Peking is the thousand-year-old capital of China. The cuisine carries the influences of the Ching dynasty palatial dishes, as well as Islamic, Mongolian and other ethnic groups. The Peking cooking method stresses the cutting of ingredients and precise timing, and the techniques employ braising, grilling, and broiling. The taste is fresh, light, crisp and tender. Soup features strongly in the cuisine and green onion, ginger and garlic are widely used.