China Travel Guide: Beijing

FOOD

Roast Duck

Beijing Roast Duck has the reputation of being the most delicious food in Beijing. It is usually a fixed item of dinner on any Beijing tour itinerary. Eating Beijing roast duck is also one of the two things you are supposed to do in Beijing-- the other one is climbing the Great Wall.

There is simply quite nothing like a perfectly roasted duck with bronzed crispy skin and tender, succulent meat. There are dozens of restaurants that serve this famous dish, but perhaps the best known are Quanjude and Bianyifang.

Shuan yangrou (instant boiled mutton)

Shuan yangrou, or instant boiled mutton, is a popular hotpot dish of Beijing. Thinly sliced lamb is served with accompaniments such as cabbage and frozen tofu. It is cooked in a copper pot with a clear broth base that highlights the natural flavor of the meat.

The dipping sauce is typically based on sesame paste, blended with fermented tofu, Chinese chives and other seasonings.

Tanghulu (candied fruits)

Tanghulu, a traditional Chinese snack of candied fruits, is a must-try in Beijing. It generally consists of hawthorn fruit and has a hardened sugar coating that comes from dipping the skewer in sugar syrup. Tasted sour, sweet and cold, it can be found everywhere.

Zhajiangmian

Zhajiangmian, or noodles with fried bean sauce, is a traditional noodle dish and a signature of Beijing cuisine. Its main ingredients include wheat noodles, rich soybean paste sauce, bean sprouts, cucumber and minced pork.

The dish is known for its light yet savory flavor, combining the fresh crispness of vegetables with noodles that are pleasantly firm and chewy.

Rolling donkey

Lyudagun (rolling donkey) are steamed glutinous rice rolls filled with red bean paste or brown sugar. Its origins can be traced to the Qing Dynasty (1644-1911). The cake is yellowish, sweet and slightly sticky, with a pleasant bean flavor.