Beijing, this world-renowned ancient capital and modern international city, is located in the northern part of China, on the North China Plain, at 116°20′E longitude and 39°56′N latitude. Beijing is not only the center of politics and culture but also a hub for culinary delights. Its unique geographical location and abundant resources have given birth to a rich food culture and a variety of dishes. Many dishes have special reasons for their existence, some due to unique historical and geographical conditions. In any case, after tasting these delicacies, you will have a deeper understanding of Beijing.
Sinomate.vip has crafted this list of must-try foods for foreign visitors in Beijing. You can choose according to your preferences and dietary restrictions, making it easy for foreigners to see what they can try. We will Beijing Food Recommendations also mark the Chinese names of the dish.
1. Beijing Roast Duck [北京烤鸭]
Flavor Description: Known for its bright red color, tender meat, rich flavor, and non-greasy texture, Beijing roast duck is a delight. The duck meat is dipped in sweet bean sauce, the skin in white sugar, and wrapped with spring pancakes along with cucumber strips and scallion shreds, offering a multi-layered taste sensation with each bite.
Historical Anecdote: The ancestor of roast duck is the Western roast goose. During the Yuan Dynasty, when the Mongol Empire occupied a vast territory, the technique of roasting goose was introduced to China and gradually evolved into roast duck. By the end of the Qing Dynasty, the method of roasting duck changed from a closed oven to a hanging oven, and the way of eating also showed distinct Shandong characteristics, which is still preserved and passed down to this day.
Main Ingredients: Beijing duck, fruit wood charcoal.
Recommended Restaurants: Quanjude[全聚德], Bianyifang[便宜坊], Siji Minfu Roast Duck Restaurant (Forbidden City Branch)[四季民福烤鸭].
2. Luzhou Fired Burned [卤煮火烧]
Flavor Description: With a history of over a hundred years, this traditional Beijing snack is known for its rich aroma and unique taste. Ingredients such as pig intestines, lungs, fried tofu, and pork belly are simmered in a seasoned broth, creating a rich flavor with a mix of organ and marinade scents. The fired burned is cooked through without being sticky, and the meat is tender without being mushy, paying homage to the traditional flavor with each bite.
Historical Anecdote: Luzhou fired burned originated from the court dish "Su Zao Rou," which later evolved into the fired burned. It is said that when Emperor Qianlong traveled to the south of the Yangtze River, the Suzhou chef Zhang Dongguan who accompanied him made Su Zao Rou, which later spread to the public and was cooked with fired burned, gradually evolving into the dish we know today. This snack not only witnesses the historical changes of Beijing but also carries a rich cultural connotation.
Main Ingredients: Pig intestines, pork belly, pig lungs, tofu, flour.
Recommended Restaurants: Xiao Chang Chen[小肠陈], Chen Heng Luzhou Fired Burned[陈亨卤煮小肠], Jia Jia Luzhou Fired Burned[佳佳卤煮].
![Zhajiang Noodles [炸酱面]](https://static.wixstatic.com/media/5468e9_f0b4c0b93c3647cf974be36f28bcfcca~mv2.jpeg/v1/fill/w_980,h_644,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/5468e9_f0b4c0b93c3647cf974be36f28bcfcca~mv2.jpeg)
3. Zhajiang Noodles [炸酱面]
Flavor Description: A traditional Beijing noodle dish, zhajiang noodles are loved for their rich sauce aroma, chewy noodles, and abundant vegetable toppings. The sauce is made by stir-frying yellow bean paste, sweet bean paste, and minced meat, creating a delicious taste with a hint of sweetness amidst the savory flavors. The noodles are smooth and elastic, paired with cucumber shreds and bean sprouts, offering a rich texture and an endless aftertaste.
Historical Anecdote: The history of zhajiang noodles dates back to the Qing Dynasty when Shandong people who opened restaurants in Beijing made this dish popular for its unique taste. It is not only a daily diet for Beijingers but also a calling card of Beijing culture.
Main Ingredients: Noodles, yellow bean paste, sweet bean paste, minced meat, cucumber shreds, bean sprouts, etc.
Recommended Restaurants: Fangzhuan Factory No. 69 Zhajiang Noodles[方砖厂69号炸酱面], Huguosi Snacks[护国寺小吃].
4. Aiwowo [艾窝窝]
Flavor Description: Aiwowo is a soft and glutinous traditional dessert with a soft and chewy outer skin and a sweet filling. The texture is delicate, with a refreshingly sweet aftertaste, allowing you to savor the softness of glutinous rice and the sweetness of the filling with each bite.
Historical Anecdote: The history of Aiwowo dates back to the Qing Dynasty when it was popular as a festive food, loved for its sweet taste and auspicious meaning. It is not only a traditional snack of Beijing but also a sweet memory in the hearts of old Beijingers.
Main Ingredients: Glutinous rice flour, flour, walnut kernels, sesame, melon seeds, yam paste.
Recommended Restaurants: Huguosi Snacks [护国寺小吃], Bai Ji Rice Cake [白记年糕].
5. Fried Liver [炒肝]
Flavor Description: Fried liver is a famous traditional snack in the Beijing area, known for its rich flavor. The ratio of pork liver to intestines is about 1:3, with the liver being tender and the intestines being chewy. The strong aroma of garlic, combined with the rich sauce, creates a rich texture and a long-lasting aftertaste.
