As the chill of winter blankets Beijing, many locals are switching to hibernation mode, and it's the perfect time to indulge in some soul-warming winter comfort foods. Here are some of the favorites that Beijingers seek out when the temperature drops.

Mutton Hotpot (銅鍋涮肉, tóng guō shuàn ròu)

As winter deepens, one thing that warms the hearts of Beijingers is undoubtedly mutton hotpot, or 銅鍋涮肉 tóng guō shuàn ròu. Picture this: locals gathered around a table, a soup bubbling in a copper pot (銅鍋, tóng guō) over a charcoal fire (炭火, tàn huǒ), and slices of mutton (羊肉片, yáng ròu piàn) ready to be dipped in chives (韭菜花, jiǔ cài huā) and a tangy sesame sauce (芝麻醬, zhī má jiàng). Once that succulent, tender piece of meat hits your palate, it instantly banishes the winter chill. The quintessential Beijing experience involves a group of friends huddled around the copper pot, cooking mutton, sipping onErguotou, and pairing the meal with side dishes like sugar garlic (糖蒜, táng suàn) and frozen tofu (凍豆腐, dòng dòu fu). As you sweat from devouring the hot mutton, you'll find the harsh winter cold a distant memory.

Chinese Dough Drop Soup (疙瘩湯, gē da tāng)

When winter rolls in, it's time for 疙瘩湯 gē da tāng, or dough drop and vegetable soup to steal the show. This comforting, home-style dish is a staple in northern Chinese households, featuring flour, tomatoes, eggs, green onions, and minced ginger. The beauty of this dish lies in its flexibility – if you love tomatoes and don't mind a touch of tanginess, feel free to add more. If you prefer a saltier soup, simply toss in a few extra eggs.

The soup base can vary, with options like pure water, rib soup, fish soup, or bone soup. While it can be enjoyed anytime, Beijingers often savor it for dinner as a heartening meal that warms them from the inside out.

Braised Pig Feet (醬豬蹄, jiàng zhū tí)

Braised pig feet hold a special place in the hearts of Beijingers during the frigid winter months. These have long been seen as a dietary elixir that rejuvenates the body. Many locals believe that pigs feet, being a rich source of nutrients, can contribute to a longer life. Plus, the high collagen content (膠原蛋白含量高, jiāo yuán dàn bái hán liàng gāo) in pig feet makes them a popular choice during the dry winter months, as many believe it's beneficial for the skin.

Laba Garlic (臘八蒜, là bā suàn)

As the chill of winter sweeps in, the whispers of Beijingers turn to a familiar winter companion -- Laba garlic. It's around this time when you'll hear tales of Beijing folk carefully peeling the papery skin from garlic cloves, immersing them in rice vinegar, and tucking them away in jars. The jars are sealed tight, only to be opened on Chinese New Year's Eve.

Much like a fine wine, these Laba garlic cloves mature with age. Imagine it: on Chinese New Year's Eve, you unseal the jar to discover the cloves transformed into a vibrant green. The aroma of garlic, now fused with a sharp vinegar (醋, cù) scent, fills the air, teasing your senses with the promise of the delectable taste that pairs perfectly with dumplings (餃子, jiǎo zi).

Stir-fried Soybeans with Leaf Greens (雪里蕻炒黃豆, xuě lǐ hóng chǎo huáng dòu)

Beijingers are no strangers to the comforting winter dish known as stir-fried soybeans with leaf greens. Often enjoyed as side dishes, these humble yet hearty meals are the perfect accompaniment to fluffy steamed mantou buns. Alternatively, toss them into a bowl of white rice congee (大米粥, dà mǐ zhōu). They're a frequent favorite on Beijing dinner tables during the cold months.

Source: The Beijinger
Editor: wanwan