The Science of Spice

58 World of Spice

Muslin and

ingredients ready

to make a Nanjing

spice bag.

Signature

Ginger, sesame, Sichuan pepper

Freshness and simplicity are

at the heart of this region’s

dishes, in which spices are

used sparingly alongside

lamb, beef, fish, and wheat.

Supporting

Star anise, garlic

Tofu and fresh vegetable

dishes in Shandong cooking

make use of fragrant star

anise, while among Beijing’s

Muslim population garlic is

combined with lamb and beef.

Supplementary

Cumin, chilli

Having originated in

the kitchens of Chinese

Muslims, yangrou chuan

(lamb skewers) are coated

in cumin and chilli and are

a favourite in Beijing.

SPICE

PALETTE

Lotus seeds have

a mild, sweet

flavour reminiscent

of fresh almonds

and pine nuts.

LOCAL SPICE BLEND

Shandong spice bag

This collection of spices is used to infuse the

master stock for many northern Chinese chicken

stews, such as Dezhou- or Daokou-style.

10 cardamom pods

2 star anise

(^1) ⁄ 2 tbsp whole Sichuan pepper
(^1) ⁄ 2 tbsp cloves
(^1) ⁄ 2 tbsp ground cumin
7.5cm (3in) cinnamon stick
10–12cm (4–5in) piece
of liquorice root
dried peel of an orange
or tangerine
Place all the ingredients in a piece of muslin or spice bag,
tie tightly, and drop into the cooking water.
“
Shandong is regarded as the
primary cuisine of China’s
eight major regional cuisines.
”
NORTH CHINA
Salty | Sour | Light
In a country as vast as China there are great
variations in cuisine, but when it comes to
spicing it’s a more integrated picture, with
most of the country incorporating the gentle
spices used in the Shandong, Henan, and Beijing
cuisines of northern China. Shandong cooking
is characterized by subtle flavours that preserve
rather than dominate the main ingredients.
Henan features more delicate but harmonious
flavours, and Beijing draws influences from both,
with an emphasis on sour notes provided by the
dark vinegar used throughout the region.
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058-059_North_China_East_China.indd 58 04/06/2018 15:46