Bao Cui (薄脆) is a traditional Beijing snack made from wheat flour and fried until extremely thin and crisp. The name literally means “thin and crispy,” which accurately describes its distinctive texture. Despite being very thin, a well-made Bao Cui should be crisp without being excessively hard or easily falling apart.

Bao Cui was traditionally served as a breakfast snack in Beijing. During the 1930s and 1940s, customers could often ask vendors who sold fried flatbreads for a piece of freshly fried Bao Cui. It could be eaten on its own or used as a crispy accompaniment to other foods.

History of Bao Cui

Bao Cui has a long history in Beijing. During the Kangxi period of the Qing Dynasty, a teahouse called Yilüju, located near Guangtong Temple outside Xizhimen, became famous for its large crispy fritters known as Da Bao Cui (大薄脆).

According to traditional accounts, Yilüju’s Bao Cui was fried in sesame oil and was available in both sweet and savory varieties. Its reputation spread throughout Beijing, and the establishment eventually became better known by the nickname “Da Bao Cui” than by its original name.

Traditional accounts also say that the Kangxi Emperor once tasted the snack while traveling incognito and enjoyed it so much that it was subsequently supplied to the imperial kitchen. This story is part of the traditional history associated with Beijing’s Bao Cui.

How Bao Cui Is Made

Traditional Bao Cui is made from a simple dough of wheat flour, water, salt, and leavening or alkaline ingredients.

The dough is kneaded and allowed to rest. It is then rolled or pressed into an extremely thin sheet, sometimes almost paper-thin. Small cuts are made across the surface to help the dough cook evenly and create its characteristic shape.

The thin dough is carefully placed into hot oil and fried until it becomes golden brown and crisp. Proper control of the oil temperature is important: the fritter should become crisp without burning or becoming excessively hard.

How Bao Cui Is Served

Bao Cui can be eaten on its own as a crispy snack, but it also has several traditional uses.

It can be broken into small pieces and mixed with vegetable fillings to add a crunchy texture. In modern Beijing-style breakfast foods, pieces of Bao Cui are also commonly placed inside jianbing, creating a contrast between the soft pancake and the crisp fried layer.

This use is particularly interesting because it has become closely associated with the Beijing adaptation of Jianbing, where the crispy element complements the soft, savory pancake.

Flavor and Texture

A good Bao Cui is:

• Very thin
• Crisp but not excessively hard
• Light and crunchy
• Golden brown and fragrant

Its flavor is relatively simple, allowing the aroma of the fried wheat dough to stand out. Depending on the recipe, it may be savory or slightly sweet.

Although the ingredients are simple, producing a good Bao Cui requires skill in rolling the dough thinly and controlling the frying temperature.

A Traditional Old Beijing Snack

Bao Cui is a small but distinctive part of Old Beijing breakfast culture. It was once commonly found alongside fried flatbreads and other breakfast foods, although it has become less common in modern everyday life.

Its exceptionally thin structure and crisp texture distinguish it from ordinary fried flatbreads and make it an interesting example of how traditional Beijing cooks transformed simple flour into a memorable snack.

Chinese name: 薄脆
Pinyin: Bócuì
English name: Bao Cui / Thin Crispy Fritter
Type: Traditional Beijing snack
Main ingredient: Wheat flour
Cooking method: Deep-frying
Texture: Very thin, crisp, and crunchy
Flavor: Savory or mildly sweet
Common use: Breakfast, snack, or accompaniment to jianbing
Cultural association: Old Beijing breakfast culture… Read the rest

Bingtanghulu (冰糖葫芦) is one of the most recognizable traditional snacks associated with Beijing. It is made by threading hawthorn berries onto bamboo skewers and coating them with a thin layer of hot sugar syrup. Once the syrup cools and hardens, it forms a clear, glossy, and crisp shell around the fruit. The combination of tart fruit and sweet, crunchy sugar makes Bingtanghulu a distinctive winter treat.

Although hawthorn is now the most common ingredient, traditional Bingtanghulu can be made with a variety of fruits and other fillings. Historical descriptions mention ingredients such as hawthorn, crabapple, grapes, Chinese yam, walnuts, and sweet bean paste coated with sugar.

