Shuàn yáng ròu, or lamb hot pot, is a type of hot pot dish featuring lamb as the main ingredient that is widely enjoyed in northern China. Characterized by thinly sliced lamb quickly cooked in hot broth and then eaten with a variety of condiments and dipping sauces, it is especially popular in Beijing, where traditional restaurants often use copper hot pots. Since the Qing dynasty, shuàn yáng ròu has been a symbolic part of Beijing's food culture and is commonly enjoyed as a warming dish during the harsh winter months.
Kao ji chi (grilled chicken wings), niu ban jin (beef tendon skewers), and Yanjing Beer are popular dishes and beverages widely enjoyed in Beijing and other northern regions of China. Especially in the Shichahai (Houhai) area of Beijing, a variety of skewered dishes are offered at restaurants and street stalls, attracting both locals and tourists. Kao ji chi consists of chicken wings seasoned with spices and grilled on skewers, while niu ban jin features beef tendon cooked on skewers, known for its chewy texture. These dishes are often served with beer, most notably Yanjing Beer, a representative local brand. Together with the lakeside scenery, they embody the city's food culture.
Tanghulu is a traditional Chinese confection consisting of fruit skewered on a stick and coated with a hard sugar syrup. It is especially popular in Beijing and other regions of northern China, where it has a long history as a representative winter street snack. Traditionally, hawthorn berries are most commonly used, but in recent years, variations with various fruits have become popular. Tanghulu is characterized by its bright red color, glossy candy coating, and crispy texture, making it beloved by people of all ages across different seasons and regions.
Chaogan (pinyin: chǎogān) is a traditional dish that represents Beijing, China. It features a thick, rich soup made primarily with pork liver and intestines. Popular as a breakfast or snack, chaogan is widely served at eateries, street stalls, and specialty shops throughout Beijing. The dish is known for its unique flavor, combining a soy sauce-based, thickened broth with a strong garlic aroma, attracting both locals and tourists alike. As a classic example of Beijing's traditional snack foods, known as "xiaochi," chaogan is considered a symbol of the local food culture.
Beef cheung fun is a traditional dim sum dish originating from Guangdong Province, China, made primarily from rice flour. It consists of a thin rice crepe wrapped around a filling of beef, which is then steamed and served with a special soy-based sauce. In the Guangdong region, it is a popular dish for breakfast and yum cha, and in recent years, it has become widely available at Chinese restaurants and dim sum specialty shops not only in mainland China, but also in Hong Kong, Southeast Asia, and various parts of the Western world.
Yanjing Bingpi Pure Draft 2.5° is a low-alcohol lager beer produced by Yanjing Brewery, based in Beijing, China. Known for its refreshing taste and lightness with an alcohol content of 2.5%, it is popular among a wide range of consumers. The beer is widely served in restaurants and eateries across Beijing, often enjoyed alongside dim sum or Chinese cuisine. It is also popular in establishments such as Beijing's Jindingxuan, and has become a representative product in China's low-alcohol beer market.
Xiyangshen Coconut Stewed Silkie Chicken is a traditional medicinal cuisine widely enjoyed in the Guangdong region of China. Its main ingredients include Silkie chicken, American ginseng (Xi Yang Shen), fresh coconut, and often goji berries or Chinese yam, creating a nourishing soup known for its excellent nutritional balance and restorative properties. To maximize the unique flavors and health benefits of each ingredient, seasonings such as tofu or strong spices are used sparingly, allowing the aroma and sweetness of coconut and medicinal herbs to stand out. This dish is served not only as home cooking but also at Cantonese restaurants and medicinal cuisine specialists. In recent years, it has become popular in other parts of China, such as Beijing, as well as among overseas Chinese communities in Southeast Asia.
Lüdagun is a traditional rice cake confection that originated in Beijing, China. It is characterized by a dough made primarily from steamed glutinous rice or glutinous rice flour, which is rolled with a sweet filling and finished by being coated in soybean flour. The name derives from its resemblance to a donkey rolling on the ground. In Beijing, Lüdagun commonly features fillings such as sweet red bean paste, sesame paste, and mung bean paste, with modern variations including chestnut paste depending on the season and local preferences. Widely found as an everyday dim sum at long-established shops and street stalls in Beijing's hutongs, it also has a history as an imperial dessert and is deeply connected to the daily lives of Beijing residents.
Dongbeifeng Original Yogurt Ice Bar is a type of yogurt-flavored popsicle widely distributed in northern China. It is mainly consumed in Beijing and the surrounding areas. "Dongbeifeng" is the brand name of the manufacturer, and "Original Yogurt" refers to the traditional yogurt flavor. Characterized by simple ingredients and a mild taste, it is cherished locally as a nostalgic traditional snack.
Haoyouqu (Juicy Steak Flavor) is a type of potato chip primarily sold in mainland China, especially in urban areas such as Beijing. Produced and marketed by Orion, a Korean food company, this product features thick, wavy-cut potato chips coated with a unique seasoning powder that captures the flavor and juiciness of beef. It enjoys popularity among a wide range of consumers, particularly young people in urban centers, and holds a notable position in the Chinese snack food market.
