1. What are the top ten specialties of Beijing cuisine? 2. What are the official dishes? 3. What are the top ten signature dishes of Beijing cuisine?

Beijing cuisine, also known as Beijing cuisine, is a cuisine based on northern cuisine and blended with local flavors. Because of Beijing's special position in ancient China, it can be said that Beijing cuisine is a masterpiece of national cooking technology, and it is a kind of cuisine formed by constantly absorbing the essence of local diets in the process of development. So what are the top ten signature dishes of Beijing cuisine?

What are the top ten signature dishes of Beijing cuisine

1. Beijing Roast Duck: Beijing Roast Duck is a famous dish in Beijing with world reputation, which originated in the Southern and Northern Dynasties in China. Roasted duck was recorded in the Record of Food Treasures, which was a court food at that time. The raw materials are high-quality meat duck, Beijing Duck, roasted with fruit and wood charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is known as "delicious in the world" because of its red color, tender meat, mellow taste and fat but not greasy.

2. Barbecue in Beijing: There are three famous barbecues in Beijing, namely "Barbecue Bay", "Barbecue Season" and "Barbecue King". Barbecue season was founded in the 28th year of Qing Daoguang. Now only Barbecue Bay and Barbecue Season still maintain the traditional advantages of time-honored brands, and become famous halal restaurants in Beijing at home and abroad. The barbecue season is located on the picturesque Shichahai, with the front door facing Shichahai, the back door facing the tobacco pouch and the surrounding Beijing folk tourist area, which adds a heavy history to this century-old shop. Moreover, such a geographical location makes it convenient for more tourists, so it also gains more reputation.

3. Crystal elbow: Crystal elbow is a home-cooked dish made of pig elbow, which belongs to Shandong cuisine and is delicious. Pig elbow is rich in nutrition, containing more protein, especially a lot of collagen protein. Like the skin, it is a good dietotherapy product to make the skin plump, moist, strong and fattening.

4. Chicken in vegetable bag: Chicken in vegetable bag is made by cutting chicken breast into strips, adding Jiang Mo, chopped green onion, Shaoxing wine, white sugar, oyster sauce and monosodium glutamate, pickling for 1 hour, dividing into 12 portions, wrapping them into rectangles with white vegetable leaves, then hanging a layer of egg white paste, frying them in oil and taking them out in light yellow, and serving them on a pepper plate. This dish is unique in practice, crisp and fragrant in skin, fresh and tender in chicken, and highlights its original flavor. It is a Beijing-style dish.

5. Instant-boiled mutton: In Beijing, it is almost well known that "instant-boiled mutton" is mentioned. This dish is very popular because it is easy to eat and delicious.

6. Zhajiang Noodles in Old Beijing: Zhajiang Noodles in Old Beijing is a sauce made of yellow sauce and pork belly. It is often used as a seasoning for mixing noodles. The key to production is to master the heat.

7. Bird's Nest in Clear Soup: Bird's Nest in Clear Soup Tan Jiacai is a representative of the official dishes in Beijing, and Tan Jiacai is known as "the food industry has no mouth to boast about". Yan

8. Shredded pork in Beijing sauce: Shredded pork in Beijing sauce is a well-known Beijing dish, one of the classic dishes in Beijing cuisine. It is made of lean pork as the main ingredient, supplemented by sweet noodle sauce, onion, ginger and other seasonings, and cooked by "Sauce explosion", one of the unique cooking techniques in the north. After the dish is finished, it is moderately salty and sweet, with strong sauce flavor and unique flavor.

9. Catch fried fish fillets: Catch fried fish fillets is a famous dish cooked by the chef of Beijing Fangshan Restaurant according to the techniques of catching fried fish fillets in the imperial dining room of Qing Palace.

1. Steamed pot chicken: Steamed pot chicken was originally a local flavor dish in Yunnan. According to the local taste requirements, the Kangle restaurant in Beijing made appropriate improvements to introduce this dish, which won the praise of the majority of diners and became a famous dish of the store. After this dish is made, the original pot is served, and the chicken is crispy, original, mellow and delicious.

That's all for the top ten signature dishes of Beijing cuisine.

what are the official dishes?

