Taste China
Sliced Peking duck served with thin pancakes
Mr Wabu · CC BY-SA 2.0
Beijing zhajiangmian topped with pork bean sauce and vegetables
N509FZ · CC BY-SA 4.0
Beijing douzhir served with crisp fried rings
N509FZ · CC BY-SA 4.0
Beijing copper-pot mutton surrounded by plates of sliced lamb
ZhengZhou · CC BY-SA 4.0

Classic food city · Beijing

Beijing

Crisp duck skin, deep bean-paste savor, and an entire old-city repertoire hidden in the hutongs.

Beijing balances the precision of imperial cooking with the sturdy pleasures of neighborhood snacks. Roast duck showcases knife work and fire, while zhajiang noodles, fermented mung-bean drink, and copper-pot mutton keep wheat, sauce, and communal dining at the center of daily life.

Deep bean-paste savor Fire and knife work Hutong breakfasts
01

What to eat in Beijing

  1. Sliced Peking duck served with thin pancakes
    Mr Wabu · CC BY-SA 2.0
    01

    Peking Duck

    Crisp, glossy duck skin is wrapped in thin pancakes with scallion and sweet bean sauce.

  2. Beijing zhajiangmian topped with pork bean sauce and vegetables
    N509FZ · CC BY-SA 4.0
    02

    Beijing Zhajiangmian

    Springy noodles meet diced-pork bean sauce and a generous spread of crisp vegetables.

  3. Beijing douzhir served with crisp fried rings
    N509FZ · CC BY-SA 4.0
    03

    Douzhir

    Fermented mung-bean drink brings a distinctive tang, traditionally paired with fried rings and pickles.

  4. Beijing copper-pot mutton surrounded by plates of sliced lamb
    ZhengZhou · CC BY-SA 4.0
    04

    Copper-Pot Mutton

    Paper-thin lamb cooks quickly in clear broth before a dip in rich sesame sauce.

02

Eat like a local

Share roast duck with a group, sample a small douzhir at breakfast, and gather around a copper pot in the evening.

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