Beijing cuisine, also known as Jingbang cuisine, is a traditional cuisine in the Beijing area. It is based on northern cuisine and incorporates other cuisines such as palace cuisine, Shandong cuisine, and official cuisine, and is famous all over the world. Beijing roast duck is the most famous representative dish of Beijing. So, what other famous dishes are there in Beijing? What are the representative dishes of Beijing cuisine? Such as Beijing roast duck, hotpot mutton, old Beijing barbecue, shredded pork with Beijing sauce, stir-fried pork Fish fillet, braised shark's fin, bird's nest in clear soup, Kung Pao chicken, vegetable wrapped chicken and other Beijing specialties. Let's take a brief look at these dishes.

1. Peking Roast Duck

Roast duck is a famous Beijing dish with world-renowned reputation. It originated in the Southern and Northern Dynasties of China. Roast duck has been recorded in "Food Treasures". At that time, it was Palace food. The ingredients are high-quality meat duck, Peking duck, grilled over charcoal fire with fruit wood. The color is ruddy, the meat is fat but not greasy, crispy on the outside and tender on the inside. Beijing roast duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is the representative of both schools. It is known as "the world's delicacy" because of its bright red color, tender meat, mellow taste, fat but not greasy.

The first way to eat Peking duck: It is said that it was invented by the ladies in the mansion. They neither eat onions nor garlic, but they like to eat the crispy duck skin dipped in fine white sugar. From then on, when the waiter in Quanjude saw a female guest coming, he would follow the roast duck and serve a small dish of sugar.

The second way to eat Beijing roast duck: add green onion strips in sweet noodle sauce, can be paired with cucumber and radish strips. Use chopsticks to pick up a little sweet noodle sauce, spread it on the lotus leaf cake, put a few slices of roast duck on top, and then Add a few green onion, cucumber or radish strips and roll up the lotus leaf pancake. It’s really delicious.

The third way to eat Peking duck: minced garlic with sweet noodle sauce, or with radish strips, etc. The duck meat wrapped in lotus leaf cake was also a popular condiment in the early years. Mashed garlic can relieve greasiness. Dip slices of roast duck into mashed garlic and sweet noodle sauce, which adds a hint of spiciness to the fresh aroma and makes the flavor more unique. Many customers particularly prefer this condiment.

2. Stir-fried diced chicken with green onions

Stir-fried diced chicken with green onions is a delicacy. Main raw materials: 150 grams of chicken legs, 50 grams of bamboo shoots, 6 grams of dry starch, 20 grams of egg white, appropriate amount of white sugar, rice wine, refined salt, green onions, ginger, wet starch, and soy sauce.

① Cut the chicken into small dices, sprinkle with refined salt and marinate, add egg whites and dry starch, mix well, and put the diced bamboo shoots into a pot of wet lard over high heat.

Fry for more than 10 minutes and drain off the oil.

② Cut the green onions into shreds, pour the wine, soy sauce, shredded green onions, ginger and wet starch into the pot and stir-fry for a few times!

3. Mustard shredded chicken

Preparation method

1. Peel the skin and tendons of the chicken breast, cut into thin strips, add egg white, wet Keep stirring the paste mixed with water chestnut powder.

2. Use a clean oil pan, add lard and heat it up, then add shredded chicken, and use chopsticks to slowly carve it until cooked. The heat of the oil should be appropriate. If it is too hot, the chicken shreds will easily clump; if the heat is not enough, the paste will not coat the chicken shreds. After the chicken shreds are cooked, pour it into a colander, filter out the oil, and put it on a plate.

3. Mix soy sauce, vinegar, sesame oil, monosodium glutamate and mustard, and pour it on the shredded chicken.

Instructions for consumption

1. Cold and fever , people with strong internal fire, heavy phlegm and dampness, obesity, people suffering from heat poisonous boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat it;

2. Chicken is warm in nature and helps fire. People with excessive liver yang, oral erosion, skin boils, and constipation should not eat it;

3. Patients with arteriosclerosis, coronary heart disease, and hyperlipidemia should avoid drinking chicken soup; people with colds should not drink chicken soup. People with headaches, fatigue, and fever should avoid eating chicken and chicken soup.

4. Braised pork

Braised pork is a traditional dish with good color, aroma and flavor. It belongs to Fuzhou cuisine of Fujian cuisine. The main raw material is pork hind leg meat.

How to make bad pork:

1. Wash the pork and put it into the pot, add water and cook until the meat is 80% rotten. Remove the ribs and sprinkle on the lean meat side. About 5 grams of salt, rub well and set aside;

2. Pour the soup into the pot, add green onion sections, ginger cubes, star anise, cinnamon, Sichuan peppercorns, MSG, 5 grams of salt, and sugar, and wait until it boils Then take the soup out of the pot and put it in a basin to cool;

3. Add the fragrant grains and cooking wine to the cold soup, mix, put it in a cloth bag and filter out the residue to make the fragrant grains brine;

4. Cut the meat into three large pieces, put it in a marinade, and place it in the refrigerator where cooked food is stored. Freeze the meat for easy cutting;

5. Take it out and cut it into pieces when eating. Place small squares on a plate, pour marinade over them and serve.

Tips for making bad meat:

1. The meat should be cooked and should not be too rotten. Salt should be sprinkled on the lean meat side and rubbed evenly. If it does not taste good, you can use a bamboo skewer to poke small holes to make it taste better;

2. The soup should be boiled and then cooled to allow the spices to dissolve in the soup. middle. The fragrant grains and cooking wine should be placed in cold soup. You can also wrap the fragrant grains in a clean cloth and put them into the soup.

5. Zhajiang Noodles

The ingredients are jingle. Zhajiang Noodles are a major feature of Beijing. You can imagine its popularity.

"Green Bean Mouth" , Chinese toon sprouts,

Blanch the leeks and cut them into sections; mince celery and lettuce slices,

Break off two cloves of dog-tooth garlic; drink the bean sprouts and remove the roots,

< p> Cut the cucumbers with thorns on top into thin strips; if you feel good about it, cut it into several batches,

Chop the blanched cowpeas into cubes, and radish with green tassels;

Drizzle a little chili sesame oil, The mustard was so spicy that it made my nose itch.

Although there was only a small bowl of noodles with fried sauce, there were seven plates and eight bowls of fried noodles.

In the north, the most common dish is fried noodles with diced pork. Stir-fry the diced semi-fatty pork with onions, ginger, garlic, etc., add the yellow sauce, cover the pot and simmer over low heat for 10 minutes. There are diced tenderloin fried sauce, three delicacies (shrimp, tenderloin, magnolia slices) fried sauce, etc., as well as vegetarian dishes such as osmanthus (egg) fried sauce, fried tofu diced sauce, roasted eggplant diced sauce, etc.

< p>Old Beijingers eat hot noodles in cold weather, which is called "Guoer Tiao" (no water at all). In hot weather, they eat the noodles with water, but the soup should be drained and served with various seasonal side dishes. It's called "Comprehensive Ma'er". In early spring, use bean sprouts with the heads and tails removed (called pinch vegetables), small radish leaves with only two cotyledons, and pour the remaining Laba vinegar in the sauce. Put fresh pepper stamens and call it pepper sauce, and the noodles are green garlic, Chinese toon sprouts, green bean sprouts, radish tassels and shreds (strips). In early summer, new garlic, blanched fresh peas, and cucumbers are used. Silk, lentil shreds, leek segments, etc. are used as noodles.