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Dessert, Sweet
Aiwowo
Aiwowo (chinese: 艾窩窩; pinyin: àiwōwo) is a traditional dessert from beijing, china. it is said that the hui people invented these balls of sticky rice during the qing dynasty for the fragrant concubine of the qianlong emperor in secret. aiwowo has in fact been known from as early as the reign of the wanli emperor during the ming dynasty. aiwowo has traditionally been produced and sold in hui restaurants, and is available from the lunar new year to late summer and early autumn.aiwowo resemble snowballs in appearance. their outer skin is prepared by cooking glutinous rice with flour and flattening the resulting mixture. the filling can be made using any ingredients at hand, including white sugar, sesame, apricots, melon seeds, plums and haws.
Annin tofu
Annin tofu (or xingren tofu (杏仁豆腐), and sometimes translated as almond tofu) is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. it is a traditional dessert of beijing cuisine, cantonese cuisine, and japanese cuisine. a similar dessert is blancmange. the name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. this naming convention is also seen in other east asian dishes, e.g. chinese yudoufu (鱼豆腐), japanese gomadofu (胡麻豆腐). apricot kernel milk is often translated as almond milk, as apricot kernel itself is often translated as "almond".
Side, Snack, Appetizer
Baodu
Baodu (chinese: 爆肚; pinyin: bàodǔ) is a halal tripe dish that is part of beijing cuisine. it is traditionally prepared by the muslim hui people.
Main
Beggar's chicken
Beggar's chicken (simplified chinese: 叫化鸡; traditional chinese: 叫化雞; pinyin: jiàohuā jī) is a chinese dish of chicken that is stuffed, wrapped in clay and lotus leaves (or banana or bamboo leaves as alternatives), and baked slowly using low heat. preparation of a single portion may take up to six hours. although the dish is traditionally prepared with clay, the recipe has evolved; for convenience and safety it is often baked with dough, oven bags, ceramic cooking pots, or convection ovens.
Beijing instant boiled mutton
Instant-boiled mutton (chinese: 涮羊肉; pinyin: shuàn yángròu) is a chinese hot pot dish.
Bing wan
Bingguo (chinese: 冰果; pinyin: bīngguǒ; lit. 'iced fruit') is a traditional dessert dish of beijing cuisine. the main ingredients of this dish include lotus root, almonds, walnuts, lotus seed, sugar and lotus leaf. the lotus root, lotus seeds, almonds and walnuts are chopped into small pieces and steamed. the sugar is mixed with water and then boiled to become syrup. the lotus leaf is cut into small pieces and soaked in boiling water. the steamed ingredients are placed on the lotus leaf with syrup poured on top and then cooled by ice (or nowadays in a refrigerator) and served cold. as the dessert is served in a bowl, the dish is also called bingwan (冰碗, lit. "ice bowl").
Candied yams
Deep-fried and candied sweet potatoes/yams
Chaogan
Chaogan (chinese: 炒肝; pinyin: chǎogān; lit. 'liver fry') is a chinese dish which is especially famous in beijing. chaogan is prepared from pork liver, pork intestine and starch, seasoning with garlic, vinegar and soy sauce. chaogan is traditionally served with mantou buns. there is a belief that chaogan was invented in huixianju restaurant (会仙居), beijing during the qing dynasty.although in the name there is the chinese character "炒" (chao, lit. 'to fry'), the dish is not cooked by frying, but boiling, and the name is believed to be derived from the manchu word "colambi", which means "to cook".
Chao ge da
Wheat pasta pieces stir fried with beef, chicken, vegetables
Chao hong guo
Stir-fried hawthorn (chinese: 炒红果; pinyin: chǎo hóngguǒ; lit. 'stir-fried red fruit') is a traditional dish of beijing cuisine, made from chinese hawthorn fruits.another traditional dish of beijing cuisine, hawthorn yogurt (hongguolao, 红果酪), utilizes stir-fried chinese hawthorn fruits as its main ingredient by adding it to nai lao.
