As the winter chill fades and cherry blossoms begin to bloom, Beijing transforms into a culinary paradise. Spring is the perfect time to explore the city’s vibrant food scene, where seasonal ingredients take center stage. From street food stalls to high-end restaurants, the capital offers an array of dishes that capture the essence of the season. Here’s your ultimate guide to the must-try spring delicacies in Beijing.
Spring in Beijing isn’t just about sightseeing—it’s a feast for the senses. The city’s culinary traditions are deeply rooted in seasonal eating, and spring brings fresh, tender ingredients that inspire both classic and modern dishes. Whether you’re a foodie or a casual traveler, these dishes will leave you craving more.
A quintessential spring dish, Chun Bing is a thin, delicate pancake wrapped around fresh vegetables and meats. Traditionally eaten during the Lichun (Beginning of Spring) festival, these pancakes symbolize new beginnings.
What’s Inside?
- Shredded leeks
- Stir-fried pork or duck
- Crisp cucumber and radish
- Sweet bean sauce
Where to Try It:
Head to Li Qun Roast Duck Restaurant for a modern twist or any local hutong eatery for the authentic experience.
No visit to Beijing is complete without a bowl of Zhajiangmian. In spring, chefs often use lighter, fresher versions of the fermented soybean paste, paired with seasonal vegetables like young bamboo shoots.
Why It’s Special in Spring:
- The sauce is less heavy, allowing the spring veggies to shine.
- Often served with a side of garlic sprouts, a spring favorite.
Pro Tip: Try it at Haozhe in Dongcheng District—their handmade noodles are legendary.
Spring evenings in Beijing call for street food adventures, and Yangrou Chuanr (grilled lamb skewers) are a must. The meat is tenderized with cumin, chili, and a hint of sesame oil, making it irresistible.
Best Spots:
- Wangfujing Snack Street for the tourist-friendly vibe.
- Ghost Street (Guijie) for late-night cravings.
Around the Qingming Festival, these sticky rice balls stuffed with sweet red bean paste or sesame become a seasonal staple. Wrapped in fragrant Aiyu leaves, they’re a delightful mix of sweet and herbal.
Fun Fact:
Locals believe eating Qingming Guo brings good health in the new season.
Beyond the classics, Beijing’s spring menu has some underrated stars.
A rare seasonal treat, Xiangchun are tender toon tree sprouts with a unique, slightly bitter taste. They’re often tossed with tofu or scrambled eggs.
Where to Find It:
- Dali Courtyard in Xicheng District serves a fantastic version.
Unlike the deep-fried version, spring Chunjuan are light and packed with foraged greens like shepherd’s purse.
Try It At:
- King’s Joy (a Michelin-starred vegetarian spot).
Freshly harvested in spring, Longjing (Dragon Well) tea is a perfect palate cleanser. Many teahouses in Houhai offer lakeside tea-tasting sessions.
A refreshing, tart drink made from seasonal hawthorn berries—great for digestion after a heavy meal.
Spring in Beijing is a culinary journey waiting to be explored. From the first bite of Chun Bing to the last sip of Longjing, every flavor tells a story of renewal and tradition. So pack your appetite and dive into the season’s best—your taste buds will thank you.
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Author: Beijing Travel
Link: https://beijingtravel.github.io/travel-blog/beijings-spring-food-delights-musttry-dishes.htm
Source: Beijing Travel
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