Rainbow Trout Fish Balls Fish balls are more commonly a southern Chinese dish. When stewed in soup, they become light and refreshing. Rainbow trout has firm flesh, so when minced into fish paste, it still retains great elasticity. Moreover, rainbow trout has few bones, making it more suitable for making fish balls. When you eat the fish balls, the texture is delightful—bouncy and smooth, with a fresh flavor. The soup used to stew the fish balls is also very flavorful.
The mulberries of Anding Town have a long history. As early as the Ming and Qing dynasties, white wax-skinned mulberries were served as tribute on the imperial table. In recent years, leveraging its regional and resource advantages, the town has vigorously developed its distinctive mulberry industry, introducing companies such as Beijing Lukangyuan Food Science and Technology Development Co., Ltd. and Beijing Guosen Science and Technology Development Co., Ltd.
Black peanuts are a type of colored peanut. Also known as selenium-rich black peanuts or black kernel peanuts, they are a new variety rich in nutrients such as calcium, potassium, copper, zinc, iron, selenium, manganese, eight vitamins, and 19 essential amino acids required by the human body. They also contain trace elements like selenium, iron, and zinc, as well as melanin. Black peanuts...
Liuduhe Village is located in the southeastern part of Bohai Town, Huairou District, about 13 kilometers from downtown Huairou. The village covers a total area of approximately 4.78 square kilometers, with 196 households and a population of 553. The village boasts beautiful mountains, clear waters, lush trees, and a pleasant environment. It is the village with the largest chestnut planting area and yield in Bohai Town. The village grows a variety of chestnut types…
The Golden-Handle Yellow Pears of Panggezhuang Town are grown in the sandy soil of the Yongding River alluvial plain. With a long cultivation history and profound cultural heritage, there are currently 30,000 ancient pear trees over a hundred years old, forming a rare cluster of ancient pear trees on the plain in China. Among them, a tribute pear tree aged 417 years, located in Lihua Village, was once bestowed the title “Golden Handle Yellow” by Emperor Wanli of the Ming Dynasty, hence its name.
During the wave of reform and opening-up in the last century, the people of Hebei Village keenly recognized the potential of agricultural commodity economy. In 1986, they established Shunyi District’s first large-scale cherry orchard covering 600 acres — the Shuanghe Orchard. In the early stages of the orchard’s development, the villagers actively collaborated with the Fruit Tree Research Institute of the Beijing Academy of Agriculture and Forestry Sciences
The Homemade Sausage from Dashuiyu Village in Huairou is made using a family recipe passed down through generations for over a hundred years. Carefully selected ingredients and standardized production methods result in a product that is aromatic, refreshing, and delightfully flavorful—making it an ideal dish for any dining table. The main ingredients include lean meat, sesame oil, rock sugar, and starch; traditional Chinese medicinal ingredients such as wolfberry (which nourishes yin, benefits kidneys, and improves vision), cardamom (which is fragrant, stimulates appetite, strengthens the spleen, and increases hunger), and American ginseng (which boosts energy, refreshes the mind, and enhances physical strength), among more than twenty other premium Chinese herbs.
The gourd is an annual climbing herbaceous plant belonging to the Cucurbitaceae family and is a type of wax gourd. When cut into strips, it becomes edible and can also be used as a food binding rope, a filling for food, a fast-food ingredient — in Japan, it's even referred to as dried gourd strips. In addition, gourd strips are a versatile food item that can be used in making crispy rolls and festive rice dishes. In recent years, the export volume of gourd strips has been substantial...
American ginseng In 1986, Huairou District planted 280 acres of American ginseng, and harvesting began in 1988. Thanks to soil, climate, and water resource conditions in Huairou similar to those in the United States and Canada, along with strong technical expertise and mastery of high-yield cultivation techniques, Huairou-grown American ginseng was awarded a Scientific and Technological Achievement Award by the Ministry of Health at the American Ginseng Scientific and Technological Achievement Appraisal Conference.
Sugar-coated Screw Snails: When it comes to snacks, Beijingers have a knack for naming things straightforwardly, and screw snails are one of them—named for their resemblance to snail shells. Old-time Beijingers would roast leftover screw snails from the day with low heat to dry out the moisture and sell them again as “dry-roasted,” which are crispy, fragrant, and chewy. The highlight of sugar-coated screw snails: crispy on the outside, soft on the inside, sweet and flavorful.
A specialty snack from Beijing. It features shiny, dark sauce broth, aromatic liver and rich sausage, with a bold yet not greasy flavor, and a smooth but not watery texture. Beijing Fried Liver has a long history, evolving from the Song Dynasty street foods “Stewed Liver” and “Stir-fried Lung.” By the Tongzhi era of the Qing Dynasty, Huixianju popularized its preparation without thickening the sauce. At that time, a local saying went, “Fried Liver without thickening—cooking heart and lungs.” When eating Fried Liver, it's best enjoyed by sipping it along the rim of the bowl with small steamed buns. In the Qing Dynasty, Fried Liver was sold both in shops and by street vendors.
