Beijing Cream Fritters are a popular food at local temple fairs. With a crispy outer layer, tender interior and rich cream flavor, they are sweet but not cloying, embodying the fes...

Wandouhuang is a royal Beijing dessert loved by Empress Dowager Cixi. Made from premium white peas, it has a pale yellow color, smooth texture and sweet taste. This guide details i...

Yundoujuan is a classic Beijing imperial snack, made of mashed kidney beans rolled with red bean paste or sesame sugar. It has an exquisite appearance and melts in the mouth. This ...

Ludagun is a Beijing intangible cultural heritage snack. Wrapped with glutinous rice skin and red bean paste, rolled in soybean flour, it has distinct three colors and a glutinous ...

Tanghuoshao is a classic Beijing snack, made of flour, brown sugar and sesame paste through layered pressing and baking. Crisp outside and soft inside with rich sweet aroma, it’s ...

Tang'erdou is a Beijing snack carrying childhood memories. With an ear-like shape, it has a crispy outer layer and thick syrup inside, tasting sweet but not cloying. This guide det...

Ai Wo Wo is a classic Beijing snack. Wrapped in glutinous rice skin with sesame, walnut and other fillings, it tastes sweet, glutinous and non-sticky. This guide details its craft ...

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...

Miancha is a traditional old Beijing breakfast, made of boiled broomcorn millet paste, drizzled with sesame paste and sprinkled with sesame salt. It should be eaten by sucking with...

Beijing Imperial Cheese is a traditional royal dessert made by milk fermentation. With a pudding-like smooth texture and rich pure milk flavor, it’s a must-try to experience exqui...