Chinese Food 中国美食

Yipin Tofu with Savoury Filling 一品豆腐

The appeal is the contrast between smooth tofu and a more savoury filling. It is a soft banquet dish; a plain block of tofu gives little indication of the ingredients hidden inside.

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Donglaishun-style sliced-lamb hotpot 东来顺涮羊肉

The relatively clear pot lets the lamb remain the centre of the meal. Sesame paste, fermented bean curd and chive flowers give the dipping sauce much of its richness; shrimp-based condiments may also be included.

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Beijing sea cucumber braised with scallions 北京葱烧海参

The emphasis is on a smooth, tender bite and the surrounding sauce. Sea cucumber is an animal ingredient, despite its English name. Do not expect the crisp texture or fresh flavour of the vegetable cucumber.

Beijing Iron-Griddle Barbecue 北京烤肉

Look for tender slices with browned edges and a clear scallion aroma. Beef and mutton give noticeably different flavours, so the choice of meat matters as much as the seasoning.

Crisp-Fried Prawn Pieces with Aromatics 炸烹虾段

The aim in that recipe is a crisp exterior around tender prawn meat, with savoury seasoning and aromatic sharpness. Coating thickness and sweetness vary; these are not standardized by the name alone.

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Sanbuzhan egg-yolk sweet 三不沾

Expect a sweet, rich egg flavour and a supple, spoonable consistency. The traditional name refers to the mixture not sticking to the plate, spoon or teeth. It describes the intended finish of the dish rather than a separate ingredient.

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Beijing braised oxtail 红烧牛尾

Expect a full savoury flavour and a soft, substantial texture. The tail pieces retain their bony centres, so the portion's total weight is different from the amount of meat that can be eaten.

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Beijing pork and pickled-cabbage casserole 砂锅白肉

The dish combines tender, fatty pork with the acidity of pickled cabbage. Vermicelli provides a softer, slippery element. Fermented bean-curd and chive-flower condiments are described as accompaniments, adding stronger flavour at the table.

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Fish Maw in Rich Yellow Broth 黄焖鱼肚

Expect a soft, yielding ingredient carrying much of the broth's flavour. The dish is quite different from a plate of fish fillets, and the broth and the thickness of the maw influence the result.

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Old Beijing Noodles with Fried Bean Sauce 老北京炸酱面

Chewy noodles carry a strongly savoury sauce. Mixing the crisp vegetables through the bowl spreads that intensity rather than leaving one very salty mouthful at the top.

Shredded Pork with Sweet Wheat Sauce 京酱肉丝

The sauce clings to tender pork rather than filling the plate with broth. Scallions add a sharp contrast, and the tofu skin makes each bite feel different from eating the meat alone.

Fried Starch Slices with Garlic Sauce 灌肠

The attraction is the contrast between crisp edges, a softer centre and pungent garlic dipping sauce. It is a small savoury snack rather than a meat main course.