Mandarin cuisine is the food of the northern imperial courts of old Peking, known today as Beijing. In this region, wheat instead of rice is widely used, as is a pale leafy cabbage, known as Napa cabbage in America. The crepe like wraparound mu-shu pork and crispy Peking duck accompanied with steamed buns originated in this area. Mandarin cuisine, an elaborate style arising from the imperial days, is often intricately decorated with vegetables carved into flowers, animals, and designs. In another northern dish, Mongolian hot pot, diners cook their own meats and vegetables in a large boiling pot of flavorful broth at the table. Other popular Mandarin foods are pan-fried pot stickers, garlic and scallion Mongolian beef, and beggar’s chicken.