Top Beijing Recipes

One of the most popular dishes at Chinese restaurants, mu shu pork is thought to resemble a wooded forest scene, with earthy vegetables such as cloud fungus, and scrambled egg representing yellow flowers, all served on a “ground” of mandarin pancakes. There are also several variations with this well-known dish.

An entire chain of Beijing restaurants specializes in serving the succulent pieces of roasted duck. Traditionally, the duck is sliced at the table, where a skilled chef will cut it into over 100 pieces, each containing an equal portion of skin and fat.
This is a basic Peking duck recipe.

These Mandarin pancakes are traditionally served with mu shu pork, made with a hot water dough.

The delicate flavor of rice vinegar brings out the sweetness of this Mongolian lamb. This recipe also works well with beef.

Preparing Jiaozi is a Chinese New Year tradition in many northern Chinese homes. Jiaozi dumplings can be boiled or pan-fried. The dumplings in this recipe are made with a savory pork filling, seasoned with Asian sesame oil and white pepper.

Flower rolls are filled with green onion and sesame oil and are spread out during steaming to resemble a flower shape.

A popular snack, scallion pancakes are pancakes that have been filled with scallions (also called green onions or spring onions) and sesame oil before being pan-fried.

The Asian version of fondue, hot pot consists of cooking food by dipping it in a simmering broth. According to legend, the original hot pot was created by Mongolian conquerors who used their helmets as a vessel to cook the food in. Traditionally, Mongolian hot pot is made with mutton. However, you can substitute chicken if desired. This recipe for Mongolian lamb hot pot includes suggestions for dipping sauces.