Beijing Qingjiang Meat, along with Jinhua Ham and Guangdong Cured Meat, is known as one of China’s Three Famous Meats. It is a traditional Chinese food product and a famous specialty of Beijing. This meat product was first created during the Ming Dynasty and has a history of over 400 years. Ingredients: 50 kilograms of pork, 2.5–4 kilograms of fine salt, -25 grams, 50 grams of Sichuan peppercorns, 5
The 112 square kilometers of lush mountains and clear waters in Qiaozi Town open their warm arms to welcome guests from all directions. With vast mountainous areas and natural conditions such as climate and soil that are highly suitable for jujube growth, Qiaozi Town has historically been a prime location for jujube production around Beijing. Gagaga jujube is a native variety of Beijing and was once offered as a tribute to the imperial court during the Ming Dynasty.
Main ingredients: cornmeal, wheat flour, red dates. Seasonings: sugar, baking powder. Method: Put the cornmeal and wheat flour into a bowl, add sugar and baking powder, and mix well. Then stir in cold water to form a relatively thick batter and let it rest for a while. Rinse the red dates with cold water. Fill the steamer with water, place it on the stove, and bring to a boil. Line the steamer tray with a cloth,...
Cuisine: Muslim cuisine Flavor: Salty-sweet Price: 10–40 RMB Specialty: A classic Beijing Muslim dish known for its resemblance to fresh apricot preserves—bright red and glossy in color, with tender meat that tastes sweet like honey and has a slight sour aftertaste. Ingredients: 150g lean lamb loin, 40g white sugar, 5g sweet bean paste, 10g soy sauce, 3g vinegar, 3g cooking wine
The Red Gate Radish refers to the crisp "Xinlimi" (Red Heart Inside) radish produced in the Xihongmen area of Daxing District. It is a renowned local specialty of Daxing. The "Xinlimi" radish is a traditional Beijing farm variety with green skin and a red core. Its flesh is crisp, juicy, and sweet, and it boasts disease resistance and good storability. Typically sown in autumn and available in winter and spring, it can be used in cooking or eaten as a fruit. …
Features of Tomato and Pork Loin: The sauce has a vibrant red hue, with colorful diced ingredients creating a striking and eye-catching presentation. The meat is tender and soft, with a sweet and sour flavor that offers a unique taste. Main Ingredients: 400g pork loin, 30g soaked yulan slices (dried magnolia petal-shaped bamboo shoots), 30g cooked ham, 30g cucumber, eggs. Method (1) Cut the pork loin horizontally into four sections. Make diagonal slashes on the front side of each section, spaced about 0.5cm apart and cutting halfway through the thickness of the meat. Make straight slashes on the back side at the same spacing. Then coat the pieces with a layer of flour. (2) Dice the cucumber, yulan slices, and ham separately. Mix tomato ketchup with chicken broth, cooking wine, vinegar, sugar, salt, MSG, wet starch, and water to make a thickening sauce. (3) Crack the eggs into a frying pan. Heat over low heat until almost smoking, then add the pork loin and fry for about 3 minutes. Remove, slice, and neatly arrange on a plate. (4) Heat the frying pan over high heat, add refined oil. Once hot, add the cucumber, yulan slices, and diced ham, stir-fry briefly, then pour in the thickening sauce. Once cooked, pour the sauce over the sliced pork loin on the plate.
The total area of Zhangfang Town is 152.4 square kilometers, with 7,138 households and a population of 21,031. The favorable warm conditions in the foothill region have created ideal natural advantages for the thriving development of forestry and fruit farming here. As the leading town in China’s mopan persimmon production and the only specialized mopan persimmon town in Beijing, Zhangfang boasts the largest cultivation area, the highest yield, and the best quality, making it a microcosm of the industrialization achievements of China’s mopan persimmon hometown. Since 1998, it has been approved as a mopan persimmon production base by both the Ministry of Agriculture and the Ministry of Finance. Later, it was successively designated as Beijing’s Specialized Mopan Persimmon Town, a standardized mopan persimmon production base, and an advanced agricultural standardization base in Fangshan District. Its persimmon products have been certified as green food by the National Green Food Center and rated as “China Famous Fruits” by the China Fruit Marketing Association.
Beijing’s Pinggu District is not only China’s Peach Capital but also a veritable kingdom of fruits. Fruit orchards and peach groves cover 15% and 28% of the district’s land area, respectively. The region boasts a wide variety of common northern dried and fresh fruits, among which the “Twelve Fruits of Pinggu”—including peaches, jujubes, apricots, hawthorns, grapes, walnuts, cherries, apples, persimmons,…—stand out.
China is an ancient civilization with a splendid history of five thousand years, and its culinary culture is profound and extensive. In many parts of China, especially in rural areas, there exists a rich variety of distinctive local food cultures that remain relatively unknown. Tengma Grand Hotel is located in Simaitai Village within the Baicaopan Nature Scenic Area of Xiayunling Township, Fangshan District, Beijing...