History of Bingtanghulu

The exact origin of Bingtanghulu is uncertain. A popular legend connects its origins with the Southern Song Dynasty, when an imperial consort is said to have recovered from an illness after eating hawthorn cooked with rock sugar. The story later became associated with the development of candied hawthorn as a popular snack. However, this account is generally regarded as a traditional legend rather than firmly established history.

More reliable historical evidence shows that candied fruit similar to modern Bingtanghulu was already known in China centuries ago. A late-Qing work, the Yanjing Suishi Ji (《燕京岁时记》), describes fruit and other ingredients threaded onto bamboo skewers and coated with sugar, producing a snack that was sweet, crisp, and cool.

By the Republican period, Bingtanghulu had become especially popular in Beijing. Street vendors, food shops, markets, theaters, and temple fairs all sold different varieties. Famous traditional businesses included Jiulongzhai and Xinyuanzhai, while Bingtanghulu sold at the former Dong’an Market was also particularly well known.

How Bingtanghulu Is Made

Traditional Bingtanghulu is relatively simple in terms of ingredients, but making a good sugar coating requires considerable skill.

First, fresh hawthorn berries are cleaned and their pits are removed. The berries are then threaded onto bamboo skewers.

Sugar is heated with water in a pot until it reaches the correct temperature and consistency. This stage is considered the most important part of making Bingtanghulu. If the syrup is undercooked, it remains sticky and soft; if it is overheated, it can become too dark and develop a bitter taste.

The skewered fruit is quickly dipped or rolled in the hot syrup, creating a thin coating. The skewers are then placed on a cool, lightly dampened surface, where the syrup rapidly hardens into a transparent, glass-like shell.

Traditional Ingredients

The classic Beijing version is made with hawthorn, known locally as shanzha or shanlihong. However, other ingredients have also traditionally been used, including:

• Hawthorn
• Chinese crabapple
• Grapes
• Chinese yam
• Chinese yam beans
• Walnuts
• Dried apricots
• Water chestnuts
• Sweet bean paste
• Sesame and melon seeds

Hawthorn remains the most traditional and widely recognized choice, while modern versions can feature strawberries, grapes, and other fruits.

A Symbol of Beijing Winter

Bingtanghulu is particularly associated with winter in northern China. Cold weather helps the sugar coating harden quickly and keeps it crisp. Traditionally, vendors would carry long skewers of bright red candied hawthorn through Beijing’s streets and temple fairs, attracting customers with their distinctive appearance and calls.

The bright red fruit also gives the snack a festive appearance, making it especially popular around the Chinese New Year season.

For many people, Bingtanghulu is more than just a snack. Its bright color, crisp sugar shell, and sweet-and-sour flavor have become closely associated with Old Beijing street culture and childhood memories.

Flavor and Texture

A traditional Bingtanghulu has three distinctive characteristics:

Crisp sugar coating: The hardened syrup should break with a light crunch when bitten.

Tart fruit: Hawthorn provides a naturally sour and slightly fruity flavor.

Sweet-and-sour balance: The combination of tart hawthorn and sweet sugar creates its signature flavor.

The contrast between the cold, crisp sugar shell and the soft, tart fruit inside is one of the defining features of this traditional Beijing snack.

Chinese name: 冰糖葫芦
Pinyin: Bīngtánghúlu
English name: Bingtanghulu / Candied Hawthorn Skewers
Type: Traditional Beijing snack
Main ingredient: Hawthorn
Other ingredients: Various fruits, nuts, and sweet fillings
Cooking method: Sugar coating
Texture: Crisp outside, soft and juicy inside
Flavor: Sweet and sour
Season: Traditionally associated with autumn and winter
Cultural association: Old Beijing street food and temple fairs… Read the rest

Baodu: A Traditional Beijing Tripe Snack

Baodu (爆肚) is a famous traditional snack from Beijing made from fresh beef or lamb tripe. The tripe is cleaned, cut into pieces or strips, and quickly blanched in boiling water before being served with a savory dipping sauce.

The word “bao” (爆) does not mean “to explode.” In this dish, it refers to the extremely fast cooking process. The tripe is placed into boiling water for only a few seconds. The timing must be carefully controlled: if it is cooked for too long, the tripe becomes tough and loses its characteristic crisp texture.

