Beijing Roast Duck
(北京烤鸭)

A world-famous specialty often hailed as the pinnacle of Chinese cuisine, Beijing Roast Duck is prized for its crispy skin and tender meat. Traditionally served with thin pancakes, scallions, cucumber, and sweet bean sauce, it offers a delicate balance of textures and flavors.

Zhajiangmian
(炸酱面)

Consisting of thick wheat noodles topped with a rich sauce made from fermented soybean paste, minced pork, and diced vegetables, this hearty noodle dish is a staple in many Beijing households. Often garnished with cucumber strips and bean sprouts, it provides a savory taste beloved by locals.

Old Beijing Lamb Hotpot
(老北京涮羊肉)

Served in a copper pot with a chimney, this traditional hotpot uses thinly sliced lamb quickly swished (“涮”) in a boiling broth. Accompanied by sesame sauce, fermented tofu, and various vegetables, it’s a communal dining favorite in the colder seasons.

Shredded Pork in Beijing Sauce
(京酱肉丝)

Thin strips of pork stir-fried in a savory-sweet bean paste sauce, often wrapped in tofu skins or thin pancakes. This dish showcases the characteristic “Beijing sauce” flavor — umami-rich with a hint of sweetness.

White Water Lamb
(白水羊肉)

Prepared by simply boiling lamb in water until tender, this dish highlights the natural flavor of fresh lamb without strong seasonings. Often served with dipping sauces (sesame paste or chili oil), it showcases a minimalist approach to cooking popular in old Beijing.

Sauced Pig Head
(酱猪头肉)

Pig head meat is braised in a master sauce seasoned with spices and soy sauce until it becomes tender and flavorful. Thinly sliced and served cold, it’s a classic accompaniment to alcoholic drinks in local eateries.

Kao Chuanr
(烤串儿))

Grilled meat skewers—most commonly lamb—seasoned with cumin and chili powder, Kao Chuanr are a popular street food. Originating from Chinese Muslim influence, they have become a beloved nighttime snack throughout Beijing.

Rolling Donkey
(驴打滚)

Named for its appearance of being “rolled in the dust,” this glutinous rice cake is filled with sweet red bean paste, then coated in roasted soybean flour. Soft, sticky, and slightly sweet, it’s a popular treat with a gentle, nutty taste.

Aiwowo
(艾窝窝)

Aiwowo are small, snow-white sticky rice balls with a sweet filling of sesame, nuts, or red bean paste. Often served as a festive snack, these soft and chewy delicacies reflect old Beijing’s fondness for sweet, glutinous treats.

Wandouhuang
(豌豆黄)

A light, sweet pea cake made from yellow peas, Wandouhuang has a smooth texture and a subtle pea flavor. Its pastel yellow color and refreshing taste make it a popular spring or summer dessert, often found in traditional snack shops.

Doufunao
(豆腐脑)

Also known as tofu pudding, Doufunao in Beijing is usually served savory, topped with a mild gravy, pickles, and occasionally minced meat. Soft and silky, it offers a comforting texture perfect for a light breakfast or brunch.

Youtiao
(油条)

Long, deep-fried dough sticks, Youtiao are crispy on the outside and airy on the inside. Commonly dunked in warm soy milk, they’re a simple but beloved breakfast staple across northern China, including Beijing.

Jianbing
(煎饼)

A thin, savory crepe made from wheat and mung bean flour, layered with egg, scallions, crunchy fried dough, and sauces. A popular grab-and-go breakfast or lunch.

Bingtanghulu
(冰糖葫芦)

Brightly colored candied fruits on a bamboo skewer — most famously hawthorns — Tanghulu delivers a delightful contrast of tart fruit and crunchy sugar coating. These sweet-sour treats are a nostalgic symbol of Beijing winters, commonly sold by roadside vendors.

Guotie
(锅贴)

Pan-fried dumplings with a crispy bottom and juicy filling, Guotie are similar to Japanese gyoza. Typically stuffed with minced pork and vegetables, they’re a popular street or restaurant snack offering savory comfort.

Baozi
(包子)

Steamed buns filled with pork, vegetables, or other savory ingredients, Baozi are a go-to breakfast or quick lunch. The soft, pillowy dough contrasts with the hearty interior, making them a quintessential part of Beijing’s street-food scene.

Lu Zhu Huo Shao
(卤煮火烧)

A hearty dish made by simmering pork intestines, lungs, tofu, and small pieces of unleavened bread
(huo shao) in a spiced broth. Originating in old Beijing, this comforting street-food favorite is known for its rich, savory broth and distinctive offal flavors.

Baodu
(爆肚)

Baodu refers to flash-boiled tripe
(usually lamb or beef) that’s then dipped in a sesame sauce or chili oil. Known for its tender-crunchy texture, this dish exemplifies Beijing’s tradition of nose-to-tail cooking and is a favorite quick bite at street stalls.

Chao Gan
(炒肝)

A thick, savory stew of pork liver and intestines simmered in a garlicky, starchy broth. Typically served piping hot, it’s a filling breakfast or lunch option, reflecting Beijing’s fondness for offal dishes.

Xianbing
(馅饼)

A pan-fried stuffed pie with fillings like minced pork, beef, cabbage, or leeks. Crisp on the outside and juicy inside, Xianbing is a popular midday meal or quick snack option in local eateries.

Shaobing
(烧饼)

A layered, baked flatbread sprinkled with sesame seeds, Shaobing can be sweet or savory. Served hot, it has a flaky texture that pairs perfectly with soy milk or congee for breakfast.

Donkey Meat Sandwich
(驴肉火烧)

Despite originating in Hebei province, donkey meat sandwiches are widely enjoyed in Beijing. Donkey meat is stewed until tender, then stuffed into a crispy, flaky pocket bread
(huoshao) for a unique and savory snack.

