Beijing Dinning
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Beijing Dinning Guide
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Beijing Snack
| Beijing Snacks, combining varied flavors from different nationalities like Han, Hui, Meng ,Man and Court snacks from the Ming Dynasty(1368-1644) and the Qing Dynasty(1644-1911). Include many kinds and form the characteristic of their own.
It is said that there are over two hundred kinds of snacks in Beijing, including dishes going with wine, such as Quick--Fried tripe(Bao Du).Boiled sheep’s Head (Bai Shui Yang Tou). Flour –Pastry desserts. Like Pancakes with Meat-fillings (Rou Mo Shao Bing)and some other snacks for breakfast or as midnight snack. Like sticky Rick with Sweet Fillings (Ai Wo Wo)and Rolling Donkey(Lv Da Gun). What local Beijing people, especially elder ones like most are Mung Bean Milk (Dou Zhi), Fried Liver (Chao Gan) and Filled Sausage (Guan Chang).
There are also lots of famous restaurants selling snacks. Fangshan Restaurant sells Sticky Rice with Sweet Fillings and Pea-Flour Cake (Wan Dou Huang);Donglaishun Restaurant sells Cream Fried Cake (Nai You Zha Gao).In many restaurants you can find some other things special. In fact, there are too many places for snacks in Beijing for you to make a decision which one to go. But there is still a shortcut to enjoy all of them.
Generally speaking, there are four places popular of this kind. One is Du Yi chu Restaurant, sitting at 36Qianmen Dajie, Chongwen District. It was opened in 1738, and is famous for its ShaoMai, which has both attractive appearance and delicious taste, Another is Nanlaishun in Xuanwu District, where you can find about seventy kinds of snacks. The third place is Longfu Temple(Longfu Si)Snack restaurants which mainly sell Islamic Snacks. The fourth one is Evening Market Snack Market near Donghuamen, Wangfujing. It is a place where most common people go to have snacks. Fangshan restaurant is a place where snacks of royal family are available.
Apart from what are mentioned above in fixed places, you can find many other kings along roadsides. For example, Sugar –Coated Haws on a stick (Bing Tang Hulu), which is sold everywhere in cold days and is one of the daintiest snacks. It looks brightly red, bearing a little sour and sweet. You can also try Roast Sweet Potato(Kao Hong Shu or Kao Bai Shu)Eat it when it is still hot, it is fragrant and sweet.
Shish Kebab(Yang Rou Chuan)is another good choice. Xinjiang Shish Kebab a snack that is not only popular in Beijing but all over the country. Mutton is strung together on a skewer and roasted over a charcoal. It is continually turned and when it is done, salt, pepper and ziran, which is a special Xinjiang seasoning, are sprinkled over it. IT is a little salty, a little hot but has not any unpleasant taste.
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Sticky Rice with Sweet Fillings
(Ai Wo Wo)
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Rolling Donkey
(Lu Da Gun)
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Cream Fried Cake
(Nai You Zha Gao)
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Sugar-Coated Haws on a stick
(Bing Tang Hu Lu)
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Pea-Flour Cake
(Wan Dou Huang)
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Roast Sweet Potato
(Kao Hong Shu or Kao Bai Shu)
| | Backstreet bites
| Chow down on the curbside
| We like a white napkin meal as much as the next gourmand, but when it comes to good food, we’re not culinary snobs. Some of Beijing’s best bites can be found curbside, purveyed from bicycle carts and curbside stalls equipped with portable stoves .Freshly fried and ridiculously cheap, a bit of any of these small treats-many of which are from the Muslim or Hui tradition-will make you feel like a true local.Delicous? Yes, Greasy? Definitely. Germ-free? Maybe not. Admittedly, we’ve gotten our share of La Duzi from these local eats, but that’s what being a chowhound is all about, right? Below are some of our favorite street foods. This list is by no means comprehensive-we’re still eating our way through the myriad of being bing, after all—and we encourage you to sample all the varieties of street eats that local life has to offer. We’ll be right behind you, la duzi be damned.
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| Jianbing | The king of bing. These enormous crepes constitute both nourishment and entertainment Crowd round a red-hot griddle to watch a vendor skillfully swirl batter into a paper-thin circle, and ,after a moment, delicately distribute a raw egg over the surface.A jaunty flip,and the entire thing is sprinkled with cilantro and scallions,brushed with chili and brown bean sauces, and topped with a thin, crisp square of fried fough, befor being folded into a square and tucked into a wisp of plastic bag,to be carried away and enjoyed on the run. Perfection in a bag.
