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Hugh Abroad takes us on a different kind of Beijing food day, forsaking the famous Peking duck to chase the flavors locals actually eat. He kicks off with a morning bite of mung bean soup and a crisp fried dough stick at a tiny local spot, a humble but authentic start to the day. Then he digs into zhajiangmian, a Beijing staple he builds himself at the table, mixing noodles with the savory sauce and fresh veggies to finish the dish. While wandering the streets, he spots a long line at a tiny shop, hops in, and grabs a fresh bun, followed by a surprising stop for matcha ice cream. The journey continues with tanghulu, comparing a cheap version to a pricier one to judge the value, and of course a classic lamb skewer to satisfy the street food craving. To end the day, he savors a traditional Beijing hot pot cooked in a copper pot, milder than Sichuan hot pot and centered on lamb. It’s a full day of local eats in Beijing, and he admits it’s among the best food days he’s had in China. It’s a
