Features of Braised Pork Elbow: The meat is white and the skin is yellow, soft and tender with a rich charred aroma that never gets tiresome no matter how often you eat it. Main ingredients: 1–2 kg pork elbow, seasonings including 20g pickled Chinese chive flower, 20g mashed garlic, 30g fermented tofu juice, 40g chili oil, and 80g soy sauce. Method (1) Place the pork elbow (bone removed) over high heat to scorch until it turns charred,
Beijing Youji Chicken
The water of the Juma River in Yesanpo, Pinggu District, is crystal clear, and dozens of species of wild river fish live in these waters. When you visit Yesanpo, you can enjoy the river fish from the Juma River. The fish here 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
The unique climate conditions and superior geographical location of Yanqing County produce Guoguang apples that, compared to those from other regions, have firmer flesh, a crisp texture, a distinctive flavor that is sweet and tangy, and excellent storability. Notably, their color is particularly outstanding, with most fruits being entirely red—something unmatched elsewhere. In 1985, Yanqing Guoguang Apples, with their
The suburbs of Beijing are abundant in persimmons, with many varieties, but the most famous is the Large Grinding Plate Persimmon, a specialty of Beijing. These persimmons are large, typically weighing around 250 grams, with some reaching up to 500 grams. The Large Grinding Plate Persimmon is delicious, nutritious, and also known for health benefits such as lowering blood pressure, stopping bleeding, and promoting bowel movements. …
The Beijing Red Pear, also known as the Beijing Red Crabapple Pear, is primarily grown in Dachengzi Town, Miyun County — hence the town’s reputation as the “Hometown of Red Pears.” This pear variety belongs to the white pear group, with individual fruits typically weighing around 120 grams, though some can reach over 200 grams. When ripe, they display a bright and attractive appearance. The flesh is white, juicy, and pleasantly sweet and tangy, with a soluble solid content
In Beijing, you can purchase a variety of silk fabrics, garments, bedding, and decorative items. High-quality silk can be found at the Friendship Store. The Silk Market on Xiushui Street in Yong'anli and the Yabao Road Market offer a wide range of silk dresses, undergarments, pajamas, down jackets, and bedding. Vendors are mostly independent retailers, and transactions are conducted in a flexible manner. Many speak English, and most items are originally produced for export but are sold domestically. Sizes are generally Western, making these markets a must-visit for overseas travelers. (Beijing)
Specialties and Delicacies of Beijing…
A traditional Beijing snack. The tofu pudding is white, soft, tender, delicious, and aromatic. In Beijing, tofu pudding is always halal, and its broth is truly exceptional — thick yet not runny, the tofu delicate yet firm, with a refreshing fragrance. Nowadays, the taste of tofu pudding isn’t what it used to be, mainly because aside from soybeans, all other ingredients must be substituted. Mung bean powder is expensive, so sweet potato or potato starch is used instead, and dried mushrooms are replaced with shiitake mushrooms. The flavor has significantly diminished. The cookware also matters — a clay pot is preferred because it's lightweight, conducts heat quickly, and especially helps preserve the original taste without being affected by metal utensils. In earlier years, the most famous vendors were “Bai” from Menkuai Hutong outside Qianmen and “Ma” from Gulou, known as the “Southern Bai and Northern Ma.”
Ingredients: Flour, eggs, white sugar, Shaoxing wine, osmanthus sugar Legend: A specialty snack of Beijing. It features a bright yellow color, soft texture, sweet and fragrant taste, and is rich in nutrients. Method: Steam the flour in a steamer basket over high heat for fifteen minutes, then sift it through a fine sieve; beat the eggs in a bowl, add the white sugar, osmanthus sugar, and
River Vegetable “River Vegetable”: Just from the name, you can tell it’s a vegetable that grows in rivers. However, the specific growing environment isn’t something every river can provide. River vegetables thrive in water temperatures of about 5–18 degrees Celsius. The clearer the river water, the better they grow, and areas with natural springs offer the ideal habitat. They
Ingredients: Pork (175g), shrimp (75g), water chestnut (1), vegetable leaves (3–4), eggs (2), rice wine (12.5g), salt (6.5g), flour (a little), MSG (a little), chicken oil (a little), clear broth (a little). Method: 1. Peel the pork and remove the sinews, then...
