Northern Chinese cuisine is the regional cooking of the North China Plain, shaped by a continental climate suited to wheat and millet rather than rice. Wheat-based staples dominate: hand-pulled noodles (lamian), knife-shaved noodles, steamed buns, and dumplings (jiaozi), which are boiled, steamed, or pan-fried and filled with pork, beef, or vegetables. Peking duck, a crisp-skinned roasted duck carved and served with thin pancakes, scallions, and hoisin sauce, originated in the imperial kitchens of Beijing and remains the region's best-known dish. Cooking relies heavily on steaming, boiling, and pan-frying in a wok, with soy sauce, vinegar, garlic, and pickled vegetables such as pickled Chinese cabbage giving dishes their savory, tangy character.