Beijing isn’t just about roast duck and savory skewers — the city’s food scene bursts with both sweet and salty flavors, each telling its own story. Our Beijing is a local team can help travelers discover these flavors beyond the usual tourist spots. In this guide, we’ll focus on Beijing dessert snacks you must try, while our next article will dive into the savory side. Want to experience them the local way? Pair this guide with our Foodie Tours and Hutong Bike Tours. You can also follow our culinary adventures on Instagram, YouTube, and more for a deeper taste of the city.
History & culture. A hutong breakfast classic since imperial times, Miancha (“flour tea”) dates to at least the Yuan–Qing period. It moved from palace kitchens to alleyway stalls as an affordable, warming start to the day for Beijingers.
Why we recommend it. Comfort in a cup: thick, nutty, lightly sweet, and deeply local — you’ll still see elders sipping it at neighborhood stands on crisp mornings.
Main ingredients. Roasted millet flour, sesame paste, rock/brown sugar, hot water. Often finished with a swirl of tahini-like paste for extra aroma.
Flavor & texture. Porridge-like body, toasty grain notes, rounded sesame fragrance; not overly sweet.
Good to know. Typically served hot; vegetarian-friendly. Typical price: ¥6–15 per cup.
Where to try + link-in. Stops on our Hutong Bike Tours often include a paper-cup Miancha at a century-old stall — the perfect warm-up before pedaling the alleyways.
History & culture. Steamed bean pastries flourished around late Qing/Republican Beijing, popular as teatime snacks near opera houses where “quiet sweets” were prized.
Why we recommend it. Gentle sweetness and cloud-soft chew make it ideal between stops — easy to share and pair with tea.
Main ingredients. Glutinous rice flour, slow-cooked sweet red bean paste, sugar; sometimes coated with coconut flakes for fragrance.
Flavor & texture. Lightly sweet, clean bean aroma, tender and springy without stickiness.
Good to know. Gluten-free (rice-based), vegetarian; best fresh the day it’s made. Typical price: ¥10–25 per portion.
Where to try + link-in.
If you’re craving this treat, let us know in advance — we know exactly where to find the best red bean rolls. On our Foodie Tours, we can take you to traditional pastry counters that still hand-roll and steam red bean rolls in small batches — the way they’ve been made for generations.
History & culture. A winter favorite traced to Ming–Qing street ovens; its travel-ready form made it popular near city gates as a sweet send-off for journeys.
Why we recommend it. Layers of dough kissed with brown-sugar syrup bake into a crackly crust and gooey center — nostalgic to locals, novel to visitors.
Main ingredients. Wheat flour, brown sugar or malt syrup, sesame seeds, leavening.
Flavor & texture. Caramelized edges, molasses-like depth, satisfying chew; delicious warm.
Good to know. Contains gluten; keeps well for a day or two, making it a good edible souvenir. Typical price: ¥6–12 per piece.
History & culture. A Manchu-influenced treat that went mainstream in late Qing Beijing; the yellow soybean flour dusting looked like “dust after a donkey’s roll,” hence the playful name.
Why we recommend it. It’s a texture game: snowy-soft glutinous rice, silky red bean filling, nutty roasted-soy coating — simple ingredients, satisfying contrast.
Main ingredients. Glutinous rice dough, sweet red bean paste, roasted soybean flour, sugar.
Flavor & texture. Chewy center, dry-roasted nutty exterior; sweetness is moderate.
Good to know. Gluten-free (rice-based), vegetarian; best eaten fresh (soy flour absorbs moisture over time). Typical price: ¥12–28 per portion.
History & culture. Hawthorn’s digestif reputation in Chinese medicine led to jellied sweets served after rich meals; in Beijing it became a beloved palate cleanser.
Why we recommend it. Bright, tangy, lightly sweet — a refreshing counterpoint to hearty northern cuisine, great between savory stops.
Main ingredients. Hawthorn pulp/juice, sugar, gelling agent (agar/starch/gelatin).
Flavor & texture. Firm yet bouncy slices, ruby color, tart-sweet pop.
Good to know. Often vegetarian; vegan if set with agar rather than gelatin — ask your guide/vendor. Typical price: ¥8–20 per tray slice.
History & culture. First bottled mid-20th century, “Arctic Ocean” soda evokes school days, holiday treats, and glass bottles clinking from corner shops — pure Beijing nostalgia.
Why we recommend it. Crisp citrus fizz that’s less cloying than many sodas — an ideal palate cleanser between snacks (and great in photos!).
Main ingredients. Carbonated water, sugar, orange essence/flavor.
Flavor & texture. Bright orange aroma, refreshing bubbles; best ice-cold.
Good to know. Ubiquitous in convenience stores; pairs well with both sweet and savory street foods. Typical price: ¥5–8 per bottle/can.
Where to try + link-in. We keep a cooler on summer Hutong Bike Tours — nothing beats cracking a Beibingyang after a sunny ride.
| Snack | Key ingredients | Flavor & texture | Dietary notes | Typical price | Best timing |
|---|---|---|---|---|---|
| Miancha | Millet flour, sesame, sugar | Thick, nutty, warming | Vegetarian | ¥6–15 | Morning (hot) |
| Hongdou Juan | Glutinous rice, red bean | Soft, gently sweet | GF (rice-based), vegetarian | ¥10–25 | Fresh daily |
| Tang Huoshao | Flour, brown sugar, sesame | Caramelized, chewy | Contains gluten | ¥6–12 | Warm, day-of |
| Lǘdagunr | Glutinous rice, red bean, soy | Chewy, nutty dusting | GF, vegetarian | ¥12–28 | Eat fresh |
| Shanzhagao | Hawthorn, sugar, agar/gelatin | Tart-sweet, bouncy | Vegan if agar-based | ¥8–20 | Anytime; post-meal |
| Shuangpinai | Milk, egg whites, sugar | Silky, delicate | Dairy & egg | ¥15–35 | Evening dessert |
| Beibingyang | Carbonated water, orange | Citrusy, fizzy | — | ¥5–8 | Hot days/anytime |
Start with something warm (Miancha), move to soft pastries (Hongdou Juan, Lǘdagunr), refresh with Shanzhagao, finish with Shuangpinai — sip Beibingyang throughout. For a seamless route, see our Foodie Tours or ask us to stitch a dessert loop into your custom itinerary.
Traditional pastry shops around Dashilar/Qianmen and small hutong counters near Lama Temple/Guozijian are excellent. Our guides curate stalls on Foodie Tours so you taste the best, not the most touristy.
Dry or baked items like Tang Huoshao travel best (24–48h). Fresh steamed/glutinous items are best eaten the same day.
Many stalls accept mobile pay, but ¥50–100 cash covers several tastings. Prices in this guide are typical, not fixed.
Ready to taste Beijing’s sweetest traditions the local way? Join our Foodie Tours, weave dessert stops into a Hutong Bike Tour, or ask us to tailor a dessert-forward custom itinerary. We’ll map your perfect route — flavors, stories, and hidden corners included.
Last updated: August 15, 2025