Beijing Crisp Sugar is one of China’s three famous sugars (alongside Shanghai milk candy, Guangzhou fruit candy, and Beijing Crisp Sugar), among which the Red Shrimp Crisp Sugar is considered the finest. Foreign merchants have praised it, saying: “Red Shrimp Crisp Sugar is unmatched—not even by America’s top brand, Golden Thread Crisp Sugar, let alone other countries’ versions.” The characteristics of Red Shrimp Crisp Sugar can be summed up in four words: “crisp,
When it comes to Mentougou in Beijing, everyone agrees that it is one of China’s major walnut export bases; when speaking of Lingshui walnuts, people invariably give them a thumbs-up and sing their praises: large in size, thin-skinned, plump kernels, high oil content — in recent years, a thousand-acre walnut base has been established. Walnuts were once called “foreign nuts” or “Qiang nuts.” Their place of origin is…
The Pinggu District Special Animal Breeding Farm of Blue Peafowl is an industrialized leading enterprise under the Pinggu District Animal Husbandry Service Center (formerly the Pinggu County Animal Husbandry Bureau) in Beijing. It engages in the research, development, production, processing, catering, and food services of poultry and livestock. The main species is the blue peafowl, along with white peafowl, Chinese Imperial Yellow Chicken, partridges, meat pigeons,
So the first time I saw this dish called "Kyoto Ribs," I actually wondered for a moment if it was Japanese food—because of the word "Kyoto," my mind instantly jumped to the Kyoto Protocol... Of course, I eventually figured out it’s actually a Beijing dish. This "Kyoto" refers to our own "Kyoto," haha...
One of Beijing’s famous traditional seasonal pastries. Its making method is similar to that of saqima, featuring a dense texture with tiny air pockets. It tastes sweet, soft, and has a rich fragrance of osmanthus honey. The version made by Zhengmingzhai is the most renowned. ——How Lotus Cake Is Made——Lotus Cake evolved from saqima and is named for its lotus-like appearance and color…
Tongzhou Fermented Tofu, with its delicate texture, fragrant aroma, and unique flavor, has been renowned throughout the Beijing-Tianjin area since the 1920s and has sold well in the eight counties of eastern Beijing. Most officials, civilians, and merchants traveling through Tongzhou via the canal waterway would buy some "Tongzhou Fermented Tofu" to take back to various places. Over time, "Tongzhou Fermented Tofu" gained widespread fame. In fact, "Tongzhou Fermented Tofu"...
Honeycomb cake is a type of steamed dessert made from wheat or rice flour mixed with sugar, fruit ingredients, and more. It gets its name because when cut open, it reveals many small honeycomb-like holes inside. Red and white honeycomb cakes are made by fermenting wheat flour into a thick batter, evenly mixing in alkaline after fermentation, then topping with fruits such as red dates, osmanthus, pine nuts, and raisins. The batter is then steamed in a steamer basket, with the fruits placed on top and a layer of oil brushed over. During steaming, a few holes are poked in the surface with chopsticks to release steam. Red honeycomb cake is made using standard flour and brown sugar, while white honeycomb cake uses high-gluten flour and white sugar. Both versions are fragrant, sweet, soft, and pleasant to eat.
Wax-skinned mulberries are a specialty of Daxing District. They are found in villages such as Qianyechang, Houyechang, and Gaodian in Anding Town within the district. There are now over a thousand mulberry trees over a hundred years old that remain lush and bear abundant fruit. Daxing District has a long history of mulberry cultivation. During the Ming and Qing dynasties, wax-skinned mulberries were once an imperial tribute, with a history of six to seven hundred years. Wax-skinned mulberries are divided by fruit