History of Baodu

Baodu has a long history in Beijing and was already documented during the Qianlong period of the Qing Dynasty. It was traditionally associated with Beijing’s Hui Muslim culinary culture, and many famous Baodu vendors and restaurants were operated by Hui families.

During the late Qing Dynasty and early Republican period, Baodu became especially popular. Famous vendors included Baodu Feng, Baodu Wang, Baodu Shi, Baodu Yang, and Baodu Man. Dong’an Market alone once had several Baodu stalls.

Baodu was traditionally especially popular from late summer through autumn and winter. There is an old Beijing saying, “To eat autumn, have Baodu,” reflecting the custom of enjoying the dish after the beginning of autumn.

Types of Baodu

Baodu is generally divided into beef tripe and lamb tripe.

Beef Baodu traditionally includes several parts, such as:

• Beef omasum (Baiye) – the familiar layered tripe
• Tripe tenderloin (Duren)
• Thick tripe
• Omasum tip

Lamb Baodu can be divided into a greater variety of parts, including:

• Sandan
• Duling
• Duban
• Shixin
• Hulu
• Mogu
• Mogu tip

Different parts have different textures, and experienced diners often choose their favorite cuts.

How Baodu Is Made

Fresh beef or lamb tripe is thoroughly washed and cleaned before being cut into strips or pieces.

A large pot of water is brought to a rapid boil over high heat. Different cuts of tripe are then added separately and quickly blanched. The cooking time can be only a few seconds, depending on the particular cut.

This extremely short cooking process is the key to good Baodu. The tripe should be cooked but still crisp and tender. Overcooking makes it hard and chewy, while insufficient cooking can leave it undercooked. Traditional Baodu therefore requires considerable experience in controlling water temperature, cooking time, and the characteristics of each cut.

How Baodu Is Served

Baodu is traditionally eaten with a flavorful dipping sauce. Common ingredients include:

• Sesame paste
• Soy sauce
• Vinegar
• Sesame oil
• Fermented tofu
• Chili oil
• Garlic
• Green onions
• Cilantro

The combination of rich sesame paste, tangy vinegar, aromatic garlic, and spicy chili oil complements the crisp texture of the tripe.

The Art of Eating Baodu

For traditional Beijing diners, Baodu is not simply about eating tripe—it is about texture.

The ideal Baodu should be fresh, crisp, tender, and pleasantly chewy. Experienced cooks carefully control the cooking time for each part, while experienced diners pay close attention to the characteristic “crunch” when they bite into it.

This combination of fresh ingredients, rapid cooking, precise timing, and carefully prepared seasonings has made Baodu one of the most distinctive foods of Old Beijing cuisine.

Chinese name: 爆肚
Pinyin: Bàodǔ
English name: Baodu / Quick-Boiled Beef or Lamb Tripe
Type: Traditional Beijing snack
Main ingredients: Beef tripe or lamb tripe
Cooking method: Rapid blanching in boiling water
Texture: Crisp, tender, and chewy
Flavor: Savory, aromatic, tangy, and spicy
Cuisine: Beijing / Chinese Muslim cuisine
Best known for: Extremely fast cooking and distinctive crisp texture… Read the rest

Baiguo Niangao: A Traditional Beijing Fruit and Nut Rice Cake

Baiguo Niangao (百果年糕) is a traditional Beijing snack associated with the Chinese New Year. It is a sweet, sticky rice cake made from glutinous rice flour and a variety of nuts, dried fruits, and candied fruits. It is traditionally enjoyed around the Spring Festival and is considered an important part of Beijing’s New Year food culture.

The word “nian” (年) means “year,” while “gao” (糕) sounds similar to the word “higher” (高) in Chinese. As a result, niangao symbolizes “rising higher year after year”, expressing wishes for prosperity, progress, and a better life in the coming year. Traditional Beijing niangao may be white or yellow, with the two colors symbolizing silver and gold.

Ingredients

Traditional Beijing Baiguo Niangao is made primarily from glutinous rice flour, together with white sugar and cooking oil. A variety of nuts and preserved fruits are added, including:

• Peach kernels
• Melon seeds
• Candied hawthorn cake
• Candied winter melon
• Candied green plums

The combination of these ingredients gives the cake its distinctive sweet flavor and fruity, nutty aroma.

