1, Beijing roast duck
Roast duck is a famous dish unique to Beijing, which is famous at home and abroad. Roast duck has a long history. As early as 1500 years ago, there was a "roast duck" in the Southern and Northern Dynasties in China. In the Yuan Dynasty (A.D. 1330), doctor Hu Sihui included the famous "roast duck" in Chihuo Rice, which is today's roast duck. At that time, roast duck was barbecued with pork. After taking out the duck's internal organs, mix the lamb's belly, coriander, onion and salt evenly, put them into the duck's belly, and cook them with a fork on charcoal fire. Today's Beijing roast duck is made from stuffed ducks raised in the suburbs of Beijing. Before roasting, wash the duck leg hair and take out the internal organs. Then air is pressed between the skin and the meat to separate the skin from the meat, and then malt syrup is coated on the duck and dried. In this way, the whole duck is dark red, as if painted with red paint, so some foreigners humorously call Beijing roast duck "painted duck". The roasting method is to pour boiling water into the duck cavity before sending the duck into the oven, and then release the boiling water after the duck is cooked. Hardwoods such as dates, peaches and pears are used as fuel for stoves. These fuels have less smoke and incense, and their firepower is not strong. After about 40 minutes of roasting, each duck is tender and thick. Eating roast duck is exquisite: first put a pancake on your hand, put a few pieces of roast duck on it, dip it in sweet noodle sauce, add a few onions, and then roll it up to eat, which is oily but not greasy, crisp and refreshing. Before eating roast duck, clever chefs will also make duck loin, duck heart, duck liver, duck feet, duck wings and duck eggs into various cold pots, or cook cooked dishes such as fried duck heart, fried duck tongue and fried duck loin with salt and pepper. Even duck bones can be used to make soup, which is delicious. A senior chef can process more than 80 kinds of hot and cold dishes from ducks, forming a unique "whole duck mat".
2. Cloisonne
Cloisonne is a famous traditional handicraft in Beijing, also known as "cloisonne with copper tires". Because it was very popular in Jingtai period in Ming Dynasty, people used to call it "cloisonne". The craft of cloisonne is complicated. After tire making, thread clamping, welding, blue-marking, blue-burning, polishing, gold plating and other processes. Cloisonne is made of copper, and it is an important production process and artistic creation process to pinch the silk and point the blue. Cloisonne has beautiful shape, exquisite pattern and bright color. After gold plating, it shines with brilliant luster and becomes a unique traditional handicraft in Beijing.
3. Beijing carved lacquer roof
Beijing Lacquer Carving was founded in the Tang Dynasty, with a history of 1400 years. Emperors and concubines of past dynasties loved and appreciated it, and it belonged to court art. 1949. After that, Qi Diao went from court to society and became a national handicraft for cultural exchange with people all over the world. Carved lacquer is unique, with brass as the inner tube, with bodiless (cloth tire) and wooden tire. Natural paint should be applied to the tire shape. Generally, at least 70 layers of carved paint should be applied, while the high-grade carved paint with hollowed-out carving should be applied with more than 500 layers of paint, with a paint thickness of about 300 mm, and then finely carved on the paint layer. Traditional carved lacquer is mainly red, black and yellow, while modern carved lacquer is mainly red and black, and various colors such as green, blue, brown, white and orange have been developed. Traditional carving methods are only relief and shallow carving, but today's artists have created round carving, semi-hollow carving and full hollow carving. After Qi Diao, there are dozens of processes such as polishing, lining and baking, all of which are manual operations. It takes at least 3 months to complete a Qi Diao, and at most 1 to 2 years.
4, big millstone persimmon
The suburbs of Beijing are rich in persimmons with a wide variety. But the most famous is the big millstone persimmon. This kind of persimmon is big, generally about 250 grams, and 500 grams big. Persimmons in big millstones are delicious and nutritious. It also has the effects of lowering blood pressure, stopping bleeding and moistening intestines.
