The authentic "Peking Duck" began in the Ming Dynasty. At that time, "the capital's cuisine, nothing better than duck, the hot one is especially good". Now it has become the representative of Chinese catering and a world-famous delicacy. Peking Duck is red in color, crispy skin and tender meat, oily but not greasy, crispy and flavorful. It is known as the "world's first food".

Beijing Shabu Shabu

Beijing Shabu Shabu has a history of more than 1,000 years and is Beijing's most famous winter dish. The soup is cooked in a copper pot with a large belly and a wide mouth, and thinly sliced lamb is scalded and dipped in seasonings. After the lamb is eaten, cabbage with vermicelli is boiled in the broth and eaten with the broth to harmonize the stomach and relieve fatigue. Beijing shabu-shabu has become a seasonal delicacy, with tender lamb and flavorful soup.

Beijing Roast Pork

Beijing Roast Pork is a famous Beijing specialty with a history of more than 300 years. It is mainly made of lamb, selected from northwestern sheep, with meat parts such as "upper brain", "big and small three branches", "cucumber strips", "grinding filet", etc. The fat and lean parts are matched with each other to make the meat more flavorful. "The meat is roasted after being seasoned with the right combination of fat and lean. The flavor is rich, the meat is very tender, not nasty and not greasy, the flavor is unique.

Bird's Nest in Clear Soup

Wei Bird's Nest is a great dish to be served in the Bird's Nest and Bird's Nest Shark's Fin Seat. Bird's nest white, soft and smooth texture, soup color light yellow, clear, taste and fresh, nutritional value is also very high.

Three delicacies of antler velvet

Sliced antler velvet plus shark's fin, sea cucumber, dried scallop and other three kinds of seafood production. It is fragrant, flavorful and rich in nourishment.

Stewed Shark's Fin

Yellow Shark's Fin (commonly known as Lu Song Huang), a whole and ingredients, simmered for 6 hours to achieve the juice pus, thick flavor, soft and sticky smooth. The flavor is delicious.

White Pork Slices

Made by traditional white cooking method. The meat is thinly sliced like paper, pink and white, fat but not greasy, thin but not firewood, dipped in soy sauce, garlic and other seasonings, on the pancake or sesame pancake and eat. It has more than 250 years of production history.

Toad abalone

It is an elephant-shaped dish. The abalone is made in the shape of a toad, with two fresh peas as its eyes, and floats one by one in a green shade made of rape leaves. The food is extremely fresh.

Goldfish duck palm

For the elephant-shaped dishes. Duck flippers for the fish tail, prodded fish smashed into puree, plus seasonings molded into a fish body on the duck flippers, and peas for the eyes, hairy vegetables for fish whiskers, steamed and placed on the deep-fried greens, pouring chicken and duck broth and cornstarch, made of gravy, and then poured with cooked chicken oil that is ready. Pleasant color, tender and fluffy, light and refreshing.

Coriander explosion Sandaan

"Sandaan" for the part of the stomach of cattle and sheep, is a special muscle fibers, texture and tender, with a special fresh taste easy to digest. With 250 grams of loose Dan, after scalding, peeling, micro-fire cooking to remove oil and impurities, cut strips in the cooking. After a very oil hot copy, add parsley, broth, seasoning, dripping sesame oil is ready. Crisp and fresh, strong flavor of cilantro, refreshing and not greasy. To Hongbin House Halal restaurant made significant.

Burned lamb

Black and white body capricorn meat from Inner Mongolia, plus seasonings and medicines, cooked over high heat, simmering on a slight fire, out of the pot to dry the surface water, in the use of sesame oil to fry through the two sides, with deep-fried with food. Has more than 200 years of production history.

Three non-stick

Egg yolks and lard while stirring, frying and dripping oil. The finished product is in the form of thick fluid, like a lamb but not cake, like porridge but not porridge. It is soft and moist in the mouth, sweet in flavor and rich in nutrients. To eat with a spoon, it is not sticky, not sticky plate, not sticky spoon, not sticky teeth, refreshing and appetizing, so it is called.

Fried Lamb's Tail

For the Halal flavor of sweet dishes. Made of egg white paste and bean paste filling. The color of gold, sweet and fragrant flavor is not greasy, the outer skin is soft but not crispy. Created in the late Qing Dynasty.

Guifei Chicken

Created according to the story of "Drunkenness of Guifei". The chicken skin is yellow and the meat is fat and tender. The color of the dish is yellow and oily, after the wine into the wine, wine aroma, crisp muscles, soup taste mellow and fresh. Good to make up for weakness, suitable for the elderly, women in labor and the chronically ill and weak people to eat.

Steamer Chicken

The chicken and accessories will be steamed in the steamer to maintain the original flavor. The original pot on the table, the flavor is very mellow, the chicken is soft and rotten.

