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Peking Duck
The most famous Beijing dish featuring crispy skin and succulent meat served with pancakes, scallions, and sweet bean sauce.
The must-try food that defines Beijing, CN's culinary culture
The most famous Beijing dish featuring crispy skin and succulent meat served with pancakes, scallions, and sweet bean sauce.
Thick wheat noodles topped with a savory mixture of ground pork and fermented soybean paste, served with fresh vegetable garnishes.
A traditional copper hot pot dish where paper-thin slices of mutton are quickly cooked in boiling water and dipped in sesame sauce.
Sautéed shredded pork cooked in a rich sweet bean sauce, typically served with thin tofu skin wraps and leek strips.
A traditional fermented mung bean milk with a greyish-green color and a unique, pungent sour taste that is a local staple.
A thick, starchy soup made from pig's liver and intestines, heavily flavored with garlic and soy sauce.
Glutinous rice rolls filled with red bean paste and rolled in toasted soybean flour, resembling a donkey rolling in dust.
A smooth, chilled cake made from mashed yellow split peas, historically a favorite snack in the imperial court.
Skewered hawthorn fruits coated in a hard, translucent sugar glaze, a classic winter street snack in Beijing.
Steamed glutinous rice balls with various sweet fillings like nut paste, sugar, or sesame, known for their snowy white appearance.
Thick, pan-fried meat pies shaped like traditional door nails, filled with juicy minced beef and scallions.
Northern Chinese dumplings filled with seasoned meat and vegetables, essential for Lunar New Year and family gatherings.
Street-style skewers of lamb seasoned with heavy cumin and chili flakes, grilled over charcoal for a smoky flavor.
A savory Beijing specialty made from fermented mung bean dregs sautéed with pork fat, leeks, and dried shrimp.
Fried chunks of yam coated in hot caramelized sugar that forms long, golden threads when pulled apart.
Deep-fried, golden-brown dough rings that are extremely crispy and traditionally eaten alongside Douzhi.
A traditional, mildly sweet fermented milk drink often sold in classic ceramic jars with a straw.
Paper-thin white pancakes made from flour and tuckahoe, stuffed with a sweet mixture of honey and nuts.
Noodles served with a thick, savory gravy containing wood ear mushrooms, daylily, egg, and meat slices.
A comforting dough drop soup made by drizzling flour batter into boiling broth with tomatoes and eggs.