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Thanks @liuzhou. For some reason, every guide book and blog lists them as something you have to have while in Beijing. Maybe just because it's from the North (although much further West)?
ETA: Also, I was under the impression that the Xi'an version was typically made from mutton or lamb (with lots of cumin), while the Beijing version was pork - with a more hoisin like sauce.
Thanks @liuzhou. For some reason, every guide book and blog lists them as something you have to have while in Beijing. Maybe just because it's from the North (although much further West)?
