Diet is a kind of culture, while Chinese food enjoys a worldwide reputation. It is an indisputable fact that China's food is delicious and foreigners love it. China's food culture has a long history. For thousands of years, people have formed eight major cuisines of Chinese cuisine through continuous summarization, namely, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui schools, and the eight bowls in Beijing

Jin Zemin takes food as the sky, and eating is the first need in life. No one can live without food, whether China people or foreigners. What to eat and how to eat, every country, every nation, every family and everyone has their own way of eating. Food Beijing is a world-famous ancient capital and historical and cultural city with a history of more than 3,111 years. The emperors of past dynasties built Beijing as their capital, which accumulated profound contents for Beijing's culture. Food culture is one of the contents of various cultures, which is extensive and profound. As the formation and evolution of the eight major Chinese cuisines, it has also gone through a long historical process. Although Beijing cuisine is not among the eight major cuisines, it is one of the main local cuisines in China. The special political status of Beijing in history has made the people living in Beijing complex and diverse, which is reflected in the diet. People from all walks of life have different tastes, resulting in a variety of diets. There are eight authentic cuisines, local snacks, roast, rinse of Manchu, Mongolian, Hui, Korean and other ethnic groups, and foreign fast food imported from other places. The current catering market is unprecedentedly prosperous. There is everything to relieve hunger and hunger. I've eaten all the food I should eat. What else is delicious? People are wondering what people in old Beijing eat. It can be said that there were not many people who were really rich in old Beijing before liberation. The royalty and dignitaries ate delicacies, while it was good for ordinary people to fill their stomachs. It would be good to eat "eight bowls" in case of weddings, funerals and weddings. What are the "eight bowls" in old Beijing? People under the age of 61 have never seen it, some have never heard of it, and they have never eaten or eaten. After eating all the "good restaurants" in Beijing, many people in modern times are nostalgic and miss the food in old Beijing. In fact, the "Eight Bowls" in old Beijing is an ordinary and affordable dish, that is, chicken, duck and fish are cooked with eight kinds of meticulous care, and the traditional porcelain bowls are used to hold the delicious food on the table. "Eight bowls", to put it bluntly, are three-yellow chicken, yellow croaker, elbow, meatball, rice flour meat, braised pork, pine meat and ribs. The "eight bowls" of old Beijing are indispensable delicacies in the life of the old Beijing people. It is indispensable for birthdays, weddings, funerals, and children's full moons. Because there were not so many restaurants and restaurants before liberation, and most of the ordinary people were poor, they always set up greenhouses at home and in the village to entertain relatives and friends. So in those days, the chef who did this kind of food business was called "the one who ran the greenhouse". Usually there are four dishes, four cold dishes, four hot dishes, eight dishes and eight bowls on the banquet table. Later, the restaurant dishes gradually evolved into "four cold" or "six cold", eight hot dishes, ten hot dishes and twelve hot dishes. For the sake of beauty, the bowl was changed into a dish. Although the "Eight Bowls" in old Beijing are popular among the people, they were once a delicacy in the palace. According to legend, when Empress Dowager Cixi fled, she met people's families for a happy event and tasted the folk "eight bowls". After returning to Beijing, I asked the imperial kitchen to cook according to the folk practice and entertain the civil and military diet. The "Eight Bowls" in old Beijing were once lost, and few people can cook them until now, so people are also hard to eat. However, I heard that the "Impression of Old Beijing" recently located in the Wanping Theater of Lugouqiao, in order to promote the folk food culture, sought the secret recipe of making the "eight bowls" in many ways, and finally found an elderly chef who could make the "eight bowls" of old Beijing among the people. The old man gave away the recipe for making "eight bowls". That is, according to this oral formula, through repeated trial production, it finally succeeded. After the launch of "Old Beijing Impression", the "Eight Bowls" of old Beijing is said to be full of praise, and the authentic old Beijing flavor dishes have finally come to light. At present, many new varieties of the "Eight Bowls" in the "Impression of Old Beijing" have been developed and innovated on the basis of traditional production. According to the tastes of modern people, eight bowls of seafood, eight bowls of beef and mutton, eight bowls of venison, eight bowls of poultry, eight bowls of imported goods and whole ones have been introduced one after another. When consumers come to "Impression of Old Beijing", they can not only eat the economical "Eight Bowls" but also watch the wonderful stunt performance of "Old Tianqiao Stunt Art Troupe", which really makes people linger.

