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  • This is a solving yotel, which is essentially fried bread in bread.

  • A bread sandwich, if you will.

  • It's a common breakfast item in northern China and shows just how much people here love their wheat.

  • Other dishes in this region include black bean noodles, gin being and fluffy pork buns.

  • Today we're heading to northeastern China and focusing on the food of Beijing, Tianjing and Sandal.

  • The region's cuisine is known in Chinese as Lutai, and it's the food of old Chinese royalty.

  • Chinese food is more than just stir fry noodles and dumplings.

  • I'm Claressa and I'm taking you on a journey through China to try authentic Chinese food region by region.

  • Liu Tai, or blue cuisine, is the last of our four main regions of Chinese cuisine.

  • Technically speaking, Lutai refers to the food of Shandong Province.

  • It's a cooking style that eventually spread to the neighboring cities of Beijing, and Tianjing.

  • Wheat is a dominant carb in this part of China because it doesn't get all that much rain.

  • Ah, popular breakfast item here is Yotel, a deep fried wheat crueler that can actually now be found everywhere in China.

  • Another big breakfast item here is the gin being a crepe made with among being flower funds and noodles or other staples.

  • Here, the buns are usually leavened with yeast so that they're fluffy and soft.

  • For the noodles.

  • There's dot Jiang mian noodles topped with sweet and salty black bean sauce, ground meat, sliced cucumbers and bean sprouts.

  • Then there's fresh handmade noodles, which can be served in beef or lamb noodle soup.

  • This region is close to Inner Mongolia, so there's a huge supply of beef and sheep.

  • That's why you'll find a lot of meat in northern Chinese cuisine.

  • But the emblematic meat dish of this region is Beijing roast duck, sometimes called Peking duck.

  • But did you know it actually came from the south?

  • Here's the story.

  • Rostock was a popular dish in handle, which is the capital of China over 800 years ago.

  • Handle and the south is surrounded by lakes and rivers, making it a natural breeding ground for ducks.

  • When the country's capital moved north to Beijing during the 13th century, Rose stuff went with it and quickly became a favorite among Royals.

  • It's remained a palace staple ever since.

  • Northern Chinese food is also known for its love for wild game during the Qing Dynasty.

  • It became popular because the Manchu rulers loved hunting.

  • They would hunt for deer, mutton, rabbits and pheasants.

  • Deer in particular, was so prized that herds of them were rounded up from across the country and brought within the perimeters of the emperor's hunting grounds south of Beijing.

  • Imperial cuisine source ingredients from all over the country, such as leaky from Guangxi and tofu noodles and ham from Jiangsu regions.

  • Proximity to the ocean also means lots of seafood.

  • You'll find Bracy, cucumber and deep fried yellow croker on the dinner table.

  • There's also Spanish mackerel, which is minced and wrapped into dumplings.

  • Proximity to the sea also means lots of salt, and this region's cuisine is probably the saltiest in the country.

  • This just tend to be seasoned with lots of salt, garlic and green onions.

  • As for dessert, there's a deep love for maltose.

  • A sugar derived from grains, which the north has plenty of sugar, is used to caramelize things like sweet potatoes and apples.

  • Blue cuisine is comfort food at its finest, greasy, salty and very hardy up.

This is a solving yotel, which is essentially fried bread in bread.

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