In Beijing, culinary culture stands alongside landmarks like the Great Wall, the Forbidden City, and the Summer Palace as an indispensable symbol and cultural symbol of the city. The diverse array of delicacies in the capital represents an integral part of Beijing's cultural fabric. Every resident of Beijing, through their taste buds, experiences the unique culture and stories of the city.
Douzhi (Mung bean milk)
When it comes to the most authentic, distinctive, and quintessentially Beijing flavor, douzhi cannot be overlooked! The combination of douzhi, fried dough twists (jiaoquan), and shredded salted vegetables is not only be loved by locals but also welcomed by tourists. It has even sparked a trend on social media, becoming a shining symbol of Beijing.
Douzhi is a traditional snack with a unique Beijing flavor, boasting a documented history of 300 years and known for its stomach-soothing, detoxifying, and heat-clearing properties.
Douzhi is a product of fermented mung beans, involving a complicated production process. It involves soaking the mung beans, removing their skins, grinding them into a paste, mixing them with a large amount of cold water, and then filtering the mixture. The filtered liquid is then inoculated, initiating the fermentation process. Finally, the liquid separates into three layers: the top layer is water, the bottom layer is starch, and the middle layer is the semi-finished douzhi. The semi-finished douzhi is extracted, fermented again, and then separated into the final product. In 2007, Beijing's customs of eating douzhi were included in the list of intangible cultural heritage of Beijing.
Beijingers of all ages and backgrounds enjoy douzhi. Drinking douzhi requires attention to its "sour, hot, and spicy" characteristics. As described by Liang Shiqiu, "The beauty of douzhi lies in its sourness, with a peculiar taste of fermentation; its heat requires sipping, not gulping down; and its spiciness from the pickled vegetables makes the tongue tingle."
When drinking douzhi, it is often accompanied by fried dough twists. A sip of douzhi, a bite of fried dough twist, and a taste of salted vegetables create a delicious harmony of sourness and crispiness.
For old Beijingers, douzhi is not just a beverage or a flavor, but an inseparable part of their nostalgia.
Yinsan Douzhi (Tiantan Branch)
Yinsan Douzhi has its unique method of brewing, adjusting the fermentation based on the degree of fermentation of the raw materials received each day and incorporating aged starter. The aged starter, like old soup or sourdough starter, is a small amount of fresh douzhi left over from the previous day, which is added to the old douzhi. The amount of aged starter added is adjusted according to changes in season and temperature, a unique experience summarized by Yinsan Douzhi over nearly thirty years.
The freshly brewed raw douzhi is poured into a barrel for boiling, and even the barrels used in Yinsan Douzhi have their own characteristics. Because the raw douzhi contains mung bean starch, direct boiling can easily cause the pot to burn. Therefore, the method used in Yinsan Douzhi is called "double-boiler brewing." Hot water is placed in an outer barrel, and the barrel containing the douzhi is placed inside, allowing it to boil gently without burning.
Since 2020, Yinsan Douzhi has been honored with the Michelin-recommended distinction for four consecutive years.
Address: No.176 Dongxiaoshijie (St), Dongcheng District
Opening Hours: Monday to Sunday, 05:30-12:30
Luzhu huoshao (Braised offal and fried bread)
Beijing snacks are rich and diverse, with hundreds of years of history. As the political and cultural center of the country for centuries, Beijing is a melting pot of flavors, offering a wide range of tastes, from sweet in the south to salty in the north, from spicy in the east to sour in the west. One of the most unique is the imperial snacks that blend various ethnic characteristics such as Han, Hui, Mongolian, and Manchu. One of the most traditional Beijing snacks is luzhu huoshao.
Legend has it that in the 69th year of Emperor Qianlong's reign, he traveled incognito to the south and stayed at Chen Yuanlong's Anlan Garden. During a meal, Emperor Qianlong praised a dish and asked its name. Chen Yuanlong replied, "This is a dish made by Chef Zhang Dongguan from the house, called 'Suzao Tang'." Since then, this dish has become widely known.
