Eating great food is hands-down the most important part of travel for me—how can you enjoy a trip without eating well? Beijing has endless food options, but these three are my favorites and also the most widely accepted. (Beijing does have dishes like Luzhu Huoshao—only for those comfortable with offal—and Douzhi, which locals grew up drinking. Its flavor is truly unique—maybe you can try it and tell me what you think!)

Now, my golden trio:
🥇 Zhajiang Noodles – Springy wheat noodles tossed in oh-so-savory minced pork sauce, simmered fresh daily. Best part? Unlimited noodle & sauce top-ups until you’re gloriously stuffed.

🥤 Pro move: Pair it with chilled sour plum juice (suān méi tāng) – that sweet-sour tang cuts through the richness like magic. Icy, refreshing, pure bliss.

Copper Pot Hotpot is my absolute favorite among these three foods. When eating it, pay attention to these key points:

✅ Old Beijing Clear Broth Base
The must-order broth in any authentic restaurant. Good meat only needs clear broth! Lamb cooked in a copper pot paired with sesame sauce—that magical blend of meaty aroma and nutty richness? I’d never trade this for anything. So addictive! 😋😋

✅ Premium Large Plate of Mutton
Perfectly marbled, this pairs flawlessly with the clear broth. Experience the pure, original mutton fragrance🌟—zero gaminess, just a milky sweetness that lingers after each chew. The portion? Generous beyond belief! ‼️
(Of course there are many meat varieties—any top-listed items on the menu are safe bets!)

✅ Sesame Baked Buns
Cap your meal with these fragrant buns. Freshly baked and crusted with toasted sesame seeds💥, they shatter into crispy outsides revealing cloud-soft insides—leaving your mouth perfumed long after.

Final touch: Pair with assorted veggies, glass noodles, tofu, and greens. That’s all we need.

Authentic Peking duck is an art. Tender meat from specially raised ducks is roasted over fruitwood charcoal, infusing the skin with a subtle fruity aroma.

Just seeing the ruby-red ducks glowing in the oven will make your mouth water. Once served, wait for the master carver to slice it into thin pieces—layers of crispy skin and succulent meat. Then assemble your wrap: place duck slices with cucumber sticks and scallion shreds, drizzle with sauce, and roll it in a thin pancake. That first bite? Pure magic. Rich duck essence, fresh cucumber crispness, and scallion’s gentle pungency create layered flavors—refreshing yet deeply satisfying, never cloying.

But it doesn’t end there! The leftover carcass gets chopped and deep-fried to shattering crispness, dusted with cumin and spiced salt for addictive nibbles. Or it simmers into a soul-warming duck bone broth with glass noodles. Honestly, I’m vividly picturing every bite as I type this…