The flavor of old Beijing instant-boiled mutton is authentic old Beijing hot pot, which inherits the characteristics of old Beijing instant-boiled mutton. Copper pot is used for charcoal fire. The mutton is exquisite in meat quality and tasteless, fresh and tender, and other ingredients are fresh. A bite of mutton dipped in fragrant sesame sauce really makes your lips and teeth fragrant. Clear water pot bottom, charcoal heating and copper pot are the three characteristics of traditional northern hot pot.
Jubaoyuan
The famous butcher shop in Beijing comes to the "Jubaoyuan", and you can't miss cutting mutton by hand. It's almost the treasure of this store. Anyone who has been here to eat hotpot, word goes around that it's delicious. Hand-cut fresh mutton is thicker than ordinary mutton, and there is no fishy smell. The biggest feeling of eating in your stomach is that it is affordable and tastes good. If you dip it in a small bite, it will be soft and deep, and the satisfaction of the meat fragrance will be solid. If you don't say it's a signboard, it really lives up to its reputation. It can be seen that the meat quality of Jubaoyuan is really good.
Per capita: 100 yuan
Address: No.5-2, Building No.0/KLOC-0, Xili Business, niujie (next to Muslim Supermarket)
Sheep Scorpion Beijing Sheep Scorpion, a centuries-old delicacy, takes lambs of 5-6 months old in Ximeng and Wumeng of Inner Mongolia as raw materials, and can only be cooked after dozens of processes such as soaking, picking, burning, stewing and stewing. Its taste is slightly spicy, neither firewood nor greasy, which not only preserves the nutritional essence of the original broth hot pot, but also is very delicious.
Xiewangfu Yangxiezi (Hufangqiao Branch)
Beijing's must-eat specialty food, many chain stores have been opened in Beijing, and simmered slowly for two and a half hours. The sheep scorpion is slightly hemp, slightly spicy and salty, and the meat is not greasy, especially soft and rotten, which makes people want to stop.
Per capita cost: 93
Address: Floor 1, No.4 Hufang Road, Xicheng District, Beijing
Old Beijing, Zhajiang Noodles and Zhajiang Noodles are traditional pasta. Originally originated in Beijing, it was made of vegetable code and noodles with fried sauce. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add yellow sauce or sweet noodle sauce made of soybeans to stir-fry to get fried sauce. After the noodles are cooked, take them out, pour them with fried sauce, and mix them with vegetable code to make Zhajiang Noodles.
Zhajiang Noodles, No.69 Square Brick Factory
A Zhajiang Noodles, hidden in a deep alley, is crowded every noon, and diners come to taste it in an endless stream. First, mix the sauce and noodles well, and then sprinkle vegetables on it. A bite down, um ... the taste is really good, and the noodles are very strong, especially the meat sauce, which is a small piece of lean meat, not greasy at all and very fragrant. Let's have pickled Laba garlic. It's a perfect match!
Per capita: 18 yuan
Address: Fangzhuanchang Hutong 1
Beijing Roast Duck Roast Duck is a famous Beijing dish with world reputation, and it was court food at that time. The raw materials are high-quality meat duck, Beijing Duck, roasted with fruit and wood charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.
Four season minfu roasted duck restaurant (Langfang ertiao branch)
Don't eat when you come to Beijing Quanjude. Maybe it's because of its great fame and more tourists coming here, so it's not as serious as it used to be. The Four Seasons Minfu Roast Duck Restaurant is excellent in both service and dishes. The clerk, Miss Sister, personally rolls the roast duck for you and tells you two different ways to eat it, especially the crispy roast duck skin is stuck with white sugar, and it is not greasy at all.
Per capita: 1 18 yuan
Address: Ertiao Hutong, Langfang 18
Luzhu huoshao
One of the most distinctive Beijing snacks in my heart, burn a well-shaped knife, cut tofu into triangles, chop small pieces of small intestine and lung head, scoop a spoonful of old soup from the pot and pour it into the bowl, and then add some garlic paste, Chili oil, bean curd and chives. When a hot bowl is served, the fire, tofu and lung head are full of soup, and the fire is thorough but not sticky, and the meat is rotten but not bad, among which the small intestine is the most heavy taste. The intestines are soft, thick but not greasy, and there is no peculiar smell.
Beixinqiao Luzhu Huoshao (Liuliqiao Branch)
Braised pork is the most delicious specialty in Beijing, and many friends in the south can't accept the delicious pig water. This shop is my favorite, and it treats the ingredients very well without fishy smell. The pork belly inside is particularly soft and rotten, fat but not greasy, and a bottle of Arctic Ocean is simply Michelin food in my heart.
Per capita: 38 yuan
Address: Liuliqiao Beili 1