Group 4's Presentation Project Focusing on Beijing, China

1. Beijing, China
Katie Brunson
Ian Hines
Erica Howard
Alex Jones
Haley Krakoski
Andrew Tarwater
Bradley Ward

2. Local Industry Climate

3. Local Living Situations/Lifestyles
•Population:
19,612,368(2010)
• Sizable International
Community
• Speak a dialect
known simply as
the ‘Beijing Dialect’

4. The City Itself
• Broken down into multiple sectors, of three
categories:
– Central/Inner Suburbs: Xicheng, Dongcheng, Xuanwu,
and Chongwen Districts
– The Inner Suburbs: Shijingshan, Haidian, Chaoyang,
and Fengtai Districts
– Rural Beijing/Other Suburbs: Tongzhou District and
Northern/Western/Southern Suburbs
• Many ways to get around the city:
– Ring roads, public transportation, bicycles

6. Lifestyles of Beijing
• Beijing is famous for having a startling number
of successful startup companies
• Main industry is the Tertiary Industry, making
up about 72% of Beijing’s GDP

7. Styles of Establishments
• Many different styles of establishments:
-Simple, street side eateries
-In the more affluent parts of the city you see restaurants
ranging from simple sit down diners to exquisite top-end
establishments

8. Famous Foods & Beverages

9. Types of Cuisine
• A historically stratified field
• This has led to many different subsets in the
field:
– Zhuang: top ranking establishments that also provided
entertainment
– Ju: hosting customers solo/as a group on at their
establishment
– Pu/Tan: Lowest rank, some had tables, most generally ate
street side on a countertop outside the establishment

10. Famous Foods of Beijing
• The country of China has a rich cuisine
heritage dating back many years and almost
all of it can be found in Beijing.
– Pork: Pork is one of the more popular meats in Beijing and
is the main ingredient in a few of their top ten dishes such
as Mu Shu Pork and Jiaozi Dumplings.
-- Duck: Peking duck is a very
popular dish in Beijing and
even has an entire chain of
restaurants dedicated to
serving it.

11. Famous Foods of Beijing
– Dough Based: Many dishes in Beijing are dough based such
as dumplings and Mandarin Pancakes but most of these
are served with some type of meat.
– Soup: Perhaps the most interesting soup delicacy of Beijing
is the Bird’s nest soup which uses Swallow Saliva as its
primary ingredient.
—Style: Some dishes are arranged to
look like scenery, like Mu Shu Pork which
resembles a forest scene. Perhaps one of
the best examples is the ManhanQuanxi
or, Manchurian Han Imperial Feast which
lasts for 3 days and 320 dishes. Patrons
of the dish have voiced discomfort over
eating the food at times as they feel as
though they are destroying a piece of art.

12. Beijing Beverages
• Beijing has quite a large selection of beverages but
hinges more towards the liquor and beer
industries, though its wine industry is slowly
developing. However it truly shines in its Tea.
– Tea: Most Chinese tea can be divided into one of 4
categories: White, Green, Oolong, and Black. Green is
currently the most popular of the four. The history of
Tea in China dates back to the early years of the
country and today many places where they still
practice the old arts of serving tea. They are aptly
named “Teahouses”.

13. Beijing Beverages
– Coffee: One area where Beijing coincides pretty well
with America is its coffee. It’s Starbucks
– Beer: The major beer brand of Beijing is Yanjing.
However, the most popular is Quingdao.
– Wine: Great Wall is the most popular brand in Beijing
however; most Chinese wine is not very popular with
foreigners as the industry is still new and growing in
China.
– Liquor: Beijing’s most popular liquor is a white brand
called BaiJiu which is also somewhat and can be
obtained almost anywhere. Unfortunately it is known
for some rough hangovers. A more famous but also
more expensive alternative is Mao Tai.

