Fangshan Shiitake Mushrooms -- 2015 National Famous, Special, and High-quality New Agricultural Product…
Fangshan Oyster Mushroom -- 2015 National Famous, Special, and High-quality New Agricultural Product Oyster mushroom (scientific name: Pleurotus ostreatus; also known as Pleurotus, brown Pleurotus, oyster fungus, black peony mushroom, and in Taiwan as Xiu Zhen mushroom) is a species under the family Pleurotaceae of the order Agaricales in the phylum Basidiomycota. It is a fairly common edible gray mushroom.
Fangshan Bailing Mushroom -- 2015 National Famous, Special, and High-quality New Agricultural Product The Bailing mushroom is a rare edible fungus with both high culinary and medicinal value. Its cap is pure white, with delicate flesh and a delicious taste, and it gets its name from its resemblance to the lingzhi (reishi) mushroom. The Bailing mushroom is also known as Wing Abalone Mushroom, Hundred Lingzhi Mushroom, Kashmir Divine Mushroom, Ferula Mushroom, Awai Pleurotus, Awai Mushroom, Snow Mountain Lingzhi, and Abalone Mushroom.
Introduction to Yanjing Pickled Radish: Snack characteristics: deep reddish-brown color, crisp and tender texture. Preparation method: Wash the radishes, cut them in half, and place them in a jar to pickle, layering radish with salt. Turn the jar once a day. After 7 days, remove the radishes, air-dry them in the sun, then soak them in sweet bean paste. Turn the jar once a day. The dish is ready in 4 days. …
Ancient sturgeons have a history of 140 million years and are referred to as living fossils by biologists. At the ShiDu Flowing Water Sturgeon Farming Area, you can observe this rare species. In addition, sturgeon meat is delicious and highly nutritious, while its roe is a delicacy of great value. Sturgeon meat is sold internationally for $40–60 per kilogram, and sturgeon
Huocun Red Apricots are mainly grown in Huocun Village, Zhaitang Town, Mentougou District, Beijing. A red apricot base of 1,000 mu has been developed, with the fruit ripening in mid to late June. The name “Huocun Red Apricots” comes from their origin in Huocun Village, Zhaitang Town, Mentougou District. This variety is vigorous, highly resistant to adversity, and easy to cultivate. The apricots are round, brightly colored, and uniformly sized.
Longwangmao apricot kernels originate from Mentougou District in Beijing. The trees have an open canopy, tall stature, and strong adaptability, being cold-resistant, drought-tolerant, and able to grow in poor soil. They begin to bear fruit two to three years after grafting, with no obvious alternate bearing. The fruits are long-oval, flattened on both sides, with 2–3 grooves at the stem cavity. The average fruit weight is 20–25 grams, with a yellow skin and thin flesh.
Taizimu Village is located in the central part of Yanchi Town, Mentougou District, Beijing, covering an area of 7.51 square kilometers, including 43 mu of arable land and 9,395 mu of forested land. The village has 170 households and a population of 475. Nestled along the picturesque Yongding River, the main production area of the village’s Fuji apples is the Muchuan Picking Garden, situated along the river.
Mentougou walnuts are a local specialty of Beijing. Among the 271 villages in this district, 268 grow walnut trees. Not only are there many walnut trees and a large walnut yield in Mentougou, but the history of walnut cultivation here is also very long — records show it dates back approximately 1,200 years. The walnuts produced here have thin shells, plump kernels, large size, and a fat content of up to about 45%. Since exports began in 1964, the volume has increased year by year, reaching a peak of 3.24 million jin in the highest-output year, accounting for about 5% of the national total export volume. Today, Mentougou District has become one of China’s important walnut export bases. Through centuries of careful cultivation by the people of Mentougou, many distinctive walnut varieties have been developed. These include “smooth-shelled walnuts,” which have glossy exteriors and easily removable kernels; “open-kernel walnuts,” whose shells have natural holes exposing the nutmeat; “paper-shell walnuts,” with shells as thin as paper that can be cracked by hand; and “cluster walnuts,” which grow in bunches resembling grapes.
Huazha Zi is a traditional snack from old Beijing. It’s extremely easy to make and incredibly delicious. When served with vinegar, garlic, soy sauce, salt, sugar, MSG, and sesame oil, its flavor is simply unforgettable. Now, let’s learn how to make this Huazha Zi.
