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Tang Huo Shao (Sweetened Baked Wheaten Cake)

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The Sweetened Baked Wheaten Cake, or named Tang Hou Shao in Chinese, is one of the favorable Local Snacks in Beijing. Its origin is traced back as far as 300 years ago. The most famous Tang Huo Shao are those from Da Shun Zhai Restaurant in Tongzhou in eastern Beijing, which are the most favorite foods for Muslims in their pilgrim to Mecca. The Ingredient of Tang Er Duo is brown sugar, flour, and sesame paste. Place brown sugar in flour in a bowl and beat. Bake the flour mixture. Drip sesame paste, oil and brown sugar. Place water in flour in other bowl and beat. Put flour mixture aside for fermenting. Place soda in fermented flour mixture. Roll the flour mixture to a long bar. Cut the flour bar at 500g piece. Press a broad one piece. Place sugar paste and roll over again into a round. Cut the round flour mixture in a 50g ball. Press the balls put them in the oven. Cool them when they are ready.
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Hot and Sour Noodles (酸辣粉)

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Hot and Sour Noodles (酸辣粉) is a dish which comes from Sichuan, China and is a popular part of Sichuan Cuisine. The noodles are made from starch derived from peas, potato, sweet potato, or rice. Its unique flavor combines the sourness from Chinese rice vinegar with the spiciness from chili pepper oil. The grounded toasted peanuts and soybeans on top of noodles gave the special texture of crispness. Besides rice vinegar, chili oil and peanuts/soybeans, other ingredients include sugar, salt, soy sauce, scallion pieces, and smashed garlic.
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Tanghulu

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Tanghulu  ( simplified Chinese :  糖葫芦 ;  pinyin :  tánghúlu ) also called  bingtanghulu , is a traditional Northern Chinese snack of candied  Crataegus pinnatifida , also known as mountain hawthorn, Chinese haw, Chinese hawthorn, Chinese hawberry, or shanzha (山楂) in  Mandarin Chinese . It consists of fruits covered in hard candy on  bamboo skewers  which are approximately 20 cm long. People often tanghulu for regular candied fruits; however, they are coated in a hardened sugar syrup. This sweet and sour treat was made in the ancient times, yet many people today still eat this in northern China.
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Yuxiang shredded pork 鱼香肉丝

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Yuxiang shredded pork (Chinese: 魚香肉丝; pinyin: yúxiāng ròusī; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine. Yuxiang is one of the main traditional flavors in Sichuan. Yuxiang shredded pork appeared in recent decades. The creator is a chef from Sichuan who lived during the early Chinese republic. Yuxiang (sometimes translated as "fish flavor") is made of paolajiao, Chuan salt, soy, white sugar, bruised ginger, garlic and green star but no fish. This seasoning has nothing to do with fish, instead of imitating the seasoning and method, which people in Sichuan use when cooking fish. The seasoning contains salty, sweet, sour, hot, and fresh tastes, making the food more delicious.
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Beijing duck

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Peking duck is a dish from Beijing that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces can be used.
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Chinese dumpling

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Jiaozi  are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of Asia and in Western countries. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo) and are traditionally served with a black vinegar and sesame oil dip.
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Mapo tofu

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This is my favorite dish which is Mapo tofu Mapo doufu or mapo tofu  is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban  (fermented broadbean and chili paste) and douchi (fermented black beans), along with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.
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