Top 10 Famous Beijing Foods - From Classics to Local Surprises

One of the best ways to experience a city is through its food. From world-famous Peking duck to hidden local snacks you've probably never heard of, Beijing's food scene is full of surprises.

In this guide, we'll introduce you to the top 10 famous Beijing dishes and snacks, along with recommendations for restaurants and areas where you can find them. Enjoy!

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• 1. Beijing Roast Duck (北京烤鸭)
• 2. Zhajiangmian (炸酱面)
• 3. Tanghulu (糖葫芦)
• 4. Doornail Meat Pie (门钉肉饼)
• 5. Beijing Hot Pot (铜锅涮羊肉)
• 6. Douzhi (豆汁)
• 7. Rolling Donkey (驴打滚)
• 8. Luzhu huoshao (卤煮火烧)
• 9. Chao Gan (炒肝)
• 10. Donkey Burger (驴肉火烧)

1. Beijing Roast Duck (北京烤鸭): No.1 Must Try

When it comes to Beijing food, the first thing that comes to mind for many is Peking duck.

It features crispy skin, tender and juicy meat, and a mildly sweet and savory flavor. It's suitable for both lunch and dinner.

Beijing Roast Duck

Tips:

• The crispy skin is the highlight; for a traditional taste, dip it in sugar.
• Rolling the duck with scallions and sweet bean sauce in a thin pancake is the classic way to enjoy it.
• Make a reservation in advance, as popular restaurants often have long queues.

There are many Peking duck restaurants in Beijing. Based on taste and atmosphere, we recommend: Quanjude 全聚德 (touristy but classic), Dadong 大董 (refined), and Siji Minfu 四季民福 (a local favorite).

Our guests made roast duck rolls at Quanjude

See our guide on Where to Eat Peking Duck in Beijing for detailed restaurant choices.

• Approximate price (per table): CNY 250-700

For a Beijing itinerary that combines scenic spots with Beijing Roast duck, see our 4-day Private Beijing Tour.

2. Zhajiangmian - Noodles with Soybean Paste (炸酱面): A Local Homemade Food

Zhajiangmian features chewy noodles, bouncy diced pork, and salty soybean paste, with fresh vegetables that help cut through the heaviness.

It is a popular and budget-friendly lunch choice for locals.

In fact, 89% of people in Beijing consider zhajiangmian to be "the taste of home". Each family has its own unique way of making the sauce.

Zhajiangmian

Tips:

• The most common zhajiang sauce is made with pork, but there are also vegetarian and egg versions that suit vegetarians.
• Toppings change with the seasons: Chinese toon in spring, cucumber in summer, edamame in fall, and shredded cabbage in winter.

Most shops offer machine-made noodles, but authentic hand-rolled noodles are chewier.

For hand-rolled noodles, we recommend jiuchengju 九城居 (traditional) and No. 69 Fangzhuangchang 方砖厂69号 (which offers 13 kinds of toppings to choose from)

If you get the chance, the most genuine version is the homemade kind made by locals. Try asking your tour guide. I'm sure they will likely be more than happy to take you home to enjoy a bowl of homemade noodles.

• Approximate price (per bowl): CNY 15-30

3. Tanghulu - Sugar-coated Haws (糖葫芦): A Kid's Favorite

Tanghulu can be found all over China today, but it first became popular in Beijing, and the version here is still worth a try.

The syrup is crispy, the fruit is sweet and slightly sour, making it a fun for eating on the go.

Tanghulu

Tips:

• The classic filling is hawthorn, but you could also find versions with strawberries, grapes, and cherry tomatoes.
• Kids love it, especially when it comes in fun shapes like "haystack" or 1-meter-long tanghulu that are great for photos.
• Eat it the same day you buy it, as it may become sticky and lose its crunch, especially in hot weather.
• If you want to carry it or take photos, you could ask the vendor to skip the plastic wrap.

Tanghulu shops are easy to find in Beijing, such as on Qianmen Street and Wangfujing Street.

We recommend the Di'anmen Tanghulu shop 地安门糖葫芦. It offers a good variety at fair prices and is conveniently located near the Forbidden City, Jingshan Park, Nanluoguxiang, and Beihai Park.

• Approximate price (per skewer): CNY 5-30

4. Doornail Meat Pie (门钉肉饼): A Juicy Little Flavor Bomb

These pan-fried pies feature a crispy golden crust and a juicy filling of minced beef and scallions. The meat is rich and savory complemented by just the right chewiness from the dough.

It is suitable for lunch, as some shops only start selling it after 10:30 AM. Check out our Beijing food tour.

Doornail Meat Pie

Tips:

• Eat it hot to enjoy the best flavor before the beef fat solidifies.
• Don't bite into it right away, as the the filling is very hot. Instead, use chopsticks to poke a hole, let the steam out, then sip the broth.
• A dash of vinegar adds a delightful lift to the flavor.

Recommended shops include Baorui Doornail Meat Pie 宝瑞门钉肉饼 (popular with locals), Yinji Meat Pie 尹记门钉肉饼 (with many branches around Beijing), and Xiangyunxuan 祥云轩 (halal).

• Approximate price (each): CNY 6-10

5. Beijing Hot Pot (铜锅涮羊肉): Beijingers' Winter Favorite

Thinly sliced lamb cooked in a light broth is rich in flavor without being gamey. When paired with sesame sauce, the taste becomes even fresher. It's good for lunch or dinner.