Confucius, Dongpo, Yunlin, Suiyuan, Tan Jiacai and Duanjia dishes. Official cuisine is a collective name of several cuisines, which is famous for its lightness, exquisiteness and exquisite materials. In the past, there were many government offices in Beijing, where food was emphasized, and each had its own specialties to entertain colleagues or officials higher than himself. Among them, "Zhili official dishes" are famous. Another important condition for the formation of official dishes is the combination of folk chefs and tasters. The formation of a famous dish is inseparable from the chef and the taster. Official dishes are delicious dishes made by bureaucrats' families in feudal society, which have the characteristics of paying attention to the exotic dishes and the treasures of poor land and water.

official cuisine

China has always been a country of delicious food, and "eating" is a very important thing for China people. In ancient times, when it comes to ostentation and extravagance, the emperor was the only one. But what the emperor can eat is not necessarily the best. Because for the emperor, eating is too heavy, and I am afraid that one person in the deep palace compound will not be in the mood to eat, so that Emperor Qianlong went to Confucius' House to eat bean sprouts and stinky tofu, which was simply delicious.

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The "Gui Gong Fu" located in Chaoyangmen, Beijing, was once the residence of Gui Xiang, the younger brother of Empress Dowager Cixi. It is a good place to taste authentic official dishes. The picture shows the dish "Emerald Phoenix Bean Flower" in Guigongfu. The so-called "bean curd" is actually not tofu, but minced with the two most delicate muscles in the chicken breast, and then made by thick bamboo. The entrance is tender as bean curd, but the taste is even better. The "chicken tofu pudding" is made of clear chicken soup with vegetable juice, so the color is green. Empress Dowager Cixi loved this dish so much that she personally appointed it for her birthday party. Photography/Zhao Qiuming

Food is among the people. Yes, a large part of China people's wisdom is used to eat, so there are many kinds of delicious snacks among the people. With China's vast territory and abundant resources, you can definitely eat all kinds of delicious food all over the country. However, due to financial and energy constraints, folk food is more inclined to eat, not exquisite enough.

Therefore, it is definitely not a simple matter to get a good level. At least, you must be rich, leisure, educated and qualified. Needless to say, only the official family has this condition, and you must be a big official. It is also in these big officials' homes that the best official dishes in the world were born. Chinese cuisine, palace cuisine is too much, folk cuisine is not as good, and government cuisine is in between, just like food, just in time. Some gourmets once commented on the official dishes, saying: the civilization of human diet has reached its peak.

This sentence can be put another way: Eating shark's fin, one of the three official dishes in Tan Jiacai, makes people feel a little "terrible".

Because it feels like a climber standing on Mount Everest will ask himself, where will he climb in the future? After tasting the shark's fin in Tan Jiacai, you can't help asking yourself, what else can you eat in the future?

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Guigong Mansion is located in a deep and winding alley in the depths of the hutong, but when you enter the mansion, you feel suddenly enlightened. Sanjin Courtyard still retains the Qing architectural style, which is classical but not lacking in luxury, and the dining environment is simple and noble. Photography/rice soup

Very picky, very particular about

There is such an episode in A Dream of Red Mansions. Grandma Liu enters the Grand View Garden and eats a delicious side dish, which is very rare. She asks Xifeng about the recipe of this dish-Wang Xifeng laughs: "This is not difficult either. You scrape the skin of the eggplant that just came down, just clean the meat, cut it into broken nails, fry it with chicken oil, then cut it with chicken breast meat, fragrant bacteria, new bamboo shoots, mushrooms, spiced rot and dried fruits of all colors, simmer it with chicken soup, collect the sesame oil, mix it with bad oil, put it in a porcelain jar, seal it, take it out when you want to eat it, and mix it with fried chicken melon .. Granny Liu shook her head and spat out her tongue and said, "My Buddha! A dozen chickens have been poured to match him. What a strange smell! " After chewing it carefully for half a day, he smiled and said, "Although it smells a little eggplant, it just doesn't look like eggplant."

this dish is called eggplant (Xi m ? ng). Although the raw materials are not delicacies, the complexity of its preparation method is enough to astonish ordinary people. Only the official family can have the strength to raise "eating" to such an exquisite level.

