Chinese thick wheat noodles topped with stir-fries sauce

Thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat. Staring from Imperial Era.

Different from Sichuan spicy Hotpot, Beijing hotpot isn't spicy, Plus, it heats up foods in a metal pot.

Beijing has a variety of desserts. One type is used to serve the emperor. The other type is causal dessert. One of the most classic Beijing Pastries is  DAO XIANG CUN