Beijing cuisine

roast duck from Beijing (Peking)

Jiaozi (; ) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (), steamed (), pan-fried (), deep-fried (), or baked (), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their r

A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese (), and wenden from Shanghainese (). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.

Chinese and Southeast Asian dish

sour soup of Chinese cuisine

local cuisine of Beijing, the national capital of China

Chinese dessert also popular in Hong Kong, Hong Kong, Taiwan, Japan, Malaysia and Singapore

Zhajiangmian (; pinyin: zhájiàngmiàn), commonly translated as "noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce. Variations may include toppings of fresh or pickled vegetables, beans, meat, tofu, or egg.

thumb|Bottles of Red Star erguotou at 53% abv.

thumb|A bowl of Douzhi (left) with jiaoquan and preserved vegetable

Chinese dish

Liangfen (), also spelled liang fen, is a Chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet and Nepal it is called laping and is a common street vendor food. In Kyrgyzstan it is an ingredient in a noodle dish called ashlan fu.

thumb|Aiwowo: a traditional snack from Beijing thumb|Aiwowo Hongluo showing interior Aiwowo () is a traditional dessert from Beijing, China.

Beijing dish of pork stir-fried with soya paste and served with leeks and doupi

Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China.

pork offal dish

Chaogan () is a Chinese dish which is especially famous in Beijing.

hot pot originated from Beijing

traditional snack food of Beijing

traditional dish of Beijing

thumb|Bao du Baodu () is a halal tripe dish that is part of Beijing cuisine. It is traditionally prepared by the Muslim Hui people.