Chatang
Chatang (chinese: 茶汤; pinyin: chátāng; lit. 'tea soup') or seasoned flour mush is a traditional gruel common to both beijing cuisine and tianjin cuisine, and often sold as a snack on the street. it is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. the chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.
Choudoufu
Stinky tofu (chinese: 臭豆腐; pinyin: chòu dòufu) is a chinese form of fermented tofu that has a strong odor. it is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. traditionally the dish is fermented in a brine with vegetables and meat, sometimes for a period of months. modern factory-produced stinky tofu is marinated in brine for one or two days, to add odor.
Chuan
Chuan (chinese: 串, dungan: чўан, pinyin: chuàn, "kebab"; uighur: كاۋاپ, кавап, "kawap"), especially in the north-east of china referred to as chuan'r (chinese: 串儿), are small pieces of meat roasted on skewers. chuan originated in the xinjiang region of china. it has been spread throughout the rest of the country, most notably in beijing, tianjin, jinan and jilin, where it is a popular street food. it is a product of the chinese islamic cuisine of the uyghur people and other chinese muslims.
Chun bing
A thin, northern bing traditionally eaten to celebrate the beginning of spring, commonly filled with peking duck, shredded chicken, moo shu pork, vegetables
Croquettes
Deep-fried fritters made with minced meat, pork belly, chicken, vegetables
Dalian huoshao
Large pan-fried cylinder-shaped dumplings filled with minced pork, vegetables
Breakfast
Dou jiang
Soy milk, used to make hot soup, serve with youtiao (deep-fried dough sticks), the combination of soy milk soup with fried dough is dou jiang you tiao (doujiang youtiao)
Drink
Douzhi
Douzhi (chinese: 豆汁; pinyin: dòuzhī ; beijing dialect: douzhir; also called mung bean milk) is a fermented dish from beijing cuisine. it is similar to soy milk, but made from mung beans. it is a by-product of cellophane noodle production. it is generally slightly sour, with an egg-like smell.
Dumpling sauce
Sauce made for dumplings (gyoza, jiazi), many different dipping sauces exist
Fuling jiabing
Fuling jiabing (simplified chinese: 茯苓夹饼; traditional chinese: 茯苓夾餅; pinyin: fúlíng jiābǐng), also known fu ling bing or tuckahoe pie, is a traditional snack food of beijing and is an integral part of the city's culture. it is a pancake-like snack made from flour, sugar, and fuling (poria), rolled around nuts, honey, and other ingredients. the flour can be mixed with fuling (wolfiporia extensa), a kind of chinese medicine from yunnan province that is used to rid the spleen of dampness. different ingredients are rolled into the pancakes making a variety of fuling jiabing. the pancakes can be carved into beautiful patterns, too. it used to be a light snack served to the royal family or governmental officials in the qing dynasty. now it has become a must-have snack of beijing. daoxiangchun (稻香村) is the known for its fuling jiabing.
Gongting nailao
A pudding-like dessert made with milk and rice wine, may also include raisins, walnuts, almonds
Guan chang
Vegetarian sausage made with a filling of mung bean or sweet potato starch and spices, this sausage may also be made with minced meat
Hot pot sauces
Hot pot dipping sauces, there are many different types of dipping sauces
Jianbing
Jianbing (simplified chinese: 煎饼; traditional chinese: 煎餅; pinyin: jiānbǐng; lit. 'pan-fried bing') is a traditional chinese street food similar to crêpes. it is a type of bing generally eaten for breakfast and hailed as "one of china's most popular street breakfasts". the main ingredients of jianbing are a batter of wheat and grain flour, eggs and sauces, cooked quickly by spreading the batter on a large frying pan or a specialized flat hotplate. it can be topped with different fillings and sauces such as bocui (薄脆, thin and crispy fried cracker), ham, chopped or diced mustard pickles, scallions and coriander, chili sauce or hoisin sauce depending on personal preference. it is often folded several times before serving. jianbing has seen international popularization in recent years and can be found in western cities such as london, dubai, new york city, portland, oregon, seattle, chicago, san francisco, toronto and sydney, sometimes with modifications to cater to local tastes.
