Beijing White Chrysanthemum--2015 National Famous, Special, and High-Quality New Agricultural Product…
In Yesanpo, Pinggu District, you can enjoy authentic fried scorpions, guaranteed to be wild. The way you eat scorpions is very important. Scorpions are truly a treasure—not only do they have effects such as dispelling wind, relieving pain, unblocking meridians, and detoxifying, but they also contain 17 types of amino acids and 14 kinds of trace elements needed by the human body. Eating them can warm the kidneys, replenish essence, benefit qi, and nourish blood. The key is...
Ingredients: 100 kg of salted muskmelon cubes, 6.5 kg of almonds, 6.5 kg of shredded ginger, 250 kg of sweet bean paste Preparation Method: 1. Ingredient selection and initial processing: Select seven-to-eight-tenths ripe bamboo-leaf-green muskmelons. The melons should be well-shaped, free from pests, diseases, and mechanical damage. Almonds must be soaked in clean water to soften, then peeled...
Ingredients for Yam Cake: yam, dry starch, white sugar, osmanthus sugar, hawthorn, peanut oil. Instructions for making Yam Cake: A famous traditional Beijing snack. The yam cake has a golden color, a crispy and fragrant crust, and a tender, sweet and sour filling that stimulates the appetite and strengthens the spleen. Instructions: Wash the yam, steam until cooked, peel, and sieve it; crush the dry starch and sieve it finely.
Toona sinensis from Shangfangshan -- National Famous, Special, and High-quality New Agricultural Product of 2015 Since the episode of "A Bite of China" featuring Fangshan’s specialty, “Toona sinensis from Shangfangshan,” aired, its fame has soared. To enable people to enjoy Toona sinensis in winter, Shengshuiyu Village at the foot of Shangfangshan built greenhouse facilities at “Shang Taihu.” Surrounded by mountains on all sides and blessed with a favorable climate, the Toona sinensis grown in these winter greenhouses is not only tender and long-lasting but also bursting with rich, aromatic flavor—drawing a constant stream of visitors eager to pick it.
The Chinese Sacred Peach originates from Laixi, Shandong. It is characterized by its ultra-late ripening, large size, and superior quality, with an average fruit weight of over 300 grams and a maximum of 700 grams. It is highly resistant to adversity, high-yielding, and has good storage capabilities. In the Beijing area, it ripens around October 20th. Zhaoquanying Town plans to establish a 5,000-mu Chinese Sacred Peach production base (with 1,000 mu already planted)...
Fried Liver “Fried Liver” originated in the late Qing Dynasty as an improved version of “Plain Boiled Offal” from “Huixianju,” a restaurant near Xianyukou outside Qianmen. Plain Boiled Offal was made by boiling chopped pig intestines, liver, heart, and lungs with seasonings in clear broth. Due to its lack of refined seasonings and simple preparation, it gradually lost popularity over time. The owner then removed the heart and lungs, renamed the dish “Fried Liver,”
Process: Brewed from premium wine grape varieties such as Carignan, French Blue, Cabernet, and Longyan. Characteristics: The wine boasts a vibrant, ruby-red hue with crystal clarity, offering an intense aroma of ripe grapes and aged wine. The fragrance is harmonious, and the taste is rich, smooth, and mellow, with a clear lingering aftertaste and a unique, distinctive style...
Fried Dough Twist and Hemp Flower Pastry is a premium Beijing halal snack that is very popular among locals. Its preparation is relatively complex. First, alum, alkaline, brown sugar, and osmanthus sugar are dissolved in warm water in a basin. Then flour is added and mixed evenly. After kneading, the dough is rolled into long strips, coiled, and left to rest. It is then divided into small pieces weighing about 40 grams each. The hemp seeds are mixed with boiling water.
Honeycomb Cake Honeycomb Cake is a type of steamed cake or snack made from wheat flour or rice flour mixed with sugar, fruit ingredients, and other components. It is named Honeycomb Cake because, when cut open, the interior has many small honeycomb-like holes. Red and White Honeycomb Cake is made by fermenting wheat flour into a thick batter, then evenly mixing in the appropriate amount of alkali after fermentation. Toppings such as red dates, osmanthus, pine nuts, and raisins are placed on top.
Tianfuhao Braised Pork Knuckle is a famous Beijing specialty. It’s remarkable how this delicacy has maintained its renowned status for the past 200 years since its inception. During the Qing Dynasty’s Qianlong era, a man from Shandong named Liu Deshan opened a “Tianfuhao Meat Shop” under the Xidan Archway in Beijing, specializing in various types of Shandong-style meat products. The business thrived consistently. Liu and his son worked from dawn till dusk, earning every penny through hard work. But young people can hardly endure long periods of toil, and one day, the son, who was on the night shift watching over the simmering pot of meat, dozed off unnoticed. By the time Liu came to check on things, the meat in the pot had turned into a soft mush, leaving nothing but a thick, sticky mass. With dawn approaching, there was no time to start cooking again. Being an extremely shrewd man, Liu quickly came up with a solution. He and his son swiftly and carefully picked out the pieces of braised pork knuckle that could still hold their shape and arranged them neatly on the counter for sale. As fate would have it, the very first customer the next morning was a regular — a high-ranking official from the Ministry of Punishments. This man was a big fan of Tianfuhao’s meats and had come to buy some to serve to several distinguished guests. Trusting the shop as he always did, he paid and took the meat without saying much.
