According to a Chinese saying, novisit to this city is complete if you miss seeing the Great Wall or dining onBeijing Roast Duck (Beijing Kaoya). As a famous and delicious food withvery long history, Beijing Roast Duck is an excellent choice if you wantto understand more about Chinese cuisine, culture and customs.
Instant-boiled mutton, also known as Mongolian Fire Pot or dip-boil mutton, is a Chinese hot pot dish. Traditionally, Chinese people have eaten it inside the home during cold winter weather, but in recent times, instant-boiled mutton has been eaten year-round. It is also eaten in restaurants.
Characteristics: The minced pork in this dish smells fragrant, while the noodles are nicely chewy. The addition of healthy green vegetables really makes your mouth water.
It is one of thebest food in Beijing. The materials for Beijing Barbecue is often mutton andbeef. Before barbecuing, the meat is dipped into condiment sauce made of soysauce, cooking wine, ginger juice, sugar, and sesame oil. The scallion andonion is put on the baking tray first. After they turn tender, the meat withcondiment sauce is put on the scallion and onion. The barbecued beef and muttonis often eaten together with baked wheaten cake and cucumber.
Luzhu huoshao(Chinese: 卤煮火烧; pinyin: lúzhǔ huǒshāo; lit.: 'pork stew with bread') is one of the most well-known traditional Beijing street foods. Long considered a luxury, the cuisine is especially prevalent in Beijing. The main ingredients are pork, pork lung, pork intestines, pork liver, tofu, and some may add Fermented bean curd or chives sauce, and it is served with bing bread.
Baodu,Douzhi,Tanghulu,Beijing Preserved Fruit,Stuffed Pork Intestine with Buckwheat and Starch,Lvdagun,Fuling Pancake Sandwich,Aiwowo,Wandouhuang,Youtiao,Chao Gan...
