In the vast world of Beijing snacks, few dishes are as proudly local – or as misunderstood by outsiders – as Fried Ma Tofu (炒麻豆腐, 灰白、红、绿三色相间), this unassuming little dish doesn’t look like much. But to old-school Beijingers, it’s nothing less than a “unique treasure” of the capital’s traditional Han cuisine – a taste…
This article introduces Chao Hong Guo, a classic imperial Beijing hawthorn snack simmered in syrup rather than stir-fried. It covers its royal origin, tangy sweet taste, digestive health benefits, delicate cooking skills and the well-known historic Liu Ji shop.