Langjiayuan Jujubes are a renowned specialty fruit of Beijing. In a 500-acre jujube orchard in Wangsiying Township, Chaoyang District, clusters of bright red jujubes hang from the branches, signaling the successful revival of this premium jujube variety that had been absent from the Beijing market for over 40 years. With a long cultivation history and fame both in China and abroad, Langjiayuan Jujubes are named after their place of origin...
Braised meatballs are a semi-liquid snack from Beijing. Made mainly from mixed bean flour, they are combined with vermicelli and seasonings to form balls, which are then deep-fried and simmered in broth. Mixed with seasonings and served hot, their characteristics include a dark brown color, soft and tender texture, and a savory, salty, tangy, and spicy flavor. …
Free-range chicken eggs are relatively small in size, but not all small eggs are free-range. Advances in modern technology have enabled the breeding of chicken varieties that lay eggs of varying sizes. Egg weight is largely influenced by genetics, and different breeds produce eggs of different weights. Be cautious when making your selection. These eggs come from free-range farming at countryside guesthouses in Huairou.
Huairou is known as the hometown of chestnuts, where the chestnuts are sweet, soft, fluffy, and easy to peel. Braised Pork with Oil Chestnuts combines oil chestnuts with pork belly, allowing them to infuse each other’s flavors, resulting in a dish that is slightly sweet in taste. …
Ingredients for the filling: 150g ground pork, 150g shrimp, 1 celery stalk, 1 scallion, 150g thin large wonton wrappers Sauce ingredients: (1) ½ egg white, ½ tsp salt, a pinch of pepper, ½ tsp cornstarch (2) 1 bowl of clear broth, a pinch of salt, a few drops of sesame oil Instructions: 1. Wash the shrimp
Ingredients for Beijing Kimchi: 1000g Chinese cabbage, 50g pear, 50g radish, 10g monosodium glutamate, 50g carrot, 50g scallion, 20g chili powder, 50g garlic, 50g beef broth, 35g salt, 50g apple Features: This dish is yellowish-white in color, light, fresh, and fragrant, with a balanced taste of sour, spicy, salty, and sweet. The addition of
A Beijing specialty—Angong Niuhuang Pills from Beijing Tongrentang—are derived from Wu Jutong’s Treatise on Warm Diseases. Composed of 12 traditional Chinese medicinal ingredients, their primary functions are to clear heat, open orifices, resolve phlegm, and detoxify. These pills are used to treat conditions such as heat entering the pericardium in febrile diseases, stroke-induced coma, and pediatric convulsions, with symptoms including loss of consciousness, delirium, restlessness, and more. Angong Niuhuang Pills mainly
Clear Sauce Pork
Zhuangtouyu Village is an administrative village under the jurisdiction of Mujayu Town, located in the northeastern part of the town area, 17 kilometers from the county seat. It administers two natural villages: Zhuangtouyu and Wanling. The village covers an area of 5.88 square kilometers and was established during the Ming Dynasty. It is situated on both sides of National Highway 101, offering very convenient transportation. The village currently has 502 households and a population of 1,300. Zhuangtouyu
Beijing Stir-Fried Liver is a distinctive snack from Beijing. It features a glossy, dark soy sauce-colored broth, tender liver and rich sausage, with a strong yet not greasy flavor, and a thin but not watery consistency. Beijing Stir-Fried Liver has a long history, evolving from the Song Dynasty street foods "Stewed Liver" and "Stir-Fried Lung." During the Tongzhi era of the Qing Dynasty, Huixianju began making and selling it without thickening the sauce, leading to a popular local saying: “Stir-fried liver without thickening — heart and lung simmered.” When eating stir-fried liver, it’s best enjoyed by sipping it along the rim of the bowl with small steamed buns. In the Qing Dynasty, stir-fried liver was sold both in shops and by street vendors. In December 1997, the version made by Tianxingju in Beijing was awarded the title of First National Famous Chinese Snack by the China Cuisine Association.
Persimmons contain a high amount of carbohydrates, with 10.8 grams per 100 grams, primarily in the form of sucrose, glucose, and fructose — which is why they taste so sweet. Other nutritional components in persimmons are relatively low, consisting only of small amounts of fat, protein, calcium, phosphorus, iron, and vitamin C.
