1. Beijing Roast Duck

Roasted duck is a world-famous Beijing dish. It is made of high-quality stuffed duck and roasted with charcoal fire. Its color is rosy, its meat is fat but not greasy, and it is crispy outside and tender inside. It is known as "delicious in the world". Nowadays, hanging roast duck and stewing roast duck are two major schools of Beijing roast duck.

2. Zhajiang Noodles

The essence of authentic old Beijing and Zhajiang Noodles lies in fried sauce. First of all, the yellow sauce selected must be good, and the yellow sauce produced by famous brand manufacturers should be used. Secondly, the cooking time and ingredients should be well controlled, the cooking time should be uniform, the proportion of fried sauce must be appropriate, the diced meat should be both fat and thin, and the yellow sauce should not be put too much. The fried sauce is delicious. The side dishes are bean sprouts, celery, green beans, shredded cucumber, shredded radish, shredded cabbage, green garlic and garlic, which are so refreshing to eat.

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3. Instant-boiled mutton

The copper pot is used for charcoal fire, and the bottom of the clear soup pot ensures the delicacy of mutton to the maximum extent. The most common practice of instant-boiled mutton in old Beijing is to pick the mutton and freeze it tightly, and then slice it with a sharp knife or slicer when using it. However, the more traditional and delicious way is to use fresh mutton slices, rinse them and dip them in the dip. The meat is fine and tasteless, fresh and tender.

4. Stir-fried liver

A Beijing snack developed from folk foods "Boiling liver" and "Stir-fried lung" in the Song Dynasty, cut cooked intestines are put into boiling soup, garlic sauce, chopped green onion, Jiang Mo and mushroom soup are added, then raw pork liver slices are added to thicken, and finally garlic paste is sprinkled, and stir-fried liver is ready. The soup is crystal clear, the pork intestines are fat, smooth and soft, the liver is tender and delicious, and it is mellow and delicious.