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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Karenkatz,
Westborough, Massachusetts
Reviews on Tour-Beijing.Com
Home  »  China Travel Guide  »  Beijing Culture  »  Traditional Food
Traditional Food

As a well-know ancient city of history and culture, Beijing traditional food also has a long historical standing. It is a mix of Han, Hui, Mongolian and Manchu as well as the royal cuisine of Ming and Qing Dynasties. Beijing food features many varieties and unique taste. Fermented Soya-bean milk, fried liver, luzhu, noodles with soybean paste are the most characteristics. Some specials made by some time-honored restaurants such as pea flour cake, fried chop rice cake, steamed rice cakes with sweet stuffing, fried butter cake, and so on could be seen in food stalls and restaurants.





» Beijing Roast Duck
Beijing Roast Duck
Beijing Roast Duck is a representative of Beijing cuisine with a worldwide reputation. The duck of high quality, roasted by fruitwood is crisp outside and tender inside and in a rosy color. When eating, the duck meat together with cucumber, scallion and sweet bean sauce is rolled up by a pancake.

» Beijing Hotpot
 Beijing Hotpot
The main material of Beijing Hotpot is mutton going with all sorts of vegetables. The authentic Beijing hotpot is used of copper pan. Hotpot is one representative of Beijing culture. Donglaishun hotpot, as a time-honored restaurant, is the representative of Beijing Hotpot. As a well-known city of history and culture, traditional dining culture is essential component of Chinese culture.

» Fermented Soya-bean Milk
Fermented Soya-bean Milk
As one part of Beijing culture, fermented soya-bean milk (豆汁) is an unique traditional snack in Beijing with a history of more than 300 years. It is a kind of fermentation with the remaining green bean scum as the main material. Fermented soya-bean milk is good at nourishing the stomach, detoxifying and clearing heat.

» Fried Chop Rice Cake
Fried Chop Rice Cake
Fried chop rice cake (驴打滚) is a traditional and unique snake of old Beijing with the color of red, yellow and white. The yellow soya flour sprinkled on the surface looks like loess resulted from a donkey’s rolling, hence the Chinese name “Lu Da Gun” (donkey rolls).

» Pea Flour Cake
Pea Flour Cake
As one part of Beijing culture, pea flour cake (豌豆黄) is a sort of traditional snack of Beijing, taking in the third day of the March lunar month under Beijing custom. It is light yellow and tastes sweet and cool, just smelting in your mouth. Its making process is as follows: grind up the pea, take off the skins, clean them up, boil until soft, frozen-up, finally cut into pieces.

» Royal Cuisine
Royal Cuisine
Generally speaking, royal cuisine primarily refers to royal cuisine of Qing Dynasty, which is developed on the basis of Shandong cuisine, Manchu cuisine and Suzhou and Hangzhou cuisine. The selection of raw material of royal cuisine is more advantaged than other cuisines.

» Stewed Liver
Stewed Liver
Stewed liver (炒肝) is a kind of traditional cuisine of Manchu in Beijing, made from pork liver, pork intestine and starch with garlic, vinegar and soy sauce as seasoning. As the story goes that it is developed on the basis of stewed liver and lungs in Song Dynasty. In Qing Dynasty, Huixianju in Xianyukou Hutong invented another making method—without starchy suace, which was viewed as creator of stewed liver.

» Tianfuhao Sauce Pork Hock
Tianfuhao Sauce Pork Hock
Tianfuhao was established in 1982, the 3rd year of Emperor Qianlong in Qing Dynasty by Liu Fengxiang. The manufacture skill of sauce pork hock was listed as state-level non-material cultural heritage in 2008. Centering on sauce pork, Tianfuhao also developed other products such as sauce beef, spiced tripe, sauce pork liver, etc.

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