Ten Essential Dishes You Must Eat in Beijing

Forget the Forbidden City, food is our favorite Beijing attraction. And with travel off the cards for the time being, there is no better time to sample the best of what the city has to offer, even from the comfort of your own home (we've given delivery options where possible).

With a whole A to Z of restaurants and dishes around every corner in Beijing, it can be hard to know where to start so we have done the hard work for you and narrowed it down to a top ten list of what we feel are essential dishes (at all sorts of price points, too).

Roujiamo (肉夹馍)

Roujiamo are often referred to as "Chinese burgers" but we can't help but feel like that kind of under-sells them. The mix of long-braised meat (usually pork in Beijing but traditionally beef or lamb) and dense baked bun is supremely satisfying (ask for added green peppers and cilantro for a vegetal upgrade). Roujiamo are often enjoyed as a cheap snack alongside a bowl of noodles, such as those at Ling Er Jiu near Chunxiu Lu or Shaanxi Noodle King in Sanlitun Soho. We're also partial to a cheeky roujiamo delivery from local chain Xishaoye — search 西少爷 on Meituan or ele.me.

More places to try it: Weijia Liangpi (roujiamo are a traditional partner for liangpi, cold glutinous rice or wheat noodles tossed in a sesame-chili sauce)

Madoufu (麻豆腐)

Madoufu is made from the fermented mung bean residue left by the production of douzhi, but we like to think of it as Beijing’s answer to hummus – much more palatable, right? Traditionally, the mung bean paste is stir-fried in lamb fat to remove some of the moisture and then topped with dried chilies (today, vegetarians can find versions stir-fried in vegetable oil). The sour, blue cheese-like taste takes some getting used to, but we find this is one “weird” dish we can definitely get on board with. Beijing institution Jubaoyuan in Niu Jie is famous for lamb hot pot but their madoufu also ranks among the best in the city.

More places to try it: Xianlaoman (sample madoufu alongside some of Beijing's best dumplings)

Peking duck (北京烤鸭)

The OG of Beijing dishes, Peking duck is the one culinary event you definitely shouldn't skip, no matter how long your trip is. Ducks are usually roasted over fruitwood until the skin is crisp and the flesh is juicy, before being sliced and served with pancakes, sweet bean paste sauce, cucumber, and scallions. Unsurprisingly, there are hundreds of restaurants around town serving duck from glitzy high-end temples of cuisine to down 'n' dirty local joints, but our favorite of them all is Siji Minfu, especially the branch by the east gate of the Forbidden City. One unexpected advantage of the recent round of travel restrictions is that this branch is much quieter than usual, making for less queuing and an altogether less hectic dining experience.

More places to try it: Most of Beijing's Peking duck chains, including Bianyifang, Dayali, Xiha Yayuan, and more, offer delivery these days. The skin looses a bit of crispness in the transportation, but the flavour is just as good at home.

Lamb hot pot (涮羊肉)

The perfect dish for winter, Beijing-style lamb hot pot (sometimes translated as Mongolian hot pot, from whence the dish originated) features a mild broth boiled in distinctive conical copper pots heated with charcoal, into which diners dip thin cuts of lamb and vegetables. Once cooked, the lamb is often dipped in sesame paste before eating. Like many other traditional Beijing dishes, the southern and western areas of the city have the highest concentration of lamb hot pot places. New restaurant Xinjingxi on Xindong Lu offers a totally modern take on traditional Beijing hot pot, served in individual cloissoné pots (much more hygienic).

More places to try it: Nanmen Shuanrou (old-school hot pot with a prime location on the banks of Shichahai)

Lvrou huoshao (驴肉火烧 AKA donkey burgers)

Don't stop reading at the mention of donkey: these are one of Beijing's must-try snacks, reminiscent of corned beef stuffed in a crisp pastry-like shell (although that sells them far short). Small places selling donkey meat sandwiches can be found across the city but city-wide chain Wang Pangzi is generally considered one of the best (there are convenient branches in Gulou and Houhai if you need a quick lunch after sightseeing). 

More places to try it: Liqiaoshun (a local gem serving all different kinds of donkey meat dishes) 

Zhajiang noodles (炸酱面)

Peking duck may have the star power but zhajiang noodles arguably hold a dearer place in the heart of many Beijingers. To make the dish, thick wheat noodles are mixed with strips of radish, cucumber, and other vegetables, all held together with a sauce made from diced pork belly and sweet bean paste. The name literally translates as "fried sauce noodles" but you may see it called "soybean paste noodles." Michelin-tipped No. 69 Fangzhuanchang Zhajiangmian just west of Nanluogu Xiang attracts daily crowds for its noodles.

More places to try it: Jing Wei Zhai (a city-wide chain specializing in traditional Beijing cuisine, who also offer a good delivery service)

Mala crayfish (麻辣小龙虾)

Come summer these spicy crustaceans are the hottest (pun intended) dish in Beijing. Crayfish are farmed in areas such as Hubei and Jiangsu, before being shipped up to Beijing. The current most popular preparation sees the spiny beauties cooked in a broth laced with chilies, Sichuan peppercorns, and other dried spices. Don a pair of disposable gloves and get cracking to reveal the tender meat inside the shells. Ghost Street is the most popular destination for crayfish, and mammoth restaurant Huda attracts the crowds for its lip-tingling version and other spicy dishes. Be prepared for a long wait. 

More places to try it: Haidao Xiafan (海盗虾饭, literally "Pirate prawn rice," a city-wide chain that specializes in stir-fried shelled crayfish -- less mess and great for delivery)

Chunbing (春饼)

Chunbing, literally "spring pancakes," refers to a dish of plain wheat flour wrappers (sometimes colored with spinach or carrot) that are served alongside a variety of small stir-fried dishes, which diners then wrap in the pancakes and eat (a bit like Peking duck). Chunbing are typically associated with two traditional festivals: Lichun (立春), the first solar term of the Chinese agricultural calendar, which marks the beginning of Spring, and Longtaitou (龙抬头), the second day of the second month of the Chinese calendar. Chunbing Jingweicai is a favorite of the denizens of Beixinqiao and Yonghegong.

More places to try it: Laolao Jia Chunbing Dian (a popular chain with several branches across Beijing, including Liangmaqiao)

Roasted whole fish (烤鱼）

You may associate spicy and numbing flavors with Sichuan, but Beijing diners love to splash out on spice as well. One spicy dish that has become extremely popular in recent years is kaoyu, or whole roast fish. The fish is dry-grilled and then brought to the table in a chafing dish filled with flavored oil, herbs, and spices. The real genius of this dish, however, is the hot pot-style add-ons that you can choose to bulk up the surrounding sauce with; we're partial to sliced potato, lotus root, and tofu skin. Jiang Bian Cheng Wai (several branches around the city) is a reliable place to enjoy this dish.

More places to try it: Yi Wei Yi Cheng (busy Wudaokou hangout that is very popular with the area's students)

Candied hawthorns (冰糖葫芦)

One of the most iconic Beijing street snacks, these glistening red morsels (pictured at the top) are traditionally a winter delicacy but can be found all year round. Literally meaning "rock sugar bottle gourd" (a reference to the shape), this teeth-testing sweet treat features fruit dipped in sugar syrup and threaded onto a long skewer – think of it as a Chinese candy apple. The most traditional version uses the fruits of the Chinese hawthorn, although nowadays vendors use everything from strawberries to kiwi. Try it from one of the various vendors along Yandai Xiejie, which runs from Di'anmen Waidajie towards Houhai.

READ: Taking Aunt Flow Out for Lunch: Beijing's Period Restaurants

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