Beijing Roast Duck The authentic "Beijing Roast Duck" began in the Ming Dynasty. At that time, "the good food in Beijing is more delicious than ducks, especially those with inflammation." Now it has become the representative of China catering, and it is a world-famous delicacy. Beijing roast duck is ruddy in color, crisp and tender, oily but not greasy, crisp and delicious. Known as "the best food in the world." Beijing instant-boiled mutton Beijing instant-boiled mutton has a history of 1000 years and is the most famous winter food in Beijing. Use a copper pot with a big belly and a wide mouth to cook soup, use mutton slices to cook soup, and dip it in seasoning. After eating mutton, adding vermicelli and cabbage to the soup to cook, or even taking soup to eat, can relieve the stomach. Beijing instant-boiled mutton has now become a four-season delicacy. The mutton is fresh and tender, the soup is hot and delicious, and it has a unique flavor. Beijing BBQ "BBQ" is a famous specialty dish in Beijing with a history of more than 300 years. Mainly mutton, selected northwest sheep, the meat department is "Shangnao", "Trident", "Cucumber Strip" and "Motan", the fat and thin are properly matched and seasoned and roasted. The fragrance is fragrant, the meat is tender but not greasy and the flavor is unique. Clear soup, swallowing vegetables, swallowing vegetables and swallowing wings can all get big dishes. The bird's nest is white, soft and smooth, the soup is light yellow, crystal clear, delicious and nutritious. Three precious pieces of pilose antler are made of shark's fin, sea cucumber and scallop. Delicious and nutritious. Braised fish wings with yellow meat wings (commonly known as Lu) and seasoning, simmer for 6 hours with slow fire to achieve more pus, strong taste and soft glutinous. It tastes delicious. Sliced white meat is made by traditional cooking methods. Sliced meat is as thin as paper, white inside is full of powder, fat but not greasy, thin but not firewood, dipped in soy sauce, garlic paste and other seasonings, and smeared on pancakes or sesame cakes to eat. It has a production history of more than 250 years. Toad abalone is the dish of elephants. Abalone is shaped like a toad, with two fresh peas as eyes, floating one by one in the shade of rape leaves. The food is very fresh. Goldfish duck's paw is a pictographic dish. Use duck web as fish tail, mash the fish web into paste, add seasoning to shape the fish body and put it on the duck web. Peas are used as eyes and Nostoc flagelliforme as fish whiskers. After steaming, put it on the fried rape, then pour chicken and duck soup, starch and sauce, and then pour chicken oil. The color is pleasing to the eye, fresh and soft, light and refreshing. As a part of the stomach of cattle and sheep, Sandan is a special muscle fiber with crisp texture, unique flavor and easy digestion. Take 250g of sandalwood, blanch it, peel it, remove oil and impurities with low fire, cut it into strips and cook it. Then use extremely hot oil to copy, add coriander segments, clear soup, seasoning and sesame oil. Crispy, rich in coriander flavor, refreshing and not greasy. It's made by Hongbinlou Muslim restaurant. Roasted mutton is black and white mutton from Inner Mongolia, with seasonings and herbs. It is cooked with high fire, simmered with low fire, dried in the sun, fried thoroughly on both sides with incense, and eaten with decoction. It has a production history of more than 200 years. Three-non-stick egg yolk and lard are stirred, fried and oiled. The finished product is in the form of viscous liquid, like mutton, not cake or porridge. The entrance is soft and moist, with sweet taste and rich nutrition. Eating with a spoon is not sticky, sticky, sticky, sticky and refreshing, so it is called. Fried lamb tail is a halal beet. Made of egg white paste and bean paste. Golden color, sweet but not greasy taste, soft but not brittle skin. Founded in the late Qing Dynasty. The imperial concubine chicken is based on the story of "the imperial concubine is drunk". Use Beijing specialty "oil chicken", with yellow skin and tender meat. The finished dish is light yellow, moist and bright, and wine is added to the wine. The wine is elegant, the tendons are crisp and rotten, and the soup is mellow and fresh Is beneficial to tonify deficiency, and is suitable for the elderly, lying-in women and the chronically ill. Steamed chicken Steamed chicken and accessories in a steamer to keep the original flavor. When the original pot is served, it tastes mellow and the chicken is soft and rotten. Stir-fry the chicken breast. Mash the chicken breast into a paste, chop it into a paste, stir the egg white in peace into a paste, leak it into hot lard, and fry it into a pea-sized ball, which is called a chicken