Donghuamen evening snack market may be famous among tourists for its kooky cuisine - everything from fried scorpions to cicadas - but the truth is, average Chinese people find such foods pretty strange as well.
For a better example of Beijing's traditional snacks, or xiaochi, visit Jiumen Xiaochi (Nine-gate Traditional Snack Restaurant), a restaurant adapted from a courtyard house along the north bank of Houhai Lake. That's where you'll find a truer taste of Beijing.
Some popular city snacks include Qian's glutinous rice cake, Wei's cheese juice, Li's flour tea, pouch-shaped baked wheaten cake, Yue Sheng Zhai's stewed marinated beef, Ma's water-boiled sheep head mutton and Bai's jellied bean curd.
The oldest Beijing traditional xiaochi has a history stretching back more than 600 years. And the chefs making your fresh goodies today are descended from the family that perfected the original recipes.
The restaurant also offers some traditional Beijing desserts, such as strings of candied hawthorn fruit and dried fruits. Some traditional snacks have interesting names. Ludagun (donkey roll over) is a glutinous yellow rice cake roll, with fried bean flour sprayed onto the surface. Wandouhuang (pea yellow) is a mashed pea cake made from boiled and mashed peas and small Chinese jujubes. Aiwowo is a snow-white glutinous rice ball with sweet stuffing. Average cost is 70 yuan ($10) per person.
Other places to tempt your senses include Di'anmen snack restaurant and Huguosi snack restaurant, which both offer a variety of old Beijing snacks. The restaurants are small, with food samples offered in window counters and simple tables and benches to sit on. One can try 3-5 kinds of snacks for 20 yuan ($2.9).
For a better example of Beijing's traditional snacks, or xiaochi, visit Jiumen Xiaochi (Nine-gate Traditional Snack Restaurant), a restaurant adapted from a courtyard house along the north bank of Houhai Lake. That's where you'll find a truer taste of Beijing.
Some popular city snacks include Qian's glutinous rice cake, Wei's cheese juice, Li's flour tea, pouch-shaped baked wheaten cake, Yue Sheng Zhai's stewed marinated beef, Ma's water-boiled sheep head mutton and Bai's jellied bean curd.
The oldest Beijing traditional xiaochi has a history stretching back more than 600 years. And the chefs making your fresh goodies today are descended from the family that perfected the original recipes.
The restaurant also offers some traditional Beijing desserts, such as strings of candied hawthorn fruit and dried fruits. Some traditional snacks have interesting names. Ludagun (donkey roll over) is a glutinous yellow rice cake roll, with fried bean flour sprayed onto the surface. Wandouhuang (pea yellow) is a mashed pea cake made from boiled and mashed peas and small Chinese jujubes. Aiwowo is a snow-white glutinous rice ball with sweet stuffing. Average cost is 70 yuan ($10) per person.
Other places to tempt your senses include Di'anmen snack restaurant and Huguosi snack restaurant, which both offer a variety of old Beijing snacks. The restaurants are small, with food samples offered in window counters and simple tables and benches to sit on. One can try 3-5 kinds of snacks for 20 yuan ($2.9).
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