Main Courses
Beijing Roast Duck：
Selected Beijing fattened ducks are carefully roasted over fruitwood charcoal fire. The duck skin turns an attractive dark red, as crispy as glass, and the duck meat is tender and juicy. Paired with thin pancakes, scallions, cucumbers and sweet bean sauce, it offers a rich and multi-layered taste, with a savory and slightly sweet flavor.
Copper Hot Pot ：
Using a copper pot with charcoal burning in the middle, extremely thin slices of mutton are boiled in it. The mutton is fresh and tender. Dipped in the sesame paste sauce, it has a mellow and rich flavor, perfectly combining the freshness of mutton with the richness of sesame paste.
Roasted Meat on Grill：
Marinated thin slices of beef or mutton are placed on a special grill. When turning them while roasting, the meat aroma spreads all around. The meat is charred on the outside and tender inside, and the aroma of cumin and chili adds a fiery flavor.
Lamb Spine Hot Pot：
With lamb spines as the main ingredient, it is stewed for a long time. The meat separates from the bones easily, the meat is tender and the bones are crispy, and the soup is rich, spicy, numbing and fragrant. Adding side dishes for boiling makes it even more delicious.
Old Beijing Zhajiangmian：
The handmade noodles are chewy and smooth, paired with stir - fried sauce made from diced meat with both fat and lean parts, which is savory and rich. Accompanied by refreshing side dishes like cucumber shreds and bean sprouts, it has a rich taste.
Snacks and Pastries
Chaogan：
Made mainly from pig intestines and pork liver, thickened with starch. The soup is thick, the pork liver is tender, the pig intestines are fatty but not greasy, with a strong garlic flavor and a rich taste.
Mending Meat pie ：
Named after its resemblance to the studs on ancient city gates. It has a filling of beef and scallions, and the dough skin is thin but tough. After being fried until the outer skin is golden and crispy, the filling is juicy and savory.
Lvdagun：
Glutinous rice wraps around red bean paste, and is sprinkled with soybean flour. The glutinous rice outer skin is soft and sticky, paired with the sweet red bean paste filling, and the soybean flour adds a unique aroma, with a soft, glutinous and sweet taste.
Wandouhuang：
Made by boiling and cooling peas, and there are two types: coarse and fine. It has a fine texture, melts in the mouth, tastes sweet, with a fresh bean aroma.
Drinks
Douzhir：
Made from fermented mung beans, it has a unique sour and pungent smell. It tastes strange at first, but after getting used to it, it is refreshing and helps with digestion. Paired with Jiaoquan (a kind of fried dough ring), it is a classic way of eating in old Beijing.
Suanmeitang：
Boiled with dark plums, hawthorns, rock sugar, etc., it has a bright red color. It is moderately sweet and sour, refreshing, with a strong fruit aroma, and is an excellent summer - relieving drink.
Ready to start your Beijing adventure?
Planning can be tricky, but we’re here to help! Whether you want a quick getaway or a slow-paced adventure, our custom itinerary service tailors routes to your interests, time, and budget. Skip the stress of researching transport and hotels—let our local experts design a seamless journey for you.
Tell us your preferences, and we’ll send a personalized itinerary in 48 hours. Ready to turn your Beijing dreams into reality? Let’s get started!