As a heaven of food, Beijing has so many kinds of snacks which have attracted a lot of people from home and abroad. The most popular food are the following.

Clay Oven Roll (Shaobing)
Shaobing or Huoshao are baked layered flatbread with sesame on top. They are usually made in two flavors: savoury or sweet. According to Mandarin cuisine, Shaobing are served with hot pot in winter.

Fried Bread Stick (Youtiao)
Youtiao sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. It is also known as (Guozi) in northern China. It is also a popular breakfast food in Myanmar (Burma), where it is called e kya kway.

Steamed Bun (Mantou)
Mantou sometimes known as Chinese steamed bun, is a kind of steamed bun originating from China. It is typically served in Chinese cuisine. Made with milled wheat flour, water and leavening agents, they are similar in nutrition and eating qualities to the white bread of the West.

Soybean milk
Soybean milk is a healthy alternative to cow’s milk. Soybeans are composed of proteins, carbohydrates, fats, fiber, and a powerful array of phytonutrients, and have been known to help reduce blood cholesterol, thereby promoting cardiovascular wellness.

Eight Treasures Rice (Ba Bao Fan)
Ba Bao Fan is a traditional Chinese dessert with more than a thousand years of history. This dessert is made in all regions of China with their own local ingredients and recipes; however, all recipes are based upon the ingredients of sticky rice and eight different dried fruits. The most famous Ba Bao Fan recipe is from “Jiang Nan”, a southern area of China.

Boiled Dumpling
Jiaozi are believed to bring fortune and good luck to their eaters, perhaps because of their appearance as shoe-shaped gold or silver ingots. There is no doubt that Jiaozi will appear on most tables during any given Spring Festival. Generally, people prepare them before midnight on the last day of the previous year, before eating them after the New Year’s bell is sounded

New-year’s Hard Rice Cake
This staple food is made of glutinous rice flour and comes in thumb sized nuggets. Its popularity during Spring Festival has come about since it has a homonym, which translates as “getting higher and higher year after year.” This preserved food is therefore a must-eat in many parts of China, especially its southern provinces.

Full-moon Dumpling (Yuanxiao)
Yuanxiao is a special dumpling in China for the Lantern Festival (the 15th night of the 1st lunar month). It is a “ball” made of glutinous rice flour. As the 15th night of the New Year was later called “Shangyuan” and the “Yuanxiao” festival, so the dumplings came to be known by the name of the festival.

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Other Moon Festival Legends
According to another legend, on this day the “Man in the Moon” was spotted at an inn, carrying a writing tablet. When questioned, he said he was recording the names of all the happy couples who were fated to marry and live happily forever after. Accordingly, just as June is the traditional month for exchanging nuptials in the west, many Chinese weddings are held during the eighth lunar month, with the fifteenth day being the most popular.

Of course, the most famous legend surrounding the Moon festival concerns its possible role in Chinese history. Overrun by the Mongols in the thirteenth century, the Chinese threw off their oppressors in 1368 AD. It is said that mooncakes – which the Mongols did not eat – were the perfect vehicle for hiding and passing along plans for the rebellion. Families were instructed not to eat the mooncakes until the day of the moon festival, which is when the rebellion took place. (In another version plans were passed along in mooncakes over several years of Mid-Autumn festivals, but the basic idea is the same).

How to Celebrate the Moon Festival

Today, Chinese people celebrate the Mid-Autumn festival with dances, feasting and moon gazing. Not to mention mooncakes. While baked goods are a common feature at most Chinese celebrations, mooncakes are inextricably linked with the Moon festival. One type of traditional mooncake is filled with lotus seed paste (see side photo). Roughly the size of a human palm, these mooncakes are quite filling, meant to be cut diagonally in quarters and passed around. This explains their rather steep price (around $5.00 in Canada). A word of caution: the salty yolk in the middle, representing the full moon, is an acquired taste.

More elaborate versions of mooncakes contain four egg yolks (representing the four phases of the moon). Besides lotus seed paste, other traditional fillings include red bean paste and black bean paste. Unfortunately for dieters, mooncakes are rather high in calories.

While in the past mooncakes took up to four weeks to make, automation has speeded up the process considerably. Today, mooncakes may be filled with everything from dates, nuts, and fruit to Chinese sausages. More exotic creations include green tea mooncakes, and ping pei or snowskin mooncakes, a Southeast Asian variation made with cooked glutinous rice flour. Haagen-Daz has even gotten into the act by introducing a line of ice cream mooncakes in Asian markets.

Given the difficulty of making them, most people prefer to purchase their mooncakes instead of making them. You’ll find them at Asian bakeries beginning around mid-August.

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Aaaaaaaah Xinjiang. Xinjiang is the name of a town in eastern China. This is also the name of a chain of small restaurants, almost all owned by Chinese from the city of Xinjiang. The main feature of these restaurants is the way the noodles are prepared. One can see a chef who, from a thick paste, comes to noodles of different thicknesses. It’s really a small sight to see him in action. Accompaniments offered are as good as the noodles themselves. Mutton sprinkled with cumin, diced beef and potatoes, tomatoes and eggs, there’s something for all tastes! If noodles do not attempt (which is a shame), you can also order rice with these accompaniments. The prices are very reasonable, given the quality of dishes: 4 rmb for the classic noodle soup and 15rmb max for a noodle dish with accompaniment. To test absolutely!

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In addition to the almost infinite variety of dishes and protocol very different from Western standards (uses chopsticks, dishes pooled …), Chinese cuisine is also distinguished by its philosophical aspect.

The cuisine in China, before being happy, is a method for maintaining health: it selects and prepares dishes according to concepts similar to traditional medicine, itself closely linked to Chinese thought and ideas.

