Made from high-quality meat ducks roasted over fruit-wood charcoal, with crispy skin and tender meat, it is an iconic Beijing dish.
Noodles mixed with soybean paste and vegetables, rich in flavor, a classic Beijing home-style noodle.
A classic Beijing breakfast combo; the fermented soybean milk has a distinctive sour aroma.
Mutton hotpot in a copper pot with sesame sauce, a Beijing winter classic.
Hawthorn sticks in hard sugar coating, sweet and tart street snack.
Pig offal and wheat cakes in thick broth, hearty old Beijing fare.
Quick-boiled tripe dipped in sesame sauce.
Pork liver and intestine in thick gravy.
