Braised catfish at Xiaolou is a local delicacy from Tongzhou, renowned far and wide. Why is it called Xiaolou? Who first created the braised catfish dish? There’s a truly fascinating story behind this. The Hui Muslim Xiaolou Restaurant was originally named “Yihe Xuan” and was established in the 26th year of the Guangxu reign during the Qing Dynasty, which is 1900. At the beginning, it had just one storefront, with connected rooms…
Introduction to Lamb Spine Hot Pot: The Origin of the Snack – What on earth is lamb spine hot pot? It’s become all the rage in Beijing, so today we’re going to give you the full scoop. Though lamb spine hot pot is hugely popular in Beijing these days, most people in Guangzhou still have no idea what it is—so it’s necessary to start with an explanation. Originally, when butchers in Beijing and surrounding areas sold lamb, they would debone the meat and sell it by different cuts, with prices varying for each part. The leftover bones—the limb parts were called “stick bones,” while the intact spinal bones, due to their scorpion-like shape, were dubbed “lamb scorpions” by locals. However, the more common way it’s written in restaurants around the city these days is “lamb spine” (羊羯子). Whether that’s right or wrong is something dictionaries can’t settle, and it’s not easy to judge on the spot, so we won’t dwell on it. As long as it tastes good, let’s put the debate aside for now.
When it comes to Shredded Pork and Vegetable Pancakes, no “old Beijinger” is unaware of them. With a long history and unique flavor, they have always been one of people’s favorite snacks and are often eaten for breakfast. These pancakes got their name because, once made, they resemble the “dà lian,” a type of pouch worn on old-style belts.
Squirrel-Shaped Mandarin Fish is one of the classic dishes in Beijing cuisine. It primarily uses cilantro as an ingredient, and the cooking technique mainly involves deep-frying in oil. The flavor profile is sweet and sour. Special features: After frying, the fish is scored to create lifted flakes that resemble a squirrel’s shape, making it exceptionally beautiful in appearance. Its color is a glossy, golden brown, with a smooth and shiny finish. The skin is crispy while the flesh is tender, offering a rich, sweet, and tangy taste. Emperor Qianlong visited Yangzhou and toured its famous scenic spots, feeling very pleased. He went incognito into the Songhe Lou restaurant and noticed live yuanbao fish—actually carp—placed on the shrine. He insisted that his attendants take it and prepare it for him to eat. However, in those times, the fish on the shrine was meant for offering to the gods and absolutely could not be eaten. But since Qianlong was the emperor, the restaurant staff had no choice but to discuss how to handle the situation with the chef.
Baodu Feng is a famous Beijing snack that originated during the Guangxu reign of the Qing Dynasty, making it a century-old brand. Today, the third and fourth generations of the Feng family have carried the tradition forward, with many branches and a constant stream of diners. During the Guangxu period, "Baodu Feng" was founded in Beijing’s back streets by Feng Lishan from Lingshan County, Shandong, who specialized in cooking tripe.
Boiled Lamb Head in Clear Broth is a delicacy among Beijing snacks. It involves boiling a lamb head in plain water, slicing it, and sprinkling it with salt and pepper. The dish features a clean white color, large and thin meat slices that are crisp, tender, fresh, and richly aromatic without being greasy—perfect as a meal accompaniment or with drinks. In the past, many vendors in Beijing sold boiled lamb head, but the most famous was Ma Yuku, who peddled his wares from a cart at Lane 2, Langfang, outside Qianmen in Xuanwu District.
Characteristics of Fried Rolled Liver: The exterior is golden-orange, fragrant, crispy, and beautifully shaped. The liver inside is tender and fresh. When served with a sprinkle of Sichuan peppercorn salt, the flavor becomes even more distinctive—savory, slightly alkaline, numbing, crispy, and fragrant. Main ingredients: 250g pork liver, 180g pork caul fat. Method (1) Wash the pork liver, then slice it into long, thin pieces measuring 15×3×0.3 cm. Wash the pork caul fat and...
Nourishing Mushroom Hotpot Li Guoliang from Heidouyu Village, Huangsongyu Township, Pinggu District, runs the Baixiang Folk Garden, where he cultivates edible mushrooms and operates a restaurant featuring self-grown and wild mushroom-based dishes. Over 20 varieties of mushrooms are prepared using various cooking methods such as deep-frying, sautéing, stir-frying, smoking, stewing, and braising. The textures, aromas, flavors, and presentations are all top-notch.