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-beef (ideal net)
-potato
-soy sauce
Chinese anise -

1) Prepare the beef as you cut into cubes of 3-4 mm side

2) Cut the potatoes into cubes also trying to have a maximum size of cubes to double your pieces of meat

3) pour a little oil in the pan, use a heat

4) Pour the diced potatoes and beef in the pan

5) stir until your preparation change color

6) add the soy sauce on your preparation (3 tablespoons)

7) add enough water to submerge all of the cubes of potatoes and meat

add two Chinese star anise (or daliao Bajiao in Chinese)

9) Continue to cook your food over high heat until the water in your mud preparation

10) reduced the intensity of fire (heat) and place a lid over your skillet and preparation

11) let simmer for about an hour, then add salt as needed. Your dish is ready, you can use

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Located at 23 rue Dongsishitiao, the restaurant seems Fujialou full lunch or evening. I must say it has an advantageous position in a business district where the places to eat can be counted on the fingers of one hand.

But given the popularity of Fujialou its simple lack of competitors would be reductive. The institution has established a reputation for several years due to the quality of its services.

Her kitchen hand, is excellent, mainly composed of Pekinese dishes, it also offers other popular recipes from different Chinese provinces. The prices are very reasonable, with 20 yuan per person, especially when compared to the quality of food.

In addition, the servers are showing great professionalism and the scenery in a traditional Beijing style, has something to attract tourists in search of exoticism. Moreover, Fujialou enjoys an excellent reputation with tour operators in Beijing, which regularly send groups of Western tourists there.

The product range of the restaurant offers a choice indeed broad enough to satisfy the tastes of Chinese customers as well as foreign, which is not always a foregone party in China.

The only snag: The Chamber Fujialou is relatively noisy, and this is part of folklore. The servers were indeed instructed to shout to welcome all new customers that pass the door of the establishment. If you need quiet, forget Fujialou So, if you want to feel old in Beijing, do not miss the place …

This is one of the best choice if you want the real taste of Chinese food quality at an affordable price.

Address:

23 Dongsishitiao (200 west of Poly Plaza), Dongcheng District

Beijing

Chinese characters:东四十条23号

Telephone: 010 8403 7831

Hours: 11am-14h, 17h-21h30

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- Ingredients for the sauce –
- 3-4 tablespoons salt
- 1 teaspoon freshly ground black pepper

Preparation: Cut the pork ribs into 4 pieces. Toss in 1 tablespoon oil. Heat over low heat in a saucepan with salt and pepper for 2 minutes, stirring constantly, a perfume should emerge. Pour the mixture into two small saucers that you pose on the table.

Cooking: heat the remaining oil over high heat in a skillet.When it is hot, fry 6 minutes the pork while turning, they should be golden. Remove from skillet with slotted spoon.

Presentation: Arrange the pork on a warm serving dish that you will ask next saucers. Each guest will take his piece of pork in the saucers before tasting.

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- - Ingredients for the sauce with honey –
- 3 tablespoons liquid honey
- Tablespoon 1 ½ tablespoons sugar
- 1 teaspoon of cornstarch diluted in 3 tablespoons water

Preparation: Put the ham in one piece in a baking dish. Put it in a steamer and cook it in steam 1 hour (or lay flat on the bowl back to the bottom of a large casserole containing 2.5 cm of water bring to boil, turn and leave cook 1 hour). Cut ham into 8 pieces and then rebuild the band. Put cinnamon, brown sugar and water in a saucepan and heat until sugar is melted. Add the lotus seeds that you mix it well in this syrup. Mix all sauce ingredients

Cooking: spread the lotus seeds and syrup over the ham. Teportez le plat dans la marmite à vapeur et faites cuire à la vapeur encore 1h30. Teportez the dish in the steamer and let steam still 1:30. Versez la sauce dans une petite casserole et faites-la cuire, sans cesser de remuer, jusqu’à ce qu’elle ait épaissi. Pour the sauce into a small saucepan and let cook, stirring constantly until it thickens.

Presentation: Pour the sauce over the ham. It should be soft enough for it can be debited into small pieces with chopsticks

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Preparation: remove the cabbage leaves damaged and the hard parts. Wash it thoroughly, then wipe dry. Ecrasez l’ail. Crush garlic.

Cooking: Heat the oil in a skillet over high heat. When it is hot, fry 30 seconds my pieces of cabbage, stirring, until they are well slathered. Add salt, garlic, bouillon cube, crumbled and broth. Turn and fry for some time. Cook for 3-4 minutes. Add the lard and still turn a few moments.

Presentation: Serve on a warm serving dish. When it is cooked, this dish is a beautiful jade color and is an excellent accompaniment to a dish of meat braised in soy sauce.

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Preparation: Empty and clean the fish, then cut it into chunks. Spend them in flour. Cut the onion into thin slices. Cut the onions into pieces about 2.5 cm long. Cut the bean curd into a dozen pieces. Cut lettuce salty end.

Cooking: Heat the oil over high heat in a skillet. When it is hot, fry 1 minute onion and lettuce salty while turning.Add fish and stir it into the oil 3 to 4 minutes. Pour the broth, soy sauce, sugar and white wine. Fry 2 minutes the fish in this sauce while turning. Remove fish from pan. Add the white wine, lard, pepper and cook 5 minutes. Put fish in pan, sprinkle the pieces of spring onion and mix well. Reduce heat and simmer 2 to 3 minutes.

Presentation: Serve on a warm platter or large bowl. CThis dish is popular in winter Chang-Hai. It is delicious with rice.

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