Contrary to what I believed before arriving in Beijing, the Chinese city is not overflowing with gloriously rich Chinese food to gorge on. Instead, in my efforts to be “one of the people” (à la Dad Lowe) and immerse myself, I have found much of the daily food enjoyed by natives to be good – not great. Granted, I have also found many everyday dishes in Beijing that I would kill for on any day in America.
One of my goals for my time in Beijing is to differentiate the latter from the former.
Beef noodle soup (or NiuRou Mian) with knife-cut noodles from Planed Noodles (刀削面), a small shop on a side road off of the North 3rd Ring Road near Liangmaqiao Subway Station.
Despite the small amount of beef in the soup, the broth was abound with flavor – one of the most flavorful broths I have ever tasted thanks to the nuts, meat, cilantro, and other vegetables used.
Little carts selling Chinese pancakes can be found on most streets in Beijing.
The top photo features a delectable rolled pancaked with scallions. Our local produce market has a stall where I will also occasionally pick up a piece of large, flat pancake (like a large Chinese crepe) with egg and scallions within the pancake. The flavor is subtle, perhaps a bit bland for some, but the texture is great and I love them.
Every morning, commuting Beijingers will pick up plastic bags with rolled pancakes of assorted meats and vegetables for breakfast along with some DouJiang (soybean milk). I was quite excited to try one of these pancakes, but found it to be disappointing. The flavors and textures were sub-par – the combination of pancake and potato created an overall mushy texture, and the meat did not taste great either. It also may have just been a case of a bad Beijing pancake.
This small marketplace lies off of Nanluoguxiang – honestly one of my favorite areas of Beijing. Nanluoguxiang is a quaint, but touristy Hutong, but the majority are Chinese domestic tourists. This marketplace has small stalls with vendors each selling a different dish. The setting is clean and features a nice seating area.
Egg filled with rice and meat.
The size and shape of these buns were similar to XiaoLongBao (or Shanghai Soup Dumplings), but the outsides were bread (like mantou or baozi). They were fluffy and thin on the outside, and exhibited a great bun to meat ratio. They were especially tasty after hours spent on our feet walking and exploring.