ball. Add Shaoxing wine, monosodium glutamate, salt and starch to the chicken soup, mix well, pour into a wok, stir over high fire to make white juice, add chicken balls and peas, mix well, and drizzle with chicken oil. White color, soft texture, soft fish belly and soft mutton tendon. The three are cooked together, learn from each other and complement each other. Peach blossoms are delicious, crispy rice crust, and the color and sweet and sour taste of tomato sauce are carefully cooked. On the mat, the hot shrimp soup was quickly sprinkled on the freshly fried crispy rice. With the sound, it was covered with a crimson color and many bubbles, and the fresh fragrance, color and taste floated over. White jumping fish Ding Bai jumping diced fish is a unique cooking method in this store. Cook the diced fish first, then stir-fry. The dish is as white as jade, elegant and plain, and the diced fish is soft and tender, delicious and refreshing. You must use fresh fish, mullet, mandarin fish and shad to make this dish. Du Yufu fried fresh river swordfish with low fire and added various seasonings into cooked fish. The finished dishes are bright red, tender and smooth, and the elderly like to eat them. Pickled fish is a soup dish, with live mandarin fish, carp, grass carp or herring as the main ingredients and cooked fish. Cooked meat is delicious and mellow, and the soup is milky white, hot and sour and appetizing, especially in Fengzeyuan restaurant. Braised mullet eggs mullet eggs are the spawning glands of squid and are called mullet money. Uncover into a single piece, cook repeatedly, keep it unbroken, completely remove the salty taste, and then cook. Vegetable soup is clear and yellowish, and milky mullet money floats on it. The style is fresh and unique, fresh and slightly sour, appetizing and boring. Tofu is soaked in seasoning, dipped in egg liquid and fried, and then collapsed with chicken soup and micro-hot pot. It tastes fresh, fragrant, soft and nutritious. Klang shabu-shabu takes chicken, fish, shrimp, pork tenderloin, pork belly, pig kidney, duck liver and squid as main ingredients and cuts them into thin slices. Rinse it in the pot when eating. In autumn, take fresh chrysanthemum petals and put them into the soup, which tastes better. Fry pork, pork liver and pine nuts into fine mud, and add chopped green onion, Jiang Mo, sesame oil, salt and monosodium glutamate. Stir the white soup into stuffing, pour it into the casing, and tie both ends with ropes to make it raw venison. Cooked, dipped in soy sauce, fried until golden, sliced, dipped in vinegar ginger juice to eat. Crispy and soft. Put mutton or beef and seasoning into a special gun pot at the same time, and fry with hot oil until the meat tastes bad. This dish is crisp outside and tender inside, with rich flavor, and it won't get tired after eating for a long time. Mix the cooked duck feet with mustard juice and serve. Crisp and refreshing, fresh breath. Sauce-flavored diced chicken is fried with Beijing specialty yellow sauce and diced chicken. The color is ruddy and shiny, the taste is salty and sweet, the meat is fresh and tender, and the entrance sauce is rich. Dry steaming Cargill fish Cut Cargill fish into oblique mouths and slightly scald them with boiling water; Insert winter bamboo shoots, fragrant shavings, ham slices and pork fat slices into the knife edge, sprinkle with salt and monosodium glutamate, and steam for 20 minutes. Soft and delicious, fragrant and refreshing. Fish and crucian carp cooked with watercress and Sichuan Pixian bean paste. The soup is red, the fish sauce is yellow, and the meat is delicious and spicy. Slightly sweet and sour. Crispy small crucian carp is put in a casserole with ribs as the bottom, and then covered with ginger, sprinkled with cinnamon, clove, cardamom, pepper and star anise, diced and slaughtered small live crucian carp, sprinkled with spiced powder and chopped green onion, and poured with white sugar, rock sugar, sesame oil and sugar color. Boil with high fire, then simmer with low fire until the soup is exhausted. After cooling, slowly take out the fish and pour in the original soup. Sauté ed pork belly with crispy pig's head, duck (chicken) gizzard with onion and garlic, white, brown and green sauce made of golden chicken soup. The dishes are delicious, crisp, tender and fragrant. Stir-fried celery with rice tongs is fried with rice tongs (shrimp) and cabbage. Clamp rice is yellow, delicious and dry; Celery is crisp and tender, and has auxiliary effects such as lowering blood pressure, clearing stomach, improving eyesight, clearing heat and expelling wind. Walnut cheese is made of walnut kernel, red dates and japonica rice and boiled with white sugar. It is pasty, light gray and reddish in color, sweet in