Whether you’re heading to Beijing with the famous “Peking Duck” in mind, or simply looking to sit down in a small restaurant around a hutong corner to enjoy a bowl of fermented mung bean soup with a few crispy dough rings.
Or maybe you’d prefer chatting away in a bustling hot pot restaurant while dipping slices of lamb into an aged copper pot.
Old Beijing is a sentiment.
It’s always worth a visit and a taste.
Old Beijing Delicacies
● Peking Duck
There are actually two methods for preparing Peking Duck: one is the closed oven method, and the other is the open oven method.
With the closed oven method, the oven is first heated, and then the duck is cooked using the residual heat. The oven door remains closed throughout the process, so the duck doesn’t come into contact with direct flames, nor does it need to be turned.
The open oven method involves roasting the duck directly over an open flame, requiring the duck to be constantly turned to ensure even cooking.
Ducks roasted using the open oven method tend to have a crispier texture, while those cooked in a closed oven are more tender and soft.
Nowadays, most Peking Duck restaurants use the open oven method.
Recommended Restaurants: [Quanjude], [Da Dong], [Siji Minfu], [Bianyifang]
Quanjude is the most famous and worth visiting for the nostalgic experience.
Da Dong is upscale, with high-end presentation and service.
Siji Minfu offers the best value for money. You can even find a nice spot with a view where you can enjoy your Peking Duck while overlooking the Forbidden City.
● Lamb Hot Pot
Lamb, cabbage, and glass noodles—these aren’t particularly remarkable ingredients.
But once they’re dipped into that clear broth, they become flavorful and delicious.
Paired with the classic sesame sauce dip and a cold beer, it’s pure comfort.
It feels like warmth seeps into your very bones, making you fearless against the freezing cold outside.
Recommended Restaurants: [Jubaoyuan], [Fengzeyuan], [Jinshenglong], [Yudefu]
Jubaoyuan is a must-visit time-honored establishment. If you want to eat there, make sure to arrive early and get in line.
Fengzeyuan has been around for many years and maintains consistent quality. They put great care into everything, from the meat to the condiments. It’s also close to Beijing People’s Art Theatre, making it a spot where you might run into celebrities.
Jinshenglong is a time-honored restaurant that has been around since the Qing Dynasty. The secret to its lasting popularity is its unique sauce, especially for their signature dish, boiled tripe.
Yudefu is renowned for its knife skills, reportedly passed down from one of the two legendary knife masters of old Beijing: Yu Delong.
● Zhajiangmian (Noodles with Fried Bean Sauce)
Authentic old Beijing zhajiangmian features a combination of freshly julienned vegetables and richly flavored diced pork in a savory bean sauce.
Take a bite of the chewy, al dente noodles, paired with some pickled garlic, and the taste is simply unbeatable.
Beijing locals each have their own unique recipe when making this dish at home—there’s no right or wrong way; as long as it’s delicious, that’s all that matters!
Recommended Restaurants: [No. 69 Fangzhuanchang Hutong], [Siji Minfu], [Dawan Gongju]
No. 69 Fangzhuanchang Hutong offers a home-style taste, with their own pickled garlic available year-round.
Siji Minfu is easy to find with many branches, offering consistent, reliable flavors that won’t disappoint.
Dawan Gongju serves zhajiangmian with a special, photogenic presentation—perfect for sharing on social media.
● Old Beijing Boiled Tripe
Beijingers’ enthusiasm for boiled tripe is just as intense as Changsha people’s love for shrimp.
The tripe, dipped in sesame sauce and garnished with chili oil, chopped cilantro, and scallions, is so delicious that you can keep eating it without ever feeling tired of it.
●Old Beijing Lu Zhou (Braised Offal)
One of life’s must-dos is to try Old Beijing lu zhou. You won’t know if it suits your taste until you’ve tried it.
The dish includes huoshao (baked flatbread), pig intestines, and pig lungs simmered together in a big pot, creating a steaming, flavorful aroma.
