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| NORTHERN CUISINE | |||||||||
| The term "Northern Cuisine" is a misnomer, because it encompasses a number of different cooking styles. Food from the Northern part of China has historically been overshadowed by cuisine from the South, primarily because the Southern areas enjoy year-round growing seasons and plenty of fresh foods. In the North, the weather is drier and colder, so the raw ingredients are far more limited. Rice cannot grow in these conditions, so wheat is the primary grain. Having said that, I actually really like Northern cuisine. It's simpler and heartier than the more southerly cuisines. It's like eating fried chicken versus pan-seared ahi tuna. Both are really good but in different ways. I don't know Northern cuisine all that well, so use this information at your own risk. |
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| Suggestions | |||||||||
| 1) Hand-drawn noodles are great (shou la mian). These noodles are made from a single batch of dough. After folding and dividing by hand, it becomes 2. This process repeats. Every time, the number of noodles doubles: 1,2, 4, 8, 16,.... These noodles are usually slightly uneven but have a great, slightly chewy texture to them. 2) Avoid ordering rice dishes from a place like this. You might as well order tortilla, salsa, and beans. |
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