Babao gourd duck, boiled meat, braised vegetables, Sichuan style pork, butterfly crisp, Beijing style mung bean cake and so on.

1, Babao Gourd Duck: The duck should be boned and dirty, and the duck skin should not be broken. Then spread the boneless duck with syrup to dry for a day. Then, the diced shrimp, diced sea cucumber and diced pork belly are stuffed with eggs, refined salt, monosodium glutamate and sesame oil and put into the duck. Fry in 80% oil until it is bordeaux. Add onion ginger, aniseed, salt, monosodium glutamate, yellow wine and broth into the container and steam in the drawer. It looks like a gourd, purple in color, fresh and fragrant, and the duck meat is soft and rotten.

2. White-cut meat: White-cut meat, also known as white cook the meat and white meat, originated in the Qing Dynasty and spread from the court to the people after the Manchu entered the customs. Cook the meat, add soy sauce, mashed garlic, pickled chives, soy sauce, tofu juice, Chili oil and other seasonings. For diners to choose from. It's made of pork. Cutting vegetables is as thin as paper, fat but not greasy, and has a special flavor.

3. Pot roasting: after the pork is peeled and boned, chop it into mud with shrimp, peel and break chestnuts, and then chop it into mud. Then put all the above three ingredients into a bowl and add salt, monosodium glutamate and a little lard to blend. Wash the vegetable leaves, blanch them with boiling water, spread them on the chopping board, spread the prepared pork, shrimp and chestnut paste evenly on the vegetable leaves, press them into cubes, cover them with meat sauce, gently press the four sides to make them clean, then take the vegetables together in one hand, dip them in the yellow paste, put them in the pot, arrange them and bake them yellow. When baking, you should pick up the pot and turn it slowly, so that the food will be fully baked and the color will be even. This dish is golden in color and fragrant in taste. There are no leaves on the surface, but it tastes good.

4. Deep-fried back: Deep-fried back is a unique variety of Muslim snacks in Beijing. This kind of food looks like Yuanbao wonton, with golden color, translucency, tender outside and fragrant taste. The raw material is beef and mutton, and seasonings such as yellow sauce, onion, ginger, oil and salt are added. Boil the water to 90 degrees, pour in the flour, and stir evenly in the pot with a wooden stick until there are no pimples, and it becomes hot noodles. Divide it into several pieces after taking out the pot, choose and cool it, put some dough on it, knead it evenly with a little alkali, pull it into a small dose, press it into a rectangular dough, and wrap it in the middle, just like wrapping jiaozi, but the difference is that after wrapping it, turn the two ends back to the middle to pinch and seal it. So, call back.

5, butterfly crisp: raw materials are flour, sugar, white oil, honey, osmanthus and so on. Butterfly Crisp is a special snack in Beijing, named after it looks like a butterfly. Its taste is crisp, sweet and delicious, and it has a strong osmanthus fragrance.

6. Beijing-style mung bean cake: mung bean cake is one of the famous Beijing-style four-season cakes and a traditional cake of Manchu people. It has the characteristics of regular shape, light yellow color, fine and dense texture and soft and waxy taste. The raw materials for making mung bean cake are mung bean powder, pea powder, brown sugar, osmanthus and so on.