5. "Liu" pickles
There is an alley called Liangdian Street outside the front door of Liubiju pickles, and there is a shop on the street, which has a long history and is famous far and near. This is the Liubiju pickles garden with a history of more than 450 years. According to historical records, Liubiju was founded in the ninth year of Jiajing in Ming Dynasty (AD 1530). At first, it was a hotel. In order to ensure the mellow and sweet wine, this workshop has formulated six operating rules: millet and rice must be neat, Zhan must be clean, ceramics must be good, heat must be good, and water springs must be fragrant. "Six Habitats" got its name. According to legend, the gold plaque hanging in front of the shop was written by Yan Song, a very popular university student of Wuyingtang during Jiajing period. Although Yan Hao is a traitor, his handwriting is very good. In addition, he was a powerful prime minister at that time, which really added a lot of color to Six Habitats. Later, this restaurant became a pickle garden, and its reputation became even greater. The strict spirit and tradition of "six musts" have been passed down from generation to generation. For example, where it makes pickles, pay attention to the place of origin, specifications and season when choosing vegetables. Old seedlings and melons must be "seven inches white" mature; Cucumber must have two or two "top flowers with thorns" (an old scale); Mustard head must have a unified "two doors"; Sugar and garlic must be harvested three days before the summer solstice, with four to five or six petals each. This sauce is made here. After the Spring Festival every year, soybeans are steamed and fermented to make "yellow seeds", then dried and ground into a crock, and the crock can not be lifted until "summer". After liberation, with the increase of vegetable output and the improvement of pickles production technology in Beijing, the variety and output of Liubiju pickles have also increased greatly. At present, Liubiju pickles are red in color, crisp and delicious, and can be bought in all major vegetable markets in the city. Many traditional brand-name pickles are also canned and sold abroad.
6. Beijing Crispy Sugar
Beijing Crispy Sugar is one of the three famous sugars in China (Shanghai Milk Sugar, Guangzhou Fruit Sugar and Beijing Crispy Sugar), among which Red Shrimp Crispy Sugar is the best. Crispy sugar has a long history in China. Crispy sugar in Beijing has always enjoyed a high reputation. Before liberation, some shops and workshops in Beijing used copper molds engraved with children's shapes to process crisp candy, so Beijingers often called it "children's crisp". After liberation, dozens of private workshops merged and joined Beijing No.1 Food Factory, and "Children's Crisp" became a famous product of this factory. 1963, they successfully developed "red shrimp crisp candy", which soon became an export product and sold well in the international market. The output has been increasing for decades, but it still can't meet the needs of merchants. Red Shrimp Crisp won the the State Council Silver Award. Foreign businessmen praised: "Red shrimp crisp is not only the trump card of the United States-golden crisp, but also the crisp candy of other countries." The characteristics of red shrimp crisp can be summarized as "crisp, crisp, fragrant and sweet". In the production, the essence of traditional craft is concentrated and the materials are exquisite. All of them are made of high-quality Liu Hua sugar, high-concentration glucose syrup and "Bal sesame sauce", which are cooked, pulled and folded for many times. This kind of sugar is thin and crisp, with distinct layers of sugar stuffing. It tastes sweet and delicious, and does not stick to teeth or greasy mouth after eating, leaving no residue.
7, poria cocos cake
Fuling cake, a specialty of Beijing, was originally a court food in the late Qing Dynasty. According to legend, once Empress Dowager Cixi was ill and didn't think about eating and drinking, so it was difficult to break the chef. Chefs racked their brains and selected several kinds of traditional Chinese medicines for invigorating spleen and appetizing. They found that Poria cocos produced in Yunnan-Guizhou area is sweet and flat, and has the effects of invigorating spleen, calming nerves, promoting diuresis and eliminating dampness. Therefore, pine nuts, peach kernels, sweet-scented osmanthus and honey are used as the main raw materials, and appropriate amount of poria powder is added, and then the cake crust is baked with fine starch, and the sandwich pancake is made by meticulous work. Cixi was very satisfied after eating. Later, this kind of tuckahoe sandwich cake was introduced to the people and became a popular snack in Beijing. But before liberation, only a few small vendors in Dongan market were operating, and the number was very small. After liberation, the unified management of the government has restored and developed many flavor foods. Daoxiangchun, a well-known flavor store with a history of more than 60 years, specializes in making Fuling cakes in Beijing, which is one of the key varieties produced and sold by our store. The sandwich cakes produced in this shop are exquisite in materials selection and fine in workmanship. The crust baked with high-grade starch is as thin as paper and as white as snow. The sandwich is made of various nuts, supplemented by osmanthus fragrans, honey, white sugar and pure Yunnan-Guizhou Poria powder. It is sweet and delicious, instant in the mouth, refreshing and delicious. And is low in price, and can be often eaten as health food. At present, there are many places in Beijing that produce poria cocos cakes, especially Daoxiangchun products.