Beijing cuisine, also known as Beijing cuisine, is formed on the basis of northern cuisines and after absorbing local flavors. With its special status as the capital, Beijing has integrated the national cooking skills, constantly absorbed the essence of local cuisine, and the palace flavor of Han and Manchu national cuisine has formed and integrated the local flavor of Tan Jiacai on the basis of Cantonese cuisine, which has also brought glory to Beijing cuisine. Roast duck and instant-boiled mutton are the most distinctive dishes in Beijing. Roast duck is a famous dish in Beijing. Instant-boiled mutton, roast beef and roast mutton were originally eaten by ethnic minorities in the north. There are pictures of people eating instant-boiled mutton around hot pot in the murals of Liao tombs.

Assorted vegetables are common and famous dishes of Han nationality, belonging to vegetarian dishes. Is prepared from auricularia auricula, radish, shredded bamboo shoots, dried bean curd, Chinese cabbage, etc.

Practice: 25g of day lily, shredded bamboo shoots, leek seedlings, sugar 15g, mushrooms, monosodium glutamate 3g, dried bean curd 1 slice, Chinese cabbage, water starch, refined vegetable oil 30g, pea seedling leaves 20g, lean pork leg 45g, red soy sauce 9g, refined salt 5g and sesame oil 65438+.

First, root the mung bean sprouts, and shred the dried bean curd, cabbage, mushrooms and pork legs. Stir-fry a wok with high fire, add oil to 60% heat, add shredded pork and stir-fry until fragrant, add day lily, dried bean curd, shredded bamboo shoots, mushrooms and Chinese cabbage, stir-fry with soy sauce, white sugar, monosodium glutamate and refined salt, then add mung bean sprouts, pea sprouts and water starch, stir-fry and add.