mˈɑːdɚn kwᵻzˈiːnz ɪn nˈɔːɹθ tʃˈaɪnə beɪdʒˈɪŋ, tjˈændʒɪn ænd ðə mæntʃjˈʊɹɹiə ɑːɹ bɹˈæntʃᵻz ʌv ʃˈændɑːŋ kwᵻzˈiːn, ænd mˈiːlz ɪn mˈoʊst nˈɔːɹðɚn tʃaɪnˈiːz hˈaʊshoʊldz ɑːɹ tˈɪpɪkli pɹɪpˈɛɹd jˈuːzɪŋ sˈɪmplᵻfˌaɪd ʃˈændɑːŋ mˈɛθədz.
Modern cuisines in North China (Beijing, Tianjin and the Manchuria) are branches of Shandong cuisine, and meals in most Northern Chinese households are typically prepared using simplified Shandong methods.