing. Sauces are lighter, as individual ingredients are highlighted. Seafood and the black, rich vinegar from Shandong province are also frequently used. Wheat based dishes are common here while rice is not served as much, as the city's northern location is more agreeable to wheat production than rice. Also attributable to the colder climate are a fondness for salty and fatty or oily dishes think Peking duck and generous usage of garlic, leeks and scallions. » More on Carmo Menu