Shaomai
(烧麦)

Beijing-style Shaomai differ from Cantonese siu mai, featuring a wrapper gathered at the top and a filling of glutinous rice, minced meat, and vegetables. Often served in bamboo steamers, they’re a tasty bite-sized dumpling option.

Douzhi
(豆汁)

A slightly sour, fermented mung bean drink, Douzhi is one of Beijing’s most traditional offerings. Locals often pair it with Jiaoquan
(fried dough rings) or pickles, though its pungent flavor can be an acquired taste for newcomers.

Jiaoquan
(焦圈)

Jiaoquan are small, crunchy fried dough rings often paired with Douzhi or savory porridges. Their crisp texture and light, hollow center make them a satisfying snack, especially when dipped in rich sauces.

Miancha
(面茶)

A traditional porridge-like snack made from millet or sorghum flour, Miancha is prepared by whisking hot water into the flour, then drizzling sesame paste on top. It’s often enjoyed for breakfast and provides a creamy, nutty taste with an earthy aroma.

Tea Soup
(茶汤)

Despite the name, Tea Soup contains no tea leaves. It’s a hot, thick porridge of roasted millet flour and sugar, sometimes topped with sesame seeds and nuts. Warm and slightly sweet, it’s considered an old-school Beijing snack.

Zha Guanchang
(炸灌肠)

Guanchang is a starchy sausage-like product made from buckwheat or mung beans, then deep-fried and typically dipped in garlic sauce. Often found at street stalls, it offers a chewy texture and savory taste.

Tuckahoe/Fuling Pie
(茯苓饼)

Thin, disc-shaped pastries made with tuckahoe
(fungus, Wolfiporia extensa) powder, sugar, and other fillings, Tuckahoe Pie are believed to have mild health benefits. Traditionally white and soft, they often appear in classic Beijing pastry shops.

Sticky Rice with Red Dates
(枣糕)

A mildly sweet steamed cake made from glutinous rice flour and red dates, resulting in a soft, chewy texture. Some versions include brown sugar or jujube paste, imparting a warm, caramel-like flavor.

Men Bing
(焖饼)

A homestyle dish where wheat flour pancakes are cut into strips and braised with meat, vegetables, and a savory sauce. The pancakes absorb the braising liquid, resulting in a hearty, comforting meal especially popular in colder seasons.

Jianbing
(煎饼)

Often called “Chinese crepes,” Jianbing are made from a thin batter of wheat and mung bean flour. The hot crepe is layered with eggs, scallions, crispy fried dough, bean paste, and chili sauce, making a flavorful grab-and-go breakfast.

Tang Er Duo
(糖耳朵)

Literally “sugar ears,” these are fritters shaped like ears and coated in a sweet syrup. With a chewy interior and glazed surface, they’re a nostalgic Beijing treat commonly found in traditional pastry shops.

Sugar Dough Twists
(糖麻花)

This twisted dough fritter is meticulously braided and coated in a sweet glaze. Similar to dough twists in other parts of China, Beijing’s sugar ma hua often has a hint of sesame or peanut flavor, making it a crunchy, candy-like treat.

Tang Bing
(糖饼)

A sweet fried pancake with a caramelized sugar filling, Tang Bing has a crisp exterior and a sticky center. It’s an affordable, simple dessert that many Beijingers grew up eating.

Cold Pig Ears in Sauce
(凉拌猪耳朵)

Thinly sliced pig ears marinated in a tangy, spicy sauce, often with sesame oil, vinegar, and chili. Crunchy and refreshing, this cold dish is a favorite appetizer or accompaniment to beer.

Beijing White Pear
(京白梨)

Prized for its delicate sweetness and juicy flesh, the Beijing White Pear is a local fruit often eaten fresh or used in desserts. Many believe it helps soothe sore throats or coughs due to its high water content.

Beijing-Style Niangao
(北京年糕)

Glutinous rice cakes made with various flavors like red bean, jujube, or brown sugar, typically enjoyed during festivals. They symbolize good fortune and have a soft, chewy texture.

Beijing-Style Mooncake
(京式月饼)

Differing from Cantonese versions, Beijing mooncakes have a thicker crust and often include fillings like sweet bean paste, jujube paste, or mixed nuts. They’re a traditional treat during the Mid-Autumn Festival.

Jiangmi Tiao
(江米条)

Made from glutinous rice flour that is fried and coated in syrup, Jiangmi Tiao has a sweet, crunchy exterior. It’s especially popular during festive occasions and in old-fashioned snack shops.

Shaqima
(沙琪玛)

A fluffy, sweet pastry made by mixing fried strands of batter with syrup and occasionally nuts or raisins. The soft, honeycomb-like texture is appealing to both children and adults.

Haw Jelly
(山楂糕)

A firmer variation of hawthorn candy, shaped into blocks or squares. Its pleasantly tart-sweet flavor acts as a palate cleanser after heavy meals, popular among Beijing families.

Hawthorn Slices
(山楂片)

Thin, tangy slices made from hawthorn fruit purée, often packaged as a chewy snack. Slightly sour and sweet, they’re believed to aid digestion and are commonly found in Chinese supermarkets.

Zha Jiang Doufu
(炸酱豆腐)

Firm tofu cubes stir-fried in a zhajiang-style sauce made with bean paste, minced meat, and aromatics. It combines the signature “Beijing sauce” flavor with the mild taste of tofu, resulting in a balanced dish.

Spicy Dried Beef
(辣牛肉干)

Although dried beef snacks exist across China, Beijing’s version is notable for its moderate spiciness and sweetness. Chewy and flavorful, it’s often found in markets and enjoyed as a quick protein snack.