When it spread among the people, due to the high price of "Suzao Rou" made from pork belly, people replaced it with cheaper pork offal and added fried bread made from flour to cook together, thus creating the enduring delicacy - luzhu huoshao. The creation of luzhu huoshao not only enriched the daily lives of the common people at the time but also added a beautiful landscape to the special recipes of old Beijing.
Many people know that luzhu huoshao must be eaten hot. How hot should it be? It is essential to eat it directly from the boiling pot, and it must be eaten while still hot to be truly delicious. Therefore, the authentic way to eat it is without cilantro, not only because the flavor of cilantro interferes with the richness of the broth, but also because placing a handful of cold cilantro on the soup will immediately cool it down, even if vinegar is added, making it feel a bit greasy.
The fried bread typically served with luzhu is "yanqian huoshao" - a type of unleavened bread. Many people can't distinguish between "huoshao" and "shaobing." Generally, if there is no sesame on the surface, it is called huoshao, and if there is sesame, it is called shaobing. In addition, huoshao is baked, while shaobing is pan-fried. "Diaolu Shaobing" gets its name from being baked by sticking the dough to the inside wall of the oven. Whether it's shaobing or huoshao, they are rarely eaten alone. Sesame shaobing is usually paired with hot pot lamb, braised tripe, and clay pot white meat, while authentic enjoyment of huoshao often involves it being served with grilled meat and fried dough twists.
Xiaochang Chen Restaurant (Nanhengjie Branch)
Xiaochang Chen Restaurant prioritizes freshness, using pig offal delivered daily and repeatedly washed, ensuring the right level of cooking when stewed. A bowl of authentic luzhu huoshao from Xiaochang Chen is neatly sliced, with a rich broth, and the intestines and lungs are fatty but not greasy, the tofu is soft and fragrant, and the fried bread is thoroughly cooked but not sticky. In 2014, Xiaochang Chen's luzhu huoshao making technique was included in the list of representative projects of Beijing municipal intangible cultural heritage.
It is said that Xiaochang Chen's ancestors sold "Suzao Rou" during the Guangxu period. Since ordinary people could not afford pork belly, they used cheap pork offal instead and created luzhu xiaochang. In the mid-20th century, the luzhu shop run by the third-generation inheritor Chen Yutian had become famous, and he was given the nickname "Xiaochang Chen".
There are many luzhu shops on the streets of Beijing, but what sets Xiaochang Chen apart is the sauce used for stewing. The proportion of various spices is crucial, and adjustments are made according to the season, such as reducing the amount of hot spices in summer. The cooking time is also crucial; insufficiently cooked intestines and lungs can retain a strong offal flavor. To enrich the broth further, old soup is added during stewing, resulting in a pot of soulful and deeply flavored broth.
Tofu and fried bread are side dishes for luzhu. Xiaochang Chen makes its own tofu and fries it and bakes its own fried bread to ensure the safety and flavor of the food. When luzhu huoshao is served, it is extremely visually appealing. The traditional skill of Xiaochang Chen's luzhu chefs is to skillfully take ingredients from the boiling pot and quickly slice them with a knife. The fried bread, sliced into a cross pattern, is placed at the bottom of the bowl; tofu is cut into triangles, and the lungs are cut into pieces, placed in the middle; the intestines are cut into sections and placed at the tip of the bowl; finally, the broth and garlic sauce are poured over, and a steaming bowl of luzhu huoshao is served.
Address: 194 Nanheng Dongjie(St), Xicheng District
Opening Hours: Monday to Sunday, 10:30-22:00
Customer Service Phone: 010-63544478
Poached sheepshead
Poached sheepshead , one of the top ten famous dishes in Beijing, features thinly sliced lamb head meat with a texture that is both tender and chewy, crisp and delicate, richly aromatic and free of any gamy odor. Every bite leaves a lingering taste, making it a favorite among aficionados. The unique texture of lamb head, paired with its specially prepared salt and pepper, is considered by enthusiasts as a culinary treasure unparalleled by any other.
First created by Ma Ji Yuan during the Qing Dynasty's Daoguang era, poached sheepshead boasts a history of over a century. Among its most renowned proponents is Ma Yu Kun, the sixth-generation descendant, affectionately known as "Sheepshead Ma." Folklorist Jin Shou Shen, in his book The Gourmet Old Beijing, designated Ma's poached sheepshead as a "must-try delicacy in Beijing." Ma's family has unique techniques and ingredients for preparation, ensuring meticulous selection, thorough cleaning, precise cutting, thin slicing, rich flavor, and exceptional texture, earning it widespread acclaim and affection among old Beijing residents.
