1. Peking Roast Duck Roast duck is one of the top ten famous dishes in Beijing and is very popular among foreign friends. It originated in the Northern and Southern Dynasties. It was a palace food at that time. It was gradually spread to Caoye. It is prepared very carefully and must be grilled with fruit wood and charcoal fire.

, the meat revealed when grilled is fat but not greasy, crispy on the outside and tender on the inside. The skin should be both fat and thin when sliced. It is served with cucumber shreds and green onion rolls, and is known as a "world delicacy".

2. Old Beijing copper pot shabu-shabu is characterized by the old Beijing system of old hot pot. It uses copper pot charcoal fire. The clear soup base can ensure the original tenderness of the mutton. The meat is fine and not smelly, and the ingredients are fresh.

The specialty of copper pot shabu-shabu is the dipping sauce, which is usually made of red fermented bean curd, chive flowers, sesame paste, and shrimp oil. The shabu-shabu has a unique flavor when paired with clear soup.

3. Paodudu is to wash fresh beef tripe or fresh sheep tripe, cut it into strips, stir-fry it with boiling water, and dip it in oil, sesame paste, vinegar, chili oil, soybean curd soup, minced coriander, chopped green onion, etc.

The mixed condiments are generally edible, crispy and fresh. Old Beijingers are serious about "eating autumn" after the beginning of autumn in the lunar calendar. Because they like to eat spicy food, they also have a serious attitude about "eating autumn and having fried belly".

4. Noodle tea Noodle tea is one of the top ten famous foods in Beijing and is often sold as breakfast.

A kind of porridge made from millet noodles or millet noodles, sesame paste, sesame oil, pepper, and salt.

Drinking noodle tea is very serious. You cannot use chopsticks and multiple fingers when eating. When you are setting up a banquet or serving wine, you must use one hand to hold the bowl and drink it in circles along the edge of the bowl. From the posture of drinking noodle tea

You can easily distinguish the locals in Beijing.

5. Stir-fried liver Stir-fried liver has a history of more than 100 years and is an important part of the Beijing system breakfast. It has the characteristics of bright soup, tangy garlic aroma, fat but not greasy, thin but not loose.

Since the liver and gravy of fried liver can be evenly distributed, the authentic way to eat fried liver does not require any banquet or wine. It is to hold the bottom of the bowl with one hand and turn it around.

6. Douzhier Douzhier was one of the top ten famous foods in Beijing when he was a child. He was born in Beijing and regarded drinking Douzhier as a kind of enjoyment.

It is a liquid for people or livestock to drink. When outsiders taste soybean juice for the first time, the sour and stinky smell like swill is hard to swallow. However, once you try it a few times and get the sour, sweet and bitter taste, you can become addicted to it.

7. Braised pork stewed pork intestines and lungs cooked together. Legend has it that during the Guangxu period, Su Zao pork cooked with pork belly was very expensive: the price was high, so people made it.

Replace with pork head meat and pig offal.

It was always promoted by the master chef Kusano, and over time, braised and cooked dishes were developed.

Old Beijingers often eat braised pork as a dinner.