Jianbing guozi
Jianbing guozi (chinese: 煎饼馃子) or "deep-fried dough sticks rolled in a thin pancake" is a popular chinese street food originating in tianjin, and has been hailed as "one of china's most beloved street breakfasts", especially in tianjin and neighboring hebei province. it is a sub-category of jianbing. it consists of pancakes made from mung bean flour, eggs, and youtiao (fried dough sticks) or crispy "dragons", served with sweet bean sauce, diced green onion, and optionally chili sauce.
Jiaoquan
Jiao quan (chinese: 焦圈; pinyin: jiāoquān; or xiaoyougui; also called fried ring) is a dish from beijing cuisine. it has a golden color, shaped like a bracelet. it feels crispy and crunchy when eaten. the unique taste of it is very popular in beijing cuisine. people usually eat jiaoquan with shaobing and douzhi. jiao quan is a special beijing local food. the shape of it is like a doughnut, but it has a crispier texture.
Jiaozi
Jiaozi (chinese: 餃子; [tɕjàʊ.tsɨ] (listen)) are chinese dumplings commonly eaten in china and other parts of east asia. jiaozi are folded to resemble chinese sycee and have great cultural significance attached to them within china. jiaozi are one of the major dishes eaten during the chinese new year throughout northern china and eaten all year round in the northern provinces. though considered part of chinese cuisine, jiaozi are popular in other parts of east asia and in the western world, where a fried variety is sometimes called potstickers in north america and chinese dumplings in the uk. the english-language term "potsticker" is a calque of the mandarin word "guotie" (鍋貼). potsticker was used by buwei yang chao and her husband yuen ren chao in the book how to cook and eat in chinese, which was first published in 1945. in northern china, however, "guotie" specifically refers to a type of pan-fried jiaozi with its ends left open rather than just any pan-fried jiaozi. jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo), pan fried (jiān jiǎo), or deep fried (zhà jiǎo), and are traditionally served with a black vinegar and sesame oil dip. they can also be served in a soup (tāng jiǎo).
Jing jiang rou si
Jingjiang rousi (simplified chinese: 京酱肉丝; traditional chinese: 京醬肉絲; pinyin: jīngjiàng ròusī), or sauteed shredded pork in sweet bean sauce, is a traditional dish in beijing. its main ingredient is pork tenderloin, which is stir-fried with soya paste or sweet soya paste for flavour. the dish is served with shredded leek (only using its white stalk) and doupi (dried tofu layer) to wrap. a vegetarian variant uses fried tofu puffs in place of pork. it may be prepared and consumed wrapped in doupi, or rarely with bing. some versions are prepared using hoisin sauce.
Kai kou xiao
Kai kou xiao (chinese: 开口笑; pinyin: kāikǒuxiào; lit. 'open mouth laughing') is a fried sesame egg cake found in chinese cuisine. also called "smiling sesame cookies" or "laughing balls", they are a popular dish during lunar new year for their resemblance to a smiling mouth.
Laobing
Laobing (also: luobing; chinese: 烙餠; pinyin: làobǐng, lùobǐng) is a type of unleavened flatbread popular in parts of northern china, including beijing. it is sometimes referred to as a chinese pancake. laobing can be the size of a large pizza, about one centimeter thick, and is doughy and chewy in texture. the bing is made by pan frying a rolled and layered unleavened dough consisting of salt, flour, and water. most laobing are plain, although some have scallions or brown sugar inside the pastry. laobing is usually cut into slices and served as a staple food, or can be stir-fried with meat and vegetables to make chaobing (stir-fried chinese pancakes).
Luzhu huoshao
Soup with pig intestines and lung, pork, pieces of shaobing/huoshao flatbread, tofu
Mending roubing
Fried meat pie with a savory beef filling
Miancha
Millet flour porridge topped with sesame seed paste
Misandao
Misandao (chinese: 蜜三刀; pinyin: mìsāndāo; lit. 'three cuts of honey') is a fried cake glazed in malt sugar and is a traditional dish of xuzhou cuisine.