In Jinling, I'm afraid the only one that can be compared with Jiafu cuisine is Suiyuan cuisine, one of the three official dishes in China.

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Wumen family is a must-see place for Suzhou cuisine. The environment is a standard old house in Suzhou, with blue brick walls, wooden beams and pointed arches, which have a deep charm in the courtyards of some government officials. Its dishes pay attention to "color, fragrance and taste", which is the true meaning of official dishes (photography/Sha Peizhi.

Suiyuan cuisine is named after Suiyuan Food List written by Yuan Mei, a gifted scholar in Qing Dynasty. This is a book that records all kinds of delicious food, but it is not a recipe. When it comes to stress, we can first look at what Yuan Mei said in "Menu with the Garden":

"Everything has its own innate characteristics, such as people have their own endowment. Human nature is foolish, although Confucius and Mencius teach it, it is useless; Poor physical properties, although cooked in Yi Ya (Yi Ya is a famous chef in the Spring and Autumn Period, and it is tasteless-pigs should be thin-skinned, not stinky; Chickens should be tender, not old and childish; Crucian carp with flat body and white belly will be better, and those with black back will rise stronger than the plate; Eels swim in lakes and streams, while those who live in rivers learn from their joints. Valley-fed ducks are fat and white; The bamboo shoots buried in the soil are few and sweet. The same ham is also good, but the ugly judgment is like a world; The same owl, but beauty and evil are divided into ice and charcoal. Other sundries can be analogized. Generally speaking, it is a delicacy, and the chef ranks sixth, and the comprador ranks fourth. "

reading should start with dolls, and food should start with raw materials. Suiyuan in Yuan Mei is both a garden and a base for cooking materials. It is said that "everything is prepared except fresh meat and tofu.". In fact, people are of the same mind. Although people today are not as demanding as Yuan Mei, everyone knows that chickens that eat insects are much more delicious than chickens that eat feed. If conditions permit, they will naturally choose the latter.

Therefore, strict selection of ingredients is a major feature of official dishes. With the garden vegetables from delicacies to porridge and rice, the selection of materials is strictly in accordance with the requirements. If you choose what kind of meat is delicious, what kind of chicken to use, what kind of bamboo shoots you want, and who to buy good ham, you have requirements and you will never make do.

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The picture shows Xue Wenlong (third from the right), a national culinary master who has been studying Suiyuan cuisine for more than 2 years, instructing chefs to cook delicious food. Suiyuan cuisine got its name from Suiyuan Food List written by Yuan Mei, a poet in the Qing Dynasty. In the early 198s, Xue Wenlong was determined to "revive" Suiyuan cuisine which had been lost for many years. After many trials, with the advent of one dish after another, Suiyuan cuisine was finally full of vitality.

Today, Chinese cuisine has encountered a big problem with raw materials. Bai Changji, a national culinary master who won the title of "Eight Food Saints" for six consecutive times, said: "The raw materials have changed a lot in recent years. Not to mention the Qing Dynasty, it was different from now before the Cultural Revolution. At that time, stewing a chicken was very fragrant. Although there are more raw materials and varieties than then, there are many raw materials that have never been seen or heard at that time, and you can also eat local specialties and cross-season things. However, the raw materials have shortened the growth cycle, and the taste has changed. There are also many things like' Sudan Red' and' Sunset Yellow', which makes the meat tasteless, the chicken tasteless, and the vegetables tasteless. "

After the raw materials are processed, the emphasis on official dishes is not the preciousness and rarity of raw materials. Don't think that the official food must be shark's fin and bear's paw. Even the official family will not always eat those things. After all, they are all people, and the whole grains are the most nourishing. It's just that the same raw materials, production methods and degrees are different, which is also exquisite. Our common people eat, and so do government families, such as tea eggs.

Because Suiyuan Menu is not a cookbook, Suiyuan Menu has survived, but Suiyuan cuisine has been lost for nearly 2 years. In the early 198s, when Xue Wenlong, known as the "King of Jinling Chef", tried to restore garden dishes, he encountered such a question: How long will it take to cook tea eggs?

