Old tofu in old Beijing is a local traditional food, which is different from tofu brain. Although the raw materials are the same, the difference lies in brine. Pour in chives, soy sauce, Chili oil, sesame sauce, etc. And it is better to order a few drops of sesame oil. I don't know why the old tofu in Beijing can't be seen now. There used to be many stalls selling old tofu. Old tofu is actually not old, but old, perhaps compared with tofu brain. The seasoning of old tofu is simple: sesame sauce and pickled leek powder. Love spicy food, pour a spoonful of green pepper sauce. Sitting on a low bench with a street stall, asking for a bowl of old tofu, half a catty of pancakes and a crispy sandwich is a good meal.

Bee cake was originally a royal food, and later spread to the people. Ordinary people only eat it on holidays. After a daughter gets married, her parents will give gifts on holidays, which is called "chasing a daughter-in-law". Bee cake is a must. Bee cakes are also a specialty of Beiping, which are divided into yellow and white and have the same taste. It is made of glutinous rice flour and has a fine honeycomb shape, hence the name. The quality is very soft and slightly sticky, which is very different from sweet bread. There is a little walnut kernel inside and a thin layer of tofu skin outside to prevent it from sticking to the steamer. It is especially good to eat after steaming, and it is best after illness.

The white pastry on the outer layer of suede moon cakes is like snow-white goose feather, which is not sticky or hard, fresh and fragrant, soft and waxy, sweet but not greasy. Deeply loved by the Qing Dynasty "gourmet" Cixi. Moon cakes in the north are not better than those in the south of the Yangtze River, or even as good as those in Cantonese style. However, there is a kind of moon cake filled with hawthorn, which is thin and small. I think it's delicious. It's not found anywhere else. Generally speaking, moon cakes should not be too sweet or too thick, and hawthorn stuffing is sour, so it is not greasy.

Old Beijing zongzi is still delicious and sold along the street. It's big, with red dates in it. It's still iced. "Man-Han Banquet" also displays a special "Five Poisons Cake", on which scorpions and centipedes are all carved in molds, and there is no poison! ""Besides, zongzi sellers are everywhere. There are several sects selling zongzi in Beiping, but the truly orthodox zongzi in Beiping is sold in the old Manhan pastry shop in Beiping, without any stuffing, just wrapped in exquisite glutinous rice into very small zongzi; When eating, only sprinkle a little sugar. This kind of zongzi is not very delicious either, but it is white and petite, and it is official to put it on a colorful and beautiful plate.

Crispy cheese steamed with sugar This is an authentic Beijing Manchu snack, which is actually the so-called "old yogurt".

Beijing's official dishes are also a major feature. It is a private kitchen of official families, so it is also a great delicacy. Emphasis on moderate sweetness and saltiness, suitable for both north and south. It is characterized by fine material selection, hard cutting, fine workmanship and sufficient heat. Boiling, stewing, stewing, steaming and soup are the main methods, and cooking is rare. It pays attention to slow cooking and is original. In Beijing, the most popular official dish is the "Tan Jiacai" created by Tan Jia and Tan Zongjun in the late Qing Dynasty. There is also the Tan Jiacai Pavilion in Beijing, and friends who want to try it can also try it. Among them, Buddha jumping over the wall is a must.

The Meifu family banquet in Beijing is also a traditional restaurant in old Beijing. It is said to be a family dinner for Mr. Mei Lanfang. The courtyard of the restaurant is the Baylor Palace with a history of 100 years, which displays Mr. Mei Lanfang's original works, furniture and photos. The dishes come from Mei Lanfang's family, and four of them are descendants of Mr. Wang Shoushan, Mr. Mei's family chef.

When you arrive in Beijing, you can't help eating Beijing roast duck. The representative roast duck in old Beijing is Quanjude, which is available at 1864. Now it has become one of the business cards of Beijing cuisine. This one on Qianmen Street is a place of origin. The signature roast duck is very popular with diners. The crispy skin that melts in the mouth, the fat but not greasy duck meat, and the delicious spring cake, noodle sauce, shredded onion and cucumber are really memorable. In addition, there are hundreds of dishes about roast duck that can be tasted together.

There is also a big cuisine in old Beijing, Li Jiacai. It was founded by Li Zijia, the Minister of Interior of Empress Dowager Cixi. He is responsible for the diet of the empress dowager and the emperor. In his later years, he sorted out the palace recipes he had written down for many years, so there was the famous Li Jiacai. Today, Li Jiacai takes the high-end route and is very popular. Dining must be booked in advance. You can't order here. There are different packages to choose from, and the price ranges from hundreds to thousands. The dishes are generally small and multi-dishes, and everyone's set meal has about 20 dishes, such as braised shark's fin, abalone in raw juice, Beijing-style lobster, clear soup swallow and so on. However, the environment and service of this restaurant are relatively general, mainly relying on dishes to attract customers.

The food in old Beijing also makes many people feel special and keep it as a souvenir. Although there are many ways to eat now, only the taste of that year is missing. I wonder what other Beijing delicacies your friends have tasted? Come and leave a message to comment and exchange!