Historical Anecdote: Fried liver is a Beijing snack that evolved from the folk foods "stewed liver" and "fried lung" during the Song Dynasty. It is characterized by its shiny oil and red sauce, fatty liver and intestines, strong flavor without being greasy, and thin but not watery. It is not only a traditional snack of Beijing but also an important part of Beijingers' breakfast.
Main Ingredients: Pork liver, pork intestines, garlic, starch.
Recommended Restaurants: Yao Ji Fried Liver [姚记炒肝], Tian Xing Ju [天兴居].
6. Douzhi [豆汁]
Flavor Description: Douzhi is a unique representative of old Beijing snacks, with a slightly sour taste that is hard to forget after being modified by heat. Paired with the crispy and soft fried dough sticks, this traditional delicacy emits a unique aroma, with each bite being a taste of old Beijing.
Historical Anecdote: The history of douzhi can be traced back to the Qing Dynasty when street food vendors in Beijing began selling this unique drink, which was popular for its unique taste and health benefits. Douzhi is not only a traditional drink of Beijing but also an indispensable part of Beijingers' lives.
Main Ingredients: Mung beans.
Recommended Restaurants: Yin San Douzhi [尹三豆汁], Huguosi Snacks [护国寺小吃].
7. Burst Tripe [爆肚]
Flavor Description: Burst tripe has a tender texture and a delicious flavor. The lamb tripe, after being blanched, is seasoned with sesame paste and chili oil, creating a crispy and tender texture. Each bite is a tribute to the traditional flavor.
Historical Anecdote: Burst tripe originated in the Qing Dynasty when street food vendors in Beijing began selling this quickly cooked snack, which was popular for its unique texture and convenience. Burst tripe is not only a traditional snack of Beijing but also a memory in the hearts of Beijingers.
Main Ingredients: Lamb tripe, sesame paste, chili oil.
Recommended Restaurants: Niu Jie [牛街], Old Beijing Burst Tripe Feng [老北京爆肚冯].
8. Lu Dagun [驴打滚]
Flavor Description: Lu Dagun is coated with soybean flour on the outside and filled with sweet and glutinous red bean paste on the inside. The texture is soft and glutinous, not too sweet, and the sweetness is well-balanced. Each bite is a tribute to the traditional flavor.
Historical Anecdote: The history of Lu Dagun dates back to the Qing Dynasty when it was popular as a street snack, loved for its unique texture and convenience. Lu Dagun is not only a traditional snack of Beijing but also a sweet memory in the hearts of old Beijingers.
Main Ingredients: Glutinous rice flour, red bean paste, soybean flour.
Recommended Restaurants: Old Beijing Traditional Snack Shops, Huguosi Snacks.
9. Pea Yellow [豌豆黄]
Flavor Description: Pea yellow has a delicate texture that melts in your mouth, with a sweet taste and a refreshing pea aroma. Each bite is a continuation of the traditional flavor.
Historical Anecdote: The history of pea yellow dates back to the Qing Dynasty when it was a court snack loved by the royal family and later spread to the public. Pea yellow is not only a traditional snack of Beijing but also a sweet memory in the hearts of old Beijingers.
Main Ingredients: Fresh peas.
Recommended Restaurants: Bai Ji Rice Cake [白记年糕], Huguosi Snacks [护国寺小吃].
10. Sugar Ears [糖耳朵]
Flavor Description: Sugar ears are coated with a layer of white sugar on the outside, soft and chewy on the inside, sweet but not greasy, and crispy in texture. Each bite is a tribute to the traditional flavor.
Historical Anecdote: The history of sugar ears dates back to the Qing Dynasty when it was a court snack favored by the royal family and later spread to the common people. Sugar ears are not only a traditional snack of Beijing but also a sweet memory in the hearts of old Beijingers.
Main Ingredients: Flour, white sugar.
Recommended Restaurants: Daoxiangcun [稻香村], Huguosi Snacks [护国寺小吃].
11. Mian Cha [面茶]
Flavor Description: Mian cha is made from finely ground flour and paired with a rich sesame paste, offering a strong flavor and smooth, creamy texture with the aroma of sesame. Each bite is a continuation of the traditional taste.
Historical Anecdote: The history of mian cha can be traced back to the Qing Dynasty when it was a popular breakfast food, loved for its unique taste and convenience. Mian cha is not only a traditional drink of Beijing but also an indispensable part of Beijingers' daily lives.
Main Ingredients: Flour, sesame paste.
Recommended Restaurants: Old Beijing Traditional Breakfast Shops [老北京传统早餐店], Huguosi Snacks [护国寺小吃].
12. Hot Pot Mutton [涮羊肉]
Flavor Description: Hot pot mutton is known for its tender meat and delicious flavor, with a savory broth and mutton that has a unique aroma. Paired with various vegetables and tofu, it offers a rich texture and an endless aftertaste.
Historical Anecdote: Hot pot mutton originated in the ethnic minority regions of Inner Mongolia in China and is the most famous winter delicacy in Beijing. It is not only a traditional cuisine of Beijing but also a favorite for Beijingers to keep warm in winter.
Main Ingredients: Mutton, vegetables, tofu, vermicelli.
Recommended Restaurants: Dong Lai Shun Restaurant [东来顺饭庄], Nan Men Hot Pot [南门涮肉].
These delicacies represent the traditional flavors of Beijing, satisfying your taste buds while allowing you to experience the rich historical and cultural heritage of the city as you savor them. We hope this list helps you gain a deeper understanding of Beijing's culinary culture and find satisfying food experiences during your trip to Beijing.
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