Drink

Almond tea

Apricot kernel tea

Main

Baiyu jipu

Sautéed tender chicken breast, serve with green bell peppers and carrots

Side, Snack, Appetizer

Bai yunzhang steamed bun with stuffing

Steamed buns filled with beef, vegetables

Main

Baked wheaten cake with boiled pork

Pork soup served with baked wheaten cakes

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

Baozi

Baozi (chinese: 包子), or bao, is a type of yeast-leavened filled bun in various chinese cuisines. there are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. they are a variation of mantou from northern china. two types are found in most parts of china and indonesia: dàbāo (大包, "big bun"), measuring about 10 centimetres (3.9 in) across, served individually, and usually purchased for take-away. the other type, xiǎobāo (小包, "small bun"), measure approximately 5 centimetres (2.0 in) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. each order consists of a steamer containing between three and ten pieces. a small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. they are popular throughout china and have made their way into the cuisines of many other countries through the chinese diaspora.

Main

Beggar's pheasant

Pheasant stuffed with a savory mixture often containing pork or sausage, wrapped in clay or lotus leaves, and baked

Main

Braised cabbage with chestnuts

Main

Braised caterpillar mushrooms and pork elbows

Main

Braised chub with fermented bean curd

Main

Braised plaice

Plaice is a common name for a group of flatfish that comprises four species: the european, american, alaskan and scale-eye plaice. commercially, the most important plaice is the european. the principal commercial flatfish in europe, it is also widely fished recreationally, has potential as an aquaculture species, and is kept as an aquarium fish. also commercially important is the american plaice. the term plaice (plural plaice) comes from the 14th-century anglo-french plais. this in turn comes from the late latin platessa, meaning flatfish, which originated from the ancient greek platys, meaning broad.

Main

Braised pork and chestnuts

Side, Snack, Appetizer

Buckwheat noodles

Noodles are a type of food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. noodles can be refrigerated for short-term storage or dried and stored for future use. noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. they are also often pan-fried or deep-fried. noodle dishes can include a sauce or noodles can be put into soup. the material composition and geocultural origin is specific to each type of a wide variety of noodles. noodles are a staple food in many cultures (see chinese noodles, filipino noodles, indonesian noodles, japanese noodles, korean noodles, vietnamese noodles, and italian pasta).

Dessert, Sweet

Changcheng bolo bing

Bolo leaf, flour and starch cake

Main

Chang style prawns

Roasted beidaihe prawns

Main

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".

Main

Chicken stewed with chestnuts

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Main

Deep fried chicken legs

Dessert, Sweet

Deep fried grapes

Battered and fried grapes

Main

Deep fried pancake made with green beans

Main

Deep fried prawns

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Dessert, Sweet

Fresh rose cake

Small baked cakes with a fresh rose petal filling

Main

Fried brake ferns and shredded pork

Main

Fried pheasant slices

Seasoned and fried slices of pheasant meat

Main

Gaidaorou

Fried pieces of pork and bamboo shaped into a pyramid

Main

Game hot pot

Hot pot with pheasant, deer, chicken, duck, rabbit, quail, seafood

Side, Snack, Appetizer

Gang lu shaobing

Square multi-layered pastry topped with sesame seeds

Side, Snack, Appetizer

Gyoza

Dumplings filled with minced meat, vegetables, typically pan-fried

Dessert, Sweet

Hu dou gao

Mung bean cake

Side, Snack, Appetizer

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).

Main

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.

Side, Snack, Appetizer

Lamb shabu

Lamb hot pot

Main

Lilies and sliced pork

Main

Lion-shaped fish

Fried carp whose meat has been cut prior to frying in such a way that it flares out, looking something like a lion's mane

Side, Snack, Appetizer

Li Xian Ma Shan Yao

Yam (dioscorea batatas decne) grown in li county, hebei, china

Side, Snack, Appetizer

Luobo gao

Turnip fritter, a pan-fried cake stuffed with turnip

Main

Lurou huoshao

The donkey burger (chinese: 驴肉火烧; pinyin: lǘròu huǒshāo) is a kind of sandwich commonly eaten in baoding and hejian, hebei province, china, where it is considered a local specialty, though it may also be found in other parts of china, particularly in northeastern china. chopped or shredded donkey meat or offal is placed within a huǒshāo or shao bing, a roasted, semi-flaky bread pocket, and eaten as a snack or as part of a meal. hejian style typically serves the meat cold in a warm huoshao while baoding style serves the meat hot, they both often include green chili-pepper and cilantro leaves. donkey burger is a popular street food and can also be found on the menus of high-end restaurants. a well-known saying, especially in baoding (and elsewhere in hebei province), is "in heaven there is dragon meat, on earth there is donkey meat" (天上龙肉，地上驴肉). donkey burgers have two styles: baoding style and hejian style. baoding style uses round huoshao, while hejian style uses rectangular huoshao. also, the inside donkey burgers are different: baoding style serves hot meat, while hejian style serves cold meat.donkey burgers have been traced to the ming dynasty.