Silver Thread Rolls are renowned for their delicate craftsmanship and the fine, silvery strands wrapped inside the dough. Besides being steamed, they can also be baked until golden brown, offering a delightful alternative flavor. They are often served as dim sum at banquets. With their snow-white color, tender sweetness, soft and oily texture, and lingering aftertaste, these rolls are a famous delicacy at Beijing's Fengze Garden Restaurant. …
Legend has it that Emperor Kangxi of the Qing Dynasty once tasted Lamb Eye Dumplings, which made them famous. These dumplings are so named because of their small size, resembling a lamb’s eye. Despite their tiny appearance, they come with a variety of fillings and are very popular. Lamb Eye Dumplings are considered a delicacy in Hui cuisine. It is said that Emperor Kangxi of the Qing Dynasty once disguised himself and visited the area outside Qianmen to try the Hui people's Lamb Eye Dumplings.
Cloisonné, also known as filigree enamel, is a unique craft that combines ceramic and copper. The process of making cloisonné begins with forming a body from purple copper, then using flat, thin copper wires to affix patterns and designs onto the copper base. Next, different colored enamels are inlaid and filled into these patterns. After this step, the piece undergoes repeated firing, polishing, and gold plating. It can be said that the craftsmanship of cloisonné incorporates techniques from bronze work, porcelain production, and also draws extensively from traditional painting and carving arts, making it a culmination of traditional Chinese craftsmanship.
Snack Ingredients: Chinese cabbage (preferably from Yutian, which is sweeter and has thinner leaves), carrot, coriander. Snack Seasonings: sesame oil, Sichuan peppercorns, sugar, white vinegar, osmanthus sugar. Snack Preparation: Heat sesame oil in a pan, fry the Sichuan peppercorns until burnt, then add sliced carrots, followed by sliced cabbage stems, and finally sliced cabbage leaves. Stir-fry everything briefly—just enough to mix them using the pan’s residual heat. Add all the seasonings, transfer the mixture to a bowl, let it cool, then sprinkle a thick layer of coriander on top. Place it in a cool spot and serve as desired.
Beijing lacquerware also comes in large and small sizes. The larger pieces serve as furniture to adorn spaces, while the smaller ones are practical items such as bowls and plates. However, both are exquisite works of art with purely Beijing-style craftsmanship. There are mainly two types of Beijing lacquerware: one is carved lacquer, a craft that matured in the 14th century and has a rather long history. Carved lacquer also...
Bean Paste Pastry, also known as "Spits Honey," is a common Beijing snack. It gets its name from the red bean paste filling. During baking, the pastry naturally cracks open at the edges, causing the filling to spill out and cling to the sides — which is why people vividly call it "Spits Honey." Historical records suggest that pastries were introduced to China during the Han Dynasty through Ban Chao’s missions to the Western Regions.
Red bean paste sesame cake is a common variety of Beijing snack, named for its red bean filling. During baking, the edges of the cake naturally crack open, causing the filling to ooze out and cling to the sides — hence the vivid nickname "toad spitting honey." The book *Poetic Descriptions of Foods from the Old Capital* includes a verse that reads: “Crispy dry sesame cakes, salty-sweet in taste, come in round or square shapes piled in baskets. Their thin, crisp layers emit a fragrant aroma, perfect for savoring — a refreshing treat from Xuanwu.”
Fried rice cake is one of the wheat-based foods beloved by Beijingers and is also commonly eaten for breakfast. There are several types of fried rice cakes, including butter fried rice cake, millet flour fried rice cake, glutinous rice flour fried rice cake, and scalded dough fried rice cake. Among Beijing snacks, butter fried rice cake is a nutritious option. It originated from the dietary habits of the Mongolian people during the Yuan Dynasty. After the Mongols established the Yuan Dynasty, they brought certain dairy-based foods to the Central Plains, which were gradually incorporated into the diet of Beijingers.
Fangshan enjoys exceptionally favorable climatic conditions and abundant local produce. In particular, the walnut trees in the Shidu mountains are large, with thick leaves and lush foliage, yielding fruits with thin shells, sweet taste, delicate flesh, and nourishing properties that boost qi and enrich blood. Using walnuts in cooking fully leverages their value and various health benefits, while also meeting the modern dietary needs and nutritional demands of today’s diners…