1. Roast duck: Roast duck is a famous Beijing dish among the top ten famous dishes in Beijing and is loved by 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. Copper pot shabu-shabu: The characteristic of the old Beijing system old hot pot is that it uses a 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 bean curd, chive flowers, sesame paste, and shrimp oil. The shabu-shabu has a special flavor when paired with clear soup.

3. Exploded tripe: Exploded tripe is made by washing fresh beef tripe or fresh lamb tripe, cutting it into strips, frying it with boiling water, and dipping it in oil, sesame paste, vinegar, chili oil, soybean curd soup, minced coriander, and chopped green onion.

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 a bursting 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 a hundred 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 is to hold the bottom of the bowl with one hand and turn it around without any banquet or wine.

6. Douzhier: Douzhier is one of the top ten famous foods in Beijing, which is quite controversial. People who are born and raised in the place where they live in Beijing regard it as a kind of enjoyment to drink douzhier.

It is a liquid that people or livestock drink. When outsiders taste bean juice for the first time, the sour and stinky smell like swill is difficult 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: Braised pork is a delicacy in which the roasted and stewed pig intestines and lungs are cooked together. Legend has it that during the Guangxu period, Su Zao meat cooked with pork belly was very expensive: the price was high, so people

Just use pig head meat and pig offal instead.

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.

8. Jiaoqiu: Jiaoqiu is deeply obsessed with men, women, old and young in Beijing. Usually when you drink bean juice and eat sesame seed cakes, you have to bring a Jiaoqiu with you.

Due to the preparation method of doping Jiaohuan, the taste will not change even after a short period of time and half a month. The unique fragrant, crispy and crispy characteristics of Jiaohuan are one of the snacks that old Beijingers cannot live without.

9. Old Beijing Zhajiang Noodles: Old Beijing Zhajiang Noodles have a unique local style in Beijing. The sauce is usually prepared with sweet noodle sauce, stir-fried with diced meat, green onions and ginger, and pours it onto the "water surface", then stirs in cucumber, Chinese toon,

Ingredients such as bean sprouts and green beans are one of the favorite staple foods of old Beijingers.

10. Braised braised braised braised braised braised braised braised braised braised ribs. It is famous for its shape that resembles the braided braid that was worn on belts at that time. When preparing, fill the meat stuffing with dough sheets, fold it on both sides, leave the other two sides unsealed, squeeze it into a pan and fry until

After it turns golden brown, it can be eaten while it is still hot.

It has a golden color and a tangy aroma. When you take a bite, it is charred on the outside and tender on the inside. It is sweet, bitter, spicy, tender and delicious.