In 2001, Sheepshead Ma was recognized as a "Chinese Time-Honored Brand" by the Ministry of Internal Trade. In 2012, "Ma's Poached Sheepshead Preparation Technique" was included in the intangible cultural heritage protection list of Xicheng District.
For poached sheepshead, only the finest lamb is chosen, with preference given to white-haired lambs. Even a single black hair is deemed unacceptable. The lamb head is thoroughly cleaned, including ears and nose, and the tongue is carefully washed from root to tip. The lamb heads are then blanched in water according to their age and tenderness, ensuring proper cooking and then drained. The seasoning process is equally meticulous, with coarse salt, cloves, and star anise roasted until golden brown, ground finely, sieved through a fine sieve, and placed in special cow horns to prevent flavor loss. Sometimes, when the weather is cold, the lamb meat may have ice crystals on it, and dipping it in salt and pepper not only provides a refreshing taste but also invigorates the senses. A few sips of fiery baijiu afterward feel like wrapping oneself in a warm sheepskin coat from head to toe, providing comfort against the winter chill.
Beijingers pay particular attention to the cutting technique and the salt and pepper seasoning when enjoying lamb head meat. Since the meat is boiled in plain water, the flavor relies entirely on the salt and pepper! Achieving flavorful meat depends largely on the precision of the cutting technique, making knife skills crucial.
As Mr. Tang Lusun once described, "The knife for cutting the meat is wide and large, sparkling with a sharp edge, and wielded with lighting speed, producing slices as thin as paper. Then, the finely ground pepper and salt mixture is tapped from the cow's horn and sprinkled over the meat. Sometimes, when it's too cold, with tiny ice crystals still clinging to the meat, dipping it in salt and pepper gives it an extra crisp and refreshing flavor."
Despite its exquisite preparation and exceptional taste, poached sheepshead itself also boasts high culinary value.The lamb head meat is tender, easily digestible, high in protein, low in fat and rich in phospholipids, with lower fat and cholesterol content compared to pork and beef, making it a delicious option for winter warmth and nourishment.
Additionally, lamb head meat is warm in nature, sweet in taste, suitable for both dietary and therapeutic purposes, serving as an excellent remedy for warming the stomach, tonifying qi and nourishing deficiencies, warming the middle and lower abdomen, promoting muscle growth and strength, and protecting against wind and cold.
Hong’s Poached Sheepshead (Temple of Heaven Branch)
Operation since 1992, with over 20 years of experience, Hong’s poached sheepshead offers lamb head meat that is pure white in color, with a fresh, tender, crisp, and fragrant taste. The sliced meat is thin yet intact, earning widespread praise.
Address: Tiantan Beili Gate, South Section of Qinian Dajie (St), Dongcheng District
Opening Hours: Monday to Sunday, 07:30-19:30
Customer Service Phone: 18211180184
Li’s Poached Sheepshead (Baiqiao Dajie (St) Branch)
Founded by Li Chunhui during the Xianfeng era of the Qing Dynasty, Li’s Poached Sheepshead originally only sold poached sheepshead, sesame cakes, and assorted offal soup. Later, it expanded to offer various traditional Beijing snacks and stir-fried dishes. In 1988, Li’s Poached Sheepshead was recognized as a "Chinese Famous Snack."" Poached Sheepshead" and "Bai Tang Zasui" were listed as famous dishes and snacks in Beijing.
Address: 22-5 Commerce Federation Building, BaiqiaoDajie (St), Dongcheng District
Opening Hours: Monday to Sunday, 10:30-22:00
Customer Service Phone: 010-67112571
Beijing Zhajiangmian
Beijing Zhajiangmian, hailed as one of the "Top Ten Noodles in China," is an indispensable delicacy in the daily lives of Beijing residents. Like "hutongs" and "siheyuans,""Old Beijing Zhajiangmian" has become a quintessential cultural symbol of Beijing.
