"Qing Hua Jiao Zi" was founded in the thirty-eighth year of Qianlong in Qing Dynasty by Hu Jiazu (Zhenghuangqi) in Shahe. Three fresh jiaozi, jiaozi stuffed with chicken meat and steamed dumplings appeared in the menu of Manchu banquet, which made the Manchu banquet created by Hu family ancestors enter the court from ordinary folk food. The secret recipe of Daqinghua jiaozi has been passed down from generation to generation, and it still maintains Manchu characteristics. There are many kinds of jiaozi, each with its own characteristics. People who eat jiaozi and drink the "Imperial Wine of the Great Tsinghua Palace" brewed by the Qing ancestor of the emperor shunzhi will become more generous.
In the menu of Daqinghua, there are not only popular folk snacks at that time, but also secret recipes hidden in the palace, as well as local famous foods picked by emperors in the south of the Yangtze River. And the best embodiment of the essence of Manchu food culture is the Manchu-style roast whole sheep, the Manchu-style roast leg of lamb and the pan-fish head, which all reflect the traditional Manchu food culture:
Manchu roast leg of lamb must be soaked in more than 20 spices for five hours before it can be cooked on the stove. Tough outside and tender inside, full of fragrance-in a word, chewy.
Roasted whole sheep with Manchu flavor is another specialty of Daqinghua Restaurant. Inner Mongolia sheep, born in Inner Mongolia grassland, is about three months old and baked with Manchu's unique cooking method. Its biggest feature is that it is wrapped in sesame seeds, crisp outside and fresh inside. Grand Tsinghua Restaurant is the only restaurant in old Beijing that deals in traditional authentic Manchu cuisine. Hu's ancestor was a flag bearer, and his name "Hu Laojiu" came from the Regent Dourgen in the early Qing Dynasty. Many dishes of various cuisines in the Qing Dynasty are from the Manchu Palace Banquet, which is a real imperial restaurant.
Some people say that compared with the traditional impression of Northeast cuisine, the dishes in Daqing are very delicate and can be regarded as the most essence of Northeast cuisine. In fact, Northeast cuisine, as a category with a wide audience, can't be just a sauce skeleton and sauerkraut Huimian Noodles. The first-class banquet in Northeast cuisine, the whole deer banquet, can make people feel extraordinary momentum just by listening, and here, the essence of Northeast cuisine is basically there.
Daqinghuajiaozi: It was founded in Qianlong period of Qing Dynasty. After the secret biography passed down from generation to generation, it still maintains the characteristics of heavy material, strong taste and fresh fragrance. Simple and unpretentious, with strong characteristics and strong local flavor.
Hu Jia Old Wine: It is said that Dourgen once drank the wine brewed by Hu Jia, which was very enjoyable, so he named it "Hu Jia Old Wine" to show his appreciation. The newly added soup, abalone and bird's nest, is nourishing and beautiful, with fine workmanship, so that you can enjoy the aristocratic enjoyment. Elegant environment, warm and thoughtful service and delicious dishes. A variety of dishes meet the consumption needs of diverse consumer groups of different grades. Greater Tsinghua is confident that you can enjoy the feeling of being at home.