One: shredded pork in Beijing sauce
There are many famous dishes in Beijing. If they are authentic Beijing dishes, it is even more worth trying. Shredded pork in Beijing sauce is an authentic Beijing dish.
As the name implies, this sauce is the most characteristic of shredded pork in Beijing sauce. Shredded pork is generally the best pork lean meat, which is made by "sauce explosion" with sweet noodle sauce, onion and ginger. The formed sauce is salty, sweet and delicious, with a strong sauce flavor. It is rolled up with dried tofu (thousands of pieces) and eaten. Some friends will add shredded cucumber and shredded onion together, which will make the taste more fragrant. Of course, now many places will replace dried tofu with thin dough, which can be regarded as innovation!
Two: pea yellow
Pea yellow is a special snack in Beijing, and it is also the favorite snack of Beijingers in spring and summer. Peas have the effect of relieving fever and summer heat. Wash and soak peas for half a day, then pour them into a pot and cook them with strong fire until they are soft and rotten, stir the boiled peas vigorously to break them, then filter the pea paste with a filter screen, pour the rest into a mold, put them in a refrigerator for shaping, and take them out for demoulding after a few hours.
Three: bean juice
Bean juice is essential for the breakfast of old Beijingers. Two cakes of sugar and oil with a bowl of bean juice that not everyone can control are standard for the breakfast of many old Beijingers.
Bean juice is the leftover from making mung bean vermicelli. After fermentation, it will have a sour taste, but it is very nutritious. In the past, stalls selling bean juice could be seen everywhere in the streets and alleys of Beijing. Now this kind of stall has disappeared, and Beijingers who like to drink are all cooking at home.
Four: fried liver
Fried liver is also an indispensable delicacy in Beijing breakfast shops. Beijingers who can't drink bean juice must have a bowl of fried liver. It is said that it is fried liver, but it is not fried, but boiled. Fried liver is not only pig liver, but also pig intestine, pig heart and pig lung. I have drunk it several times. It looks a bit like Hu spicy soup, but its taste is quite different. It is brownish red in color, thick and not diarrhea, and the fat intestines are particularly fragrant. Although it is full of pig viscera, it tastes without any smell.
Five: Aiwowo
Aiwowo is a traditional snack in Beijing. Every year around the Spring Festival, many snack bars in Beijing will see this kind of food. Aiwowo is steamed with glutinous rice as skin and peach kernel, melon kernel and sesame kernel as stuffing. It tastes soft and waxy like cream, and it is sweet and delicious.
Six: Old Beijing instant-boiled mutton
It's really a pity not to eat instant-boiled mutton in Beijing. There is a saying on the Internet that "as much as China people love hot pot, Beijingers love instant-boiled mutton". A simple sentence is enough to show how much Beijingers love instant-boiled mutton.
Many foreigners think that instant-boiled mutton is hot pot, but it's all wet. Beijing instant-boiled mutton and hot pot are completely different things. Instant mutton must have copper hot pot, and sesame sauce is also an essential seasoning for instant mutton in Beijing, so as to eat a unique taste.
Seven: luzhu
Braised pork is a unique local traditional snack in Beijing, which is made by cooking the burnt and stewed pig's large intestine and pig's lungs together. Braised pork looks like a pot of stew, but it is very exquisite to make. The fire should be cut into tic-tac-toe knives, tofu should be cut into triangles, pig intestines and pig lungs should be chopped into small pieces, the seasoning should be uniform when cooking, and the heat should be in place, so as to ensure that the meat is rotten and not bad. I think people who don't eat pig guts may not accept it, just like me.
Eight: tea soup
"A bowl of sweet porridge in the morning, only tea soup and noodles", two simple sentences are enough to outline the food culture on the streets of old Beijing. Tea soup is not tea, but a kind of sorghum rice flour or millet flour as the main material, with sugar and osmanthus bittern, and then washed with boiling water. It tastes delicate, refreshing and sweet.
Nine: Zhajiang Noodles
Zhajiang Noodles is one of the top ten noodles in China, and its reputation is second only to Regan Noodles. Whether Zhajiang Noodles is delicious or not has little to do with dough. The key lies in the dish code and fried sauce, and the most important thing is fried sauce. In fact, I've eaten Zhajiang Noodles in a Beijing store, and the taste is actually average. The truly delicious and authentic Zhajiang Noodles is going to eat in the old hutongs in Beijing, which is delicious.
Ten: roast duck
Beijing roast duck, said to be a famous dish, I think this is already a word, because when it comes to Beijing, you can think of roast duck, and Beijing roast duck is so smooth to say. Beijing Roast Duck is the most famous in Quanjude. Hundreds of roast ducks are expensive, but the taste is really good. The meat is fat but not greasy, crisp and tender outside, mellow and memorable.
Eleven: burning with fire
The fire in the wallet was created by Mr. and Mrs. Yao Chunxuan from Shunyi in 1876. At that time, they just set up a stall in the East Market of Beijing. Because of its unique taste, it was fragrant and delicious, more and more people knew about it, and the business of the stall became more and more popular. Then the couple opened a small shop, and it became famous for a while.
Twelve: fried bumps
Many people have eaten pimples, and we all cook them with water, but Beijingers eat them first and then fry them, with peas, carrots, pork belly and other accessories. Stir-fried pimples are golden in color and chewy, and the more chewy they are, the more fragrant they are.