Ingredients for cornmeal pancakes: 200g cornmeal, 15g fine sugar, 2 eggs, 1/2 bowl cold boiled water, 1/3 bowl salad oil, clear [seasoning], pepper, starch water, MSG, melted lard, fresh broth, refined oil, chicken oil. Method: (1) Put the corn paste into a food processor to blend into a slurry, then add the cornmeal, sugar, and water
Features of Tube Meat: Golden in color, crispy on the outside and tender on the inside, deliciously savory, not greasy despite its fat content, with a northern Chinese flavor that never gets old. Main ingredients: 200g skinless pork (half lean, half fat), 200g pork caul fat, 2 eggs, 50g wheat flour, starch.
History: Osmanthus-aged wine has a brewing history of over 3,000 years in China. In the early Qing Dynasty, Pan Rongbi’s book *The Imperial Capital’s Seasonal Festivities* recorded that this wine was “made by carefully selecting unopened osmanthus blossoms during their fragrant August bloom, fermenting them into wine, sealing the jars, and aging them for three years to create a fine vintage. The wine boasts a sweet, mellow flavor and aids digestion while refreshing the spirit…” Throughout various dynasties, this wine was “confined” within the imperial palaces, reserved solely for emperors and concubines to enjoy during the Mid-Autumn moon-viewing ceremonies, and was not available on the market. Later, the technique for brewing it was lost. In 1956, the Beijing Winery rediscovered the secret recipe for “osmanthus-aged wine.” According to the recipe, a premium grape variety with a sugar content of over 18 degrees was selected as the main ingredient, paired with osmanthus from Wu County, Jiangsu Province, as the flavoring agent. Water from the Jade Spring Mountain was also added. After repeated brewing experiments, this once-exclusive royal delicacy finally became accessible to the general public. Inspired by Chairman Mao Zedong’s poetic line “Wu Gang presents osmanthus wine,” it was named “Osmanthus-aged Wine.” Features: Produced by the Beijing Winery, Osmanthus-aged Wine is a high-grade, non-medicinal tonic beverage. It has a golden hue, crystal-clear transparency, and a delightful fragrance of fresh osmanthus and mellow wine. The aroma is rich and harmonious, the taste aromatic and full-bodied, with a pleasant balance of slight acidity and sweetness that lingers on the palate. The aftertaste is long-lasting, leaving a refined and soothing impression. Ingredients: Osmanthus-aged Wine contains nutrients such as glucose, fructose, organic acids, and various vitamins. Benefits: Drinking it helps relax muscles and improve circulation, provides warmth, aids digestion, stimulates appetite, and relieves fatigue. Production Process: Osmanthus-aged Wine is made using premium aged white wine as the base, infused with osmanthus as the flavoring. The osmanthus primarily comes from golden osmanthus varieties in the osmanthus-rich regions of Suzhou and Hangzhou in China. In November, during the peak blooming season, freshly budded osmanthus flowers are handpicked. After processing, the osmanthus is macerated in the wine and meticulously blended to achieve a perfect harmony of aroma and flavor, meeting the highest quality standards. The finished wine has an alcohol content of 15%, a sugar content of 14%, and total acidity of 0.65 grams per 100 milliliters. Awards: In 1961, 1979, and 1983, it was recognized as a National Quality Wine at the 2nd, 3rd, and 4th National Wine Appraisal Conferences, respectively. In 1983, it won the National Quality Food Silver Medal. From March 20, 1985, to October 24, 1986, it earned three gold medals at the International Culinary Awards in France, the 4th International Alcoholic Beverage Competition in Spain, and the 12th International Food Exposition in Paris, France. (Beijing)
Candied Plums The "Candied Plums" are produced in Yong'anbao Village, Si'hai Town, Yanqing County, and have a history of over 100 years. Originally wild, they are said to have been discovered by a local villager while chopping wood in the mountains. Among the green leaves, he noticed a wild plum tree bearing round, brightly colored red fruits with dry pits, thin skins, and thick flesh. Inside, there were transparent crystals resembling rock candy.
Ingredients for Stir-fried Pork Trotters with Scallions: 50g scallions, 4 pork trotters, salt to taste. Method: 1. Remove any hair from the pork trotters, wash them clean, and make a few cuts on the surface with a knife. 2. Cut the scallions into sections and place them in a pot together with the pork trotters. Add an appropriate amount of water and a little salt. First bring to a boil over high heat, then simmer over low heat until the pork is tender and cooked through. …
Fangshan Enoki Mushrooms -- National Famous, Special, and High-Quality New Agricultural Product of the Year 2015…
Goubuli steamed buns are renowned nationwide for their delicious taste and have gained fame both in China and abroad. The key to their widespread popularity lies in the use of high-quality ingredients and meticulous preparation. For the filling, Goubuli steamed buns feature a unique meat mixture made from fresh pork that is 70% lean and 30% fat. Premium soy sauce is used for flavoring, along with seasonings such as sesame oil, MSG, and minced scallions and ginger.
