I love food

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.

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.

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.

The food of Beijing is a delicious mix of highbrow and lowbrow, ranging from spectacular imperial dishes, such as the world-renowned Peking Roast Duck, to comforting home-style dishes, especially handmade noodles, dumplings, and buns that are eaten everyday by all walks of life. One of the dishes many locals from Beijing swear by is Zha jiang noodles (炸酱面).  What sets it apart from other noodle dishes is the sauce, Zha jiang, which literally means “fried sauce”.  n the old Beijing style, Zha jiang is made with fatty pork and two fermented pastes used frequently in Northern cooking: Huang jiang (黄酱, yellow soybean paste） Beijingers love to add a large variety of seasonal vegetables to their Zha jiang noodles, which makes it a balanced and nutritious one-dish meal.  Best options are those vegetables with crunchy texture and natural sweetness, and can be served raw or after briefly blanched, such as cucumbers, radishes, green beans, peas, and bean sprouts. The b...