Bing Tang Hu Lu is an iconic Beijing winter street food, made of hawthorn skewers coated with rock sugar. Sweet, sour and appetizing, this guide details its craft and eating method...

Derived from imperial Suzao Rou, Luzhu Huoshao is a classic Beijing street food boiled in aged soup with offal and baked cakes. This guide helps foreign tourists explore its taste,...

Beijing Roast Duck, a world-famous national dish of China with a centuries-old history, has two classic styles: wood-fired and braised. This guide details its authentic eating skil...

Shenzhen Gongming Laisifen is a century-old Cantonese specialty snack. Hand-made rice noodles from local late indica rice are paired with secret soup made of pork bones and dried c...

As a classic Beijing offal snack, Baodu is made by quick blanching shredded fresh beef/lamb tripe. With 13 cuts and distinct tastes, heat control is key. This guide details its eat...

Hama Tumi is a traditional sweet Beijing snack with red bean paste filling. When baked, the filling bursts from the edge, looking like a frog opening its mouth, tasting crispy and ...

Peking Duck, Sugar-Coated Haws and other Beijing delicacies are iconic culinary symbols. With intangible heritage skills, unique tastes and reunion meanings, they carry old Beijing...

This guide unlocks the layers of Beijing food for foreign tourists, covering imperial dishes like Fangshan and Tan Family Cuisine, local specialties like Peking duck, with navigati...

Shenzhen Hakka Stuffed Tofu, the soul of Hakka cuisine, originates from the ancestor migration culture, made of local hand-made soft tofu with fresh minced meat. Braised in a casse...

As one of China's four major traditional festivals, the Mid-Autumn Festival falls on the 15th day of the 8th lunar month. This guide explains its origin, customs like eating moonca...