China: North China Food Recap

The cuisine of northern China is a mix of flavors and dishes, shaped by the harsh winters and the historical influence of the Silk Road and a reliance on wheat, oats, and millet. Noodles aren’t just a side dish – they are a diverse engineering feat, with hundreds of shapes and textures. Similarly, lamb is by far and above the main meat. And in the Shanxi province – everything is vinegar-soaked, designed to be hearty, warming, and intensely savory. In Inner Mongolia, the diet shifts toward the nomadic and mutton rules the day – with Shouba Rou (boiled mutton eaten with the hands), various hot pots, or the Eight Treasures Tea (Babao Cha). In Shanxi (Datong and Pingyao), it’s about wheat noodles and aged vinegar – like the famous knife-shaved noodles (Dao Xiao Mian) or the cold-smoked meat that has been cured for days in vinegar. And of course we went nuts everywhere – researching the dishes and restaurants in advance and seeking out the most incredible experiences!