Chicken breast

Chicken breast smashed into velvet, chopped into mud, and peaceful *** at the egg white stirred into a paste, funneled into the hot lard fried into a pea-sized ball, known as chicken ball. Shaoxing wine, monosodium glutamate, salt, starch into the chicken broth, pour into the frying pan, stirred into the white sauce on the high flame, into the chicken ball and peas, stirring, dripping cooked chicken oil into. White color, soft and tender texture, fish maw is soft, sheep's trotters tender. The three are cooked together, lending flavor to each other, complementing each other.

Peach Blossom Pan

Take the freshness of the green is, the crunch of the pot, the color of the tomato sauce and sweet and sour taste, carefully cooked. The hot shrimp broth is quickly splashed on the freshly fried potpourri, and with the sound, a layer of scarlet bubbles appear, and the fresh aroma and color overflow.

White popping fish

White popping is a unique cooking method in this restaurant. The fish will be boiled and then fried, the dish is white as jade, elegant and beautiful, the fish is soft and tender, not broken, fresh and tasty. The dish must be made with fresh fish, mackerel, mandarin fish, pangolin can be.

Only fish rot

Fried fresh river knife fish with a slight fire, and make a variety of seasonings into the cooked fish. The color of the dish is red, glossy, fresh taste, soft and tender, the elderly people like to eat.

Vinegar pepper fish

for soup dishes, to live Mandarin fish, carp, grass carp or mackerel as the main ingredient, into the cooked fish. The meat into the dish is fresh and mellow soup creamy, hot and sour appetizing, to Fengzeyuan restaurant made notable.

Braised fish eggs

The fish eggs are the spawning glands of the squid, called the fish money. It is first uncovered into a single piece, boiled through repeatedly to keep it unbroken and thoroughly de-salted to remove the fishy flavor, and then cooked. The soup of the dish is clear, slightly yellow, and the milky white fish money floats on it, which is fresh and chic in tone, slightly sour and spicy in freshness, appetizing and relieving greasiness.

Pot collapsed tofu

The tofu is impregnated with seasoning, dipped in egg and deep-fried, then collapsed in chicken broth over a slight fire, the flavor into the tofu, which is fresh, fragrant, soft and nutritious.

Basic Shabu Shabu

Chicken, fish, shrimp, pork loin, pork belly, pork loin, duck liver, and squid are the main ingredients, which are sliced into pieces and cooked when eaten with a little shabu shabu in the pot. In the fall, fresh chrysanthemum petals are added to the soup for a better flavor.

Fried Deer Tail

Pork, liver, pine nuts chopped into a fine paste, add minced green onion, ginger, sesame oil, salt, monosodium glutamate and so on, with the white soup stirred into the stuffing, into the intestinal coating, tightly tied with a rope at the ends, that is, the raw "Deer Tail". Cooked and then dipped in soy sauce, deep-fried until golden, sliced, dipped in vinegar and ginger juice to eat. The skin is crispy and the meat is fluffy, and the flavor is fragrant.

Cannon char

Put lamb or beef and seasonings into the special cannon pan at the same time, with a high fire and hot oil constantly stirring the cannon, until the meat with char color is complete. This dish is crispy outside and tender inside, burnt flavor, eaten for a long time not greasy.

Mixed Duck's Palm

The cooked duck's palm with the bone removed and the tendon removed is mixed with mustard juice. Crisp and refreshing, mouth and tongue new.

Diced Chicken in Sauce

Beijing's specialty yellow sauce is stir-fried with diced chicken. The color is red and oily, the taste is salty and sweet, the meat is tender and fresh, and the sauce is rich in flavor.

Dry Steamed Gaji Fish

Gaji fish body cut diagonal, slightly scalded with boiling water; asparagus slices, chanterelles, ham slices, pork fat slices inserted into not enough to get out of the knife mouth, pouring Shao Shao sprinkled, sprinkled with monosodium glutamate (MSG) and other ingredients, high-flame steaming for 20 minutes to be completed. Tender, soft and delicious, fragrant and refreshing.

Soybean fresh fish

Fresh crucian carp and Sichuan PI County soybean paste with cooking. Vegetable soup color red, fish sauce color yellow, meat is delicious, taste spicy. Slightly sweet and sour.

Crispy small crucian carp

In the casserole with pork ribs as a base, and then lay a layer of ginger, sprinkled with cinnamon, cloves, cardamom, peppercorns, star anise, yards of slaughter, cleaned small live crucian carp, sprinkled with five-spice powder, and then yards of green onions, pouring white sugar rock candy sugar sugar oil sugar color. First boil with high fire, and then simmer with a slight fire until the soup will be exhausted, after cooling slowly remove the fish, dripping with the original soup that is completed.

Double-crisp oil explosion

Pork belly and gizzard and duck (chicken) gizzard with green garlic and green onions and other condiments stir-fried, white, brown and green colors, outside the hanging of the golden yellow chicken broth and other seasonings made of gravy. The image of the dish is beautiful, crisp and fresh.

Pincer rice fried celery

To pincer rice (prawns) and artisan vegetable heart fried. Pincer rice was yellow, fresh and dry incense; celery heart crisp and tender, and have lower blood pressure, stomach, eyesight, heat and wind and other auxiliary therapeutic effects.

