Meat dragon is also called "lazy dragon". It is made by spreading the stuffing on the rolled dough, rolling it up and steaming it. The lazy dragon that has just come out of the pot is fragrant and soft. You can get your hands on it and take a bite. The meat is fragrant and your mouth is full of oil. For Beijing children, it is simply the most unforgettable delicacy in their childhood.

"Big Lazy Dragon", as the name suggests, is a big lazy dragon. Every lazy dragon here is worthy of the word "big". It weighs eight taels, is twenty centimeters long, and is bigger than the palm of your hand. It is simply the childhood dream of Beijing children.

After steaming, cut it into even pieces. Beijing children used to eat it when they were in kindergarten. Now that they have grown up, they still want to eat it, but the old taste is getting worse. The harder it gets...

Door-nail meatloaf is a favorite food of old Beijingers. Legend has it that the imperial chef made a stuffed snack for Cixi. Cixi loved it very much after eating it. Ask what this is. At that time, the food had not yet been given a name. The imperial chef had an idea and saw that it looked like a nail cap on the palace door, so he quickly replied "door nail meat pie". So this snack became popular.

"Bao cake" is a famous home-cooked food in old Beijing. In the old days, paste cake was a chewy wrap for the poor in old Beijing, and it could be used as both food and vegetable. After eating and drinking enough, lying on the kang and chatting, humming Duan'er Erhuang Xipi, that's called moisturizing! Although it is the food of the poor, there is a lot of care in it.

Old Beijingers call it "baked cake" instead of a stall or a bakery when making battered cakes. The stuffing has to be purple leeks chopped into sections, topped with eggs and garnished with some dried shrimp skin to enhance the flavor. This noodle must be made of cornmeal, mixed with cold water, put in the pot over low heat, and when it is almost formed, spread out a layer of mixed stuffing. After taking it out of the pot, place it on the chopping board. While it's still hot, use a knife to cut it into six pieces. Just listen to the squeaking sound of the knife.

My favorite meatloaf! ! ! I feel hungry after not eating for a few days! Don't say I'm a foodie! Don't you love it? Can you resist its temptation? ! The meat has to be both fat and thin so it's not greasy. The stuffing is all meat except the ingredients, and the skin is as thin as paper!

Every time I look at this pie, the meat almost overflows. The meat is fragrant, the skin is thin but not easy to break, and it absorbs enough meat juice, which is very delicious.

Pot stickers are a favorite delicacy among Beijingers. Some people say that pot stickers are actually fried dumplings, but that is not the case at all. Fried dumplings are boiled first and then fried, while pot stickers can only be fried and must not be boiled with water. During the process, you need to constantly turn the pot and uncover the lid to pour water.

The fillings of pot stickers are similar to those of dumplings, such as pure meat fillings, pork, cabbage, mutton, zucchini, three delicacies, etc. Pot stickers are different from fried dumplings, so you need to pay special attention when making pot stickers. Use a flat pot sticker, apply a thin layer of oil, and arrange the pot stickers neatly, one next to another. From time to time, sprinkle some water or dilute vinegar into the gaps until the bottom is golden brown, steaming, and delicious. Dip the garlic in vinegar with a glass of wine, it's crunchy, and then have a bowl of millet porridge, it's so beautiful!

The Huo Shao is a common traditional snack in old Beijing. The taste and appearance are similar to pot stickers, and the shape is similar to the ancient Pork carried on the shoulders, so it is called the Huo Shao. According to legend, the Huoshao style was created by Yao Chunxuan and his wife from Shunyi in 1876.

Beijing people are particularly fond of dumplings. They eat dumplings on the first day of the lunar month, during the winter solstice, during the Chinese New Year, on the first day of the lunar month, and on ordinary days! It really confirms the old saying: it’s not as delicious as dumplings, and it’s not as comfortable as dumplings! During the Chinese New Year, the whole family sits together, making noodles, rolling dough, and making dumplings, each with their own division of labor. The New Year atmosphere is instantly felt!

Three fresh stuffings, mutton and green onions, pork and cabbage, leeks and eggs, fennel pork, fennel eggs, etc., so many, so many, covering several curtains, neatly arranged, I feel like my obsessive-compulsive disorder has been cured , after it is cooked in the pot, the thin skin and big stuffing will be delicious when you eat it in your mouth!

Compared with the previous "stuffing dishes", Beijingers really don't eat Shaomai that frequently. Different from the glutinous rice wrapped in the skin in the south, Beijing's Shaomai is similar to Inner Mongolia's "Shoumai". It is filled with various vegetables and meats. The thin-skinned Shaomai is filled with large fillings. When you take a bite, the soup will overflow and your mouth will be full of fragrance. !

Shaomai doesn’t seem to be as popular as other “stuffing” types in Beijing. The only one that everyone knows about is the one in Qianmen. Different from southern siomai, which is made of glutinous rice, Duoyi's siomai has a thin outer shell and juicy fillings~

Beijing's steamed buns are divided into two types: hot noodle and fermented noodle. kind. Generally speaking, most of the noodles sold in Beijing market are steamed buns, and the steamed buns with fried liver are mostly made with hot noodles.

The stuffing box looks a bit like a pie, but the method is completely different. In layman's terms: the pie is made from a flattened bun, with a thick skin; the stuffing box is made from two large dumpling skins, with a thin skin.