Beijing Restaurants - Beijing Cuisine

In China, it's just food

Chinese food constantly reincarnates in various forms. Beijing specializes in northern cuisine including Mongolian hotpot, Muslim barbecue and imperial dishes, as well as delicate pastries filled with any kind of filling imaginable, and some you would never imagine. With taste that often outshines presentation, however, some of the best food comes on a stick from street vendors.

• Night Markets - On the corner of Wangfujing Street, just east of the Forbidden City, Donghuamen Night Market captures all the tastes of Beijing. Similar markets once peppered the city, but now the government has concentrated this nightly event into one area. At the Donghuamen Night Market anything goes. Here the menus (written in English) offer fried goat head, sea horses, snake, silk worms, starfish, dragonflies, centipedes, sparrows and fresh squid head all served on kebob sticks and grilled over a barbecue-like fireplace. If you're feeling extra adventurous, ask one of the cooks to grill a heaping portion of boiled stomach, goat cock (written just like that on the menu), goat testicles, crickets, stinky tofu (black tofu that smells like your worst nightmare) or a local favorite, a dish called fried pimple. If you're looking for a more conservative choice, try a fajita-like sandwich filled with exotic sprouts and meat.
• Beijing Duck - Often known as Peking Duck, the capital's signature dish is served at various locations throughout the city. The duck is lacquered in molasses and roasted over a fruitwood fire, then served in several stages. Boneless meat comes first with a side of crispy skin and shallots. Plum sauce and crepes follow for you to make your own sandwich. The meal finishes with a soup made from the remaining parts of the duck.
• Dumplings - Served by the bowlful, Beijing city dwellers love their dumplings in any form. These small packages stuffed with meat or vegetables come fried or steamed, ready for dipping in a mix of vinegar and soy sauce.
• Mongolian Hotpot - Ideally served in winter when the broth keeps you warm as it fills you up, this dish fares well in any weather. The meal consists of thinly sliced lamb twirled around a stick and dipped into a boiling broth filled with vegetables and tofu. After a quick poaching, dip the meat in a variety of accompanying sauces before devouring.