How Baiguo Niangao Is Made

First, glutinous rice flour is mixed with water to form a relatively firm dough. The dough is spread evenly in a steamer lined with a damp cloth and steamed for approximately 20–30 minutes, until fully cooked.

The steamed dough is then mixed with white sugar while it is still warm. The mixture is kneaded or stirred until it becomes smooth and elastic.

Next, the sweetened rice cake mixture is spread evenly in an oiled container. Chopped nuts and candied fruits are scattered over the surface. After the cake has cooled and firmed up, it is cut into rectangular or square pieces and served.

Baiguo Niangao can be eaten directly after steaming. It can also be sliced and pan-fried or deep-fried, producing a lightly crisp exterior while retaining its soft and sticky interior.

A Traditional Beijing New Year Food

Baiguo Niangao is particularly associated with the Spring Festival in Beijing. Historical accounts suggest that the custom of eating niangao around the New Year has existed in the Beijing area for centuries, with traditions dating back at least to the Liao Dynasty.

Niangao has a much longer history in Chinese food culture. Ancient Chinese texts contain references to steamed foods made from rice flour, suggesting that early forms of rice cakes existed many centuries ago.

For Beijing families, Baiguo Niangao is more than a sweet snack. Its sticky texture, colorful fruit and nut toppings, and auspicious name make it a traditional symbol of good fortune and hopes for a better year ahead.

Chinese name: 百果年糕
Pinyin: Bǎiguǒ Niángāo
English name: Baiguo Niangao / Beijing Fruit and Nut Rice Cake
Type: Traditional Beijing New Year snack
Main ingredient: Glutinous rice flour
Other ingredients: Sugar, peach kernels, melon seeds, candied fruits
Cooking methods: Steaming, pan-frying, or deep-frying
Texture: Soft, sticky, and chewy
Flavor: Sweet, fruity, and nutty
Season: Traditionally associated with the Chinese New Year… Read the rest

Baishui Yangtou (白水羊头) is a traditional Beijing halal snack made from lamb’s head that is boiled in plain water and then sliced into thin pieces. It is known for its clean white appearance, delicate texture, and rich lamb flavor without a strong gamey smell. It is traditionally served with specially prepared pepper and salt (jiao yan).

The name Baishui Yangtou literally means “white-water lamb’s head,” referring to the traditional cooking method of boiling the lamb’s head primarily in water rather than using a heavily seasoned broth. This simple method allows the natural flavor of the lamb to remain prominent.

History

Baishui Yangtou has a long history in Beijing’s Muslim culinary tradition. According to traditional accounts, the dish was first developed in Beijing during the Daoguang period of the Qing Dynasty (1821–1850). The Ma family, later associated with the famous name “Yangtou Ma” (Lamb’s Head Ma), became particularly well known for the dish. The tradition was passed down through several generations and became one of Beijing’s distinctive traditional snacks.

Another well-known tradition is associated with Li Ji Baishui Yangtou, which has also been passed down through generations and became famous in Beijing for its distinctive preparation methods.

How It Is Made

Preparing Baishui Yangtou requires considerable attention to the quality of the ingredients and the cooking process.

Traditionally, lamb’s heads are thoroughly cleaned and soaked in water to remove blood and impurities. The head is then repeatedly scrubbed until the skin becomes clean and white. The lamb’s head is simmered in water, with the cooking time and temperature carefully controlled.

Once cooked, the edible parts are removed from the skull and separated. These may include the cheek meat, tongue, brain, eyes, ears, and soft cartilage. Different parts have different textures and flavors.

One of the most distinctive features is the knife work. The meat is sliced into large, extremely thin pieces. Skilled cooks traditionally use a slanting cutting technique to produce slices that are thin but do not fall apart. Some traditional descriptions compare the slices to paper-thin pieces.

How It Is Served

Unlike many heavily seasoned meat dishes, Baishui Yangtou relies on a simple combination of boiled lamb and seasoned salt.

The sliced lamb is traditionally sprinkled with or dipped in jiao yan, a special mixture based on salt and pepper, sometimes prepared with additional spices. The seasoning adds saltiness and fragrance while allowing the natural flavor of the lamb to remain the main focus.

