An inventory of the eight famous delicacies in Beijing. There are many delicacies in Beijing. Now I will introduce to you the eight famous delicacies in Beijing.

1. Roast duck Roast duck is a famous Beijing dish with world reputation. It originated in the Northern and Southern Dynasties of China. Roasted duck has been recorded in the "Food Treasures" and it was a palace food at that time.

The ingredients are high-quality meat duck, Peking duck, grilled over charcoal fire with fruit wood. The color is ruddy, the meat is fat but not greasy, crispy on the outside and tender on the inside.

Beijing roast duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is the representative of both schools.

It is known as "the world's delicacy" because of its bright red color, tender meat, mellow taste, fat but not greasy.

2. Chinese pasta A traditional Chinese pasta.

Popular in Beijing, Hebei, Tianjin and other places, it is made of noodles mixed with vegetables and fried sauce.

Cut or cook cucumbers, Chinese toon, bean sprouts, green beans, and soybeans and make them into dishes for later use.

Then make the fried sauce, stir-fry the diced meat, onion, ginger, etc. in oil, then add the soybean sauce or sweet noodle sauce and fry to make the fried sauce.

After the noodles are cooked, take them out, pour them with fried sauce, and mix them with vegetables to make fried noodles.

There are also noodles that are taken out and soaked in cold water before adding fried sauce and vegetables, which is called "crossing the water surface".

3. Beijing preserved fruits Beijing preserved fruits are made from fresh fruits using the traditional secret recipe of the palace. They taste moderately sweet and sour, refreshing and smooth, sweet but not greasy, and rich in fruity flavor. They mainly include apricot preserves, pear preserves, begonias and other thousands of varieties.

Hundreds of specifications of various products are recognized as green foods by the Ministry of Agriculture.

There are many varieties of preserved fruits in Beijing. To distinguish between preserved fruits and candied fruits, according to the custom in Beijing, those with low water content and no juice are called preserved fruits.

For example: preserved apples, preserved pears, preserved apricots, preserved peaches, preserved sand fruits, preserved fragrant fruits, preserved begonias, preserved dates (also known as golden candied dates) preserved green plums, preserved red fruits, etc.

4. Bean juice Bean juice is a unique traditional snack in old Beijing. According to written records, it has a history of 300 years.

Bean juice is made from mung beans, and is produced by fermenting the remaining residue after starch is filtered out to make vermicelli and other foods. It has the effects of nourishing the stomach, detoxifying, and clearing fire.

5. Braised and fired stewed stewed stewed stewed stew is a traditional snack in Beijing, originating from Nanheng Street in the south of Beijing.

It is said that during the Guangxu period, Suzao meat cooked with pork belly was expensive, so people used pig head meat and pig offal instead. After the spread of the meat by folk cooking experts, over time, braised and cooked meat was created.

Braised pork intestines and pig lungs are cooked together, supplemented by fried tofu slices, marinated sauce, garlic juice, soybean curd juice, coriander and other accessories to make the meat thoroughly cooked without sticking.

It's bad but not bad, and it's quite popular among people.

6. Paodu Paodu is a famous Hui snack in Tianjin and Beijing, and is mostly operated by Hui compatriots.

Buried belly has been recorded as early as the Qianlong period of the Qing Dynasty.

In the past and present, every late autumn and early winter, Beijing’s halal restaurants and vendors have been busy with their business.

There are "exploding stones" on Beijing's overpasses, "exploding poplars" on the doorframe alleys, and the most famous are "exploding feng" and "exploding man".

7. Beijing traditional snacks. Every year around the Lunar New Year, snack bars in Beijing serve this variety and sell it until late summer and early autumn. Therefore, Aiwowo is also a Spring and Autumn variety and is now available all year round.

Aiwowo has a long history. Liu Ruoyu, the internal eunuch during the Wanli period of the Ming Dynasty, said in "Ziuzhongzhi": "The glutinous rice is mixed with sesame seeds to make a cold cake, and the balls and stuffing are made into wowo, which is the ancient saying of 'Buluojia'." 8.

Donkey Rolling Donkey Rolling Donkey Rolling is one of the traditional snacks in old Beijing and Tianjin. The finished product has three distinct colors of yellow, white and red, which is really beautiful.

Because the soybean noodles sprinkled in the final production process are like the loess thrown up when wild donkeys roll around in the suburbs of old Beijing, it is named "Donkey Rolling".

The raw materials of "Donkey Rolling" include rhubarb rice noodles, soybean noodles, Chengsha, white sugar, sesame oil, osmanthus, green and red silk and melon kernels.

Its production is divided into three processes: blank making, filling and shaping.