Food from the country China will be listed here
Ji Dan Guan Bing, or 鸡蛋灌饼, is a crispy, savory Chinese street food pancake that’s a breakfast favorite in northern China, especially Beijing. These golden, flaky flatbreads are stuffed with a perfectly fried egg, giving them a delightful mix of textures—crunchy on the outside, soft and eggy inside.
Shaobing, or 烧饼, is a flaky, savory Chinese flatbread that’s a breakfast staple across northern China, especially in Beijing. These golden, sesame-crusted pastries are layered with a crispy exterior and a soft, chewy interior, often enjoyed on their own or stuffed with fillings like braised beef or eggs
Hi there, food lovers! I’m a lady chef cooking up a storm in my cozy home kitchen, and today I’m sharing one of my favorite Beijing dishes: Stir-Fried Liver, or 炒肝儿. This northern Chinese classic is a comforting bowl of pork liver and intestines simmered in a thick, garlicky broth
Braised Pork with Vermicelli, or 红烧肉炖粉条, is a cozy, hearty dish from northern China that’s perfect for a comforting meal. This classic features tender, melt-in-your-mouth pork belly braised in a savory-sweet sauce, paired with chewy vermicelli noodles that soak up all the rich flavors.
Jingjiang Rousi, or 京酱肉丝, is a classic Beijing dish that’s all about tender, shredded pork stir-fried in a glossy, savory-sweet sauce made with sweet bean paste. This northern Chinese favorite is often served with thin tofu sheets or pancakes to wrap the pork, along with fresh scallions
I came to Beijing for business, but I left with something more—a taste memory that will stay with me for a long time. As a Nigerian man who has tasted suya in Sokoto and pepper soup in Port Harcourt, I didn’t expect one bowl of Chinese noodles—men mian—to catch me like this.
Bao Du, or 爆肚, is a classic Beijing street food that’s all about tender tripe quickly blanched in a steaming hot pot, then dipped in a nutty, savory sesame sauce. Literally meaning “exploded tripe,” this dish gets its name from the way the tripe curls and pops when cooked fast in boiling broth.
Luzhu Huoshao, or 卤煮火烧, is a hearty Beijing street food dish that’s pure comfort in a bowl! This savory stew features tender pork offal, tofu, and chewy flatbreads (huoshao) simmered in a rich, spiced broth. It’s a beloved winter warmer in northern China,
Douzhi, or 豆汁儿, is a unique, tangy fermented mung bean drink hailing from Beijing, China, often enjoyed as a traditional breakfast staple. This grayish-green beverage has a distinct sour taste and funky aroma, making it a love-it-or-hate-it delicacy among locals.
Let’s dig into Zhajiangmian, or 炸酱面, a super comforting Chinese dish that’s all about slurpy noodles topped with a rich, savory fried bean sauce. Think of it as Beijing’s answer to spaghetti bolognese—ground pork gets cooked with fermented bean paste,