Noodle is and important food for Chinese. There are many kinds of noodle in China, especially in the north area. If you com to Beijing, Zha Jiang Mian is the most famous you can go to a restaurant in the opposite of Hongqiao( Pearl ) Market, and also it is near the Heaven Temple.

Similar to Hot Pot restaurants in the sense that you order the ingredients and cook them yourself - in this case by barbecue grill. One would normally order condiments and side dishes also.

Mutton Hot Pot is a Muslim specialty. All the year round, the family ,relatives, and friends would gather round the fire and eat in intimacy and warmth. It has now spread to people of all nationalities including foreign diplomats and overseas visitors in Beijing and become one of the capital’s most celebrated dishes. The hot pot used to be a brass pot with a wide outer rim around a chimney and a charcoal burner underneath.

Soup dish that involves breaking wheat flour flat bread into a bowl and adding a delicious mutton stock). Before dinner, you will be served one or two pieces of wheat flour flat bread which you into tiny chunks, the smaller the better. The waiter or the waitress will then hand your bowl to the cook who mixes the bread and mutton soup with an appropriate relish. When the steaming hot meal is brought in, the waiter will also offer you sweet crisp pickled garlic, coriander, and hot pepper sauce. The most famous, the Tong Sheng Xiang (Prosperity and Fortune) Beef and Lamb Paomo Restaurant done in Tang Dynasty style, is a time-honored establishment in the Xian Bell and Drum Tower Square.

Qishan noodles have a long history and became well-known as early as the Qing Dynasty. The noodles must be hand-made of good wheat flour. The ingredients include pork shreds, day lily, egg, agaric, and bean curd which are flavored with a variety of spices. Before they are served, the noodles are first scooper and then mixed with ingredients. Qishan noodles orginated in Qishan County, hence the name Qishan noodles. When they are served, there is more soup, which tastes sour and hot, than noodles in the bowl.

Unlike the buns in northern China, these buns are very small and easy to swallow. The buns are usually steamed in containers made of banboo. The skin of the buns are very thin and the bun is very juicy. The dish is now popularized and consumed widely throughout China as a Dim Sum.

When first smelled, one would naturally hold their nose, not to mention give it a try and swallow a piece. The smelly tofu is a popular local food mainly found on Shanghai streets. The tofu is fermented with many ingredients before fried. Old ladies usually serve them on their little trolley. Despite their odor, most foreigners love it after tasting it. It is dirt cheap too.

Niangao is a typical southern Chinese dish made with glutinous rice flour strips sliced into pieces and stir-fried with other ingredients. One especially popular way to prepare Niangao is to stir-fry it with pork spareribs. This Shanghainese dish is known as Paigu Niangao.

This snack is wonton-like dumplings. It is made mainly with minced pork, chopped scallions, Sichuan chilli oil, and wonton wrappers trimmed into circular shape.

This traditionally consists of four sweet dumplings in a broth, served with a dish of sugared sesame sauce on the side. Each dumpling has a different sweet stuffing, and the eater dips a dumpling in the sauce before eating it.

This is a kind of hot-spiced noodles or spicy peanut noodles. It is favored with a sauce containing dried shrimp, shredded preserved vegetables, crushed roasted peanuts, sesame seeds, chilli oil, soy sauce, vinegar and garlic.