Exploring the Food around the Great Wall - A Feast on the Tongue

When you embark on a journey to explore the food around the Great Wall, a feast on the tongue begins. Starting from the area around Badaling Great Wall, the old Beijing hot pot with mutton takes the lead. In the copper pot, the charcoal fire is burning brightly in the middle, and the clear soup base is only flavored with ginger slices, scallions and wolfberries. The hand - cut mutton is evenly sliced. Just dip it in the scalding pot and take it out as soon as it changes color. Wrap it in thick sesame sauce, and it tastes fresh, tender and smooth. The deliciousness of mutton and the richness of sesame sauce blend perfectly, instantly igniting the taste buds.

Moving to the vicinity of Mutianyu Great Wall, the Huairou Chestnut Stewed Chicken exudes an alluring aroma. The freshly picked Huairou chestnuts are sweet and soft, and they are slowly stewed with tender chicken in a casserole. The chicken absorbs the sweetness of the chestnuts, and the chestnuts incorporate the richness of the chicken. The soup is rich, and every bite is full of happiness, allowing the tongue to immerse in this warm and delicious taste. Then, around Jinshanling Great Wall, the traditional snack Lüdagunr should not be missed. Soft glutinous rice wraps sweet red bean paste and is sprinkled with soybean flour. It tastes soft, glutinous and sweet, with rich layers, taking you to experience the unique charm of traditional food. In this feast on the tongue, every dish is a pleasant surprise.