Beijing Quanjude Roast Duck: Quanjude (Group) Co.LTD is located at No.14, Qianmen West Street, in Beijing. This famous restaurant was established in 1864. It has more than 200 branches located in; Beijing, some of China's larger cities, and abroad, making it the largest roast duck company in China.

Quanjude roasts its ducks in an open oven. The duck is marinated in their special marinade, and hung in the oven over a wood fire, so the smoke from the fire can help flavor the meat. Date, or Pear wood is used, and it takes approximately 40 minutes for the duck to be fully roasted.

Since its establishment, Quanjude has created over 400 different dishes, each with a unique flavor to serve the customers. Many government leaders, officials and VIPs from nearly 200 countries and regions have visited Quanjude Roast Duck Restaurant and had the well-known all-duck banquet. With its high quality, services, and the unique roasting technique, Quanjude enjoys a very high reputation among domestic and overseas consumers. In 1999, it was awarded the title of 'China Renowned Trademark'

Beijing Donglaishun Hot Pot: Founded in 1903, Beijing’s famous Donlaishun Muslim restaurant is renowned for its authentic Hot Pot using instant boiled mutton.  For over one hundred years, this restaurant has developed more than 200 different dishes using boiled, fried, quick-fried and grilling techniques.  The instant-boiled mutton of Donglaishun Hot Pot Restaurant is highly praised.  The meat is tender, and as thin as a piece of paper, and bright red.  It is delicious, natural and tender, but not greasy. This Hotpot restaurant is very popular with locals and visitors alike.  It enjoys a well deserved reputation throughout China that is second only to the Quanjude Roast Duck.  In Beijing, you can find its many branch restaurants.

Xian Mutton Paomo: Mutton Paomo is another local cuisine with a long history. This food consists of mutton soup and a piece of wheat flour flat bread.  The soup is made from mutton, and many vegetables and spices.  When eating this classic dish, a person breaks the thin piece of unleavened bread into little pieces, and places it in a bowl.  Then the soup is poured it, allowing the bread to soak up the delicious mutton soup.  The two most popular restaurants to find this delicious dish, is Tongshenxiang Beef and Mutton Paomo Restaurant, and the Chunfasheng Paomo Restaurant.

Xian Kabobs: Traveling in Xian, a visitor can taste many flavorful roasts such as the Brazilian kabobs, Japanese roasted meat, South Korea broiler, and Turkey fried meat.  But we give the local Xian kabobs a plug because they are inexpensive and wonderful!

Kabobs were introduced from Xinjiang many years ago, but they have evolved and taken on a flavor all their own.  Xian’s kabobs feature cumin, and chili powder, so they are a bit spicy.  They are made from meats such as mutton, beef, pork, fish, and kidneys.  They are crisp and tender.  Most consumers feel they are best eaten with a beer, or soda.

The best the kabobs can be found on Muslim Street (Huimin Street) near the Drum Tower where the night markets are very busy.  Locals and visitors alike swam to this area to enjoy this tasty food.

Guilin Zongzi: A dumpling made of glutinous rice wrapped in bamboo leaves, Zongzi has a history of over 2,000 years.  It is most famous for its connection to China’s Dragon Boat Festival.  This festival honors the great poet Qu Yuan who lived in the Warring States Period (403-221 BC), who being unhappy with the political situation committed suicide by drowning himself.  The local people fearing that Qu Yuan’s body would be consumed by fish threw Zongzi into the river to feed the fish. 

Zongzi, can be filled with a variety of fillings.  There are bean Zongzi, chestnut Zongzi, pork Zongzi, and lotus seed paste Zongzi, just to name a few.  In China different areas have different styled fillings.  Guilin, for example, has traditionally made Zongzi stuffed with taro, pork, preserved pork, and chestnuts.  The best part about this traditional Chinese food is that it can be refrigerated and when wanted, just heated in a microwave.

Guilin Luohanguo: Fructus momordicae, called Luohanguo in Chinese, is primarily grown in southern China’s Guangxi Province, with the majority coming from the mountains of Guilin. In China, traditional Chinese doctors have used Luohanguo as an expectorant, to fight heat stroke, acute or chronic throat inflammation, aphonia, and chronic cough for centuries. The sweet compounds from Luohanguo is about 250 times sweeter than cane sugar and is extremely low in calories, so that it is a good natural sweetener for patients who suffer from diseases that forbidden ingesting sugar, such as diabetes, adiposity, high blood pressure, and cardiopathy. It has been reported that the residents who live near in Yongfu and Lingui Counties (of Guilin), are recognized as having an unusually high number of residents living to an age 100 years or more. Some people attribute this to the consumption of Luohanguo.

The dried fruit may be bought in almost all the Guilin markets. The outer surface of the dried fruit is round and smooth, dusty yellow-brown or dusty green-brown. It is covered with fine, soft hair. The fruit is covered by a hard but thin skin. The entire fruit, including the seeds, have a nice sweet flavor. Luohanguo is best steeped in tea