Beijing cuisine is renowned both at home and abroad for its long history and unique flavors. It embodies traditional culture while integrating influences from various regions. As the nation’s capital, Beijing offers a diverse culinary landscape, ranging from imperial delicacies to street snacks. Among them, Peking Duck is undoubtedly the most iconic dish, celebrated for its crispy skin and tender meat, complemented by sweet bean sauce, shredded scallions, and thin pancakes—a true culinary masterpiece. Hot pot with thinly sliced lamb is a winter favorite, with its tender meat paired perfectly with rich sesame paste, creating an irresistible experience.
When it comes to snacks, Beijing boasts specialties like fermented mung bean juice (douzhier), lüdagun (glutinous rice rolls), and luzhu huoshao (offal stew). The tangy douzhier is a beloved staple for locals, while lüdagun delights with its sweet, soft texture. At Huguosi Snack Street, treats like pea cake (wandouhuang) and sugar-coated twists (tangerduo) offer a taste of classic Beijing in one stop.
Whether you’re savoring signature dishes or exploring street food, Beijing’s culinary culture delivers a rich sense of history and unique gastronomic charm.
Peking Duck（北京烤鸭）
Peking Duck is the undisputed leader of Beijing’s culinary scene and an iconic symbol of the city. With tender duck meat and crispy skin, paired with a special sweet bean sauce, shredded scallions, and cucumber strips, every bite is bursting with flavor, leaving you captivated. To enjoy it, first dip the crispy skin in sugar—a taste that will stay with you for life. Then, wrap the crispy skin and a bit of duck meat in a thin pancake, adding the rich sweet bean sauce, fresh shredded scallions, and refreshing cucumber strips. The combination offers a unique flavor experience. When gathered with family, wrapping a slice for your loved ones makes the moment even more memorable.
Recommended Restaurants: Quanjude（全聚德）, Siji Minfu（四季民福）, Pianyifang（便宜坊）, Da Dong（大董）.
Old Beijing Copper Pot Hot Pot（老北京铜锅涮肉）
Paired with a cloisonné copper hot pot over charcoal, it is truly a refreshing take on hot pot. Hot pot with lamb is one of Beijing’s essential winter dishes, known for its tender lamb slices and variety of dipping sauces. The finest lamb slices are gently dipped in the boiling copper pot, then dipped in a special sesame sauce, offering a delicious taste that’s simply irresistible!
- How to choose the broth? It is recommended to go with a clear broth, using just water, chinese red dates, and scallion, to preserve the lamb’s natural aroma.
- How to cook the lamb? Start by greasing the pot with lamb tail fat. Then, add the lamb slices in batches—only dip as much as you plan to eat. If you cook the lamb for too long, it will become tough. The dipping time usually doesn’t exceed 20 seconds. If you’re unsure, feel free to ask the waiter for guidance.
- How to finish? After the lamb, it’s time to cook the three essentials: napa cabbage, frozen tofu, and sweet potato vermicelli. Dip the tofu after the lamb, and after the tofu, add the cabbage. Once the ingredients in the pot are almost finished, add the vermicelli. Finish it off with a sesame paste flatbread (麻酱烧饼), and you’re good to go!
Recommended Restaurants: Nanmen Shuanrou (南门涮肉), Jubao Yuan (聚宝源), Xiyuan Ju Shuanrou (玺源居涮肉), Niujie Manheng Ji (牛街满恒记), Donglaishun (东来顺), Ya’er Li Ji (鸦儿李记).
Old Beijing Zhajiang Noodles（炸酱面）
Zhajiang Noodles is a classic representation of traditional Beijing flavor, with its essence found in the carefully stir-fried sauce—an exquisite blend of diced pork and yellow soybean paste.
When eating the noodles, first pour the oil from the sauce into the noodles and mix well. Then, add the sauce and mix thoroughly (you can add the sauce in stages to allow the noodles to fully absorb the flavor). Finally, add the rich assortment of vegetables, mix again, and it’s ready to enjoy.
Recommended Restaurants: Fangzhuanchang No. 69 Zhajiang Noodles.
Lü Dagun（驴打滚）
The making of Lü Dagun is relatively simple. First, the glutinous rice is steamed, then rolled with red bean paste into a cylindrical shape, and coated with a layer of soybean flour. It is named after the resemblance to a donkey rolling on the ground, kicking up yellow earth. The finished product features distinct yellow, white, and red colors. When eaten, it is soft, chewy, and flavorful. Various fillings are available for Lü Dagun in the market.
Recommended Restaurants: Niujie Baiji Niangao（牛街白记年糕）, Lao Huihui Snacks（老回回小吃）.
Douzhi’er (Fermented Mung Bean Drink 豆汁儿)
Douzhi’er is made from mung beans that have been fermented, resulting in a sour and slightly astringent flavor. It is typically enjoyed with crispy fried dough rings（焦圈）, refreshing pickled vegetables, or soft and chewy sesame balls. This drink is an essential part of Beijing’s breakfast, served hot in winter and cold in summer. It represents the city’s street culture and unique historical memories.
Note that first-time drinkers may find it difficult to adjust. As some internet users describe, drinking Douzhi’er for the first time is like doing ten facial exercises. The fermentation process gives it a strong sour aroma that many newcomers find unpleasant, with some even likening it to spoiled food, leading to a sense of nausea after a sip. However, old Beijingers appreciate its flavor, which they believe transcends the sourness and saltiness to reveal a subtle sweetness. Over time, they grow accustomed to and even come to enjoy this taste, finding it hard to give up.
Douzhi’er is often paired with crispy fried dough rings, which are similar to deep-fried dough sticks, but even crispier with each bite, leaving crumbs everywhere.
Recommended Restaurants: Huguosi Snacks（护国寺小吃）, Yin San Douzhi（尹三豆汁）.
Candied Hawthorn Skewers（冰糖葫芦）
It is a sweet and sour childhood memory, often appearing in films and TV shows. Candied hawthorn skewers come in many flavors, such as hawthorn and red bean paste, orange blueberry, kumquat, strawberry, cherry tomato, yam bean, seedless jujube, grape, and kiwi. The classic flavor, of course, is hawthorn. The key to a perfect candied hawthorn skewer is a thin sugar coating and high-quality fruit.
Finally, friends who enjoy various Beijing snacks can head to Dongsi Forty Alley（东四十条） and Niujie（牛街）.