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.