Local Cuisine
Blood sausage is a way of eating blood poured into casings. Many local restaurants have fried blood sausage, which is usually made with pig blood or s
Dipi vegetable is one of Zhangjiakou's specialties. It grows on the beautiful Inner Mongolia dam, where the air is fresh and pollution-free. The dipi
Both the northern and northwestern regions of Zhangjiakou border the Inner Mongolia Autonomous Region, and were once a distribution center for Mongoli
Tricholoma is a wild mushroom that grows on the grasslands of Inner Mongolia. It tastes very delicious. It used to be shipped to Zhangjiakou as a loca
Shrimp paste is made from fresh black shrimp from Bohai Bay and fermented with salt. Its color is ruddy, its texture is delicate, and it tastes fragra
Old Tianjin is very fond of delicacies with fillings. Beef patties can be found in the bustling city or in the alleys, and the tastes are different. T
Jiaoyu meatballs can be said to be a home-cooked dish that authentic Beijingers can cook. The burnt meatballs are topped with translucent sauce, crisp
When it comes to Beijing cuisine, what I have to mention is the dry croquette. Although it is dry croquette, it tastes crisp, tender and juicy. It is
Very famous Beijing-style snacks, with the reputation of the old Beijing thirteen. The butter fried cake is round in shape, golden in color, soft and
Shanghai's famous specialty dim sum was founded in the early 20th century. It is called "crab shell yellow" because it is shaped like a crab shell and