14. Famous Industry Contributors

15. Dong Zhenxiang
Has
practiced, Shandong, Cantonese, Sichuan, Huaiyang
and even classic French cooking during his 30 year chef
repertoire.
Became famous for Da Dong Roasted Duck
Cooking techniques include roasting for 40 min – Hr
Air dry for a crisper skin
"Our roast duck melts in the mouth
yet it's not greasy. AKA Da(Big) Dong
His menus offer over 200 dishes

16. Beijing Chef of the Year
For his playful approach to contemporary cuisine
Lead a team of 20 chefs at the world renowned Aria Restaurant.
Australian Born and grew up on the Central Coast
Apprenticeship at Peter Gilmore’s Quay in Sydney, Gordon
Ramsay’s Maze, the position of Sous Chef at Bank, Tom
Aiken’s London and Chez Bruce.
Matthew McCool

17. • Born in 1955 in Saint-Pierre de Chandieu, France
• Opened the MaisonBouludàPékin in Beijing in 2008
• Brought French Fine Dining to Beijing

18. Issues Affecting the Region

19. Territorial Disputes
• South and East China
Sea Dispute
– Dispute between China
and Japan over the
uninhabited islands that
both countries claim
– These islands and areas
around them are rich in
oil, gas, fish, and mineral
resources

20. Territorial Disputes cont.
• Trouble began after 14 Chinese citizens were
arrested by the Japanese for landing on the
island
• As a response tensions have broke out causing
protests in both countries

21. Pollution
• Pollution has reached deadly extremes in
China’s Major cities
– With great power comes great responsibilities
– “It’s a very awkward situation for the country because
our greatest achievement is also our biggest burden.” –
Wang Jinnan, One of China’s leading Environmental
Researchers

22. Pollution cont.
• Pollution has destroyed
the overall health of the
region
– It has made cancer
China’s leading cause of
death
– Air pollution alone has
caused hundreds of
thousands deaths per
year
– Also making it increasingly
hard to find safe drinking
water

23. Pollution cont.
• Pollution poses a threat not only on the
Chinese public but on the political challenge
to the ruling Communist Party
• China’s pollution problem has also become
the worlds
– Acid rain caused by China’s coal fired power plants
rains down on Seoul, South Korea, Japan, and
even L.A.

24. Water Shortages
• Serious water shortage
problems caused by over-use
and pollution
• Everyone wants the water
– Agriculture is in desperate need for irrigation
and growing
– Dams want water for electricity
– Industries want for better and faster
production
– Cities need for everyday life

25. Water Shortages cont.
• China supports 20 percent of the world’s
population and with only 7 percent of its
water
• Beijing has recently taped into their water
reserves for the first time in ten years
• Beijing has announced plans to build a 1500
mile long aqueduct from the Three Gorges
Dam to the Beijing region

26. Food Safety and Eating
• Good news is that Regions of China are eating
better than they ever have
– “We used to eat what the pigs eat, now we eat
the pigs!”- Local Beijing area farmer

27. Food safety and Eating cont.
• However, there have been cases of people
trying sell products for something they are not
– Pork sold as beef
– Watermelons injected with chemicals
– Rotten fruit pricked and treated with chemicals to
make them look fresh at the markets
– And the biggest scandal of milk and infant formula
in 2008

28. Milk and Infant formula Scandal
• In 2008 milk and infant formula were doctored
with the chemical Melamine, which in tests
appears as protein
– This allowed middlemen to water down the milk and
formula and still pass protein tests
– Made 300,000 ill and 6 infant deaths

29. History of Cuisine in Beijing

30. History
• Qing Dynasty was a major period in the formation of Beijing
cuisine.
• Before the Boxer Rebellion, the foodservice establishments
in Beijing were strictly classified by the foodservice guild.
• The top ranking foodservice establishment served
royalties, aristocrats and wealthiest merchants and
landlords, while lower ranking foodservice establishments
served populace with lower financial and social status.
• It was during this period of Qing Dynasty when
Beijing cuisine achieved its fame and recognized
by the Chinese culinary society.

