VIRALPRIME.COM – Beijing showcases the best of China’s flavours, with a few surprising additions of its own. You’ll find Beijing’s food is as headstrong as its residents, not shying away from frying, garlic, chilli, fermented soybean and anything else that brings out bold flavours. Below are 10 foods from Phillip Tang’s What to eat in Beijing.
1. Peking roast duck
Beijing’s most famous dish, Peking roast duck is crispy on the outside and juicy on the inside, and served sliced.
Dumplings have a delicate wheat-flour skin around warm, moist prawn or pork contents.
3. Zhájiàng noodles
Firm, drained, hand-pulled wheat noodles are topped with minced-pork in a smoky yellow-soybean paste reduction in this classic Beijing noodle dish.
4. Beijing Imperial Cuisine
Dine like the Emperor of the Qing dynasty (1644-1911) and his court did on dishes with fantastic names (‘Buddha jumps over the wall’), fables, intricate displays (vegetables carved into dragons, fish and roses), claims of medicinal qualities (skin-beautifying deer tendon) and fresh, indulgent, peculiarly Chinese ingredients (scallops, abalone, bamboo shoots, ginseng).
Golden-toasted flatbreads and pastries come in many tasty forms in China’s capital and make a filling street food cooked on the spot or a shareable restaurant starter.
6. Barbecue skewers
Beijing has adopted the Chinese-Muslim lamb skewer from Xinjiang and evolved it. Now everything can be skewered and roasted at street hawker stands.
7. Beijing lamb hot pot
This bubbling copper pot of soup is cooked at your table by you and your friends, adding fresh meat and veg. It’s a warming Beijing favourite and has been for over a 1000 years, much loved by the Qing royal family.
8. Mung-bean milk
Love or hate it. One of Beijing’s most famous and unique flavours is a grey-green drink that locals have proudly adored since the Liao dynasty (907-1125).
9. Stir-fried pork liver
If you like liver, then this sauteed pork-liver in a thick soup will have you licking your lips, literally.
10. Spicy crayfish
Málà means spicy and numbing, and the effect is a delicious endorphin rush. Nothing is as dramatic as when a waiter lays out an oven tray of glistening orange crayfish bathed in baked chillis and aromatic peppercorns at your table.