The yummy dishes you should not miss in Beijing

Beijing has so many delicious dishes and snacks that first-time travelers may not know where to start. Here is the list of must-try dishes in Beijing.

Peking duck

Peking duck is the one culinary event you definitely should not skip, no matter how long your trip is. Ducks are usually roasted over fruitwood until the skin is crisp and the flesh is juicy, before being sliced and served with pancakes, sweet bean paste sauce, cucumber, and scallions. The duck ticks all the right boxes and the vibe is satisfyingly local. Be sure to book in advance or be prepared to queue.

Zhájiàng noodles

Firm, drained, hand-pulled wheat noodles are topped with minced-pork in a smoky yellow-soybean paste reduction in this classic Beijing noodle dish. To balance out the addictive saltiness of the chunky sauce, fresh vegetables are laid to the side, julienned cucumber, crunchy radish and, in modern Beijing, juicy bean sprouts or edamame (fresh soybeans). You turn the toppings through the noodles to reach the flavour-to-noodle ratio of your liking and quietly slurp away. Vegetarian versions swap the pork for tofu.

Chinese Egg Crepe 

A Beijing street food specialty, jianbing is the perfect start to any morning (or afternoon) in Beijing.
Watching the process of creating jianbing is almost as good as actually biting into one. First, your cook will pour a doughy batter (made of wheat and mungbean) on the grill, and spread it around using a flat stick. They will crack a few eggs into the mix and let the crepe grill until it is all ready.

Lamb hot pot

The perfect dish for winter, Beijing-style lamb hot pot features a mild broth boiled in distinctive conical copper pots heated with charcoal, into which diners dip thin cuts of lamb and vegetables. Once cooked, the lamb is often dipped in sesame paste before eating.

Like many other traditional Beijing dishes, the southern and western areas of the city have the highest concentration of lamb hot pot places. Time-honored brand (laozihao) Dong Lai Shun is the best place for visitors to try this dish.

Mala crayfish

Crayfish are farmed in areas such as Hubei and Jiangsu, before being shipped up to Beijing. The current most popular preparation sees the spiny beauties cooked in a broth laced with chilies, Sichuan peppercorns, and other dried spices. Don a pair of disposable gloves and get cracking to reveal the tender meat inside the shells. Ghost Street is the most popular destination for crayfish, and mammoth restaurant Huda attracts the crowds for its lip-tingling version and other spicy dishes. Be prepared for a long wait.

Kungpao Chicken

Kungpao Chicken is a favorite among locals, travelers, and expats all over China. Every Chinese province seems to have their own version of this Sichuan favorite. You will find very numb-spicy chicken in Sichuan and veggie-loaded Kungpao in Yunnan, the Beijing variety features a sweet and savory sauce with a ton of peanuts.

See more: Top 5 historical sites in Beijing, China

Source Internet