Traditional refreshments
The most common refreshments in China can be found in Beijing. And they can be divided into two kinds.

Beijing refreshments are wrapped into a set of eight large or small packages when they are taken as a present. In these eight packages, hawthorn, roses, plums, sugar, bean paste, jujube paste, salt pepper and raisins are made as stuffing of the refreshments.

The elaborate and various appearances will catch your eyes at once. And the high qualities will make you eat one by one without hesitation in a short time, so take care, the weight-conscious.

Like food in Beijing, the city's pastry is also the product that has absorbed the influences of refreshments from many other regions in China. Some refreshments are meant for particular holidays in tradition, such as moon cakes, which is a sweet snack for the Moon Festival, a holiday Chinese celebrating the family's reunion in mid-autumn every year

Where to eat
The most authentic Beijing pastry could be found at Dao Xiang Cun, a legendary name in the city. Xiang Ju Gong and Da Shun Zhai are two famous shops selling pastry of Muslims. The most famous refreshment brand that highlights the imperial recipes is Zheng Ming Zhai, available today in both Beijing's tea houses and supermarkets.

Old-brands of the Tanghulu
There are three old-brands of the Tanghulu in Beijing, namely Xinyuanzhai, Jiulongzhai and Bulaoquan.

Xinyuanzhai: Xinyuanzhai food factory was found in 1740, Qianlong Period. Former Xinyuanzhai was located in the east direction of Liulichang. The preserved fruits made n Xinyuanzhai are delicious. The elaborate making technology ensures the high quality of various preserved fruits.

Bulaoquan: Bulaoquan was found in 1736, Qianlong Period, too. One of the officials spoke highly of the Tanghulu in Bulaoquan. Base on the careful attitudes in the make process, from picking the material to sticking the Chinese hawthorn one by one, Bulaoquan’s Tanghulu is colored in distinctive and beautiful colors. And the taste is unforgettable for all generations.

Nutrient Value
The characters of Tanghulu: Because Tanghulu is made of Chinese hawthorn, this fruit contains rich VC and other factors which are good for skins and body cycling. Improved by the locals, Chinese hawthorn was stuck one by one and them got the name “Tanghulu” according to its shape.

Tanghulu can improve the digest system of body and help to keep a fit for ladies. Chinese hawthorn which is the main material for Tanghulu has the functions such as promoting appetite, smoothing skin, lowering blood pressure, etc.

Tanghulu in Temple Fair
Temple fairs in Beijing are famous because it presents the regional culture. Tanghulu is a necessary role in Beijing temple fairs. The most traditional scene of a Tanghulu vendor is that he or she holds a straw bar which is stuck with many Tanghulu and stands in the street with the background of the noisy temple fair. During the temple fair, both adults and children would like to buy the Tanghulu and enjoy it when strolling temple fair. The sweet and sour taste of Tanghulu makes it be loved by all generations.

Tanghulu or bing tanghulu, is not only a snack for Beijing locals, but also a representative of Beijingers’ childhoods. Although this snack is regarded as a food for children, it is also popular among adults. It consists of candied fruits on bamboo skewers that are approximately 20cm long. This snack can be found widely along the Beijing snack street of Wangfujing and also there are street vendors who travel from place to place selling it.

Tanghulu typically has a hardened sugar coating that comes from dipping the skewer in sugar syrup, but versions can also be found with a second chocolate coating, or sesame sprinkles. Traditionally, the fruit used has been Chinese hawthorn, but in recent times vendors have also used cherry tomatoes, mandarin oranges, strawberries, blueberries, pineapples, kiwifruit, bananas, or grapes, creating tanghulu that resemble fruit kebabs.

ADD: 12 South Road of Xicheng District
Signature dishes: Hakka Cuisine, Bass wrapped in aluminum foil, Baked shrimp with salt

The shopkeeper of Hancang Hakka Cuisine Restaurant is a painter who used to be worked in Yuanmingyuan. He regarded this restaurant as one of his productions; walls in restaurant are covered with various Chinese characters. If you dine here, you would have a deep sense of Chinese culture. The transportation here is convenient, and the environment is ancient style. It can accept 400 people dining at the same time.

Four specialties are on offer: Cantonese, Japanese, "French-style barbecue" and guanfu cai, a style derived from the kitchens of those high officials of Imperial China who set great store by dining and entertaining.

Externally, the Inn House is a grand Qing courtyard, with a broad outdoor space for drinking or dining. Indoors are a range of traditionally appointed, Chinese style settings, four Japanese tatami rooms, and two rooms dedicated to the "French-style barbecue," where only a giant hotplate separates the chef from diners. The chef is from Taiwan, the actual home of the "French-style barbecue," where it was conceived as a fusion of French influence and Japanese barbecue.

The Chinese rooms are expensively and expansively designed and furnished. The largest can accommodate up to 30 people, while most seat 8 to 10. The Inn House's location and standards make it an ideal venue for business dining or entertaining.

ADD: Guanghua Road, CBD, south Gate of Ritan Park
Signature dishes: Cantonese, Japanese, "French-style barbecue", Imperial courses

Long-term residents may have fond memories of the old Ritan Restaurant in Beijing, a foreigner-friendly, Sichuan home-style joint snuggled into the southwestern corner of Ritan Park. Now, after more than a year's renovation at a cost of 10 million yuan, the restaurant has been reborn as the Beijing Ritan Inn House, a high-class and eclectic eatery whose new owners hope will occupy a unique place in the CBD dining scene.

ADD: Building 14, West of Qianmen Street
Signature dishes: Beijing Roast Duck, Scalded Duck's Heart, Duck Feet with Mustard Sauce, Braised Mullet Egg Soup

Hepingmen Quanjude is the world's largest roast duck restaurant. It is according to Premier Zhou's instruction to build. It is opened on May 1, 1979 in Beijing. Construction area of 1.5 million square meters, and restaurant area of nearly 4,000 square meters. Banquet hall equipped with all kinds of more than 40 rooms, the largest banquet hall can accommodate 500 people. It can totally accommodate over 2,000 guests dining at the same time