muslim food

Zhang Baoshen Beijing is a city where all ethnic groups in China live together, among which there are more than 211,111 Muslims of all ethnic groups who believe in Islam. Beijing's long history and culture and the charm of a modern metropolis have attracted more and more people from all walks of life in Islamic countries to visit, visit and travel, and international exchanges have become increasingly frequent. Especially when the Olympic Games are held in Beijing in 2118, more than 41 athletes from Islamic countries will participate, and Muslims from more than 1,111 countries and regions will also come to Beijing for sightseeing and tourism. This undoubtedly provides unprecedented development opportunities and higher requirements for the halal catering industry in Beijing. Muslim food in Beijing has a long history and unique flavor, which is an important part of Beijing's food culture. The origin of Muslim food in Beijing is synchronized with the introduction of Islam into Beijing, which has a history of thousands of years. In the Yuan Dynasty's court cookbook "Eating and Drinking", muslim food has recorded it. A widely circulated encyclopedia of life in the Yuan Dynasty, The Complete Collection of Necessary Things at Home, contains a special chapter on "Hui food", which includes many Hui food varieties. In the Yuan zaju "The Leopard and the Monk Return to Custom", there is also such a lyric: "The fat mutton sold by Xiao Liu's butcher is a whole hoof ... Ma Huihui's sesame seed cake is very big, and Huang Man Zi's food is rotten with monosodium glutamate ..." It shows that it has been quite common in Beijing and muslim food during the Yuan Dynasty. During the Yongle period of the Ming Dynasty, the "Prince of Yan swept the north" and made Beijing its capital. A large number of Hui people migrated from the south to the north and settled in Beijing, which made the southern muslim food production techniques spread to Beijing and promoted the development of muslim food in Beijing. From the Yuan and Ming Dynasties to the Qing Dynasty, after hundreds of years of development, the varieties of muslim food in Beijing have been very rich, and all kinds of dishes and snacks with unique flavor and beautiful color and fragrance have been introduced into the palace and become imperial meals. Later, some of them spread outside the palace and became popular in the city, becoming famous halal food. The dishes that are still the specialties of Muslim hotels in Beijing, such as "flying like honey", "osmanthus mutton", "sesame tenderloin" and "salt explosion and scattered pills", were once the imperial dishes of the Qing Dynasty. Among the imperial banquets in the Qing Dynasty, the Muslim whole sheep banquet is one of the grand court banquets after the Manchu-Han banquet. Yuan Mei, a poet in the Qianlong period, wrote in his "Eating List with the Garden": "There are seventy-two kinds of whole sheep methods, but only eighteen or nineteen kinds can be eaten at a time. This is the skill of killing dragons, which is difficult for a chef to learn. Although a plate and a bowl are all mutton, they have different tastes. " Lamb feast is to cook dishes with different tastes and different names with different parts of the whole sheep, either roasted or rinsed, or boiled or fried. All the names of dishes do not reveal the word "sheep", but are replaced by vivid and vivid aliases, which is a must. In 1968, Premier Zhou Enlai hosted a banquet in honor of visiting Pakistani guests, and invited Yang Yonghe, a famous halal chef of You Yishun, to prepare a lamb feast and a variety of halal dishes, which were well received by the guests. Nowadays, the all-sheep banquet in Muslim restaurants such as "Hong Bin Lou" is still a brand dish. During the Republic of China, with the development of national industry and commerce, the halal catering industry in Beijing formed a mature market. There are dozens of Muslim restaurants in Qianmen area, such as Yuanxingtang, Liangyixuan, Tonghexuan, Tongyixuan, Xiyu Pavilion, Xisheng Pavilion, Qingyan Pavilion, Cuifang Garden, Changyue Pavilion, Cohabitation Pavilion (Pie Week), Enyuanju (fried pimples) and so on. In addition, there are Rui Zhenhou in Zhongshan Park, Donglaishun in Dong 'an Market and another Yishun in Xidan. In 1931, at the bustling Xidan intersection, the opening of the Muslim restaurant "Xilaishun" immediately caused a sensation in the capital. The reason is that the manager of Xilaishun Restaurant is Zhuxiang, a famous Muslim chef in Beijing. Zhu Xiang, formerly known as Zhu Lianxiang, is a famous halal dish innovator. Because of his superb cooking skills, he worked in the imperial palace in the late Qing Dynasty. In the early years of the Republic of China, he went to "Liangyixuan" and other restaurants to guide cooking skills, bringing out many outstanding disciples. Zhu Xiang is well informed and open-minded. In the innovation of pure cuisine, he boldly absorbed some skills of western food and northern and southern dishes in China, and created more than 111 kinds of new halal dishes, such as "fried sheep tail", "raw grilled mutton", "fried Gansu chicken" and "fried belly with oil", and pioneered halal seafood dishes, which enjoyed a good reputation among peers and diners. Ma Lianliang, a master of Peking Opera, is a Hui nationality. He often goes to Xilaishun for banquets and meals, and has forged a deep friendship with Zhu Xiang. As a result, many celebrities in the cultural and theatrical circles rushed to visit Xilaishun. After the peaceful liberation of Beijing, many important meetings, such as the National Political Consultative Conference and the Xinjiang Peaceful Liberation Conference, have held reception banquets here. Thanks to the innovative efforts of many Muslim cooking masters, such as Zhu Xiang, muslim food in Beijing has become unique and famous in Beijing cuisine culture. According to various published Beijing halal recipes, there are more than 511 varieties of halal dishes in Beijing. Many time-honored brands, such as sauce beef and mutton in Yueshengzhai, sugar-roasted meat in Dashunzhai, pies in Pie Week, bean juice with bean sauce, white water sheep's head in sheep's head, tripe-fried chicken's tripe, and rice cake king's cut cake, are famous at home and abroad after hundreds of years. Recently, the Second Muslim Cooking Service Skills Competition was held in Beijing, in which nearly 311 contestants from more than 51 muslim food enterprises participated to prepare for the Olympic Games. Taking advantage of the east wind of the 2118 Olympic Games, the halal catering industry in Beijing will surely develop rapidly.