Savory Crispy Pastry is a Beijing fried, pan-fried, and baked snack, often prized for its "crisp flakiness." These pastries come in both savory and sweet flavors, and in either round or square shapes. The savory version achieves the perfect level of flakiness, resulting in distinct layers that are crispy, fragrant, and easy to eat. It is especially enjoyable when served cold during spring, autumn, and winter. …
Stewed Pig Offal is a Manchu-Han snack. It primarily uses pig intestines, along with pig heart, stomach, and lungs, but notably excludes pig liver, and is cooked by stewing. The characteristics of Stewed Pig Offal: light, delicious flavor, and can be served as both a soup and a dish. Ingredients for making Stewed Pig Offal: Main ingredients: 100g pig lungs, 100g pig large intestines, 100g pig hearts, 100g pig stomachs...
Fried Prickly Ash Sprouts You probably all know about prickly ash, but have you ever tried its sprouts? Here's a recommended way to enjoy them. Soak the tender sprouts of prickly ash in salted water (at room temperature) for a few hours, then prepare a batter with flour. Dip the soaked sprouts into the flour batter and fry them in hot oil until they turn golden brown. They come out crispy, and when you add the subtle aroma of prickly ash, you'll fully appreciate the charm of this delicious dish. Haven't tried it yet? Come to Yesanpo in springtime!
Tofu with Chinese Toon Chinese toon is listed among the "Eight Minor Delicacies." It is truly an aromatic herb—not only does it have an elegant fragrance, but it also offers excellent health benefits. It contains carotene, vitamins B and C, and has therapeutic effects such as clearing heat and detoxifying, improving digestion, regulating qi, stopping bleeding, and reducing inflammation. Chinese toon should be eaten when it’s fresh, young, and early in the season.
Pinggu is the largest peach-producing region in China, and promoting integrated fruit-grass-livestock farming is just one of the ways the district develops its eco-economy. Since the 1990s, Pinggu District has extensively promoted fruit production, represented by peaches. To date, the district has developed 408,000 mu of fruit orchards,…
Geographic Scope: The peaches from the mountainous and semi-mountainous areas (the main peach-producing region) of Pinggu County, as well as the facility peach production bases in the high-efficiency science and technology parks across all 17 towns in the county. Pinggu peaches have long enjoyed a great reputation. As a protected geographical indication product, they are characterized by large cultivation areas, diverse varieties, a long market availability period, and substantial export volumes. After years of...
The Beijing White Chicken is a new high-quality egg-laying chicken breed successfully developed by Beijing Poultry Breeding Company. This chicken has a small and delicate body, covered entirely in white feathers that cling tightly to its frame. The main characteristics of the Beijing White Chicken are early maturity, high egg production, low feed consumption, and strong adaptability. It produces around 260 eggs per year, with an average weight of 57 grams per egg. Each jin (500 grams) of eggs requires approximately two jin of concentrate feed, all of which meet international standards for commercial egg-laying chickens. This breed can be raised both in the north and the south of China, and is suitable for both high-density caged farming in industrial settings and free-range systems.
Beijing Specialty — Frozen Bayberries, a famous local delicacy in Beijing. These frozen bayberries have a sweet and refreshing taste, offering an authentic flavor that lets you enjoy bayberries all year round. Bayberries are highly nutritious and considered a natural green health food. According to tests, high-quality bayberry flesh contains 12%–13% sugar and 0.5%–1% acid.
Beijing specialty — the silk figurine, is a type of artistic human figure. Folk cloth toys such as “needle pricks” and “colored pricks,” among other handicrafts, are closely related to it. It draws inspiration from historical ladies, dramatic characters, and ethnic dance poses in Chinese folklore. Through over ten meticulous handcrafting processes including sculpting, painting, costuming, props, and...
Ingredients: [wheat flour][alkaline flour][alum][peanut oil] A traditional Beijing snack. As the name suggests, crispy wafer is both thin and crisp—thin but not fragile, crisp but not tough, fragrant, flaky, and delicious. Though now a common street snack, it was once an imperial dish served in the Qing court. The *Beijing Miscellany* records that in the 12th year of Emperor Kangxi’s reign (1673),...
Main ingredient: Pork tenderloin; Accessories: Spinach, eggs; Seasonings: Fermented tofu sauce, salt, sugar, pepper, starch, scallions and ginger, sesame oil, cooking wine. Cooking method: 1. Slice the pork tenderloin, marinate with cooking wine, pepper, dry starch, and eggs. Wash the spinach, blanch it, and place it on a plate. 2. Take a small bowl, add chopped scallions and ginger, fermented tofu sauce, chicken bouillon, sugar, cooking wine, pepper, starch, and a little water to make a sauce for later use.
The folk blue calico of Tongzhou originated in the Ming Dynasty and has been passed down to this day. Thanks to the tireless efforts of generations of folk artisans, especially contemporary folk craft artists, it has evolved from simple homespun fabric products to those made from various materials, from practical everyday items to decorative pieces, and from rural fields to urban cities, achieving an unprecedented level of brilliance. With its simple,
Stir-fried eel Stir-fried shredded eel with chopped cilantro, offering a unique flavor compared to other scaled fish. "Soft belly with vermicelli" is made by slicing the white belly of a large eel into shreds and stir-frying it with cellophane noodles. Northern restaurants generally do not serve eel dishes, but those in Jiangsu, Sichuan, and Guizhou are skilled at preparing them. Upon closer tasting, the offerings at Jiangsu-style restaurants vary between those specializing in Suzhou-Shanghai cuisine and those in Huaiyang cuisine. The eel dishes at Wufangzhai and Yuhuatai stand out as the best among all.