Peking Noodles

Peking noodle is obviously the typical dish among the Beijing natives. Eating the Peking noodles in summer is very convenient and appetizing. Till now, it can be seen in the warrens in the hutongs in Beijing that the neighbors gather together to have their lunches. They hold a bowl of Peking noodles with a crispy cucumber, squat at the doorway and eat the noodles and cucumbers. This does not prevent them from chatting or playing chess.

The native Beijing stress that people should eat the hot noodles in the cold days, which is called “Guoertiao” (it means that the noodles don’t need to be rinsed); and eat the rinsed noodles on the hot days, but the soup should be emptied clearly. According to the season, different seasonal vegetables can be accompanied, this is called “Quanmianmaer” (vegetables mixed with noodles when served). In the early spring, people may use the bean sprouts that are cut off the heads and ends and the radish leaf with only two cotyledons, Pour some in vinegar during the Spring Festival. While in the late spring, people may put fresh pepper into the sauce, this is called pepper paste. And the “Mianmaer” is composed of garlic sprouts, Chinese Toon Sprout, green bean, and radish leaf. But in the early summer, the Mianmaer is composed of blanched fresh peas, cucumbers, hyacinth beans, and chopped leeks.