According to the common people's way of eating, it's enough to cook tea eggs for 1 minutes, and at most it's half an hour, and it's already delicious. And what about "Suiyuan Food List"? "The more you cook, the more tender you are: kidneys, eggs and the like." He also said that the time for boiling tea eggs should be "two columns and one line of incense". For this reason, Xue Wenlong specially visited the old monk in the temple and learned that in ancient times, the temple used to worship incense for 12 hours a day, and every time it worshipped incense for one column. According to this calculation, the "two pillars of incense" takes about 4 hours. So, he tried again and again, boiled tea eggs with 32 eggs, fished out 4 eggs every hour, and cooked them for 8 hours. Then, peel it off and compare it carefully. Finally, it is found that the tea eggs cooked for 4 hours have the best effect, and the gravy permeates the yolk, which is delicious.

The tea eggs with garden vegetables and the eggplant in A Dream of Red Mansions have the same effect, both of which are superior to the raw materials, but to the production method. In granny Liu's words, it's unimaginable that more than ten chickens should be used to eat eggplant in the Grand View Garden. Indeed, ordinary people don't have the conditions and can't afford it. To put it bluntly, this is luxury. Spending money is extravagant, labor is extravagant, and time is extravagant enough.

One day in the late autumn of p>1983, a group of Japanese diners came to Nanjing Jinling Hotel. Shortly after this group of Japanese diners arrived at the hotel, they asked for a taste of the "Garden Food" just launched by Jinling Hotel.

The newly completed Jinling Hotel, the tallest building in Jiangsu at that time, stood out in the bustling Xinjiekou of Nanjing. Jinling Hotel is also the forerunner of modern hotels in China, representing the highest level of hotels in Nanjing and even China at that time.

"If you catch a thief, you'll get the king first, and if you hit a snake, you'll get seven inches." Japanese diners know this well. They didn't come here to witness the height of Jinling Hotel, but to see if Jinling Hotel, which has the signboard of "Suiyuan Cuisine", can bear the signboard of "Suiyuan Cuisine".

When dishes with crisp and pleasant dishes or fresh soup are put on the dining table one by one, different dishes compete for beauty: honey ham, raw fried chicken, raw fried soft-shelled turtle, stewed deer tendon, white shrimp balls, shark's fin with fire pupil, eel in cabbage soup and egret in the blue sky, a vibrant visual art blooms on the dining table.

seeing this, Japanese diners were elated. An elderly man moved his chopsticks first, tasted them carefully, and after a while, he smiled. Many diners, such as jade connoisseurs, first put the dishes in front of their eyes and play with them carefully, and then extend chopsticks to different dishes. After three rounds of wine and five flavors of food, Japanese diners put down their chopsticks and said, "This garden dish is light and refreshing, with a long taste, which not only saves face, but also does not hurt the original taste of the ingredients. It really deserves its reputation!"

Tan Jiacai, one of the three official dishes, is very particular about its original flavor. Cooking Tan Jiacai rarely uses spices such as pepper in a wok, and rarely sprinkles spices such as pepper after cooking. When eating Tan Jiacai, it is important to taste chicken when eating chicken, and to taste fresh fish when eating fish. You must never interfere with the original taste of dishes with other peculiar smells and strange tastes. When stewing vegetables, you must never continue soup or juice, otherwise, you will not be able to talk about the original juice.

the same is true of garden dishes. Cooking techniques, with the garden dishes pay attention to the doctrine of the mean, not exciting, with "strong flavor, not greasy;" Taste should be fresh, not weak "as the realm. As Yuan Mei said in "Suiyuan Food List", everything has its own innate characteristics, and the real food must be original. One thing has the taste of another, so you can't mix them together. Every dish should have its own taste, every food should show a characteristic, and every bowl of food should have its own taste.

Yuan Mei also said: Those who are good at cooking vegetables should set up more pots, stoves, pots, bowls and the like, so that each thing can be offered a sacrifice and each bowl can be eaten blindly, so that the taster's tongue will be overwhelmed and he will feel elated.

Today, people take their families to eat farm dishes on weekends. In fact, this is the picture. The tender buds in spring and the fat ducks in autumn have their own tastes, even if they are cooked as simple as farmhouses, they are desirable.

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The above two pictures are all dishes of Gui Gong Fu. Every dish is pleasing to the eye and mouth watering. The color of "cod lion head" is white, and the soup is clear and fresh; "Lotus!