Beijing Dining

Source:admin    Release date:2016/04/11 10:22:05 

    Cuisines from many different cultures permeate the Beijing dining scene. With literally thousands of restaurants available, dining choices are practically unlimited. And the best part is that you can splurge at a fancy restaurant or dine supremely well (any much more cheaply) at any of the smaller family-run operations located all over the city.
    Beijing Roast Duck
    It is said that there are two things that you must do when visiting this city: One is to enjoy the roast duck and the other is to take a stroll on the Great Wall. There is simply quite nothing like a perfectly roasted duck with bronzed crispy skin and tender, succulent meat. There are literally dozens of restaurants that serve this famous dish, but perhaps the best known are Quanjude and Bianyifang.

    Imperial Court Food
    Imperial Cuisine has evolved over time to be enjoyed by all of the country's people, characterized by complex preparation techniques, the freshest ingredients and elaborate presentation including colorful vegetable carvings. It is the foundation of Beijing cuisine. Probably the finest expression of classic imperial cooking is the Tan Jia cuisine served at the Beijing Hotel.

    Local Snack
    Fancy local snack is a must in tasting the authentic flavor. These dishes emanate from many different cuisines, but the Chinese Muslim influence the most apparent. There are probably 200 varieties of snacks in this city. Most of the snacks can be found at snack restaurants throughout the city. Here, let us begin a snack tour to seek most delicious snacks.
    Bing Tang Hu Lu (Sugared haws)
    A Spring Festival classic, these bright red fruits-on-a-stick resemble miniature toffee apples. Beneath the candied glaze, the texture and taste, which is both sweet and a little sour, is akin to a Granny Smith’s apple.

    Lu Da Gun (Pastry made of Soy bean Flour)
    Lu Da Gun (donkey roll over) is a glutinous yellow rice cake roll, with fried bean flour sprayed onto the surface.

    Ai Wo Wo (Sticky rice with sweet fillings)
    Ai Wo Wo is a snow-white glutinous rice ball with sweet stuffing. Average cost is 70RMB ($10) per person.

    Wan Dou Huang (Pea cake)
    Wan Dou Huang is a mashed pea cake made from boiled and mashed peas and small Chinese jujubes.

    Lu Zhu Huo Shao (Tripe broth with pig’s blood)
    There’s normally a cauldron of this stuff constantly on the bubble in traditional kitchens, containing gravy-soaked wheat biscuits, pork intestines, lungs and liver, all cooked in pig’s blood.

    Baodu (Quick-boiled tripe)
    Boiled goat, sheep or cow’s stomach lining is trimmed of all fat, cleaned, rubbed with salt and vinegar (helps with the smell), sliced, flash-boiled and served with dips including coriander, fermented bean curd, sesame seed paste, vinegar, chilli oil, parsley and chopped spring onions to create a dish that looks like a bowl of sea urchins hit by a flat-bed truck.

    Ma Doufu (Fried mung-bean milk)
    This oily dish, made by frying fermented milk until it evaporates, has an off-putting appearance that’s akin to wet cement. But the fluffy, granular texture and sour chilli bite make it a firm favorite with local and foreign palates.

    Zha Jiangmian (Beijing noodles)
    Truly a simple noodle dish – topped with shredded carrot and cucumber, and a tangy meat sauce – this makes for a classic street eat, and usually for less than a pound.

    Yangrou Chuanr (Lamb kebab)
    Technically more a Uighur snack that's sold everywhere, it's also probably the most recognizable snack to British palates. The classic chuanr – a stick of lamb, spiced with salt, pepper, chilli and cumin – has been partly blamed for Beijing’s pollution by government officials. It’s hugely popular, but has a bad reputation for dodgy meat: some unscrupulous vendors substitute mutton with cat meat soaked in sheep’s urine - a recipe to avoid at all costs.

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