全部菜谱

A whole duck roasted to crispy perfection, served with thin pancakes, scallions, cucumber, and sweet bean sauce. This iconic Beijing dish is a centerpiece of imperial cuisine, often enjoyed in autumn when ducks are at their finest.

A classic Beijing noodle dish featuring chewy wheat noodles topped with a savory fermented soybean paste sauce, fresh vegetables, and a drizzle of chili oil. This summer-perfect meal is a staple in traditional Beijing restaurants, offering a burst of umami and refreshing crunch.

A classic Beijing dish featuring tender duck braised in a rich soy-based sauce with sweet chestnuts, symbolizing prosperity and reunion for the Mid-Autumn Festival. The chef's skillful preparation in a traditional kitchen brings out the deep flavors of the capital's culinary heritage.

A classic Beijing dish featuring tender duck legs braised in a rich soy-based sauce, accompanied by crisp lotus root slices. The chef's skilled preparation in a traditional kitchen brings out the deep, savory flavors of northern Chinese cuisine.

A classic Beijing banquet dish featuring tender, melt-in-your-mouth pork belly layered with savory preserved mustard greens, steamed to perfection. The rich, savory flavors are balanced by the slight sweetness of the preserved vegetables, making it a festive favorite for Mid-Autumn Festival.

A classic Beijing dish featuring chewy wheat noodles topped with a savory fermented soybean paste sauce, fresh vegetables, and a rich pork mixture. This comforting noodle bowl is a staple of Beijing summer cuisine, enjoyed for its balance of flavors and textures.

A classic Beijing home-style dish featuring fluffy scrambled eggs and ripe tomatoes in a light, savory-sweet sauce. This quick stir-fry is a staple of summer kitchens, showcasing the simplicity and balance of authentic Chinese flavors.

A classic Beijing home-style dish featuring tender eggplant braised in a savory soy-based sauce with plenty of garlic. The eggplant absorbs the rich flavors, creating a comforting and aromatic dish perfect for summer.

This dish features tender eggplant braised in a savory sauce with garlic and soy, a classic Beijing home-style recipe. The chef's technique in the image highlights the traditional wok-based cooking method, perfect for summer when eggplant is in season.

A classic Beijing dish featuring tender, melt-in-your-mouth pork belly braised with preserved mustard greens. The rich, savory pork is balanced by the tangy and slightly sweet preserved vegetables, creating a deeply flavorful and satisfying dish perfect for summer gatherings.

A classic Beijing noodle dish featuring chewy wheat noodles topped with a savory fried sauce made from fermented soybean paste and minced pork. Served with fresh julienned vegetables, this hearty meal is a beloved summer staple in Beijing.

A classic Beijing dish featuring large prawns braised in aromatic oil with ginger, scallions, and a sweet-savory sauce. The prawns turn a beautiful red color and absorb all the rich flavors. (Image is illustrative)

A warming winter stew with tender mutton brisket, ginger, and aromatic herbs. Slow-cooked until the meat is meltingly tender and the broth is rich and nourishing. Perfect for cold weather. (Image is illustrative)

Hearty winter lamb stew with radish and potatoes. Warming, nourishing, and free of gaminess.

Quick and easy egg pancake ready in under 30 minutes. Perfect for breakfast or a light meal.

Classic Beijing oil-braised prawns with rich tomato-red glaze. A festive dish full of nostalgic flavors.

Light and comforting winter melon soup with handmade pork meatballs. Perfect for cold weather warming.

老北京的涮羊肉，用的是羊肉片，配上腌韭菜花、白菜头。做出来的味道，家常味道，吃着舒服。

京葱爆羊肉是北京涮羊肉的兄弟。大葱切段、羊肉切片，大火爆炒。羊肉要嫩、葱要香、火候要快。葱香裹着肉香，下饭一绝。

北京春饼是立春的传统。薄如纸的面皮，卷上豆芽、韭菜、粉丝、酱肉丝，一口下去满嘴春天的味道。立春那天叫咬春。

北京街头的春饼卷，薄饼卷上各种菜和肉，拿着就能吃。比在家做的春饼简单，但味道一样好。路边摊三五块钱一个，管饱。

北京春天吃鸭子，蘸梅子酱。鸭肉切片蘸梅子酱，酸甜解腻。这不是烤鸭，是春鸭。春天的鸭子刚换完毛，肉质最嫩。

京味春蔬炒肉片，用的是春天的时令蔬菜：豆芽、韭菜、春笋。大火快炒，断生就出锅。北京人炒菜讲究锅气，火要旺、速度要快。

北京烤鸭在中国菜里的地位不用多说，周恩来总理拿它招待过无数外宾。全聚德用的是填鸭，皮厚肉嫩；便宜坊用的是焖炉，火力更温和。家里做不用那么讲究，但有几件事不能省：鸭皮要刷麦芽糖水风干一晚才能烤脆，烤的时候先高温逼油再低温慢烤。片鸭子是个技术活，片出108片是标准，咱在家片个十来片就行。配荷叶饼、甜面酱、葱丝黄瓜条，卷起来一口下去，那叫一个满足。 【小贴士】 • 鸭皮刷麦芽糖水后，一定要风干一晚，用电风扇吹也行 • 烤的时候下面放一盘水接油，不然油烟很大 • 先220度烤15分钟逼油，再降到180度慢烤60-75分钟 • 没有挂炉用家用烤箱也行，但要中途翻面，受热才均匀