While study in Beijing, you can experience the wonderful Chinese food. Through the food you may taste the culture of Beijing and China. Here are the top 10 Chinese foods we recommend you. 

Běijīng Kǎo Yā (北京烤鸭)-Beijing Roast Duck

Beijingkaoya

There is simply quite nothing like a perfectly roasted duck with bronzed crispy skin and tender, succulent meat. It is said that there are two things that you must do when visiting Beijing: One is to enjoy the roast duck and the other is to take a stroll on the Great Wall. There are literally dozens of restaurants that serve this famous dish, but perhaps the best known are Quanjude and Da Dong.

Huǒ Guō (火锅)-Hot Pot

huoguo

Alongside Beijing Roast Duck, Hot Pot is another great example of traditional Beijing cooking. Thin slices of meat are dangled or placed in a boiling pot with various kinds of vegetables, and then eaten with special sauces and side dishes. Hot pot is especially favored during the winter months.

Gōng Bǎo Jī Dīng  (宫保鸡丁)- Palace Chicken Cubes

gongbaojiding

Gong Bao Ji Ding is a sweet and spicy chicken dish with peanuts and other vegetables. For some reason this dish is never the same from one restaurant to another. Perhaps this adds to its appeal, and it is very popular with foreigners.

Jīng Jiàng Ròu Sī (京酱肉丝)- Sauted meat shreds with soy bean paste

jingjiangrousi

Pork shredded and cooked in a Beijing special sauce. Served with thin tofu sheets and spring onion to make little parcels with.

Yú Xiāng Ròu Sī (鱼香肉丝)- shredded pork with garlic sauce

yuxiangrousi

This Chinese recipe gets its name because the seasonings are typical of fish dishes. Shredded pork is cooked in garlic and ginger sauce; the vegetables vary from cook to cook, but often include bamboo shoots, green bell pepper, spring onions, and carrots.

Zī Rán Yáng Ròu (孜然羊肉)- Fried Lamb with Cumin

ziranyangrou

This dish originates from Xinjiang cuisine. Boneless lamb pieces, no sauce as such, more of just a light seasoning.

Táng Cù Lǐji (糖醋里脊)- Sweet and Sour Pork

tangculiji

Chunks of roasted pork in thick batter covered with a sticky sweet and sour sauce. Done properly, the chunks are crispy on the outside and tender on the inside.

Má Pó Dòufu (麻婆豆腐)- Bean curd with mince and chili oil

mapodoufu

Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef.

Xī Hóng Shì Chǎo Jī Dàn (西红柿炒鸡蛋) scrambled egg with fresh tomatoes

fangqiechaodan

A classic homestyle dish, it can be found on almost any menu, but note that in south, they call it Fān Qié Chǎo Dàn (番茄炒蛋).

Jiǎozi (饺子)-Chinese dumplings

jiaozi

Always popular amongst international students, jiaozi make for a delicious but cheap meal. Northern-style dumplings differ from the dumplings commonly found outside China, which are usually from the south.