A Cake Fiend's Guide to Daoxiangcun, BJ's Oldest Pastry Shop

Lotus seed shortbread 莲蓉酥 lián róng sū
This shortbread is buttery and crumbly, just as shortbread should be, and its insides hold a sweet red lotus-seed paste filling. Just think mooncake, but a step up in flavor. This knockout shortbread is well-loved and has been around since the bakery first opened.

Fresh flower rose cookie 鲜花玫瑰饼 xiānhuā méiguī bǐng
It’s easy to distinguish which pastries are the old Beijing classics; they usually have their name stamped on them and this one is no exception. This light, flaky cookie encases a heavenly-scented rose filling. If you like the smell of flowers, then you will love this old-fashioned Beijing snack.

Pea shortbread 豌豆酥 wāndòu sū
This flower-shaped golden cookie has the sweetness of mashed peas and a heavy ginseng aftertaste. If herbal flavors are your cup of tea, this is the shortbread for you.

Beef tongue pastry 牛舌饼 niú shé bǐng
Rest assured, no cow (or cow parts) were involved in the making of this snack. Instead, it's a savory pastry packed with spices with hints of cinnamon and sugar. The unique taste is incomparable to anything else, and it must be tried to discover why it reigns supreme among the locals.

Pineapple shortbread 凤梨酥 fènglí sū
If the taste of fruit is what you’re after this summer, then you can’t go wrong with this pineapple shortbread. It’s just like biting into a succulent ripe pineapple and makes for a refreshing and chewy treat.

Jujube flower shortbread 枣花酥 zǎo huā sū
When you think of classic Beijing pastries this intricate flower-shaped cookie is likely to spring to mind. That's because it’s the poster child of Beijing pastries. And don’t be misled by the color; this is actually date-flavored, not red bean.

Fruit roll 水果卷 shuǐguǒ juǎn
This classic Swiss roll is crammed with dried fruits, apricots, raisins, and hawthorn. A light Chinese cream keeps it all together and balances out the dense outer cake.

Black sesame with spiced salt 黑芝麻椒盐 hēi zhīma jiāoyán
This is one of the oldest forms of Beijing pastry. Sweet sesame and spiced salt paste are encased in the pastry, topped a generous helping of toasted black sesame.

Napoleon 拿破仑 nápòlún
It tastes like Neapolitan ice cream but in cake form. What more could you want?

Sachima 萨其马 sà qí mǎ
Sachima is a sweet pastry made of fried strips of dough coated with syrup, pressed together, then cut into blocks. Daoxiangcun’s version is made with green raisins, hawthorn, and pumpkin and white sesame seeds. The combination makes for a sweet, chewy snack that is so addictive it's easy to see why it's one of their bestsellers.

Hawthorn wheat cake 山楂锅盔 shānzhā guōkuī
You only need five words to describe this wheat cake: sweet with a sour aftertaste. Hawthorn is traditionally used in Chinese dining to increase appetite before a meal, though after a few of these there may not be any need for the main course.

Pork floss roll 肉松饼 ròusōng bǐng
In a country that loves dried pork floss, of course Daoxiangcun has many varieties choose from. This roll is filled with dried pork floss, with flaky pastry on the outside.