Beijing is a gourmet capital that combines snacks from all over the world. You can taste snacks from all over the world in Beijing. Even if you eat the same food every day, you won't necessarily eat the same thing for two years in a row, so try some with emphasis!

first of all, you can't miss the old Beijing snacks!

This is something you will never eat again after leaving Beijing!

fried enema, wait!

Recommended place: Xiaochangchen

Disadvantages: Young people may not be used to eating

Secondly, delicious food from all over the world!

Although there are more or less western restaurants in big cities all over the country, they will not bloom everywhere like Beijing.

Choose several western restaurants to taste western food, and you can undoubtedly enjoy some exotic customs!

Recommended place: French western restaurant (France and China are both gourmet countries, and French food can really compete with Chinese food to some extent)

Disadvantages: the price is too expensive, so I suggest finding a big loser! :)

Third, snacks from all over the world (Sichuan, Shandong, Huaihe and Guangdong)

In Beijing, there are a wide variety of restaurants with local characteristics. If you have the conditions, you might as well try them, but you don't need to eat more, because in order to adapt to the taste and price of Beijingers, snacks from all over the world have changed their taste to some extent, such as Dandan Noodles in Sichuan, soup dumplings in Shanghai and stinky tofu in Wuhan. You can never eat the best in Beijing. So just try it a little!

However, the braised pork rice in Cantonese cuisine, Regan Noodles with Nine Eagles, is still close to the taste of the country of origin. I suggest you try it!

if you have time, you might as well have some dessert! Haagen-Dazs and DQ ice cream are good choices!

as for quanjude's roast duck, yangfang's hotpot, these famous Chinese and foreign delicacies, do I need to tell you? Beijing is a gourmet capital that combines snacks from all over the world. You can taste snacks from all over the world in Beijing. Even if you eat the same food every day, you won't necessarily eat the same thing for two years in a row. So, try some with emphasis!

first of all, you can't miss the old Beijing snacks!

This is something you will never eat again after leaving Beijing!

fried enema, wait!

Recommended place: Xiaochangchen

Disadvantages: Young people may not be used to eating

Secondly, delicious food from all over the world!

Although there are more or less western restaurants in big cities all over the country, they will not bloom everywhere like Beijing.

Choose several western restaurants to taste western food, and you can undoubtedly enjoy some exotic customs!

Recommended place: French western restaurant (France and China are both gourmet countries, and French food can really compete with Chinese food to some extent)

Disadvantages: the price is too expensive, so I suggest finding a big loser! :)

Third, snacks from all over the world (Sichuan, Shandong, Huaihe and Guangdong)

In Beijing, there are a wide variety of restaurants with local characteristics. If you have the conditions, you might as well try them, but you don't need to eat more, because in order to adapt to the taste and price of Beijingers, snacks from all over the world have changed their taste to some extent, such as Dandan Noodles in Sichuan, soup dumplings in Shanghai and stinky tofu in Wuhan. You can never eat the best in Beijing. So just try it a little!

However, the braised pork rice in Cantonese cuisine, Regan Noodles with Nine Eagles, is still close to the taste of the country of origin. I suggest you try it!

if you have time, you might as well have some dessert! Haagen-Dazs and DQ ice cream are good choices!

as for quanjude's roast duck, yangfang's hotpot, these famous Chinese and foreign delicacies, do I need to tell you?

Of course, there are more than 111 kinds of Jingweier snacks, such as enema and bean juice. For various reasons, although there are only a few left, fried enema, which is called

"no nutrition", and bean juice, which tastes like swill, have been flourishing for a long time, especially in old Beijing. For this reason, we visited four restaurants dealing in Beijing-style snacks and dishes, and explored the outstanding people of these two kinds of Beijing-style snacks < P >.

Jinghua Restaurant

Location: No.1 Longtan Road

Features: There are a wide range of traditional Jingweier snacks, including some almost lost snacks such as Jiangmi Pear. Authentic Shandong chefs often perform here, and various traditional Shandong dishes are introduced from time to time.

The quadrangle-style Jinghua Restaurant is backed by the beautiful longtan lake. It has the world's largest copper pot and a century-old

tree, and the environment is very elegant. The store operates a variety of Beijing-style snacks, among which the enema is made by adding red yeast rice water, which is pink in color, cut into thin small round pieces and fried in soup. The entrance is burnt and chewy, and the garlic juice is blended to be sticky < P > and thick and fragrant.

