Old Beijing Noodles with Fried Bean Paste (Zhajiangmian)Old Beijing Zhajiangmian is a traditional snack of Beijing cuisine, widely popular in the Beijing-Tianjin-Hebei region. The dish features noodles as the main ingredient, tossed with fried bean paste and an assortment of seasonal vegetable toppings . Its core sauce is made by stir-frying diced pork belly (with a balance of lean and fat) with dry yellow soybean paste and sweet bean paste, then simmered over low heat to form a deep brown, aromatic paste . The noodles, typically hand-pulled or machine-cut, are boiled and often rinsed in cold water to maintain a chewy texture . The vegetable toppings, known as "caima," include shredded cucumber, soybean sprouts, and shredded pink radish, among over ten seasonal varieties adjusted throughout the year . It is traditionally served with Labo garlic (garlic pickled in vinegar on the eighth day of the twelfth lunar month) and Labo vinegar . The rich, savory flavor of the sauce stems from th...

Old Beijing Copper Hot Pot Swished Lamb is a traditional dish representative of Beijing-style hotpot, characterized by a dipping sauce centered around sesame paste, fermented bean curd (jiangdoufu), and leek flower paste. This signature sauce is further enhanced with white sugar, salt, chili oil, and sesame oil, creating a unique flavor profile. The broth itself is intentionally simple, typically consisting of scallion segments and ginger slices to enhance the natural freshness of the ingredients without overpowering them .During preparation, the sesame paste is first diluted with water to achieve an optimal, smooth consistency. Then, the crushed fermented bean curd and leek flower paste are blended in, followed by the seasoning with salt and other ingredients .For the dining experience, a copper hot pot is used for cooking, which ensures excellent heat conduction. The meal is traditionally enjoyed by swishing thin slices of lamb, along with ingredients like Chinese cabbage and frozen ...

Beijing Roast Duck, also known as Peking Duck, is a world-renowned dish from Beijing with origins dating back to the Southern and Northern Dynasties in China. It was recorded as "Zhi Ya" (roast duck) in the ancient culinary text Shi Zhen Lu, where it served as a delicacy in the imperial courts .The dish is prepared from high-quality meat ducks, which are roasted over fruitwood charcoal fire . This traditional method results in a duck with a radiant, reddish-brown hue, crisp skin, and tender, flavorful meat that is rich yet not greasy .Beijing Roast Duck primarily comprises two major schools of preparation. The most renowned restaurants representing these styles are Quanjude, known for its hung-oven roasting method, and Bianyifang, famous for its closed-oven technique .Celebrated for its brilliant color, delicate texture, rich aroma, and balanced taste without excessive greasiness, Beijing Roast Duck is often honored as "the most delicious dish under heaven" .