Food of Beijing, China: 10 Signature Dishes | Map of Dishes

Map data: Natural Earth

Traditional food of Beijing: 10 dishes

Peking duck 北京烤鸭 · Main dish · Beijing
Roast duck was eaten in China's imperial kitchens long before it reached Beijing; it is often traced to Nanjing when that city was the Ming capital, and the court brought it north in the 15th century.
Zhajiangmian 炸酱面 · Noodles & pasta · Beijing
Zhajiangmian means noodles with fried sauce: thick wheat noodles tossed with zhajiang, a sauce of fermented soybean paste fried in plenty of oil with minced or diced pork.
Douzhi 豆汁 · Drink · Beijing
Douzhi, literally mung bean juice, is a fermented drink that belongs to Beijing and has a recorded history of more than 300 years.
Luzhu huoshao 卤煮火烧 · Main dish · Beijing
Luzhu huoshao is a pork stew with bread that Beijing treats as its own; local accounts trace it to Nanheng Street in the south of the old city.
Shuan yangrou (instant-boiled mutton) 涮羊肉 · Main dish · Beijing
Shuan yangrou, instant-boiled mutton, is the hot pot of Beijing.
Baodu 爆肚 · Snack · Beijing
Baodu is quick-boiled tripe, a halal snack of Beijing cuisine traditionally prepared by the city's Hui Muslims.
Lüdagun 驴打滚 · Dessert · Beijing
Lüdagun, which means rolling donkey, is a sweet roll of glutinous rice dough filled with red bean paste and dusted with roasted yellow soybean flour.
Chaogan 炒肝 · Soup & stew · Beijing
Chaogan is a thick Beijing stew of pork liver and pork intestine, seasoned with garlic, vinegar and soy sauce and thickened with starch.
Wandouhuang 豌豆黄 · Dessert · Beijing
Wandouhuang is a pea cake from Beijing, also called wandouhuangr.
Tanghulu 糖葫芦 · Snack · Beijing and Tianjin
Tanghulu are Chinese hawthorn fruits threaded on a bamboo skewer and coated in boiled sugar syrup, which hardens as it cools into a glassy shell.

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