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.
Bingtanghulu （Candied Haw on a Stick） is a traditional Chinese snack that originated in the Southern Song Dynasty，which is a common snack in winter in the north. Bingtanghulu is usually made of hawthorn.
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.
Sugar Figure Blowing is an old Beijing trading, one of the Chinese folk handicrafts with a history of more than 600 years. According to legend, its ancestor was Liu Bo Wen, the chancellor of the Ming Dynasty.
Lv Da Gun, also known as Rolling Donkey, is steamed glutinous rice roll mixed with red beans or brown sugar and skinned by soybean flour. It is a traditional Manchurian food, and now is one of the most famous snacks in Beijing and Tianjin area.