In well-prepared restaurants, the ingredients are clean and well-handled, the knife work is precise, and the broth is fragrant with a soft, tender texture.
● Douzhi (Fermented Mung Bean Drink)
Douzhi is a dish that people either adore or absolutely detest. It’s like a love-it-or-hate-it kind of food.
To those who enjoy it, douzhi is thick and aromatic. When paired with crispy dough rings and spicy pickled vegetables, it’s a delightful mix of hot, sour, fragrant, and sweet flavors—each sip leaves a lingering, memorable taste. It’s a bit like how some people feel about strong coffee: it’s an acquired taste, but once you’re in, you’re in for the long haul.
Recommended Restaurants: [Jinxin Douzhi], [Jinfang Snacks]
● Zhi Zi (Charcoal-Grilled Meat)
How many people know that Old Beijing has its own authentic style of grilled meat? It’s neither Korean nor Japanese.
This cuisine was originally brought to the capital by the nomadic Mongol and Manchu tribes from the northern frontier. There are two ways to enjoy it: the “literary” style and the “martial” style.
The literary style involves having the kitchen prepare the meat in advance before serving. The martial style, on the other hand, is more interactive—standing while grilling your own meat. You balance on a long bench with one foot, while the other is on the ground; one hand holds the seasoning bowl, and the other wields long bamboo chopsticks.
Recommended Restaurants: [Kaorou Wan], [Kaorou Ji], [Dahuaishu Kaorou Guan]
Kaorou Wan is the oldest time-honored establishment, with the beef being the standout item. You can even enjoy it wrapped in hot flatbread.
Kaorou Ji offers exceptionally tender lamb, which is a must-try on every visit.
In Beijing, the saying “Nan Wan, Bei Ji” refers to these two restaurants, highlighting their regional renown.
● Lyu Dagun (Donkey Rolling)
This is one of Beijing’s most famous traditional snacks. It consists of red bean paste and glutinous rice cake, all coated in yellow soybean flour.
The name “Lyu Dagun” comes from the final rolling process, which resembles the dust clouds stirred up by a wild donkey rolling around.
● Hawthorn Cake
Among the snacks from Daoxiangcun, the most popular is the “hawthorn cake.”
It has a crispy exterior and a soft, chewy filling. One bite delivers a perfect balance of sweet and sour flavors.
● Jing Ba Jian (Eight Treasures Pastries)
The “Eight Treasures” is said to have been invented in the Ming Dynasty’s imperial kitchen.
It includes: Fu character pastry, Lu character pastry, Shou character pastry, Xi character pastry, Taishi pastry, Jiao Yan pastry, Jujube Flower Cake, and Sachima.
These eight pastries symbolize eight joyous events in life and carry auspicious meanings.
Recommended Stores: [Beijing Sanhe Daoxiangcun], [Fuhuazhai]
Beijing Sanhe Daoxiangcun is a time-honored brand with consistent quality and many branches. Be sure to find the authentic locations to get genuinely delicious Beijing-style snacks.
Fuhuazhai is a newly reopened old shop, said to be run by descendants of imperial chefs, with a tradition of craftsmanship passed down through the years. The store’s charming, antique ambiance adds to the experience, making you want to soak in the atmosphere.
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● Tanghulu (Candied Hawthorns)
Tanghulu might look simple, but it’s not easy to make it delicious just any old way.
It’s best enjoyed in winter, when hawthorns are in season. Fresh hawthorns are filled with red bean paste, yam, glutinous rice, purple sweet potato, or strawberries, and then coated with a layer of glutinous rice paper.
The more fillings, the richer the texture, making it incredibly delicious.
Old Beijing has a deep-seated passion for food.
Early in the morning, you can see elderly folks carrying pots and bowls to enjoy lu zhou in the hutongs.
If you ask around, friendly locals will eagerly tell you, “Beijing’s snacks are in Xicheng, and Xicheng’s snacks are in Niujie.”
Author:TravelChinaBook,Please indicate the source:https://travelchinabook.com/must-try-beijing-cuisine-for-foreigners-traveling-to-beijing.html
