Cover Beijing attracts people from all over the world with its iconic dishes and culinary heritage (Photo: Pexels/征宇 郑)
Beijing attracts people from all over the world with its iconic dishes and culinary heritage (Photo: Pexels/征宇 郑)
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Beijing is a city for individuals who cherish rich flavours, deep-rooted heritage, craftsmanship, and the communal experience of dining
The sprawling, frenetic capital of a nation that’s home to roughly one-seventh of humanity, Beijing isn’t just about ancient palaces, Maoist landmarks, and hyper-modern skyscrapers. The cuisine is defined by its bold, savoury, and umami-rich flavours, often accompanied by subtle sweetness and tangy accents. Staples like soy sauce, fermented bean paste, and sesame paste create a deep flavour foundation in dishes such as zhajiang mian and hot pot. A signature quality of the cuisine is its balance of richness and brightness, with vinegar or raw garlic often cutting through the hearty, meat-centric dishes.
For those who enjoy a touch of heat, Beijing cuisine incorporates mild spices and aromatic seasonings like chili and Sichuan peppercorns, offering a warming depth that stops short of the fiery intensity found in Sichuan dishes.
Read more: 5 must-try delicacies in Xi’an, Shaanxi—the birthplace of ‘biang biang’ noodles
Texture plays a vital role too in its cuisine, often offering a balanced interplay between crispy, chewy, and tender elements. For example, the Peking duck showcases this textural harmony with its crackling skin and tender meat, while dumplings and flatbreads add satisfying chewiness to the mix. The subtle sweet glaze on a duck and the tangy kick of vinegar in a dipping sauce are just some of the details that highlight the mastery and refined complexity of Beijing cuisine.
What follows is not a comprehensive guide but a mere taste, if you will—through six dishes that are worth the hype. The city’s kitchens await.
1. Peking duck
Above Peking duck served at 1949 - Duck de Chine restaurant in Beijing (Photo: Lynette Ow)
Peking duck served at 1949 - Duck de Chine restaurant in Beijing (Photo: Lynette Ow)
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There’s something almost theatrical about the way Peking duck is served, a dish so iconic that it’s practically synonymous with Beijing itself. The lacquered bird with its glistening skin is brought to your table, where the chef proceeds to carve it in a ritual so precise, artful and deliberate, a skill that can only result from years of experience. This culinary masterpiece is loved for its dance of textures, temperatures and flavours. The crispy, golden skin and succulent duck meat are meticulously prepared through a time-honored roasting process, traditionally served with thin pancakes, sweet bean sauce, and fresh garnishes like cucumber and scallions.
2. ’Zhajiang mian’
Above ‘Zhajiang mian’ is a beloved noodle dish that’s perfect for unwinding after a long day of exploring the city’s sights. (Photo: Lynette Ow)
‘Zhajiang mian’ is a beloved noodle dish that’s perfect for unwinding after a long day of exploring the city’s sights. (Photo: Lynette Ow)
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Zhajiang mian, or noodles with soybean paste, is comfort food at its best. This humble dish embodies the essence of Beijing street food culture—affordable, hearty, and deeply satisfying. Springy noodles are generously coated with a rich, umami-packed paste made from fermented soybeans and stir-fried pork. The allure is in its toppings: crisp cucumbers, fresh radishes, and julienned carrots add a refreshing crunch, balancing the robustness of the sauce. No two bowls are alike in this city. Every chef brings their own flair, making it a dish worth revisiting at every corner of the city.
3. Hot pot
Above Hot pot is an experience that speaks to the communal heart of Beijing’s food culture (Photo: Lynette Ow)
Hot pot is an experience that speaks to the communal heart of Beijing’s food culture (Photo: Lynette Ow)
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Often enjoyed with family or friends, hot pot reflects both Mongolian influences and Beijing’s love for hearty, warming flavours. A typical experience involves a bubbling pot of broth—spicy or mild, aromatic or herbal—surrounded by fresh ingredients like thinly sliced lamb, beef, tofu, vegetables, and handmade noodles. Each diner cooks their selections in the broth to their liking, creating a personal, interactive feast.
For an authentic Beijing experience, try Shuan Yang Rou (涩羊肉), a variation emphasising lamb, a nod to the region’s Mongolian roots. The rich, savoury broth combined with tender lamb slices and dipping sauces like sesame paste creates a flavour profile that is bold and comforting.
4. ’Jiaozi’
Above Enjoy ‘jiaozi’ dumplings steamed, pan-fried, or boiled, and pair with vinegar dipping sauce and chili oil for an added kick (Photo: Lynette Ow)
Enjoy ‘jiaozi’ dumplings steamed, pan-fried, or boiled, and pair with vinegar dipping sauce and chili oil for an added kick (Photo: Lynette Ow)
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These Chinese dumplings, typically filled with pork, shrimp, or vegetables, are tiny packages full of flavours. At places like Man Jie Dumpling, you can even try innovative takes on this classic dish—think cold salad-styled dumplings that refresh and surprise. Among Beijing locals, jiaozi stands out as a cherished emblem of tradition. Families gather to make these crescent-shaped parcels during festivals, a ritual that symbolises unity and prosperity.
5. ’Liangban’
Above The beauty of ‘liangban’ or cold salad is in its simplicity (Photo: Lynette Ow)
The beauty of ‘liangban’ or cold salad is in its simplicity (Photo: Lynette Ow)
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Liangban is a type of cold salad, usually light, tangy, and beautifully textured. It’s great respite for those sweltering Beijing summers but is just as enjoyable any time of the year. What makes this dish shine is its simplicity—freshly blanched vegetables or tofu are tossed in a dressing of soy sauce, sesame oil, and vinegar, with a hint of garlic for a flavourful punch.
About
Lynette loves travelling and dancing to Latin music almost as much as she enjoys period films and pastry desserts. She is constantly in search of the perfect nude lipstick and finds her best ideas through walks in nature.
Work
As the Editor-in-Chief of Tatler Malaysia, Lynette leads the content teams for print, digital and social media platforms of the brand. She has over 20 years experience in media, having been editorial director and editor-in-chief for lifestyle titles such as Cleo, ELLE, Esquire, Men’s Health, and Women’s Health.
Follow her on Instagram @lynette_ow or LinkedIn
