Beijing Food

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.

Fried hawthorn fruit chaohongguo	Not fried but boiled, seeded and served with slices of cabbage, this sweet and sour dish is a cold appetizer.
Fried mung bean curd madoufu	Bits of mung beans fried with vegetable oil and sprinkled with with green beans. This traditional Moslem dish can also be found in Moslem restaurants, where the fermented mung bean curd is fried with mutton fat. To be eaten hot and not for every palate but definitely worth a try.
Fried mung bean flour sausage zhaguanchang	An old Beijing snack made with thinly sliced steamed mung beans and fried with lard, it is served with plenty of garlic juice. Present day vendors of zhaguanchang use starch instead of mung beans so it has lost much of its original flavor.
Mung bean juice douzhi	Douzhi is another traditional Moslem dish that smells more pungent than stilton or raclette cheese, it is often served with Chinese pickles. Beijingers who like this dish usually have it as a thick, hot breakfast drink.
Chinese cabbage with mustard jiemodui'er	Chinese cabbage marinated with sugar and mustard, this crispy and exceptionally piquant comes in a large heap and is guaranteed to clear any stuffed nose. Link at left for the recipe.
Steamed mung bean mash and eggs sanbuzhan	A mung bean and egg yolk mash, this fragrant dish is slightly sweet and a culinary experience to be tried at least once.
Beijing fried brown sauce noodles Beijing Zhajiangmian	If made well, Beijing Zhajiangmian is a treat not to be missed. Although customarily made from diced pork fried in a thick brown bean sauce, most restaurants now just use ground pork. The noodles should be hand rolled and al dente. Delicious and filling for a snack or a meal, this dish is highly recommended. Link at left for the recipe.