Food

China's flavors, north to south

• ▸
  Muslim Quarter food crawl— Lamb skewers, persimmon cakes, and the best roujiamo in town.
• ▸
  Biangbiang noodles— Thick, hand-pulled noodles tossed in chili oil and garlic.
• ▸
  Yangrou paomo— Tear your own flatbread into a bowl of rich lamb broth.
• ▸
  Dumpling banquet— A feast of 20+ dumpling shapes and fillings.
• ▸
  Night market skewers— Grilled meat, flatbread, and spicy tofu under neon lights.

• ▸
  Mala hotpot— Choose your broth, grab your dip, and cook at the table.
• ▸
  Chuanchuan skewers— Bamboo sticks of meat and veg, cooked in a bubbling pot.
• ▸
  Kuanzhai Alley snacks— Sweet dumplings, spicy rabbit head, and sugar paintings.
• ▸
  Mapo tofu— The original numbing-spicy tofu dish from Chengdu.
• ▸
  Jinli Street night market— Red lanterns, sizzling skewers, and sticky rice cakes.

• ▸
  Dim sum breakfast— Har gow, siu mai, and endless tea refills.
• ▸
  Cheung fun— Silky rice noodle rolls with shrimp, beef, or barbecue pork.
• ▸
  Roast goose— Crispy skin, juicy meat, served with plum sauce.
• ▸
  Wonton noodles— Shrimp wontons in a fragrant broth with thin egg noodles.
• ▸
  Tong sui (sweet soup)— A cool, sweet end to every meal.