Most Popular Food in Beijing

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As a heaven of food, Beijing has so many kinds of snacks which have attracted a lot of people from home and abroad. The most popular food are the following.
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Clay Oven Roll (Shaobing)
Shaobing or Huoshao are baked layered flatbread with sesame on top. They are usually made in two flavors: savoury or sweet. According to Mandarin cuisine, Shaobing are served with hot pot in winter.

Fried Bread Stick (Youtiao)
Youtiao sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. It is also known as (Guozi) in northern China. It is also a popular breakfast food in Myanmar (Burma), where it is called e kya kway.

Steamed Bun (Mantou)
Mantou sometimes known as Chinese steamed bun, is a kind of steamed bun originating from China. It is typically served in Chinese cuisine. Made with milled wheat flour, water and leavening agents, they are similar in nutrition and eating qualities to the white bread of the West.

Soybean milk
Soybean milk is a healthy alternative to cow's milk. Soybeans are composed of proteins, carbohydrates, fats, fiber, and a powerful array of phytonutrients, and have been known to help reduce blood cholesterol, thereby promoting cardiovascular wellness.

Eight Treasures Rice (Ba Bao Fan)
Ba Bao Fan is a traditional Chinese dessert with more than a thousand years of history. This dessert is made in all regions of China with their own local ingredients and recipes; however, all recipes are based upon the ingredients of sticky rice and eight different dried fruits. The most famous Ba Bao Fan recipe is from “Jiang Nan”, a southern area of China.

Boiled Dumpling
Jiaozi are believed to bring fortune and good luck to their eaters, perhaps because of their appearance as shoe-shaped gold or silver ingots. There is no doubt that Jiaozi will appear on most tables during any given Spring Festival. Generally, people prepare them before midnight on the last day of the previous year, before eating them after the New Year's bell is sounded

New-year’s Hard Rice Cake
This staple food is made of glutinous rice flour and comes in thumb sized nuggets. Its popularity during Spring Festival has come about since it has a homonym, which translates as "getting higher and higher year after year." This preserved food is therefore a must-eat in many parts of China, especially its southern provinces.

Full-moon Dumpling (Yuanxiao)
Yuanxiao is a special dumpling in China for the Lantern Festival (the 15th night of the 1st lunar month). It is a "ball" made of glutinous rice flour. As the 15th night of the New Year was later called "Shangyuan" and the "Yuanxiao" festival, so the dumplings came to be known by the name of the festival.
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When people think of Beijing food, Peking duck probably comes to mind. Duck restaurants abound in Beijing and a whole duck with all the trimmings can be had at many small Beijing restaurants for RMB48.- (USD5.80); at any of the three Quanjude Duck Restaurants, the renowned duck spot dating from the Qing dynasty, ducks are sold for RMB98 (USD12.-) or RMB168.- (USD20.50).

Another Beijing specialty is the hotpot, known in Beijing as dipping meat, that is dipping meat, seafood or vegetables into a cauldron with boiling soup. A traditional Beijing hotpot differs from hotpots in other Chinese regions because Beijing hotpots should consist primarily of mutton. The most famous example of Beijing hotpot can be found at Donglaishun Restaurant, where a full meal is accompanied by plates of thinly sliced mutton, beef, an array of bean curd, noodles, condiments, raw garlic and many gregarious diners.

Beijing food, historically a combination of Shandong (Lu) and Muslim-style (Qingzhen) cuisines, is actually a mixture of tastes from many regions. For centuries a capital city, Beijing had to accommodate the palates of officials and visitors from all areas in China. The origin of Beijing cuisine can be traced to the Liao dynasty (907-1125), when Chinese ethnic groups from the north introduced dishes from northeastern China and the Mongolian Plain.

Shandong cuisine became popular in Beijing during the Yuan dynasty (1271-1368) because the Mongolian imperial family preferred its taste and texture. Gradually, the common people in Beijing adapted to Shandong food. Even today, Beijing chefs still use more salt than chefs from Guangdong or Shanghai. Later, the Manchu reign of the Qing dynasty (1644-1911) added its own ethnic food style to Beijing cuisine.

Present Beijing cuisine represents an amalgam of Shandong, northern ethnic Chinese and Manchu food styles as well as the gamut of Chinese fare from different regions. Certain Beijing snacks, some of which are still available from stall hawkers at Donghuamen and Wangfujing food streets, are considered Beijing specialties. Beijing jiaozi and spring rolls are excellent examples of delicate yet filling fare. Below are just a few Beijing snacks that must be tried. Items in blue link to another page with the corresponding recipes.


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Peter Parker
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