31. Influences of Beijing Cuisine
• Beijing cuisineis a cooking style in Beijing, China. It is
also known as Mandarin cuisine.
• Beijing has been the Chinese capital city for centuries.
• Its cuisine has been influenced by culinary traditions
from all over China.
• In particular, it was greatly influenced by the cuisine of
the eastern coastal province of Shandong.
• This is because during the Qing
Dynasty many Shandong chefs
came to Beijing in masses.

33. Shandong Cuisine
• Shandong cuisine has greatly influenced Beijing cuisine. Today, it is
still possible to find many Shandong restaurants in Beijing.
• It’s popularity is based on the wide variety of materials used.
• Most notable is the staggering array of seafood in the dishes,
including scallops, prawns, clams, sea cucumbers, and squid.
• Other popular ingredients include corn, peanuts, grains, vegetables,
and vinegar.
• Additionally, it has a pure, strong and mellow taste rather than a
mixed taste.
• Cooking techniques of Shandong cuisine: quick frying, stir- frying,
braising, and deepfat frying.

34. Influences
• Another Chinese cuisine that influenced Beijing cuisine
is the Chinese Imperial cuisine that originated from
"The Emperor's Kitchen."
• "The Emperor's Kitchen” was a term that referred to
the cooking facilities of the Forbidden City, Beijing
where thousands of cooks from the different parts of
China showed their best cooking skills to please royal
families and officials.
• These chefs brought the different
cuisines to the capital and greatly
enriched the flavors of Beijing
cuisine.

35. Characterizations of Beijing Cuisine
• Foods that originated in Beijing are
often snacks rather than full courses,
and they are typically sold by little
shops or street vendors.
• There is emphasis on dark soy paste,
sesame paste, sesame oil, and
scallions, and fermented tofu is often
served as a condiment.
• In regards to cooking methods, all
methods relating tofrying are used.
• Interestingly, there is less emphasis on
rice as an accompaniment than in
many other areas of China, as local
rice production is limited by the
relatively dry climate.

36. History of Peking Duck
• Peking Duck is a famous duck dish from
Beijing that has been prepared since the
imperial era, and is now considered a
national dish of China.
• It's been around since at least the Yuan
Dynasty, 1300 or so. The name comes
from the ancient city Peking, now known
as Beijing.
• The duck must be a young, white-
feathered duck, killed at about 2 months
that may have been force-fed. The ducks
are feathered, washed, boiled and then
hung to dry. Most traditionally, the ducks
are glazed with maltose and cooked in
hanging ovens so that the fat found
between the meat and the skin drains out.
This also allows the entire surface of the
skin to crisp.

37. Agricultural Products of World Value

38. Main Crops
• Rice, Wheat, Potatoes, Corn, Peanuts, Tea, Millet, Barley,
Apples, Cotton, Oilseed, Radishes, Kaoliang, Millet, and Soy
Beans.
• The world's first Peaches, Soybeans, Chrysanthemums,
Peonies, Gardenias, Forsythia and several kinds of Lilies all
originally came from China.
• Other important crops include Cabbage, Celery, Peas,Beans,
Lettuce,Leeks, and Onions.
• Wheat is the staple food grown in north China and is eaten in
the form of steamed bread and noodles

39. Livestock
• China has a large livestock population, with pigs and fowl being the most common
• sheep, goats, camels, yaks, cattle, water buffalo, horses, mules, and donkeys
• Dairy has recently been encouraged by the government, even though approximately
92.3% of the adult population is affected by some level of lactose intolerance.
• The demand for gourmet foods has grown so the production of more exotic meats has
increased
• 684 Chinese turtle farms. Over 300 million
turtles are consumed per year.
• Increased incomes and increased
demand for meat, especially pork,
has resulted in demand for
improved breeds of livestock,
breeding stock
imported particularly from
the United States. Some of these breeds are adapted to factory farming.
Fishing
• China accounts for about one-third of the total fish production of the world.

