Do you fancy yourself a Beijing foodie? Put your money where your mouth – not to mention your stomach – is and see how many local snacks you can identify!

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Images: Uni You, Pexels

From meaty, cumin-scented lamb skewers to sweet, candied hawthorns, Beijing is filled with food on a stick. These fork-free dishes are perfect for strolling, sharing, dipping, or indulging. If you’ve ever cooked over a campfire or savored a popsicle, then you’ll know that hand-held food is fun for all ages. 

For those of us staying in town for the break, why not take the family for a stroll and see what you can find? Put together a scavenger hunt or discover a new favorite that we missed. Food might just be the excuse you need to get kids out of the house, and who knows, you might talk them into lingering in an art gallery or bookstore while you are out.

Local Flavors

Head to Qianmen or Nanluoguxiang to start, and grab some lamb skewers, “whirlwind” potatoes, squid, or sausages on a stick. For the truly adventurous, there are scorpions, silkworm larvae, and tarantulas, perhaps best left for capturing with your camera and not your tastebuds.

For an experience that’s a little more off the beaten path, head to Xinmin market (subway stop Guloudajie) and spend the morning exploring the produce, spices, and wet market. When hunger strikes, look for the ma la tang stand selling a variety of skewers including mushroom bundles, quail eggs, meatballs, broccoli, lettuce, noodles, and much more. Don’t worry – there’s no menu to decipher; just point to a skewer that looks good and give it a try. For just a few RMB a skewer, it’s a fun, affordable outing. Stroll the streets around the market and you’ll find skewer (aka chuan’r) restaurants and traditional snack shops.

Travel the Globe

Don’t limit yourself to Chinese food. There’s a whole world just waiting for you to try. Grab a map and start checking off your destinations. At Athena Greek restaurant, the chicken souvlaki comes on a suspended skewer. Nearby Alameen offers a platter of mixed Lebanese kebabs, and a taste of Turkey is only a hop, skip, and a jump away at Turkish Feast.

Branch out from curries at your favorite Indian restaurant with a skewer of cheese-like paneer or head to NomNom in Haidian District for Indonesian mutton or beef satay with a side of sambal kecap, sweet soy sauce mixed with chilies and shallots. And of course, don’t forget to stop by Thailand for some peanut-y Chicken satay.

Sweet Endings

Winter is the season for tanghulu, those shiny, sugary fruit sticks decorating the city like ornaments. Round red hawthorns are the most popular, but you’ll also find grapes, kiwi slices, and Chinese yams. There are even some themed ones with marshmallows and strawberries.

Keep an eye out for purple sticky rice dipped in sugar or waffles on a stick that spell “I Love Beijing” in Chinese characters. Find your zodiac sign fashioned in sugar candy or grab a stick full of sweet-and-sour shan zha (dried hawthorn). The golden yellow hue of floral gui hua cake beckons, drizzled with sweet syrup made from osmanthus flowers.

For a more interactive experience, head to Qianmen Kitchen by BSK to make some s’mores. Roast American marshmallows over your own charcoal brazier, add some Lindt chocolate, and sandwich it all between Biscoff cookies and digestive biscuits.

Lastly, don’t rule out ice cream just because it’s winter. Beautiful rose-shaped ice cream and vibrant fruity popsicles (at Nanluoguxiang) will make you forget how cold it is outside, even if just for a moment.

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Photos: Kirsten Harrington

This period has been tough for all of us, but somehow, we have all managed to make it work. And by that, I mean we have been working from home. Protocols put in place to reduce the spread of COVID-19 has seen us all adopt new schedules and routines, and its been working great for the most part. But all good things, even those borne from adversity must come to an end. In the coming days, those of us who are not yet back to work will be heading back to the office. Which will mean the resumption of the eternal question: what am I going to have for lunch?!

For all its convenience, Beijing and its convenient apps also have a nauseating amount of choice, making simple decisions like deciding on noodles over a burger over lunch paralyzingly difficult. But hotels like Grand Mercure Beijing Dongcheng Hotel has taken on the challenge to take the guesswork out of your midday meal, opting to provide more options available for delivery during this time. Promising carefully prepared, healthy meal choices for the hungry workers of Beijing, Grand Mercure’s offerings seem to be a safe bet. We spoke to Billy Jin, General Manager at Grand Mercure Beijing Dongcheng to find out just why hotels are now offering this new dining option and how choosing their offerings is not only a convenient but a smart choice for our lunch rush orders.

