Discover Beijing’s Timeless Sweets: Lüdagun and Wandouhuang

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Beijing’s dessert scene is a treasure trove of traditional sweets that have stood the test of time. Among these cherished treats, lüdagun and wandouhuang hold a special place in the hearts of locals and visitors alike.

Lüdagun: The Rolling Donkey

Lüdagun, affectionately known as the “rolling donkey,” is a glutinous rice roll that’s as fun to eat as it is to say. This delightful snack is made by rolling sticky rice dough around a sweet red bean paste filling, then coating it generously with toasted soybean flour. The name “rolling donkey” comes from the way the dessert is rolled in the soybean flour, resembling a donkey rolling on the ground.

The texture is soft and chewy, with a pleasant nuttiness from the soybean flour. It’s a humble treat that reflects Beijing’s appreciation for simple flavors and traditional cooking methods.

Wandouhuang: The Imperial Pea Cake

On the other end of the spectrum is wandouhuang, a delicate pea-flavored cake that dates back to the imperial courts. Made from yellow peas, sugar, and a hint of osmanthus flower, this dessert was a favorite among emperors and nobles. Its smooth, melt-in-your-mouth texture and subtle sweetness make it a refined delicacy.

Wandouhuang embodies the elegance of Beijing’s culinary history, showcasing how simple ingredients can be transformed into something extraordinary.

A Glimpse into Beijing’s Culinary Heritage

Both lüdagun and wandouhuang offer more than just satisfying a sweet tooth—they provide a connection to Beijing’s rich history and culture. These desserts are often enjoyed during festivals and family gatherings, preserving traditions that have been passed down through generations.

For those exploring Beijing, seeking out these classic sweets is a delicious way to experience the city’s heritage. They serve as a reminder that sometimes, the simplest flavors leave the most lasting impressions.

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