Walnut cheese

Walnut kernels, red dates, round-grained japonica rice and sugar cooked. Paste, color light gray and slightly red, sweet taste without paste, appetizing, fitness warm lung through the blood nourishing effect.

Snowflake peach puree

Snowflake that egg white paste, steamed color like white snow, peach puree that walnut kernel end, and raisins, dates, plums, apricots, pears, and other ingredients **** fried, covered with egg white paste. With a spoon to scoop and eat, soft and sweet, fruity flavor is very strong.

White steak crab oil

Crab oil is a greenish-white translucent gelatinous substance. To chicken and duck soup simmered crab oil, accompanied by green onions, ginger and milk and other condiments, cucumber and water chestnut slices **** baked, drizzled with cooked chicken oil and Shaoxing wine that is completed. The color is green and white, the oil is bright and moist taste fresh and mellow.

Dried milk soup

White dried tofu cut into thin shreds, with ham and chicken wire, can also add ginger to increase the spicy flavor, so it is also known as chicken milk soup dried wire. The soup is milky white, with colorful toppings in between, beautiful in tone, thin and soft dried threads, fresh and fragrant in taste.

Cabbage in boiling water

Cabbage heart blanched in boiling water, cooled in cold water, cut into segments in the soup plate, poured into the exhaustive floating oil, a clear as water in the old hen broth, plus condiments on the drawer with a high fire steamed through to become. The finished dish as clear water soaked with a few cabbage heart, not see the oil flower, but fragrant and refreshing, fresh and delicious.

Ruby Meat Cake

The pork tenderloin soaked in hot water after the dried shrimp and auxiliary ingredients made of meat stuffing with chopsticks into the back of the mycetomalacia body with the side of the pattern, and so that the edges of the filling will be pocketed, that is, into the meat cake. First deep-fried in lard, then add seasonings and chicken broth stir-fried over low heat, and thickened with cornstarch on high heat. Ru Xiang meat fragrance shrimp aroma blend of fresh and delicious.

Steamed dry tofu

To sesame oil fried dry tofu contains water, then add green onions and ginger and seasonings. The dish is golden in color, tasty and soft.

Jasmine shrimp

Jasmine and shrimp with cooking, white shrimp red, the two colors reflecting the refreshing elegance, eating fresh and fragrant, refreshing.

Banana pan fried

Sweet vegetables can solve spicy, greasy, with eggs, flour, starch, sugar, starch into a paste of water over a slight fire, the paste will be cooked to join the banana essence, spread into a cake, cut strips, rolled on the flour, fried in peanut oil, golden brown, sprinkled with sugar that is into the flavor of the sweet aroma of bananas taste rich.

Duck heart roll

The duck heart with a knife spinning into thin slices of uniform thickness, not limp constantly, rolled shrimp stuffing, into the lard deep-fried into a golden brown outside of the scorched tender, fresh and spicy.

It looks like honey

Halalal traditional dishes to sweet pasta sauce, wet starch slurry made of lamb tenderloin slices, fried in peanut oil until white. Sesame oil to fry, and add ginger sugar color vinegar wine sugar wet starch thickening sauce, quickly turn so that the tenderloin covered with gravy, dripping sesame oil that is ready. This dish is shaped like apricot preserves, soy sauce red, soft, sweet and sour like honey.

Three yuan burn beef head

Three yuan that is peeled into the abacus bead-shaped carrots and white radish and green bamboo shoots beef head to the bone without hurting the skin and meat, to three yuan simmering beef head focus on the ingredients seasoning, and add the old hen, pork elbow soup into the dish color, aroma and shape taste, was bright meat sticky and not sticky, soft and fresh in the mouth melt.

Sesame sauce sliced waist

Pig waist sliced into a bowl to boiling water, so as to maintain the tenderness and no smell of fishy gas. Another sesame sauce seasoned lettuce slices yards on the plate, to be waist slices after scalding on the lettuce, poured with sesame sauce that is ready.

Hobo Loin

Originally created by the Qing Dynasty Imperial Household Cuisine, it is named after the shape of the molded anti-baltic satin hobo. The skin is golden and crispy, and the meat is soft and tender, making it a famous dish in the palace.

Pot collapsed Mandarin fish

To Mandarin fish slices dipped in flour coated with egg wash with lard deep-fried to golden brown, plus seasonings with chicken broth boiled on high heat, and then a slight fire will be collapsed dry broth, dripping burnt scallion oil that is. Vegetables taste fresh and mellow, soft and not greasy because of the onion oil seasoning compound has a rich flavor known as early as the 30s.

Wang Liu live fish

Live fish after cleaning, first steamed with high-fire burning, so the loss of water in the fish meat is very little, fresh and beautiful, another ginger, green onion, garlic, winter Ru, green and red persimmon peppers cut into thin filaments, made of gravy, poured on the fish, colorful, rumored to be the five willow priests in the area of Jiangsu and Zhejiang, cooking, imported to Beijing has been more than a few hundred years.