Fish can be prepared in many ways. Here a large fish, such a Sea Bass or a large Carp, is divided into three. The head is used to make a delicious fish soup with dried pulses and roots, the tail end of the fish is steamed with ginger and spring onion or a more spicy seasoning would be salted blackbeans with fresh chillies. The middle section of the fish will be filleted and covered in a very light coating of savoury flour and egg white, deep fried until golden brown and crispy and served with a freshly made sweet and sour dip or a shredded pork and Chinese dried shitake mushroom sauce. The Peking style of cookery is from the north of China and is a style with strong and very intense flavours.
Typical dishes are stir fried lamb with spring onions, spring onion pancakes and egg rolls.
It is not a style of cooking that is normally found in Chinese restaurants in the west. However there are several dishes that have become popular in the west and are found on the menus of most Chinese restaurants these days. I am of course referring to the famous Peking Duck. There is also the Peking style fillet steak served on a sizzling hot plate. In restaurants, this is done more for effect than for any practical purpose, but in the cold climate of northern china, the hot plate is needed to keep the food warm, and not just for show.