Chinese Traditional Meals

Beijing food or Northern food is a collection of varieties from Hebei, Shangdong, Lower Yangzi River, Inner Mongolia and Xinjiang. Methods of cooking include barbecuing, deep-boiling, roasting, smoking and braising.
Local products such as garlic, ginger, leeks, pork, spring onions, bean sauce, different spices, chilies and vegetables, particularly the Northern white cabbage, together with duck, pork, chicken, seafood, beef, and lamb are used to make many varieties of gourmet dishes.

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Peking Duck	Mongolian Hot Pot	Gong Bao Ji Ding	Beijing Snack

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Beijing Roast Duck – Peking Duck 北京烤鸭
A saying is often heard that "there are two things you must do in Beijing, to eat the Beijing Roast duck and to see the ten thousands miles long Great wall." The Beijing Duck is even dubbed as "the No. 1 Delicious Food In the world."

Beijing Roast Duck is the epitome of Beijing cuisine and is well known both at home and abroad. The dish is mostly prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat.

Mongolian Hot Pot 内蒙古涮肉火锅
Mongolian Hot Pot is another great example of traditional Beijing cooking. The slices of different meats are dipped in boiling water with various kinds of vegetables until they're done, and then eaten with special sauces and side dishes. This dish is especially favored during the cold season.

Gong Bao Ji Ding 宫爆鸡丁
Gong Bao Ji Ding is a spicy chicken dish with peanuts and other vegetables. For some reason this dish is never the same from one restaurant to another. Perhaps this adds to its appeal as it is very popular with foreigners.

Beijing Snack 北京小吃
These dishes emanate from many different cuisines, but the Chinese Muslim influence is the most apparent. There are probably 200 varieties of snacks in Beijing including Quick-Fried Tripe (Bao Du); Pot-stewed Tripe (Luzhu); Bean Soup (Dou Zhi) and Sweet Cake (Tang Huo Shao). Donghuamen and Gui Jie (Ghost Street) are premier locations for these mouth-watering delights.