Main

Lurou huoshao

The donkey burger (chinese: 驴肉火烧; pinyin: lǘròu huǒshāo) is a kind of sandwich commonly eaten in baoding and hejian, hebei province, china, where it is considered a local specialty, though it may also be found in other parts of china, particularly in northeastern china. chopped or shredded donkey meat or offal is placed within a huǒshāo or shao bing, a roasted, semi-flaky bread pocket, and eaten as a snack or as part of a meal. hejian style typically serves the meat cold in a warm huoshao while baoding style serves the meat hot, they both often include green chili-pepper and cilantro leaves. donkey burger is a popular street food and can also be found on the menus of high-end restaurants. a well-known saying, especially in baoding (and elsewhere in hebei province), is "in heaven there is dragon meat, on earth there is donkey meat" (天上龙肉，地上驴肉). donkey burgers have two styles: baoding style and hejian style. baoding style uses round huoshao, while hejian style uses rectangular huoshao. also, the inside donkey burgers are different: baoding style serves hot meat, while hejian style serves cold meat.donkey burgers have been traced to the ming dynasty.

Dessert, Sweet

Mahua

Mahua (chinese: 麻花) or fried dough twist is a chinese dough twist that is fried in peanut oil. it has a shiny and golden look. it is prepared in various ways with different flavors, which range from sweet to spicy, and usually has a dense and crisp texture. the origin of mahua can be traced back to thousands of years ago. many places have a tradition of eating mahua, and mahua is considered a signature food of the northern chinese city of tianjin.

Main

Menbing

Braised shredded baked bread

Side, Snack, Appetizer

Mengheshang sausage

Main

Motley noodles

Side, Snack, Appetizer

Mr. Xiang bean curd

Fried tofu with a spice sauce made with onions, ginger, garlic

Main

Mutton

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Dessert, Sweet

Nansha cake

Pan-fried cakes filled with red bean paste, hawthorn, dried fruit and nuts

Main

Paji

Hui braised chicken

Main

Pot-stewed chicken

Dessert, Sweet

Qizi sesame seed cake

Sesame seed cake

Main

Quick-fried crabs

Main

Roast whole deer

Main

Scalloped pork kidneys and wolfberry

Main

Sea crabs

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Sesame lamb

Fried sesame seed lamb

Main

Shrimp

Shrimp are crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly caridea and dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". more narrow definitions may be restricted to caridea, to smaller species of either group or to only the marine species. under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. any small crustacean which resembles a shrimp tends to be called one. they swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.shrimp are widespread and abundant. there are thousands of species adapted to a wide range of habitats. they can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. to escape predators, some species flip off the seafloor and dive into the sediment. they usually live from one to seven years. shrimp are often solitary, though they can form large schools during the spawning season.they play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. the muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. shrimp farming became more prevalent during the 1980s, particularly in china, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. there are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in britain.

Side, Snack, Appetizer

Songhua duck eggs

Side, Snack, Appetizer

Steamed buns filled with mutton

Main

Steamed crab in broth

Main

Stewed sliced fish in sauce

Seasoned and deep-fried carp

Main

Stewed soft shelled turtle

Turtle stewed with pork, ham and bamboo shoots

Main

Stir fried conch

Stir frying (chinese: 炒; pinyin: chǎo) is a chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. the technique originated in china and in recent centuries has spread into other parts of asia and the west. it is similar to sautéing in western cooking technique. scholars think that wok (or pan) frying may have been used as early as the han dynasty (206 b.c. – 220 a.d.) for drying grain, not for cooking, but it was not until the ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the west spread beyond chinese communities.stir frying and chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level.the english-language term "stir-fry" was coined by yuen ren chao in buwei yang chao's book how to cook and eat in chinese (1945), to describe the chǎo technique. although using "stir-fry" as a noun is commonplace in english, in chinese, the word 炒 (chǎo) is used as a verb or adjective only.

Main

Sweet and sour carp

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.

Main

Sweet rice of the seeds of Job's tears

Main

Three-taste flat fish

Side, Snack, Appetizer

Tofu nao

Main

Tofu stewed with bean sprouts

Main

White dragon crossing the river

Stewed carp and scallops topped with egg white paste

Main

Wild game

Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. the species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. fish caught non-commercially (recreational fishing) are also referred to as game fish.

Side, Snack, Appetizer

You mian wo wo

Tube-shaped noodles