Chow mein
Chow mein is stir-fried noodles, the name being an English language corruption of the Taishanese chāu-mèing. The dish is popular throughout the Chinese diaspora where it will appear on the menu of Chinese restaurants. It is particularly popular in the United States and Britain
Baozi
A baozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings |
Jiaozi
Jiaozi typically consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton, jiaozi has a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients. |
Youtiao
Youtiao, also known as the Chinese cruller,[1] Chinese oil stick, Chinese doughnut, and fried breadstick,[citation needed] is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee or soy milk.
Youtiao, also known as the Chinese cruller,[1] Chinese oil stick, Chinese doughnut, and fried breadstick,[citation needed] is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee or soy milk.
Perking duck
Peking duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered a national dish of China. The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled raddish is also inside, and other sauces (like hoisin sauce) can be used. |
Where To Eat In Beijing |
全聚德(天安门店)
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王府井小吃街
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老北京炸酱面馆
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