Beijing Specialty — Green-Rich Sweet Chestnuts, sweet and fragrant, contain 51–60% starch, 5.7–10.7% protein, 2–7.4% fat, as well as sugar, crude fiber, carotene, vitamins A, B, C, and minerals such as calcium, phosphorus, and potassium. Up to 98% of their nutrients are absorbable and utilizable by the human body. Calculated per ten chestnuts:
Dongshan Village in Junzhuang Town, Mentougou District, is the birthplace of the Jingbai pear. The Jingbai pears produced here are flat-round in shape, with yellowish-white skin and milky-white flesh. They have thin skins, thick flesh, juicy pulp, small cores, and a well-balanced sweet-and-sour flavor. A stack of seven pears can stand upright without toppling, making them one of the renowned local specialties in the suburbs of Beijing. Since the Ming Dynasty when Beijing became the capital, white pears have been a staple in the imperial...
In the southwest of Yangfang Town, Changping District, Beijing, lies a production base for Jingbai Pears. Nestled against Zhubi Mountain to the west and adjacent to the Miyun Reservoir Diversion Channel to the east, this area enjoys a warm foothill climate typical of mountain-front regions—ideal for fruit cultivation. The Jingbai Pears of Baihujian have a long history, with over 300 years of heritage passed down through generations and confirmed by experts. These pears are known for their delicate texture and fine cell structure.
A specialty of Beijing — Mustard Pickle, is a traditional local side dish. Many traditional pastries and dishes from old Beijing have been lost over time, but the Mustard Pickle has endured. This is partly because the dish is so distinctive, and partly because cabbage — its main ingredient — is widely available. It's a true everyday dish for common folks. When winter comes and cabbages hit the market, many traditional Beijing families make their own Mustard Pickles. Especially during the Lunar New Year, when heavy meals are common, the refreshing and tangy Mustard Pickle is the perfect palate cleanser and highly favored by locals.
Specific Quality The Tang Dynasty’s “Dietary Materia Medica” describes white honey in this way. Tao Hongjing of the Jin Dynasty also mentioned white honey as an important ingredient in traditional Chinese medicine when writing the “Emergency Prescriptions Kept Up One’s Sleeve,” noting its ability to treat many ailments. An ancient saying goes: “Honey from domesticated bees is the best, followed by wood honey, and cliff honey is even less desirable.”
Pressed Pork, also known as pressed pork made from pig’s head, is meticulously prepared with dedicated seasonings — a distinctive feature of Western Beijing-style pressed pork. Ingredients: one pig’s head weighing about 15 jin (approx. 7.5 kg), half a jin (approx. 250 g) of high-quality kelp, and 1 jin (approx. 500 g) of walnuts. Boil the kelp, then soak it in clean water, changing the water and rinsing it three times within one day, then set aside for later use; crush the walnuts to extract the kernels, soak them in warm water until softened.
Ingredients for Seven-color Cold Cucumber Salad: dried cucumber, cabbage heart, black fungus, cabbage, eggs, heart-red core radish (a type of Northeastern Chinese radish with green skin and red core, especially sweet), carrot, shredded pork, shredded large white onion, cellophane noodles. Seasonings: minced garlic, aged vinegar, sesame paste, mustard oil. Method: 1. Julienne all the vegetable ingredients. Boil the black fungus, eggs, and shredded pork separately, then julienne them. Mix all the julienned ingredients together.
Main ingredients for steamed corn and pickled vegetable dumplings: cornmeal, wheat flour, pickled vegetables. Seasonings: salt, soy sauce, cooking wine, MSG, scallions, ginger, sesame oil. Preparation method: 1 Mix the cornmeal with warm water, let it rest briefly, then add the wheat flour and knead into a dough by hand. 2 Combine the pickled vegetables with the seasonings and mix well to form the filling. 3 Roll the cornmeal dough into a log, …
Yongning Tofu has been documented since the Han Dynasty and became a tribute to the imperial court during the Qing Dynasty. There was once a time when every household made tofu. The tofu of Yongning Ancient Town has been passed down to this day thanks to its unique production techniques and rich nutritional value. Surrounded by mountains on three sides, Yongning gathers spring water from all directions underground, which is rich in minerals such as calcium, iron, and magnesium.