Mi zhi hu lu
Mizhi hulu (chinese: 蜜汁葫芦; lit. 'honey juice calabash') is pork fat with a flour wrapping glazed in honey. it is a traditional dish of beijing cuisine. the traditional culinary method of this dish begins with the preparation of the main ingredients by mixing the pork fat with flour and then rolling it into circular forms. flour is mixed with warm water to form spheres, which would be then soaked in boiling water. after the flour sphere is taken out of boiling water, the process is repeated three times, and finally mixed with eggs to form a paste. the pork fat covered with flour would then be cut into pieces and each piece would be covered with the paste made of flour and egg, and then deep fried. honey is stewed until its color turns dark, and then the fried pork fat spheres covered with paste would be dipped into the honey, and the dish is ready. before serving, other ingredients such as sugar could be added. usually, for every three hundred grams of pork fat, two hundred grams of honey and two eggs are used. due to its high sugar content and the usage of pork fat, the dish is currently rare because it is considered unhealthy.
Mongolian hot pot
Hot pot traditionally with mutton, vegetables, noodles, many ways to serve
Moo shu pork
Moo shu pork (木须肉, also spelled mù xū ròu, moo shi pork, mu shu or mu xu pork) is a dish of northern chinese origin, originating from shandong. it invariably contains egg, whose yellow color is reminiscent of blossoms of the osmanthus tree, after which the dish is named.
Nai lao
Nailao, also known as beijing yogurt (chinese: 北京酸奶; pinyin: běijīng suānnǎi), is a traditional fermented milk drink that is popularly consumed throughout china. the word suannai means "acid milk".
Peking duck
Peking duck is a dish from beijing (peking) that has been prepared since the imperial era. the meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. the meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. sometimes pickled radish is also inside. crispy aromatic duck is a similar dish to peking duck and is popular in the united kingdom.
Pinggu Datao
Peach produced in pinggu, beijing, china
Qingtang wanzi
Qingtang wanzi (chinese: 清汤丸子; pinyin: qīngtāng wánzi) is a traditional meatball soup found in beijing cuisine.
Rolling donkey
Ludagun (simplified chinese: 驴打滚; traditional chinese: 驢打滾; pinyin: lǘ dǎ gǔn), also called as "doumiangao" or "fried chop rice cake", is a traditional manchu snack in china. it has origins from manchuria, and later became famous in beijing. the yellow soybean flour sprinkled over the pastry makes it look like a donkey rolling on the loess, which gives its chinese name "lu da gun" (rolling donkey).
Rou jia mo
Roujiamo or rougamo (simplified chinese: 肉夹馍; traditional chinese: 肉夾饃; pinyin: ròujiāmó/ròugāmó; lit. 'meat sandwich') is a street food originating from the cuisine of shaanxi province and widely consumed all over china. in the united states, it is sometimes called a chinese hamburger.
Ruan zha li ji
Ruan zha li ji (chinese: 软炸里脊; pinyin: ruǎnzhàlǐjí) is a traditional dish of beijing cuisine consisting of pork tenderloin strips that have been soft fried.
Sachima
Sachima is a sweet snack in chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup, somewhat similar to american rice krispies treats. it originated in manchuria and is now popular throughout china. its decoration and flavor vary in different regional chinese cuisines, but the appearance of all versions is essentially the same.
Shaobing
Shaobing (pinyin: shāobǐng; wade–giles: shao-ping), also called huoshao, is a type of baked, unleavened, layered flatbread in northern chinese cuisine. shaobing can be made with or without stuffing, and with or without sesame on top. shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices.shaobing is not very well known in southern china, unlike other northern dishes like mantou, baozi, and youtiao. most shaobing are popular in the northern part of china. different types of shaobing are often associated with certain cities and towns. shaobing is a common breakfast item. filled shaobing are usually eaten with soy milk and tea, while unfilled ones are usually eaten with steamed eggs or a breakfast meat dish. in the mandarin cuisine tradition, shaobing are served with hot pot (huǒguō) in winter or soy milk.