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. It uses copper as the base and is lined with fired enamel on the inside, with gold-plated edges. The base is coated with multiple layers of colored lacquer—such as red, green, and yellow—and some pieces may require hundreds of layers. The lacquer must dry in the shade before carving can begin. The carving methods include relief carving and
Ingredients: 500g fatty mutton, 750g flour, 1.25kg chopped Chinese cabbage, 10g minced ginger, 15g salt, 50g minced scallion, 50g prickly ash water, 100g yellow bean paste, 100g peanut oil, 100g sesame oil. Method: 1. Dice the mutton, then mix in yellow bean paste, minced ginger, pr…
The koala, also known as the koala bear, tree bear, or colloquially as the koala, has the scientific name *Phascolarctos cinereus*. Its English name, "Koala bear," originates from ancient Aboriginal words meaning "no drink." This is because koalas obtain about 9…
Laksa Laksa, also known as Nonya Laksa, is said to reflect the union and celebration of Malay and Chinese marriages. The subtlety of Chinese ingredients meets the boldness of Malay cuisine, blending into a rare and passionate love in the culinary world. The descendants of early intermarriages between Malays and Chinese were called Baba (for males) and Nonya (for females)...
Beijing carved lacquer originated in the Tang Dynasty and has a history of over 1,400 years. It was beloved and used by emperors and imperial concubines throughout various dynasties, belonging to the art of the imperial court. After 1949, carved lacquer transitioned from the palace to the public, becoming a national craft for cultural exchange with people around the world. The production of carved lacquer is unique, often using brass as an inner base, along with hollow-core (fabric-covered), wooden, and other types of bases. The surface of the base is coated with natural lacquer. Typically, carved lacquer requires at least 70 layers of coating, while high-end hollow-carved pieces may need over 500 layers, achieving a thickness of about 300 micrometers. Fine carving and engraving are then meticulously done on the lacquered surface. Traditional carved lacquer primarily features red, along with black and yellow hues. Modern carved lacquer mainly uses red and black but has expanded to include green, blue, brown, white, orange-yellow, and other colors. Traditional carving methods were limited to relief and shallow carving, but contemporary artisans have developed round carving, semi-hollow carving, and fully hollow carving techniques. After carving, the piece undergoes dozens of manual processes such as polishing, backing, and baking. Completing a single piece of carved lacquer can take a minimum of three months, and up to one or two years.
The Beijing Woolly Monkey is a unique folk art form native to old Beijing. This art combines the natural charm of monkeys with the creativity of artisans, resulting in a marvelous artistic realm. In the early years of the Republic of China, there was a street vendor selling woolly monkey figurines at Dong’an Market. Since he had the surname Wang, people called him “Monkey Wang.” His stall would often be surrounded by a crowd. One young boy surnamed Cao was utterly fascinated, often lingering for hours, observing, taking notes, and asking questions. He secretly mastered the craft of making woolly monkey figurines and became the heir to this art form — the woolly monkey artist Cao Yijian.
Sachima, translated as "golden thread cake" in Chinese, is a famous Manchu dessert. Legend has it that this pastry was passed down by a Manchu general. As he enjoyed hunting and needed something portable, he had this kind of cake made. The ingredients include fine strips made from eggs and wheat flour, which are deep-fried, then coated with honey, white sugar, and melon seeds to form golden threads. The cake is...
Ingredients: Flour, white sugar, white oil, honey, osmanthus Anecdotal note: A specialty snack from Beijing, butterfly crisps are named for their resemblance to butterflies. They have a crispy, flaky texture, sweet and delicious taste, and a rich aroma of osmanthus. Preparation method: Dissolve the sugar in water, then add white oil and flour and knead until the dough is evenly moist and smooth.
Roses belong to the Rosaceae family. They are deciduous shrubs, native to China with a long history of cultivation. According to Records of the Western Capital, roses were already being cultivated during the Han Dynasty, and since the Southern Song Dynasty they have been widely used in making pastries. The cultivation of roses in Jiankou Village, Jiaogou Town, Miyun District, has a history of several hundred years. The Fragrant Hills roses are renowned both at home and abroad for their large blooms, vibrant colors, rich fragrance,
Origin: China, Beijing. Characteristics: Thin skin, small core, thick and tender yet crisp flesh, with very few stone cells; smooth exterior, light yellow in color with brown speckles; juicy inside, sweet with a slight acidity and a refreshing aroma. (Beijing)...