Water tofu is produced in Yuhuangmiao Village, Zhangshanying Town, Yanqing County, Beijing. When it comes to water tofu, many people think it’s tofu pudding. It looks very similar to tofu pudding, but it’s not—it’s an intermediate state between tofu and tofu pudding. The texture is delicate, resembling congee as well as jelly. In its preparation, the bean husks must be thoroughly removed and sifted before soaking, which is the reason why the tofu is especially smooth. Before boiling the soy milk and adding gypsum, the soy milk must be repeatedly strained to completely eliminate bean residue, which is the secret behind the tofu’s exceptional tenderness.
Fried meat stuffed buns are one of the most beloved snacks among old Beijingers. In terms of preparation, there are differences between Hui and Han people, with variations in fillings, each showcasing its own unique characteristics. Hui-style meat buns use scalded dough for the wrapper, which is folded, stretched, and then coiled into a round shape; while Han-style buns do not use scalded dough, resulting in a peach-shaped bun when filled, which is then pressed flat into a round form. The characteristics of fried meat stuffed buns: deep golden color,
Yangfang Lamb Hot Pot According to historical records, Yangfang is an ancient and important town at the foot of the Yanshan Mountains in northwest Beijing. It was once a major distribution hub for north-south transportation as well as for cattle, sheep, and fruit, and it is also one of the areas in Beijing with a concentrated Hui ethnic population. The tradition of Yangfang lamb hot pot has a long history. After the liberation, the people of Yangfang applied their ingenuity to greatly improve the quality of the lamb hot pot.
Fried River Fish The water of the Juma River in Yesanpo is crystal clear, and dozens of species of wild river fish inhabit these waters. When you visit Yesanpo, you can enjoy the river fish from the Juma River. These fish are generally not very large and can be fried whole, stewed, or grilled. No matter how you prefer to eat them, the uniquely fresh flavor of the river fish will...
Beijing Snacks…
Fried Wild Scorpions At Yesanpo, you can enjoy authentic fried scorpions, guaranteed to be wild. The way you eat them is very important. Scorpions are truly a treasure—not only do they have properties such as dispelling wind, relieving pain, unblocking meridians, and detoxifying, but they also contain 17 kinds of amino acids and 14 types of trace elements needed by the human body. Eating them can warm the kidneys, nourish essence, and benefit qi and blood. The key is to eat them properly—scorpions and ants should only be used as accents in regular dishes. After you've had your fill of the usual fare, pick up one or two with your chopsticks to chew on, savoring their novelty and uniqueness, which makes them all the more special.
An ancient and important city, a hub of water transport through six dynasties. History has nurtured the naturally gifted land and waters of Tongzhou. Tongzhou Big Cherries are grown in the alluvial plains of the Yongding River and Chaobai River, irrigated with millennia-old canal water, and meticulously cultivated using advanced techniques—plump, round, and brilliantly red. In 2011, Tongzhou Big Cherries were officially approved by the National Ministry of Agriculture as…
Cherries belong to the genus Prunus of the Rosaceae family and are deciduous fruit trees. In China, the cherry varieties cultivated as fruit trees include Chinese cherry, sweet cherry, sour cherry, and downy cherry. Cherries ripen early and are known as the "first fruit of early spring." They are rich in nutrients, especially high in iron, which helps promote the regeneration of hemoglobin and provides certain benefits to people with anemia. The fruit...
The “Mopan Persimmon,” named for its large size and shape resembling a “grinding millstone,” is produced in Fangshan District, Beijing, China. The Mopan Persimmon has a long history. It is said that persimmon trees were cultivated in Fangshan as early as the Hongwu era of the Ming Dynasty (1368–1399 AD). During the Wanli era of the Ming Dynasty (1573–1620 AD), the compiled
Yanqing is home to the largest apricot orchard base in North China. It's currently the peak season for fresh apricot picking, with over 100,000 acres of apricot trees bursting with bright red fruit. Step into Yanqing’s sightseeing and picking gardens, and you'll be greeted by the rich fragrance of apricots. Strings and clusters of plump, crimson apricots hang heavily from the branches—absolutely stunning. Yanqing offers a wide variety of fresh apricots, including Camel Yellow, Gourd…
The Red Spiral Group currently offers over 20 major categories of fruit products, including various types of preserved fruits and dried fruits. There are more than 50 varieties such as apple preserves, apricot preserves, assorted preserves, golden cake, and a range of hawthorn products. The products come in hundreds of different packaging specifications, including gift bags, gift boxes, pouches, boxes, bulk packaging, and premium packaging. Building upon traditional fruit preservation techniques, the company has
The black sweet potato is a rare, new, and high-quality variety introduced from Kawasaki Farm in Japan, characterized by its black skin and black flesh. It produces tubers early, in large and concentrated yields. The tubers are spindle-shaped, neat, and uniform, with an average of 3–5 tubers per plant, each weighing generally between 200–800 grams. They store well and are easy to keep fresh. The vines and leaf veins are purplish-red, and the vines are long...