When will the delivery service start?

We’ve recently launched our delivery service to include a healthy selection of salads and our all-time guest favorite local Chinese dishes. We launched our delivery menu on April 8 and it’s been well received by both Chinese and ex-pats in Dongcheng. They’re great for those who are looking for a fast, healthy, and clean work lunch.

What made your company decided to venture into delivery?

COVID-19 has greatly impacted our industry as travel to Beijing significantly declined and the F&B industry faced new challenges. So as a way to sustain our F&B business, we decided to turn our guest favorites into delivery sets for people to enjoy in the comfort of their own home.

The hotel’s sanitation requirements and procedures are extremely strict which means that not only did our staff meet the city’s requirement, of quarantine, they also meet the additional requirements that the hotel as placed. Since everyone has now become even more conscious of health and sanitation, hotel restaurants have become the trusted safe choice for diners.

What is the menu available to clients?

The Grand Mercure is a brand that tempts travelers with a charming and inviting hotel experience that appeals to their imagination and an insatiable sense of discovery. For us, that’s Beijing. Following our brand motto, we put together two options of healthy salads and Chinese sets starting at RMB 38. These menu sets are created with health and local flavor in mind and with a price that’s as competitive as any restaurant.

How far will you be able to deliver the orders? For instance, will customers in Shunyi and Tongzhou also be included?

We’re using Meituan for delivery service which currently limits our range to the Dongcheng District area.

Where customers access the delivery services?

In-house guests can order by calling our restaurant directly from their room. For guests who aren’t staying in the hotel, our menu can be ordered through Meituan by searching “东方美爵酒店” if you prefer to have it delivered or through the hotel’s WeChat Mini-program by adding us on WeChat at “东方美爵酒店” if you’d like to pick up at the hotel.

How does it work? What is the process of ordering from start to finish?

After an order is placed either through Meituan or through our Mini-program, our chefs will immediately begin preparing the order, and the delivery service picks up the order from the hotel lobby. The entire process is done promptly with the name and body temperature of every staff who’s handled your food written on the order.

Do you guys have any sort of guarantee? i.e. Deliveries to be done within thirty minutes of ordering or something like that?

We understand that no one likes to wait too long for their food. When you place an order, you want your order to be at your doorstep immediately. From the time the order is received to the pick up from the Meituan delivery person, the entire process takes less than 45 minutes.

What is the philosophy of your company when it comes to customer service and satisfaction?

Customer service is our number one priority. We place the satisfaction of our guests above all else which is why we ensure that the hotel only uses the freshest ingredients, the menu that we prepare are both tasty, in season, and healthy, the food is prepared on time, and finally the sanitation, health, and safety of our staff and working environment are closely monitored.

Photos: Grand Mercure Beijing Dongcheng, unsplash

Forget the Forbidden City, food is our favorite Beijing attraction. With a whole A to Z of restaurants and dishes on offer, 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 often get 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, but we’re also partial to the cute miniature version served at upscale Shaanxi restaurant Zhen Ai Zhongguo.

More places to try it: Weijia Liangpi (roujiamo are a traditional partner for liangpi, cold glutinous noodles tossed in 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 fruit wood 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. The duck ticks all the right boxes and the vibe is satisfyingly local. Be sure to book in advance or be prepared to queue.

More places to try it: Da Dong (for super-lean duck high end and modernist Chinese cuisine), Huajia Yiyuan (for a nice courtyard atmosphere that is popular with visitors)

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. Time-honored brand (laozihao) Dong Lai Shun is the best place for visitors to try this dish. There are branches all over town, but we tend to go to the Wangfujing APM Mall branch, which is conveniently close to many popular hotels.

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: Donkey Burger 驴世家 (small, slick space in Wudaokou serving good value donkey burgers)

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 past noodles”. Located in a small street just off the main Dahsilan’r drag, Siji Minfu Zhajiangmian attracts daily queues for their to-the-letter version of this dish.

More places to try it: Jing Wei Zhai (a city-wide chain specializing in traditional Beijing cuisine, a good place to try many of the dishes on this list)

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: Huajia Yiyuan (six different styles, including non-spicy), Nanjing Dapaidang (a chain originally from Nanjing with many branches around the city)

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 Jingweicaiis 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 adds ons that you can choose to add to the sauce around the sauce; we like to add 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: Beijing’s Best Restaurants for Visitors and Tourists, 2019 Edition

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