Sweet pea pudding is made from yellow pea flour, sugar, and water and like many Beijing street food snacks, its heritage can be found in the history of the royal family presiding over China at any given time. Wandouhuang was a favorite with members of the royal family during the Ming dynasty, however, it can […]
READ MORESeasoned flour mush (Chatang)
Described as a type of ‘flour mush’ made from different types of flour, Chatang, is a sweet dense cake that is prepared in several stages. First, the flours are cooked by stir-frying. At the time of serving, hot water is poured into a bowl with the flours and then stirred to create a ‘mush’. This […]
READ MORESteamed glutinous rice cakes with sweet stuffing (Aiwowo)
Aiwowo are balls of steamed sticky rice filled with sugar, sesame, melon seeds, apricots, plums, and Chinese hawthorn. They are white like a snowball and legend has it these delightful treats were originally created in honor of the Fragrant Concubine, the Qianlong Emperor’s consort.
READ MOREGlutinous rice rolls stuffed with sweet red bean paste (Ludagun)
The back story to ludagun (glutinous rice rolls stuffed with sweet red bean paste) involves a demanding Empress, a royal cook, and a careless eunuch. The creation of Ludagun is the result of Empress Dowager Cixi’s demand for something different. The pastry is made with sticky rice and covered in red bean paste and then […]
READ MOREOld Beijing-style yoghurt (Suannai)
Like so many traditional Chinese and Beijing street food snacks, old Beijing-style yoghurt offers the consumer a product with many health-giving properties. As you’d expect, old Beijing yoghurt is a fermented product made with honey or sugar that is served in distinctive ceramic jars at room temperature or chilled slightly.
READ MORETuckahoe pie or Fuling pancake sandwich (Fulingbing)
Tuckahoe pie (fuling bing) is also referred to as a fuling pancake sandwich. Fuling bing was first enjoyed by the royal family and government officials during the Qing dynasty but is now a popular sweet snack among the local Beijing people.
READ MORECandied hawthorn (Tanghulu)
Originating from China’s north, Tanghulu or candied hawthorn is a traditional Beijing treat in which the fruit is coated in toffee (candied sugar). Chinese hawthorn is the traditional fruit used for these sweet skewers, however, other fruits are now being used also.
READ MOREGrilled meat skewers(Kao Chuan’er)
Like many other Beijing street food snacks, chuan’er or grilled meat skewers has gained in popularity since it arrived on the scene around 1980. Typically, chuan’er are made using lamb or chicken wings. As long as the debate among locals rages, there will continue to be an ongoing challenge deciding which restaurant prepares the best […]
READ MOREBeijing style crepes (Jianbing)
Originally based on jianbing guozi from Tianjin, these crepes are renowned as perhaps Beijing’s most popular breakfast. Jianbing is made from batter and then topped with a mix of various ingredients to suit the diner. One thing to note about jianbing – they are always made to order.
READ MOREFermented mung bean milk (Douzhi’er)
Emerging as a staple in Beijing cuisine over three hundred years ago, fermented mung bean milk is a by-product of the process of making starch (for example, cellophane noodles). Although its appearance may not appeal to the western traveler (it is grey-green), it has a sour and slightly sweet flavor (which not everyone appreciates). To […]
READ MORE