taste but not life-threatening, and has nourishing effects of stimulating appetite, strengthening body, warming lung and promoting blood circulation. Snowflake Peach Mud Snowflake is egg white paste, which is as white as snow after steaming, and peach mud is walnut powder. Stir-fry raisins, candied dates, dried plums, preserved apricots and pears, and cover with egg white paste. Eat with a spoon, soft and sweet, full of fruit. White roasted crab oil crab oil is a blue-white translucent gel. Simmer and burn crab oil with chicken and duck soup, with seasonings such as onion, ginger and milk, bake with cucumber water chestnut slices, and pour cooked chicken oil and Shaoxing wine. Blue and white in color, bright and moist, fresh and mellow. Milk soup with dried bean curd, ham and shredded chicken, and shredded ginger can be added to increase the spicy taste, so it is also called shredded chicken milk soup. Vegetable soup is milky white, with various ingredients sandwiched in the middle, bright in color, soft in dried silk and delicious in taste. Boiled cabbage: blanch cabbage with boiling water, then cool it with cold water, cut it into pieces, put it in a soup plate, pour it in to make it oily as water, add seasoning, put it in a drawer and steam it thoroughly with high fire. The finished dish is soaked in the hearts of several cabbages like clear water, but it is refreshing and delicious without oil flowers. Like a meat pie, pork tenderloin is made of shrimp soaked in hot water, auxiliary materials and seasonings, stuffed with chopsticks into the pattern on the back side of shiitake mushrooms, and wrapped to make a meat pie. Stir-fry the pig first, then add seasoning and chicken soup, stir-fry over low heat, and thicken with starch over high heat. Such as fragrant, meat, shrimp, fragrant and delicious. Stir-fry dried tofu. Stir-fry the water in the dried bean curd with sesame oil, and add onion, ginger and seasoning. This dish is golden in color, delicious, soft and energetic. Jasmine shrimp boil jasmine and shrimp together, the flowers are white and red, and the two colors match each other. Refreshing and elegant, fresh and fragrant, refreshing. Fried beets in banana pot can relieve the spicy and greasy taste. Make a paste with eggs, flour, starch and sugar. Add banana essence to the paste, spread it into cakes, cut it into strips, roll it in flour, stir-fry it with peanuts, and it will be golden. Sprinkle with sugar and it tastes sweet and fragrant. Bananas are rich in flavor. Roll the duck heart and slice it with a knife. Thin and even, not lame. Roll it with shrimp stuffing and fry it in pig until golden brown. Tender and fragrant. A traditional pure dish that looks like honey is made of sweet flour paste and wet starch paste, and fried with peanuts until white. Stir-fry with sesame oil, add ginger, sugar, vinegar, Shaoxing wine, white sugar and wet starch to make sauce, quickly turn it evenly so that the tenderloin is covered with sauce and drizzle with sesame oil. This dish is shaped like preserved apricots, and the sauce is red, soft and tender, sweet and sour as honey. Tri-element baked ox head Tri-element carrots, white radishes and green bamboo shoots are cut into abacus beads, which will not hurt the flesh when the ox head is boned. Cook cow's head with ternary stew, pay attention to ingredients and seasonings, and add old hen. Pork elbow soup is delicious, bright in color, waxy in meat, soft and delicious. Put the pork loin slices with sesame sauce into a bowl and blanch them with boiling water to keep them fresh and tender without fishy smell. In addition, put the lettuce slices in sesame sauce and put them on the plate. After the waist slices are ironed, put them on the lettuce and drizzle with sesame sauce. Hebaoling was originally created by the imperial dining hall of the Qing Dynasty, and it was named after its shape like a kit. Its skin is golden and crisp, and its meat is soft and tender. It is a famous court dish. Boiled mandarin fish slices dipped in flour, coated with egg liquid, fried in pig until golden brown, seasoned with chicken soup, boiled over high fire, dried over low fire, and topped with scallion oil. The food tastes fresh, mellow, soft and not greasy. As early as 1930s, it was famous for its rich flavor after being seasoned with scallion oil. Liu Wang's live fish is washed, steamed first, and then cooked quickly with strong fire, so there is little water loss in the fish and it is delicious. In addition, ginger, onion, garlic, wax gourd flower and green pepper are cut into filaments, made into thick juice, and poured on the fish, with bright colors. It is said that the Five-Six lay monks were cooked in Jiangsu and Zhejiang provinces, and it has been introduced to Beijing for hundreds of years.