There are numerous iconic stir-fried dishes in old Beijing.
- Chaohecai (Stir-Fried Assorted Dish)
It is made by stir-frying bean sprouts, chives (or chive buds), and eggs; shredded pork and vermicelli are sometimes added. The dish is hearty, with a fresh and crisp texture. If topped with a thin omelet, it is called “He Cai Dai Mao’er” (Assorted Dish with a “Hat”), which symbolizes family harmony and prosperity.
- Muxu Rou (Scrambled Pork with Eggs, Fungus and Vegetables)
The name comes from the scrambled eggs, which resemble sweet osmanthus flowers (muxu in Chinese). A classic quick home-style dish in Beijing, it combines lean pork slices, eggs, wood ear fungi, daylilies, and cucumber in a stir-fry. Using common ingredients, it is nutritionally balanced.
- Chao Ma Doufu (Stir-Fried Fermented Mung Bean Residue)
The main ingredient is ma doufu — a by-product from making mung bean starch and vermicelli. It is typically stir-fried with lamb tail fat (not “oil”), then mixed with green peas, chopped green onions, and ginger, until the moisture is fully absorbed. It has a sticky, glutinous texture and is a beloved specialty among old Beijingers.
- Jiang Bao Rou Ding (Stir-Fried Diced Pork in Yellow Bean Sauce)
Pork collar meat (not “neck”) is usually used, stir-fried with yellow bean sauce and other seasonings. The diced pork has a crispy outer crust and tender interior — like little juicy meat bombs. Rich in the aroma of bean sauce, it is extremely pairing-friendly with rice.
- Bao Chao Yao Hua (Quick-Fried Pork Kidney)
One of Beijing’s “Four Great Bao Chao Dishes” (a classic set of quick-stirred dishes). Pork kidneys are coated in dry starch to form a light crispy coating, then stir-fried in a tangy (not “sour”) thick sauce. The kidneys are crisp, tender, and free of gaminess (not “off-odor”), balancing tanginess, aroma, tenderness, and freshness.
- Chao Ge da (Stir-Fried Wheat Dumplings)
Cooked wheat dough dumplings (small, gnocchi-like) are stir-fried with vegetables such as carrots and cucumbers. The dumplings are chewy and springy, and when paired with fresh vegetables, the dish offers a rich texture.
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