First, stir-fried liver
Fried liver can be regarded as a business card for breakfast in Beijing. It began in the Song Dynasty, when it was used to boil the liver and lungs. Now it has been gradually improved in old Beijing, becoming the main ingredient of liver and large intestine, and then adding garlic and other ingredients. Finally, add some starch to make the soup sticky. Although its name is fried liver, it is really mainly pork intestines, and this delicious food is not fried, but stewed like Hu spicy soup. A successful fried liver, the soup inside is bright and transparent, the pig's large intestine is refreshing, the pig's liver is tender and delicious, and the steamed stuffed bun with fennel stuffing makes Beijingers flock to it.
Second, bean juice
In the eyes of old Beijingers, soybean milk is far less delicious than soybean milk. However, this gray-green liquid is really terrible to outsiders. Bean juice is actually an acidic liquid after mung bean fermentation. It tastes too strong to ask, but it is indispensable in the eyes of Beijingers. The best way to drink bean juice is kimchi and bean juice. Beijingers like to drink bean juice first, so that you can have a crispy inby, and then have pickles, hot bean juice and pickled inby, which is also an indispensable feature of Beijingers.
Third, noodle tea.
Visiting the old hutongs in Beijing, you can see those unrecognizable teahouses, almost all of which are tables and chairs, and then sipping tea. In fact, noodle tea is to boil millet flour into a paste, similar to a kind of chewing gum, and then pour a thick layer of sesame paste on it. This sesame paste is really not mixed with water, and finally a layer of sesame seeds is sprinkled, so that a bowl of hot noodle tea is ready, mixed with the fragrance of sesame seeds and millet flour. It is really comfortable to drink in winter.