Ice cream (Donkey Rolling on the Ground & Sanqing Tea) is a creative cold dessert that blends tradition and innovation, served at Ruyi Fushi located on Qianmen Street in Beijing, China. This product features flavors inspired by Donkey Rolling on the Ground, a traditional Beijing confection, and Sanqing Tea, known as a medicinal tea, making it a unique example that combines local food culture with modern ice cream. Such ice creams symbolize the expansion of a new Chinese sweets culture, catering to modern tastes while making use of traditional ingredients and flavors.
Xie Huang Mian is a traditional noodle dish that developed mainly in the Jiangnan region of China. It is characterized by thick or medium-thick noodles coated with a rich sauce made from crab roe and crab tomalley. Especially popular in Shanghai and its surrounding areas, authentic Xie Huang Mian features the use of Chinese mitten crab (Shanghai crab), which is in season from autumn to winter. The dish is known for its luxurious and delicate flavor, and is enjoyed in many restaurants and homes both within China and abroad. Various adaptations of the dish can also be found in other regions, including Beijing, making it popular among a wide range of people.
Yanjing U8 Beer is a beer produced by Beijing Yanjing Brewery Co., Ltd., based in Beijing, China. Founded in 1980, Yanjing Beer is one of the most popular beer brands in China and abroad. The U8 is a relatively new addition to the brand’s lineup, mainly targeting young urban consumers. Characterized by its rich taste and modern design, this beer is served not only throughout Beijing and various regions of China, but also in Chinese restaurants overseas.
Yanjing Fresh Beer is a draft beer produced by Beijing Yanjing Brewery Co., Ltd., a major beer manufacturer based in Beijing, China. Since its founding in 1980, Yanjing Beer has been widely distributed both domestically and internationally. The fresh beer, branded as "Fresh" (Xian), is characterized by its refreshing taste achieved through non-pasteurization. It is widely served in Beijing, particularly in hot pot restaurants and traditional eateries, and is considered a beer brand closely associated with the local food culture.
Handmade pork and scallion boiled dumplings (Chinese: 手工水饺猪肉大葱) are a traditional dim sum widely eaten in northern China. This dish consists of a filling made with pork and scallions wrapped in a wheat flour dough skin, and then boiled in hot water. It is enjoyed across a wide range of settings, from home dining tables to restaurant menus. Particularly in Beijing and the surrounding regions, it is regarded as one of the representative dishes of the local food culture and is considered indispensable during festivals such as the Lunar New Year.
Pineapple juice is a beverage extracted from the fruit of the pineapple and is widely enjoyed around the world. Originally native to South America, pineapples spread to tropical regions such as Asia and Africa after the Age of Exploration in the 16th century. Today, large-scale cultivation is centered in countries such as the Philippines, Costa Rica, and Thailand. Pineapple juice is consumed not only as a straight drink but also as an ingredient in cocktails, cooking, and various processed foods. In the Philippines in particular, it is one of the major agricultural export products and is popular as a readily available beverage at airports and markets both domestically and internationally.
Yema is a traditional confectionery representative of the Philippines, primarily made from condensed milk, egg yolks, and sugar. Believed to have originated under Spanish colonial influence, the name "yema" means "egg yolk" in Spanish. It is characterized by its rich caramel-like sweetness and smooth texture, with variations in appearance and flavor depending on region and household. Widely cherished across the country, yema is easily available at airports, markets, and street vendors, making it a popular souvenir and snack for children.
Halo-halo is one of the most popular desserts in the Philippines, widely enjoyed by people of all ages, especially during the summer months. Its name means "mix" in Tagalog, reflecting its characteristic combination of ingredients such as shaved ice, condensed milk, ube (purple yam) paste, sweetened beans, fruits, jelly, leche flan (caramel custard), and ice cream. All these components are thoroughly mixed together before eating. There are many regional variations throughout the Philippines, and in recent years, halo-halo has gained attention internationally as a multicultural dessert.
Biscocho is a traditional baked confection from the Iloilo region of the Philippines. It is primarily made by rebaking bread and coating it with butter and sugar. Known for its long shelf life and simple sweetness, biscocho is enjoyed locally as a tea snack and a souvenir. Influenced by the Spanish colonial era, the treat has developed unique regional preparation methods and flavors, with the "Original Biscocho Haus" in Iloilo City being particularly renowned. Variations of biscocho can be found across the Philippines, and the snack shares cultural ties with similar confections around the world.
Puto is a traditional Filipino steamed cake made primarily from rice flour, and it has long been cherished as a confectionery in the country’s food culture. Characterized by its light sweetness and chewy texture, puto is enjoyed in various settings such as breakfast, snacks, and celebrations. There are numerous regional variations, with unique ingredients and toppings used across different areas. Widely sold at markets and food stalls and easily made at home, puto is considered a sweet closely connected to daily life in the Philippines.
