Laobeijing instant-boiled mutton
Authentic flavor of old Beijing hot pot, inheriting the characteristics of old Beijing hot pot, using copper pot charcoal fire. Mutton meat is delicate and has no smell. All other ingredients are fresh. A bite of mutton dipped in fragrant sesame sauce is really fragrant. Clear water at the bottom of the pot, charcoal fire heating and copper pot are the three characteristics of traditional northern hot pot.
Jubaoyuan
The famous hot pot restaurant in Beijing comes to "Jubaoyuan". You can't miss cutting mutton by hand. This will be the treasure of this store. Everyone who has been here to eat hot pot is told that it is delicious. Hand-cut fresh mutton is thicker than ordinary mutton and has no fishy smell. The biggest feeling of eating in the stomach is that it is affordable and delicious. Dip in the small material and bite it down. It's soft and deep, and the smell of meat gives you a solid satisfaction. You don't say it's a signboard, it's really worthy of the name. It can be seen that the meat quality of Jubaoyuan is really good.
Per capita: 100 yuan
Address: No.5-2, Building 1, niujie Xili Commercial Building (next to Muslim Supermarket)
Lamb Spine Hot Pot
Beijing yangxiezi, a century-old delicacy, is made of lambs aged 5-6 months in Ximeng and Wumeng of Inner Mongolia. You can cook through dozens of processes such as soaking, picking, burning, simmering and stewing. It tastes slightly spicy and delicious, not too greasy. It not only retains the nutritional essence of the original broth hot pot, but also is very delicious.
Xie palace yangxiezi (hufangqiao branch)
A must-eat specialty in Beijing. There are many chain stores in Beijing, and they stew for two and a half hours. Scorpions are slightly spicy and salty, and the meat is neither fat nor greasy. They are soft and rotten, which makes people want to stop.
Per capita cost: 93 pounds
Address: No.4 Hufang Road, Xicheng District, Beijing 1 F.
Laobeijing Zhajiang Noodles
Zhajiang noodles is a traditional pasta. Originally originated in Beijing, it is made of vegetable code and Zhajiang Noodles. 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-fried diced meat, onion, ginger and so on. Add it into oil, then add the sweet noodle sauce made of yellow sauce or soybean and stir-fry to get fried sauce. After the noodles are cooked, take them out, pour them with fried sauce, and mix them with serving codes to make Zhajiang Noodles.
No.69 brick factory, slag river surface
The Zhajiang family, hidden in a deep alley, is packed at noon every day, and diners come to taste it in an endless stream. First, mix the sauce and noodles well, and then sprinkle vegetables on them. After a bite, well, it tastes really delicious, and the noodles are very thick, especially the meat sauce, which is a small piece of lean meat, not greasy at all, and very fragrant. Pickled laba garlic is a perfect match!
Per capita: 18 yuan
Address: Brick Factory Hutong 1
Peking roast duck
Roast duck is a world-famous Beijing dish, which was the court food at that time. Choose high-quality meat duck Beijing roast duck, roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.
Four season Fumin Roasted Duck Restaurant (Langfang Ertiao Branch)
Don't eat when you come to Beijing Quanjude. Maybe it's because you're famous and more tourists come here, so you're not as serious as before. The service and dishes of Four Seasons Fumin Roast Duck Restaurant are first-class. The clerk, Miss Sister, personally rolls roast duck for you, telling you two different ways to eat it, especially the crispy duck skin is covered with white sugar, so it doesn't feel greasy at all.
Per capita: 1 18 yuan
Address: Ertiao Hutong 18, Langfang City
Luzhu huoshao
One of the most distinctive Beijing snacks in my heart, burn a sharp knife, cut tofu into triangles, chop the small intestine and lungs into small pieces, scoop a spoonful of old soup from the pot into a bowl, and add some garlic paste, Chili oil, bean curd and leeks. The hot bowl is served, and the soup is soaked with fire, tofu and lungs. The fire was thorough but not sticky, and the meat was rotten but not rotten. Among them, the heaviest taste is the small intestine. The intestines are tender, thick but not greasy, without any peculiar smell.
Beixinqiao Luzhu Huoshao (Liuliqiao Branch)
Braised pork can be described as m
Address: Liuliqiao Beili 1