1. shredded pork in Beijing sauce
It is a traditional Beijing-style dish, which is made of pork tenderloin as the main ingredient, supplemented by yellow sauce or sweet noodle sauce and other condiments, and cooked by "Sauce explosion", one of the "six explosions" unique cooking techniques in the north. When eaten, it is supplemented with shredded onion and bean curd skin, which has moderate salty and sweet taste, rich sauce flavor and unique flavor. There is also a vegetarian version that replaces the tenderloin with fried tofu.
2. Old Beijing miscellaneous sauce noodles
The essence of authentic old Beijing and Zhajiang Noodles lies in fried sauce. First, the yellow sauce selected must be good, and the yellow sauce produced by regular famous brand manufacturers should be adopted. Secondly, the temperature and ingredients of fried sauce should be well controlled, the temperature should be uniform, the proportion of fried sauce must be appropriate, diced meat should be both fat and thin, and the yellow sauce should not be put too much. The fried sauce is delicious. There are 8 kinds of dishes, including bean sprouts, celery, green beans, shredded cucumber, shredded radish, shredded cabbage, green garlic and garlic. It tastes so cool.
3.yangxiezi
Scorpion refers to the whole sheep spine with tenderloin and spinal cord, so it is named because its shape is similar to scorpion. The hot pot stewed with the scorpion as the main ingredient has a long history and delicious taste. After eating mutton, it is definitely the best nourishing dish in autumn and winter.
4. Ma tofu
Ma tofu is a specialty of Beijing, and it is nowhere else. The fermented bean juice is boiled with fire, and the bean juice flows down after being filtered with a cloth, and the hemp bean curd controls the net moisture on the cloth. Because it has a special sour flavor like bean juice after fermentation, old Beijingers, like bean juice, especially like fried stinky tofu.
5. instant-boiled mutton
The instant-boiled mutton uses copper pot and charcoal fire, and the bottom of the clear soup pot ensures the delicacy of mutton to the maximum extent. The most common practice of instant-boiled mutton in old Beijing is to pick the mutton and freeze it tightly, and then slice it with a sharp knife or slicer when using it. However, the more traditional and delicious way is to use fresh mutton slices, rinse them and dip them in the dip. The meat is fine and tasteless, fresh and tender.
Step 6 stew
It is said that in Guangxu period, because of the high price of Soviet-made pork cooked with pork belly, people replaced it with pig's head meat and pig's water. After the spread of folk cooking experts, over time, it created a pot-stewed fire. 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 absorb enough soup, and the fire is thorough but not sticky, and the meat is rotten but not bad.
7. tripe
Fried tripe is a famous food with Beijing flavor, which is mostly operated by Hui compatriots. In the past and at present, whenever late autumn and early winter came, Muslim restaurants and vendors in Beijing operated tripe. Deep-fried tripe is that fresh tripe (including tripe and tripe collar) or lamb tripe is cleaned and sorted, cut into strips, fried with boiling water, and eaten with seasonings such as oil, sesame sauce, vinegar, Chili oil, bean curd soup with sauce, coriander powder and chopped green onion. The texture is fresh and tender, and the taste is crispy.
8. enema
Enema is one of the traditional famous foods in Beijing. It is a popular street snack that Beijingers like. The real pork fat sausage is filled with minced meat, starch and other spices. It is neither soft nor hard to cook, neither old nor skinned, and tender in the outside. It is also filled with salt water and garlic juice, which makes it taste unique.
9.mustard mound
Mustard Duner is a traditional Beijing-style side dish, and it is also an authentic common dish, the chief among cold dishes. Cut the Chinese cabbage on the market in winter into blocks, put them in a colander, boil them in boiling water for three times, put them in a pot, sprinkle them with mustard paste, sugar and rice vinegar, and seal them for three days. After eating all the fish and oil, I came to the mustard mound to relieve my boredom. It was sweet, sour, spicy and crisp, and it was so unpleasant.
10. Laobeijing barbecue
The characteristic barbecue in old Beijing is roasted meat. People use iron bars to nail a round iron plate, which is called roasted meat. Below, they use fruit wood or pine to make a fire. After cutting beef or mutton into thin slices and simmering it, they put it on the roasted meat and turn it over with long chopsticks. Soon, the room will be full of roasted meat, and with the sesame paste biscuits now baked, they can also eat with sugar garlic or tender cucumbers.
1 1. Beijing roast duck
Roast duck is a world-famous Beijing dish. It is made of high-quality meat duck, Beijing Duck, roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside, and is known as "delicious in the world". Nowadays, hanging roast duck and stewing roast duck are two major schools of roast duck in Beijing.
12. official dishes
That is, the private kitchens of official families emphasize moderate sweetness and saltiness, which are suitable for both the north and the south. They are characterized by fine selection of materials, hard cutting, fine workmanship and sufficient heat. Most of them are cooked, stewed, braised and steamed, and soup is mainly used, and stir-fried is rarely used. They pay attention to slow cooking and are original. In Beijing, the most popular official dish is the "Tan Jiacai" created by Tan Jia and Tan Zongjun in the late Qing Dynasty.
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