Zhajiangmian is a distinctive Beijing dish made from diced vegetables, mixed with zhajiang sauce, and served with noodles, offering a delightful taste. Cucumbers, Chinese toon, bean sprouts, green beans, and soybeans are chopped or cooked and set aside as accompaniments. To prepare the zhajiang sauce, diced meat and ginger are fried in oil, followed by the addition of yellow soybean paste or sweet bean sauce, creating the zhajiang. Once the noodles are cooked, they are mixed with the zhajiang sauce and vegetables, creating Zhajiangmian. Sometimes, after cooking, the noodles are rinsed in cold water before adding the sauce and vegetables, known as "blanched noodles" or "cold noodles."
The essence of Old Beijing Zhajiangmian lies in three key elements: noodles, sauce, and accompaniments. The process of stretching noodles involves rolling out the dough into thin sheets, cutting them into strips, and then pulling them into thin, long strands by hand. If served in summer, the cooked noodles are usually rinsed in cold water to make them smoother and more refreshing, known as "blanched noodles"; if served in winter, they can be lifted directly from the pot, referred to as "pot picking" by Beijing locals.
The soul of Old Beijing Zhajiangmian lies in the "small bowl dry frying" of the zhajiang sauce, done one bowl at a time. The diced meat in the sauce requires a balance of fat and lean, using pork belly with three layers of fat as it renders fat without being greasy, infusing the sauce with a rich meaty aroma. Pre-cut onions, ginger, and garlic are added to the pot, along with diluted yellow soybean paste, and cooked over medium heat, stirring constantly to prevent sticking. After about 15 minutes, the sauce bubbles vigorously, and the oil separates from the sauce, indicating that the sauce is ready. The sauce is then poured into bowls, with the white part of the onions added to the sauce and briefly cooked, ensuring there is no raw onion taste. The finished sauce should be slightly dry, hence the term "small bowl dry frying."
When Beijingers enjoy Zhajiangmian, they typically pair it with various fresh seasonal vegetables, known colloquially as "seven plates and eight bowls," which doesn't mean fifteen plates and bowls in total but rather describes the abundance and variety of accompaniments for the dish. The vegetable accompaniments for Zhajiangmian change with the seasons: in spring, it's bean sprouts, radish sprouts, and Chinese toon sprouts; early summer calls for new garlic, shredded cucumber, and garlic chives; autumn features shredded carrots and celery; while winter includes shredded radish and blanched cabbage. The combination of these ingredients not only pleases the eye but also provides a myriad of flavors to savor.
No. 69 Fangzhuanchang Zhajiangmian (Fangzhuanchang Hutong Branch)
"Ten years of making only one type of noodles" and "the Michelin-starred restaurant of Old Beijing cuisine"... No. 69 Fangzhuanchang Zhajiangmian can be considered another hallmark of Beijing's characteristic cuisine.
The history of Fangzhuanchang Zhajiangmian dates back to 1996 when it was founded by Mr. Song, residing at No. 69 Fangzhuanchang Hutong. With a few tiled houses and a square courtyard, three generations have passed down the tradition of Zhajiangmian, attracting neighbors and passersby every mealtime. Thus, they decided to put up a sign and open a shop, with Mr. Song opting to name it after his address.
Since its opening, it has become a popular spot where people often queue-up in the hutong, and from 2020 to 2024, it has been consecutively recommended by the Michelin Guide as a starred restaurant in Beijing, attracting many celebrities to come and try it.
The soul of Fangzhuanchang Zhajiangmian lies in its zhajiang sauce, which is simmered for an hour and a half to achieve the authentic taste that old Beijing residents instantly recognize. For over a decade, they have adhered to the principle of 'slow cooking' without ever compromising. All ingredients are selected for freshness, with a commitment to using only the freshest available, delivered daily. They carefully choose black pork for 365 days a year. When serving, they generously provide extra portions of noodles and sauce, and offer a rich array of vegetable accompaniments, with free refills of noodles and sauce.
Address: 40 meters east of Jing Hui Restaurant, Nanxiawazi Hutong, Dongcheng District
Opening Hours: Monday to Sunday, 10:00-19:00
Customer Service Phone: 13161907038
