When juicy red tomatoes meet golden egg ribbons in a sizzling wok, their sweet-tangy juices coat the soft scrambled eggs, and a sprinkle of bright green scallions finishes it off — this is Beijing Scr…
Read moreWhen fresh beef tripe is flash-blanched in boiling water and dipped in rich sesame sauce, its crisp yet springy bite instantly amazes the palate — this is Beijing Bao Du (Quick-Fried Beef Tripe)! Crun…
Read moreA Hot Bowl of Wonton Soup to Start Your Morning in Beijing Dear traveler, if you wake up in Beijing and hear the sound of spoons clinking in the alley, follow the aroma. It will lead you to a steaming…
Read moreWhen leftover rice meets fresh free-range eggs in a sizzling wok, each grain jumps with golden shine, topped with a handful of bright scallions — that’s Beijing’s Egg Fried Rice! More casual than Span…
Read moreWhen a freshly baked flatbread is torn open, the steam carries the savory aroma of tender donkey meat. The crispy bread and juicy filling create a “crunch-meets-tender” symphony in your mouth — this i…
Read moreWhen the steamer lid lifts, a cloud of hot steam rises over Beijing Shaomai (Steamed Open Dumplings), each dumpling blooming like a flower. Thin as paper wrappers hug flavorful fillings, topped with m…
Read moreWhen plump sea cucumbers are slowly simmered in fragrant scallion oil, their soft flesh quivers under a glossy dark-brown sauce. As you lift a piece, strands of amber-colored glaze stretch like honey …
Read more1. Origin & History of Beijing Baozi Baozi, or steamed buns, originated in northern China. Legend says they were inspired by Zhuge Liang’s Southern Campaign during the Three Kingdoms period. For c…
Read moreWhen a whole pork knuckle trembles gently in a clay pot, amber sauce dripping slowly down its melting skin, and a light poke with chopsticks makes the meat fall off the bone — that’s Beijing Dongpo Po…
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