Chinese Food 中国美食

Peking duck 北京烤鸭

The pleasure comes from brittle skin against tender meat, with fresh vegetables cutting through the rich fat.

Zhajiangmian 炸酱面

The sauce is salty, deeply savory and oily; fresh vegetables lighten the mouthful while firm noodles supply chew.

Lamb hotpot 涮羊肉

The meat should stay tender, with lamb fat lending richness to each bite. The creamy dip supplies much of the salt and nuttiness.

Douzhi 豆汁儿

Expect a distinctly sour, earthy aroma and a thin texture, quite different from sweet soy milk. The pickles and fried dough change the balance of each mouthful.

Jiaoquan 焦圈

A jiaoquan shatters with a brittle crunch and leaves a toasted, lightly oily finish.

Chaogan 炒肝

Expect soft offal, a gelatinous gravy and a pronounced garlic aroma. It is richly savory rather than delicately seasoned.

Tanghulu 冰糖葫芦

The shell shatters before the juicy, sharply tart fruit comes through. Warm weather and moisture soften the coating.

Soybean-dusted rice rolls 驴打滚

Each piece combines a soft, elastic wrapper, smooth filling and dry, nutty coating.

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Aiwowo rice balls 艾窝窝

The white exterior is moist and chewy, while the center adds concentrated sweetness and a finer or crunchier texture.

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Pea-flour pudding 豌豆黄

Each square is tender, fine-textured and gently sweet, with a recognizable pea flavor. It should feel smooth rather than sticky like a glutinous-rice cake.

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White-bean rolls 芸豆卷

The texture is tender and fine, with little chew; the filling adds a concentrated sweetness against the mild outer layer.

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Honey-dipped ear pastries 糖耳朵

Fresh pieces combine a lightly firm surface with a dense, chewy interior. Their lasting sweetness makes plain tea a useful accompaniment.

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