The finished dish is characterized by its white color, thin slices, crisp yet tender texture, and rich aroma. It is traditionally enjoyed as a snack, a side dish, or with alcoholic drinks.

A Classic Old Beijing Snack

Baishui Yangtou is regarded as one of the representative traditional foods of Old Beijing. Although the ingredients are relatively simple, the dish requires careful cleaning, precise cooking, skilled meat separation, and exceptional knife skills.

Its combination of simple preparation and sophisticated craftsmanship reflects an important characteristic of traditional Beijing cuisine: making ordinary ingredients distinctive through careful technique.

Chinese name: 白水羊头
Pinyin: Bái Shuǐ Yáng Tóu
English name: Baishui Yangtou / White-Boiled Lamb’s Head
Type: Traditional Beijing halal snack
Main ingredient: Lamb’s head
Cooking method: Boiling
Seasoning: Pepper and salt
Texture: Tender, crisp, and slightly chewy
Flavor: Savory, aromatic, and rich
Cuisine: Beijing / Chinese Muslim cuisine… Read the rest

Bagao (扒糕) is a traditional Beijing snack made primarily from buckwheat flour. It is especially associated with summer and was traditionally served chilled, making it a refreshing and appetizing food during hot weather.

Bagao is usually made into a small, round cake. After cooking, it is allowed to cool and is then cut into small pieces or thin slices. The pieces are traditionally served with a flavorful mixture of sesame paste, soy sauce, vinegar, garlic, mustard, and chili oil, often accompanied by shredded pickled carrots.

How Bagao Is Made

Traditional Bagao is made by adding buckwheat flour to boiling water and stirring it rapidly until the flour is thoroughly cooked and forms a cohesive dough. The dough is then shaped into a round cake and allowed to cool.

Once cooled, the cake is cut into small pieces. In traditional Beijing-style preparation, the pieces may be shaved with a small knife into thin strips that are thinner at both ends and thicker in the middle. They are then placed in a bowl and topped with various seasonings.

A typical sauce consists of sesame paste, soy sauce, and vinegar, with garlic, mustard, or chili oil added according to taste. Shredded pickled carrots are also a traditional accompaniment.

A Traditional Summer Snack

Bagao was particularly popular in old Beijing during the summer. Vendors often sold it together with Liangfen (cold mung-bean or starch jelly) and other chilled snacks. The Bagao was kept cool in water or on ice and served with seasonings only after customers placed their orders.

There was also a winter preparation known as hot-fried Bagao, in which the cake was heated with oil on a griddle. Thus, although Bagao is best known as a refreshing summer snack, it could also be enjoyed warm during colder months.

Flavor and Texture

Bagao has a distinctive firm, chewy, and slightly grainy texture from the buckwheat. Its flavor is relatively mild on its own, but the combination of sesame paste, vinegar, garlic, mustard, chili oil, and pickled carrots gives it a rich mixture of savory, sour, spicy, and nutty flavors.

The simple ingredients and bold seasonings make Bagao a distinctive example of traditional Old Beijing street food culture.

Chinese name: 扒糕
Pinyin: Bāgāo
English name: Bagao / Beijing Buckwheat Snack
Main ingredient: Buckwheat flour
Cooking method: Boiling, steaming, or pan-frying
Texture: Firm and chewy
Flavor: Savory, tangy, spicy, and nutty
Traditionally associated with: Summer in Beijing… Read the rest

Fenggao: Traditional Beijing Honeycomb Cake

Fenggao (蜂糕) is a traditional Chinese steamed cake made from wheat flour or rice flour, together with sugar, dried fruits, and other ingredients. It is called Fenggao, meaning “honeycomb cake,” because the inside of the cake contains numerous small holes resembling a honeycomb when it is broken apart.

Red and White Fenggao

Red Fenggao and White Fenggao are two traditional varieties.

To make White Fenggao, wheat flour is fermented into a thick batter and then mixed thoroughly with an appropriate amount of alkaline ingredient. The batter is topped with ingredients such as Chinese dates, osmanthus flowers, pine nuts, and raisins. It is then steamed in a steamer, with the toppings arranged on the surface. A thin layer of oil is brushed over the top, and several small holes may be made in the batter with chopsticks to allow steam to escape during cooking.