40. China produces more
than one third of the
world's rice. China is
also the world's
leading producer of
raw cotton, and a
leading exporter of
wheat and oilseeds.
Beijing Rice field

41. Imported Crops
• Demand from China has boosted prices for soy beans and
cotton. U.S. soy bean farmers have made huge profits selling
huge amounts of soy beans to China used to feed animals.
• China is the world’s largest grain importer, they usually
import 50 percent more crops than they export each year.
Exported Crops
• Chinese food exports reached $27 billion in 2006. It
exported $3.8 billion worth of food to the United States,
including apple juice, garlic, sausage casings, canned
mushrooms and honey. Many fruits and vegetables
consumed in the United States are produced in China

42. China Agricultural
University is a
university in
Beijing, People's
Republic of China
specializing in
agriculture, biology, e
ngineering, veterinary
China Agricultural University
medicine, economics,
management, humani
ties and social
science.

43. Issues Affecting Agriculture
• The Northern Plain, which includes Beijing, is home to 65
percent of China’s agriculture but only 24 percent of it water.
It produces half of China’s wheat and corn. It suffered from
lower water table caused by too much pumping of water.
• Chemical-intensive agriculture is taking its toll on China. The
massive, widespread use of toxic chemical pesticides and
fertilizers is poisoning lakes and rivers, damaging the soil,
killing wildlife and sickening people.

44. Availability of Hospitality/Culinary Education

45. Hospitality Education
• Within the last ten years, there has been a
significant increase in the tourism industry.
• Rapid development in hospitality and tourism
education
• 1978 – no courses offered
• 69 higher education institutions at varying
levels offered today
– Two-year diplomas, three-year certificates, and
four-year Bachelor’s and Master’s degrees

46. Beijing Hospitality Institute
• Established May 2008
• Supported by Beijing International Studies
University
• Balance the science and the art of learning
– Theoretical study complemented by practical, hands-
on work
– Leadership and management courses complemented
by vocational skills of hospitality trade
– Cultural and emotional development in teamwork,
adaptability, and diversity
• BHI established because of lack of high level
managers, coupled with fast development of
hotel business in China

47. Beijing International Studies University
• BSIU founded in 1964
• School of Tourism Management
• One of earliest tourism and hospitality
management education institutions in China
• Service-first
• Cooperation-oriented
• Innovation-driven
• Managers with global competence
• Capable, prize-winning professors
• Courses offered

48. Culinary Education
Hias Gourmet
• Hias is Malay word means to decorate, to complement, to accent, to
beautify
• Half-day to multi-week sessions to cover aspects of Chinese cooking
techniques
• Available any day, except Chinese New Year and other public holidays
• Group size
• Instruction in Chinese – translation available
• Prices vary – half deposit to confirm booking
• Partner schools: New Oriental Culinary Institute in Beijing, Chengdu, and
Kunming; and Sichuan Higher Culinary Institute

49. New Oriental Culinary Institute
• Chain management training school
• In the 8+ branches, there are over 2600
professional teachers, 800 part-time
• Beijing New Oriental Cuisine School
• Won 17 gold medals, 15 silver medals, 9 bronze
medals in culinary art contests
• One of largest education organizations in China
• Long history of cooking culture with rapid
development since the 1980’s

50. • The Hutong is Beijing’s premiere culture exchange centre –
workshop center founded by two Aussies
• Motto “Sharing Culture, Sharing Knowledge”
• Teaches variety of cuisines from China and beyond the
borders
• Focus on fresh, local, and seasonal ingredients
• The Chinese Kitchen – series teaches the basics and expands
• Workshops cover wok and cutting techniques, how to combine
spices, Chinese names of ingredients
• Learn how to best utilize fresh, seasonal
produce

51. Culinary Education
• Savour Asia
• Hutong Cuisine Cooking School
• Yi Qin Cookery College
– Established 1992
• Beijing Tangren Culinary Art Vocational
Skills Training
• Hunan Lishan Cooking School
• Anhui New East Cuisine Institute
– Established 1988
– Largest cuisine school in China