When traveling to Beijing, you must first taste the local famous dishes, Beijing roast duck, rock sugar elbow, shredded pork with Beijing sauce, Sixi meatballs, braised and fired, etc., as well as various snacks

In addition to these well-known dishes, Beijing’s home-cooked dishes are also very tempting. The meals are generous and generous, and there are very few fat people. Let’s take a look at what Beijingers eat for three meals a day.

Beijingers who get up early usually choose a fixed combination to start their first meal

Sugar pancakes with a bowl of tofu. The pancake is bigger than the face. It is torn open and soaked in tofu. , soft and chewy, low-key yet elegant, and some people like to eat the big cake with sugar and oil cakes, the enjoyment comes from double carbohydrates, it is enjoyable

Burnt bean juice, plus a plate of pickles, Beijing people love to drink it Bean juice, even if there is a queue, you still have to drink a bowl of it. Foreigners who are new to it are not used to it, and they will become addicted after drinking it a few times.

There is also a classic combination of fried liver buns, with pork liver and pig intestines. , garlic is used as the raw material to create a thick soup with rich garlic aroma. It is paired with steamed buns stuffed with pork and green onions. The garlic aroma is rich and very delicious.

Noodle tea, sesame paste pancakes, and boiled millet noodles Noodle tea, topped with sesame sauce and sesame salt, no need for a spoon or chopsticks, just sip and turn the bowl, you can drink a lot of sesame sauce in every mouthful

There are also lamb offal soup with sesame cakes and tofu soup Shaobing with elbows, meatball soup with fried pancakes, etc.

Like most northern families, Beijing’s lunch will choose more traditional noodles, such as fried noodles and braised noodles

< p>The fried noodles are chewy, smooth and delicious. The ingredients include cucumber and radish, plus onion, ginger, sweet noodle sauce and fried minced meat. The noodles are fragrant and addictive.

When making braised noodles, most families choose seasonal side dishes according to the season. The flavors are changeable, delicious and convenient.

Add your favorite vegetables and meat to the pot and stir-fry until fragrant. Add chicken soup, add salt, dark soy sauce, and MSG to taste, boil water to thicken, pour in the stirred egg liquid, turn off the heat, and pour it into the cooked noodle bowl. It has both meat and vegetables, and has a rich flavor

Because Beijingers rarely eat stir-fried vegetables, so they choose to stew the meat and vegetables together until soft and tender, making it soft and warm.

Fry the tofu into tofu bubbles, add water and simmer until soft, add bean paste, salt, and MSG to taste. It has a strong aroma and endless aftertaste.

Cut the chicken into small pieces, add mushrooms and stir-fry , stewed over low heat until tender and falling off the bones, fragrant and appetizing, perfect for rice

The mutton is stewed over low heat for 1 hour and served with radish. It is very suitable for people with weak health and is nutritious

Chop the ribs into small pieces, add lentils, dark soy sauce, and salt and stir-fry for a while, then add an appropriate amount of boiling water and simmer. The whole house will be filled with fragrance when it comes out of the pot, and it will not be fat or greasy in the mouth. It is fragrant

Fry the hairtail first and then Add soy sauce, sugar, salt, chicken essence, and a little water and simmer for 5 minutes. It has both salty and sweet flavors, and the meat is fresh and tender

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