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The bounty of bing
| Pancakes –too many mention here-abound in Beijing street food and most of them are fried.We like them with an egg cracked in the middle (jidan guan bing),or filled with strips of crunchy, lightly stir-fried potatp (tudou sibing). hao bing are unfilled, baked buns that sometimes come sprinkled with sesame seeds, while xian’ bing are stuffed with a filling, either savory or sweet, and pan-fried.
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Doujiang
| Soybean milk comes savory or sweet, and pre-packaged in convenient sip –and –walk cups. A woman’s best friend.
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| | Youtiao | A golden wand of dough that’s often fried street-side in a huge, portable vat of boiling oil. Similar to doughnut, but savory, these are often accompanied by doujiang. Heavy and Yingbi dense. Eat at your own risk.
|  | Mahuan’r
You’ve probably seen these fried twists of dough piled high onto the back of a three wheeled cart.This crunchy and sweet xiaochi pairs well with tea,though it always leaves ourfingers slippery with grease.
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| | | Chuan’r | Barbecued kebabs of chicken or lamb, though skewers of squid, tofu, and mantou(steamed bread)are also popular. Recommended for late-night post-bar feasts.
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Mala tang
| Skewers of meat, quail eggs, dried tofu-you name it –bob gently in giant vats of spicy soup (Mala tang).Fans of the spicy sticks should learn how to determine the freshness of the broth; this is potentially La Duzi Central.
| | Roujiamo |  | Sandwiches of braised pork, mixed with green onions and stuffed into a shaobing. Savory, filling and perfect for a fast lunch. What Are They Eating? Decoding the dish What culinary gems are hiding on that Chinese menu?Read ahead for translations of poetic names of chinese specialties so you can smple them in your local restaurant.
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Earth’s Three Fairies (Northeast China) Di San Xian
| A Beijing favorite, Di(4)san(1)xian(1)is a simple dish of potato, eggplant and green pepper braised in brown sauce. When combined, the ordinary ingredients’ magically’ create a deep ,savory taste ,giving rise to the dish’s fanciful name.
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| Ants climbing a Tree(Sichuan province)
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Mayi Shang Shu
| A curious name like ma(2)yi(3)shang(4)shu(4),may leave you feeling suspicious with your stomach unsettled,but there are noants or trees here.This stir-fried dish consists of fensi(cellophane noodles)and ground pork and is flavored with la douban jiang(chili bean sauce),ginger and scallion. The minced meat on the cellophane noodles resembles small ants on tree branches; the dish can be found at most Jiachang cai restaurants around town.
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| Fish Flavor (Sichuan province)
| | Strangely, yixiang sauce, which literally means ‘fish flavor’, includes no products from the sea. Instead, this thick red sauce derives its name from its original use as a common sauce for fish dishes.A blend of hot bean paste, green onion, ginger, garlic and sugar, the sauce’s spicy, salty, sour and sweet flavors also combine deliciously with shredded pork(Rousi).eggplant(Qiezi)and lung clices (fei pian).Simoly add the words Yuxiang in front of each to order up a savory, saucy, spicy dish. |
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Lion’s Head (Eastern China)
Shizi Tou
| No lions were harmed in the making of this dish consisting of oversized pork meatballs and napa cabbage. Pronounced Shi(1)zi tou(2),the dish originated in eastern china (but is popular nation-wide),and is said to resemble a lion’s head and mane. Symbolically, the four meatballs represent the cardinal points of north, south, east and west, as well as the four blessings of felicity, prosperity, longevity and happiness.
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| Saliva Chicken(Sichuan Province)Kou shui ji
| This cold dish of succulent chicken, poached on the bone, comes bathed in a sauce heavy with peanuts, garlic, ginger and green onion. Although the dish usually runs red with chill oil, its Sichuan origins have since been tempered by a northern mildness. If you literally translate Kou(3)shui(3)ji(1) to English, the result,’ saliva chicken’ doesn’t sound too appetizing. Rest assured that the name doesn’t reflect unsanitary cooking methods. but the dish’s deliciousness: one bit, and you mouth will be watering,
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