1. Beijing Roast Duck

Roast duck is one of the top ten famous dishes in Beijing, which is deeply loved by foreign friends. It originated in the Northern and Southern Dynasties, and it was a court food at that time. It was spread to the grass field the next time, and the preparation was very serious. It must be roasted with charcoal fire of fruit trees. The meat displayed by roasting is fat but not greasy, crisp and tender outside, with fat and thin skin when sliced, and shredded cucumber.

2. Washing meat in old Beijing copper pot

The characteristics of the old warm pot in old Beijing system are that it adopts copper pot and charcoal fire, and the bottom of the clear soup pot may guarantee the freshness of the original mutton, and the meat is fine and tasteless, and the ingredients are unique. The quality of copper pot meat rinse is dipping, which is usually made of red fermented bean curd, chives, sesame sauce and shrimp oil, and it is interesting to rinse meat with clear soup.

3. Deep-fried tripe

Deep-fried tripe is that fresh tripe or lamb tripe is cleaned, cut into strips, fried with boiling water, and dipped in seasonings mixed with oil, sesame sauce, vinegar, Chili oil, bean curd soup with sauce, coriander powder and chopped green onion, which are generally edible, crisp and fresh. Old Beijingers are serious about "eating autumn" after beginning of autumn in the summer, because they like eating.

4. Noodle tea

Noodle tea is a tonic among the top ten famous foods in Beijing, and it is usually sold for breakfast. A porridge food made of millet flour or millet flour, sesame paste, sesame oil, pepper and salt. Drinking noodles tea is very serious. When eating, you should not use chopsticks or refer to someone who is stupid to set up a banquet or serve wine. You should use one hand to carry the bowl around the bowl and drink it. From the posture of drinking noodles tea, you can easily distinguish Beijing locals.

5. Stir-fried liver

Stir-fried liver has a history of more than a hundred years, and it is an important component of Beijing's early system. It has the characteristics of bright soup, fragrant garlic, fat but not greasy, thin but not lax. Because the liver and sauce of fried liver can be evenly distributed, the authentic fried liver can be eaten without any banquet or wine, and the bottom of the bowl is held in one hand and circled.

6. Bean juice

Bean juice was one of the top ten famous foods in Beijing when I was a child. Beijing was born and raised in the place where I lived. Drinking bean juice was regarded as a kind of enjoyment, and it was a high-grade liquid for people or livestock to drink, which made people feel tired and refreshed. When outsiders tasted bean juice for the first time, it would be hard to swallow, but once they tried it several times, they got this sour and bitter taste.

7. Braised pork

Braised pork intestines and pork lungs are a kind of delicacy cooked in everything. It is said that in Guangxu period, because of the high price of pork belly cooked in Suzhou, people used pig's head meat and pig's water instead. From beginning to end, the propaganda of the wonderful hands of the wild chefs has developed a halogen cooking fire in the long run. Old Beijingers often cook braised pork for dinner.