Recommend Food

Fried Sauce Noodles(炸酱面): Fried sauce noodles is one of the special delicacies in old peking. Stir-fry diced meat, green onion, gingerin oil, then add yellow sauce or sweet noodle sauce and mix them with vegetables.The final dish is called fried sauce noodles. This is a must-try Beijing food in your China travel.

Fried Liver(炒肝): Fried liver is a traditional snack in Beijing. The main ingredient is pork intestines. And pork liver is used as sub-ingredient.Its seasonings include soy sauce, yellow sauce, mashed garlic, pork bone soup, etc. The finished soup is light and not greasy with fatty liver.

Burst Belly(爆肚): Burst belly is an abbreviation word for water boiled lamb belly. A lamb’s belly is divided into six types: belly collar, belly plate, gourd, scattered pill, mushroom, and shixier. You must dip it with condiments to eat fried belly, including coriander, chopped green onion, sesame paste, tofu with sauce, chili oil, garlic paste, braised shrimp oil, chives, soy sauce, vinegar, and the same condiments used to eat mutton.

Donkey Rolling(驴打滚): Donkey rolling is a traditional Beijing snack with a high reputation. It is made with layers of sticky noodles, brown sugar and fried soybean noodles. Put it into mouth and feel its sticky and sweet taste with light osmanthus fragrance.

Sugar-Coated Haws(冰糖葫芦): Sugar-coated haws are the famous Beijing street snack. They made by skewering hawthorn that are connected with bamboo skewers into series and then dipped in maltose syrup. The syrup quickly hardens when exposed to wind, and it tastes sour and sweet.

Pea Yellow(豌豆黄): Pea yellow uses white peas, white sugar, red dates, etc. as raw materials. First crush white peas, add water and boil for one and a half hours, then make pea puree, add jujube juice and white sugar, stir evenly, pour into the pot, stir fry until thick. Pour it into a stainless steel dish, let it cool down, and cut into small pieces with a knife to eat.

Peking Duck(北京烤鸭): Peking duck is known as “the world’s best delicious food”and said to be a representative dish of Beijing cuisine. Roast duck is divided into oven roast duck represented by Quanjude and braised roast duck represented by Bianyifang. Both use Peking duck as raw material and are roasted in the oven after several processes. The peking duck is golden and oily,soft and crisp. Dip some sweet noodle sauce on the baked mint leaf pancake, add the sliced green onion, spread the duck slices, and roll it into a tube to eat. After one bite, the sweetness and tenderness rushed into your heart. Now Take a lotus leaf cake, roll it with roast duck and try it!

Dou Zhi (or Dou Zhi’er) & Jiaoquan (豆汁儿和焦圈): Dou Zhi is a unique Beijing folk snack that has been popular for thousands of years. It is made of mung beans and completed in dim colour with sweet and sour taste. Most people often find it difficult to swallow at the first time when they taste it. Jiaoquan is a flavored snack made by deep-fried noodles as the main raw material. It was originally a court meal in the Qing Dynasty that shaped like a exquisite and translucent bracelet. Deep yellow in color and crispy are its features. Maybe the taste of Dou Zhi is weird, but never mind! It has the effect of dispelling heat, clearing heat, warming Yang, strengthening spleen, appetizing, detoxifying and removing dryness.

Luzhu Huoshao(卤煮火烧): Luzhu Huoshao is a genuine Beijing delicacy where pork intestines, lungs, and other ingredients are slowly braised in a deeply flavorful, spiced broth until every bite is infused with rich taste. The pork intestines, lungs and the huoshao come out tender yet pleasantly chewy. When combined with crispy fried tofu, garlic sauce, and a sprinkle of cilantro, the dish reveals an intricate medley of flavors. Its combination of melt-in-your-mouth meat and aromatic broth makes it a traditional favorite among seasoned food lovers in Beijing.

Tang Er Duo(糖耳朵): Known also as Mi Mahua(蜜麻花), Tang Er Duo is a time-honored Beijing snack crafted from flour and sugar. The dough is layered and shaped into a form reminiscent of an ear before being deep-fried to a golden crisp and then briefly bathed in maltose syrup. This results in a treat with a crunchy, sweet exterior and a soft, delicate interior. As a cherished tea-time snack and street food in the Beijing-Tianjin area, Tang Er Duo not only pleases the palate but also carries a deep cultural significance.