Steamed eggs
Chinese steamed eggs or water egg is a traditional chinese dish found all over china. eggs are beaten to a consistency similar to that used for an omelette and then steamed. it is sometimes referred to as egg custard on menus. if eaten cold, it has a taste and texture of a gelatin without sugar (unless added).
Sweet and sour spare ribs
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. it is commonly used in east asia and southeast asia, and has been used in england since the middle ages. sweet and sour remains popular in europe and the americas.
Tang er duo
Fried and glazed pastry that resembles a human ear
Wontons
A wonton (traditional chinese: 餛飩; simplified chinese: 馄饨; pinyin: húntun) is a type of chinese dumpling commonly found across regional styles of chinese cuisine. it is also spelled wantan or wuntun in transliteration from cantonese 雲吞 / 云吞 (wan4 tan1) and wenden from shanghainese 餛飩 / 馄饨 (hhun den). there are many different styles of wonton served throughout china, though most foreigners are only familiar with cantonese wontons because of the predominance of cantonese restaurants overseas. originating from china, wontons has also become popular in other east and southeast asian cuisines.
Wotou
Wotou or wowotou, also called chinese cornbread, is a type of steamed bread made from cornmeal in northern china.
Xian bing
Large griddle-fried meat pies or dumplings filled with minced pork, vegetables
Xi gua lao
Xi gua lao (chinese: 西瓜酪; pinyin: xīguālào; lit. 'watermelon jelly') is a traditional dish of beijing cuisine. it is a thickened and chilled watermelon soup eaten in summer time.
Yin si juan
Yin si juan (chinese: 银丝卷; pinyin: yínsījuǎn; lit. 'silver thread roll') is a shandong style bread. the name comes from the long threads of dough that are pulled when it's being made.yin si juan are typically made from wheat flour, giving them a white appearance. they are first steamed, then can be baked. there are two main ways to assemble yin si juan from the stretched dough threads; one in which the lengths are wrapped in a sheet of dough, and another in which the ends of the stretched dough are pinched together and folded in on itself to secure the shape.
Yun dou juan
Yun dou juan (chinese: 芸豆卷; pinyin: yúndòujuǎn; lit. 'kidney bean rolls') is a traditional dish of beijing cuisine. the traditional culinary method of this dish begins with the preparation of the main ingredient by first crushing the kidney beans and then soaking the crushed beans overnight. the skin of the crushed beans would stay afloat on the surface after a night and thus separated and discarded. after the water is heated to the boiling point, the kidney beans would then be boiled in the hot water for at least an hour and then steamed for at least twenty minutes afterward. the kidney beans would then be crushed and compressed into linear mash/paste form with diameter of 3.5 cm. the mash/paste would then be placed on a piece of wet cloth and formed into rectangular shape with knife, and a layer of bean paste is placed on top of the rectangular shaped kidney bean mash/paste, and rolled together. when serving, the resulting roll would be cut into smaller pieces.
Zhajiangmian
Zhajiangmian (simplified chinese: 炸酱面; traditional chinese: 炸醬麵; pinyin: zhá jiàng miàn), literally "fried sauce noodles", commonly translated as "noodles served with fried bean sauce", is a chinese dish consisting of thick wheat noodles topped with zhajiang sauce. zhajiang sauce is normally made by simmering stir-fried diced meat or ground pork or beef with salty fermented soybean paste. zhajiang also means "fried sauce" in chinese. even though the sauce itself is made by stir-frying, this homonym does not carry over into the classical chinese term. the topping of the noodles usually are sliced fresh or/and pickled vegetables, including cucumber, radish, and pickles edamame, depending on regions. chopped omelette or in lieu of extra firm tofu can also be alongside. low-fat dieters often use minced skinless chicken for the meat portion.
Zha xiangling
Thin tofu wrapper filled with minced meat then deep-fried
Zhimaqui
Fried glutinous rice balls filled with, for example, red bean paste
Zhu gan
Pork liver, for example, stir fried, soup
