The Chinese food is absolutely fabulous. Try as much Chinese food as your wallet or stomach can afford. Restaurants are available everywhere and open to late hours. Most restaurants will have a menu that include photographs of the various dishes. Better yet, simply point at the food that your next door table is having, especially if it looks delicious!
Beijing roast duck
However, avoid street side stalls and drinking directly from the taps if you have delicate stomach.t well known local special is Beijing Kaoya (Beijing roast duck) 北京烤鸭The best roasted duck is date-red, shining with oil, but with a crisp skin and
tender meat. The breast meat is cut into thin slices, each having a piece of skin and accompanied by very thin pancakes, spring onions,
Xian Tang Dynasty Dumpling&Banquet :
Your evening experience in Xi'an begins with a feast of local dumplings, nearly 20 varieties that are steamed and stuffed with a delicious assortment of vegetables, meats and seafood.But the banquet is only the prelude to another feast for the senses.
You'll experience the local color and pageantry of the Tang Dynasty Show. The performance showcases the music, dance and colorful costumes that have graced the region for centuries.
Hotpot:
There are basically two kinds of hotpot restaurants in China Mongolian style and Sichuan style. The staple（主要） of both types of hotpot is mutton (yang rou). The meat is usually sliced（薄片） frozen（冻结的） so that it curls（卷起来） up into a tube shape. Then you place the meat into the hotpot, which is a copper（铜） pot containing a boiling soup base. After a few seconds the meat is cooked and you dip it into a sesame butter sauce（芝麻酱）
.The verb describing the action of cooking the meat this way is called "shuan."Other shuan-ables include beef, frozen tofu, Chinese cabbage, bean sprouts(豆芽), and glass noodles（粉条）. Spicy Sichuan hotpot has a soup base which can be described as either super spicy or mildly radioactive, but the pot is often divided into half spicy, half nonspicy soup pots. The soup base for Mongolian style is not spicy, and usually consists of some vegetables and seafood.
Crossing Bridge Rice Noodles
Crossing-the-Bridge Rice Noodles originated from Mengzi County in south Yunnan, with a history of more than 100 years. Legend has it that a scholar studied hard everyday, preparing for the imperial examination. His wife often delivered rice noodles to his study. Finally the scholar passed the examination and became No.l Scholar.
As his wife must cross a bridge when delivering food to him, the scholar named it "Crossing the-Bridge Rice Noodles", which later became very popular.
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