Red Fenggao is traditionally made with standard wheat flour and brown sugar, while White Fenggao is made with high-grade wheat flour and white sugar. Both varieties have a sweet, fragrant flavor and a soft, fluffy texture.

Bowl-Shaped Fenggao

Bowl Fenggao (碗蜂糕) is another traditional variety. It is made by fermenting high-grade wheat flour, then mixing it with an alkaline ingredient and white sugar. Small bowls are greased with oil, and the fermented dough is placed inside. Five Chinese dates are traditionally arranged on top of each portion before it is steamed over high heat.

After steaming, the cake takes on a distinctive bowl shape, often with a cracked or “blossoming” surface. It is soft, fluffy, and easy to eat.

Rice Flour Fenggao

Rice Flour Fenggao (米面蜂糕) is similar to Bowl Fenggao, but its main ingredient is japonica rice flour rather than wheat flour.

To prepare it, japonica rice is washed and soaked in cold water for approximately four to five hours. After draining, the rice is ground into fine flour and sifted. Traditional fermented starter is mixed with warm water and then combined with the rice flour. The mixture is covered and allowed to ferment.

After fermentation, an appropriate amount of alkaline ingredient is added to balance the acidity. White sugar and osmanthus are then incorporated, and the mixture is stirred into a thick batter.

The batter is poured into small, oil-greased bowls and steamed over high heat. Once cooked, the cakes are removed from the bowls and decorated with candied green plum, melon seeds, and diced hawthorn cake (Jinggao). The toppings may also be arranged into decorative patterns.

Rice Flour Fenggao has a milky-white color, complemented by colorful red and green toppings. It is soft, airy, sweet, and fragrant. Its characteristic honeycomb-like interior is the reason it is also known as Rice Flour Honeycomb Cake.

A Traditional Beijing Snack

Fenggao is a representative example of traditional Beijing-style steamed pastries. Its soft texture, fermented aroma, and colorful fruit toppings make it both a traditional snack and a reflection of the culinary culture of old Beijing.

Chinese name: 蜂糕
English name: Fenggao / Beijing Honeycomb Cake
Main ingredients: Wheat flour or rice flour, sugar, fermented starter
Common toppings: Chinese dates, osmanthus, pine nuts, raisins, sesame, candied fruits
Cooking method: Steaming
Texture: Soft, fluffy, and porous
Flavor: Sweet and fragrant… Read the rest

Aiwowo: A Traditional Beijing Snack

Aiwowo (艾窝窝) is a traditional Beijing snack made from glutinous rice. It is known for its soft, chewy texture, sweet filling, and distinctive white, round appearance. Traditionally, Aiwowo was a seasonal snack sold around the Chinese New Year period and through late summer and early autumn. Today, it is available throughout the year.

How Aiwowo Is Made

To make traditional Aiwowo, glutinous rice is first washed and soaked in water. It is then steamed until fully cooked and allowed to cool. The cooked rice is kneaded until it becomes smooth and cohesive, then divided into small portions and pressed into thin, round wrappers.

The filling is traditionally made from a mixture of peach kernels, sesame seeds, melon seeds, candied green plums, hawthorn cake, and white sugar. The filling is placed inside the glutinous rice wrapper, which is then folded and shaped into a small round ball. This basic method is documented in descriptions of the snack from the Wanli period of the Ming Dynasty.

The finished Aiwowo is usually white, round, soft, and slightly sticky, with a sweet and fragrant filling. Unlike tangyuan, which are generally boiled before eating, traditional Aiwowo can be eaten directly after it has been prepared.

A Snack with a Long History

Historical records from the Ming Dynasty describe a similar glutinous-rice snack called Wowo, which was related to an earlier food known as Buluojia. According to a traditional explanation, the name later evolved into “Aiwowo” after the snack became popular with the imperial household. This story is widely associated with the traditional history of the snack, although it should be regarded as a traditional account rather than an established historical fact.

Aiwowo is also regarded as a traditional Beijing Muslim-style snack, reflecting the influence of the city’s diverse culinary traditions.

Chinese name: 爱窝窝 / 艾窝窝
English name: Aiwowo
Type: Traditional Beijing snack
Main ingredient: Glutinous rice
Flavor: Sweet and fragrant
Texture: Soft, chewy, and slightly sticky… Read the rest