Copper Pot Mutton Hotpot

Tips:

• The traditional broth consists of just water, green onions and ginger. It's not spicy, suitable for those who prefer milder flavors.
• "Hand-cut lamb" is the most authentic choice. Cook it for 8-10 seconds for the best texture.
• Cook the lamb before adding vegetables to keep the soup tasting fresher.
• Make a reservation in advance, as many places can get very busy.

You could try Hongyuan Nanmen Shuai Rou 宏源南门涮肉 (touristy but good value), or Yaar Li Ji 鸦儿李记 (quieter and offers half portions for solo diners).

• Approximate price (per table): CNY 200-300

6. Douzhi - Fermented Bean Drink (豆汁): The Most Distinctive Beijing Snack

It can be a challenge for 90% of people. Douzhi is the most controversial food in Beijing.

You might have seen challenge videos where most people make funny faces and can't take a second sip. This is because it's made from fermented mung bean pulp.

To many, it tastes sour, funky, and bitter, almost like spoiled water. But for old Beijingers, it's a beloved traditional breakfast.

Douzhi

Tips:

• It's usually served with crispy fried dough rings (焦圈) and pickles (咸菜). The classic way to eat it is to take a bite of dough ring, sip the douzhi, then eat some pickles.
• Warm douzhi is easier to drink than cold, which tends to taste more sour.
• If you want to try it, it's best to share one bowl with friends at first.

You could try Yinsan Douzhi 尹三豆汁 (milder and more beginner-friendly) or Lao Ciqikou Douzhi 老磁器口豆汁 (stronger and more authenticl for the brave).

• Approximate price (per bowl): CNY 3-6

7. Lvdagun - Rolling Donkey (驴打滚): A Traditional Beijing Sweet

It is a Chinese version of a Swiss roll, featuring a soft, delicate texture. The sweet red bean filling pairs perfectly with the aroma of sticky rice and soybean flour, creating rich layers of flavor.

It's a choice for an afternoon snack or a quick treat during your trip.

Rolling Donkey

Tips:

• Don't worry, there's no donkey meat here. It's a glutinous rice dessert.
• The fine soybean powder fall off easily. We suggest holding it with a napkin, especially for kids.
• Be careful with street vendors who sell by weight. They may cut extra and charge more.

For a softer, chewier texture, try Bai Ji on Niujie 牛街白记. If you love lots of red bean filling, go for Lao Huihui 老回回. If you enjoy a refined setting or want to have it with afternoon tea, choose Fuhuazhai Pastry Shop 富华斋饽饽铺.

Fuhuazhai's exquisite afternoon tea

At all three places, you could also try other traditional Beijing sweets like Wandouhuang (豌豆黄) and Aiwowo (艾窝窝).

• Approximate price (per box): CNY 10-20

8. Luzhu huoshao - Boiled tripe and lungs with tofu in gravy (卤煮火烧): A Bold Lunch Choice

The braised pork lungs and intestines are soft but not greasy. The bread soaks up the savory gravy, while the tofu is juicy and full of flavor.

It is salty and typically an affordable option for lunch.

Tips:

• The authentic flavor has a rich sauce taste, not a strong odor.
• Huoshao refers to dense, unleavened bread that makes the dish more filling.
• The organs themselves are mild in taste. If you are open to trying organ meats, give it a go.

You could try Chenji Luzhu Xiaochang 陈记卤煮小肠, a local favorite tucked away in Qianmen Langfang Ertiao hutong.

• Approximate price (per bowl): CNY 15-25

9. Chao Gan - Stir-fried Pork Liver (炒肝): A Local Breakfast's Choice

It represents strong flavors. Don't be fooled by the name. In Beijing, "stir-fried" can mean slow-cooked.

Chao Gan is actually a thick, garlicky pork stew made with tender pork liver and intestines. It has a robust garlic aroma and is usually served in the morning.

Tips:

• Locals usually enjoy it with steamed buns. The classic combination is to take a bite of the bun followed by a spoonful of Chao Gan.
• The soup is thick and sticky. The traditional way to eat it is to sip it around the edge of the bowl to avoid spilling or missing out on any.
• Adding vinegar help cut through the richness.

Recommended spots include Tianxingju 天兴居 (lighter broth) and Yaoji 姚记 (thicker broth).

• Approximate price (per bowl): CNY 30-45

10. Lvrou Huoshao - Donkey Burger (驴肉火烧): A Chinese Burger Without Sauce or Veggies

There's a Chinese saying: "Dragon meat in the sky, donkey meat on the ground," showing how delicious donkey meat is.

The Huoshao (baked bread) is crispy, while the donkey meat inside is tender and smooth boasting a salty, savory flavor. It's a great choice for breakfast or lunch.

Donkey Burger

Tips:

• Donkey meat is tender, has no strong smell, and is widely accepted.
• You could add chili or green pepper if you prefer it spicy.
• Donkey meat can be lean or fatty. We recommend a mix of both for a richer and juicier flavor.

We highly recommend Liquan Shun Restaurant 利桥顺酒楼. It's a local favorite specializing in donkey meat, and the reviews are excellent.

• Approximate price (each): CNY 10-15

If you're looking to embark on a culinary journey in Beijing, just contact us. Our tours are customizable and adjustable, allowing you to fully explore the flavors of Beijing.