Beijing
Best restaurants and what to eat
China
Beijing’s cuisine reflects the capital’s imperial history, northern climate, and strong ties to wheat-based foods, roast meats, and rich savory flavors. The city is especially famous for Peking duck, delicate wheat snacks, lamb hot pot traditions, and an impressive range of palace-style pastries and street foods.
Traditional food
北京烤鸭
The city’s most iconic specialty, prized for its crisp lacquered skin, juicy meat, and deep, fragrant roast aroma. It is traditionally sliced and paired with thin pancakes, scallions, and sweet bean sauce.
北京酥糖
A brittle, nutty confection with a light crunch and a clean sweetness that melts quickly on the palate. It is a classic Beijing snack and gift sweet, often enjoyed with tea.
艾窝窝
A soft glutinous rice cake filled with sweet sesame, nut, or fruit pastes, offering a chewy texture and gentle fragrance. It is a traditional Beijing dessert especially associated with local snack culture.
豌豆黄
A chilled pea cake with a smooth, delicate texture and a clean, lightly sweet flavor. Its refined taste and pale yellow color make it one of Beijing’s most elegant old-style treats.
驴打滚
A rolled glutinous rice cake coated in roasted soybean flour, giving it a toasty aroma and soft, sticky bite. The filling is usually sweet red bean paste, making it a beloved Beijing street sweet.
糖葫芦
Hawthorn fruits skewered and lacquered in a hard sugar shell, creating a bright sweet-tart contrast and a crackling bite. It is one of the city’s most recognizable winter snacks.
Wines & drinks
二锅头
A clear, high-proof baijiu known for its clean, sharply aromatic profile and dry finish. It is one of Beijing’s most famous local spirits, usually served neat in small glasses.
牛栏山二锅头
A well-known Beijing-area baijiu with a bold grain aroma and a straightforward, warming character. It is commonly consumed as a working-class spirit and is deeply associated with local drinking culture.
红星二锅头
A classic Beijing baijiu with a strong, dry profile and unmistakable grain-forward intensity. It is often enjoyed chilled or at room temperature alongside savory food.
京酒
A Beijing-style baijiu appreciated for its mellow sweetness, clean aroma, and approachable body. It is typically served in small pours during meals and celebrations.
燕京啤酒
The city’s signature lager, light-bodied and crisp with a refreshing finish suited to Beijing’s food culture. It is commonly served very cold with grilled meats, hot pot, and street snacks.
菊花啤酒
A Beijing-style floral beer flavored with chrysanthemum notes, giving it a delicate aroma and a lightly bitter finish. It is often presented as a refined local variation on standard lager.
Local dishes
北京烤鸭
The signature Beijing roast duck, celebrated for its paper-thin crisp skin, tender meat, and ceremonial presentation. It is one of China’s most famous dishes and a symbol of the city’s imperial culinary heritage.
涮羊肉
A classic Beijing hot pot of thin-sliced lamb cooked quickly in a clear broth, then dipped in sesame sauce and seasonings. It is especially beloved in winter for its warmth, simplicity, and clean mutton flavor.
炸酱面
Thick wheat noodles topped with a deeply savory fermented bean and pork sauce, then finished with fresh vegetable toppings. It is one of Beijing’s most enduring everyday dishes.
炒肝
A traditional Beijing bowl dish with liver, intestines, garlic, and starch-thickened broth. Rich, pungent, and intensely local, it represents the city’s old snack-house cuisine.
卤煮火烧
A hearty stew of pork offal and tofu in a fragrant braising liquid, served with wheat bread pieces that soak up the broth. It is one of Beijing’s most famous rustic comfort dishes.
爆肚
Quick-blanched tripe served with sesame paste, garlic, vinegar, and chili, prized for its tender chew and clean beefy flavor. This dish is a hallmark of Beijing snack culture.