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10:30 - 19:00Noodles with the soybean paste, in Chinese Zhajiang Noodles, is a traditional snack in Beijing, which belongs to Beijing Cuisine. Noodles with the soybean paste consist of two parts, vegetable ingredients and the soybean paste mixed with noodles. The essence of noodles with the soybean paste lies in the sauce, the so-called soybean paste. Usually, the traditional soybean paste is made from Liubiju’s soybean sauce. Liubiju is a time-honored sauce store in Beijing. After diluting the soybean sauce...
Read MoreNoodles with the soybean paste, in Chinese Zhajiang Noodles, is a traditional snack in Beijing, which belongs to Beijing Cuisine. Noodles with the soybean paste consist of two parts, vegetable ingredients and the soybean paste mixed with noodles. The essence of noodles with the soybean paste lies in the sauce, the so-called soybean paste. Usually, the traditional soybean paste is made from Liubiju’s soybean sauce. Liubiju is a time-honored sauce store in Beijing. After diluting the soybean sauce, the soybean paste is already half done.
Leek is called Jiucai(韭菜)in Chinese. Since Jiu is homophonic to the Chinese character for longevity, people endorse leek with good wishes and blessings. Besides, leek is also well-known by its ability of rapid growth. The shape of a fried leek dumpling resembles a gold ingot, hence their other name which means “long prosperity dumpling.”
When it comes to the representative food of winter, dumplings must list on the top rank. Chinese people prefer to eat dumplings in certain festivals or important occasions, especially during winter.
Luzhu huoshao(Chinese: 卤煮火烧; pinyin: lúzhǔ huǒshāo; lit.: 'pork stew with bread') is one of the most well-known traditional Beijing street foods. Long considered a luxury, the cuisine is especially prevalent in Beijing. The main ingredients are pork, pork lung, pork intestines, pork liver, tofu, and some may add Fermented bean curd or chives sauce, and it is served with bing bread.
Pork, cucumber slices, soybean paste, sauce, scallion, garlic and so on.
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