The number of bean juice in the food court is the first. The juice is thick and thick, and it is separated by standing for a long time without water slurry. Not only

bean juice tastes authentic here, but also the most complete food to drink with bean juice: inby and horseshoe cake. Pickled vegetables are spicy, accompanied by bean juice, which is very appetizing.

suggestion: the dining table in the small restaurant is too small, so it should be changed to a larger one, and the business hours should be extended.

sihexuan food street

location: 4th floor, Jinglun Hotel, Jianguomenwai Street

Features: it not only deals in traditional Beijing-style snacks, but also introduces local flavor foods irregularly. Dining

The environment is elegant and full of ethnic characteristics.

We can open a snack street in a four-star hotel. Sihexuan is the only one in Beijing. The quaint and unique Beijing-style decoration in the food street makes diners feel fresh. Although the variety of Jingweier snacks here is not complete, it is not less < P >. It's just that there is no bean juice, which makes people feel a little sorry. If people who haven't eaten bean juice are not really Beijingers < P >, then it seems that there is no bean juice in Jingweier snack street, which has lost some Beijing flavor more or less. Fortunately, most diners in this

don't order a bowl of bean juice with a strange smell. The enema here is very thin, and the garlic juice is also put into the plate when it is served. It is finely made, but the overall taste is not authentic enough.

Snack Street not only deals in authentic Beijing-style snacks, but also introduces local flavor foods from time to time,

such as Mala Tang (Sichuan flavor), Lamian Noodles, and Grey Bean (Lanzhou flavor). No matter from the environment or service,

Sihexuan has nothing to say. The comprehensive taste of snacks is also very good, but it lacks some authentic

tastes like street snacks.

suggestion: some snacks are too elaborate and lose their original flavor, so they can be more extensive. For example, the hemp

spicy and hot here is very authentic. The variety of Jingweier snacks can be increased.

Gulou branch of red lantern shabu-shabu village

Location: the first shop in the south of Gulou Snack Street

Features: it specializes in all kinds of Beijing-style snacks, such as sliced soup, paste cake, dough soup, radish skin, casserole hanger and so on.

I've eaten in this snack bar many times, so it's hard to get in touch with shabu-shabu village. Most of the people who come here for dinner are

street people in old Beijing, who come here to eat all kinds of Beijing-style snacks. Although the restaurant is not big, the Beijing-style foods such as Zhajiang Noodles and

Doudou Soup are very authentic. The fried tripe here is very tender, so you have to order a large plate of fried tripe when you eat here. And its enema is also excellent, the soup is fried, the two colors are burnt, and the inside is tender and soft. The fly in the ointment

is that the garlic in the garlic juice is chopped, not mashed into mud, so the juice looks a little light and lacks flavor

. The bean juice here is excellent, thick, without separation, sour in the mouth, rancid and fragrant in the mouth, and it is very enjoyable to drink.

It's just that the restaurant is located in an alley, so it's more difficult for guests who like beer to be convenient.

suggestion: nowadays, most of the snacks in the store are Beijing-style snacks, and more fresh snack varieties should be developed. Some Beijing-style snacks should be made more carefully, such as less pimples in dough soup and bigger ones

.

Tan Genyuan Restaurant

Location: the north side outside the East Gate of Ditan

Features: traditional old Beijing-style service, rickshaws at the entrance of the restaurant, wonderful folk art,

literature and art, variety shows during the meal, and the main business is traditional old Beijing home cooking.

Old-fashioned services with real Beijing accent and Beijing flavor are rare nowadays, and Tangenyuan Restaurant is one of them. The warm service of the 61-year-old grandfather who greeted guests and saw them off at the door here impressed the guests.

Most of the Beijing cuisine in the restaurant belongs to the home cooking of old Beijing and the common food in the streets of the old capital.

There are also high-grade dishes such as abalone and shark's fin. There are many kinds of Jingweier snacks here, such as Toona sinensis bean, jujube nest

head, braised crispy fish, bean juice, inby and so on. The newly introduced enema is grayish black and slightly whitish, fried in soup, with brown and crisp sides and soft and delicious inside. Braised crispy fish is crispy, salty and slightly vinegar-flavored, and it is very exquisite. Bean juice

tastes positive, and pickles with bean juice taste the best, but bean juice has a little more water and is separated for a long time. The sesame bean curd fried with sheep oil

is as smooth and delicate as milk, and the chili oil is spicy and appetizing.

Many celebrities in the field of Quyi were invited in the restaurant, and the performances made the house full of applause, which was very lively. If you really

want to experience the primitive customs of old Beijing, Tan Genyuan should be the main choice.

suggestion: Beijing cuisine is mostly rich and greasy, so more dishes with light taste should be introduced.

Fried tripe in old Beijing [repost]

Among all Beijing snacks, fried tripe and bean juice are the most addictive.

tripe-bursting is the representative of China's diet, which is characterized by "never tired of eating fine food, never tired of eating fine food". A sheep's belly can be divided into two parts, namely, eating faithful food, belly plate (which is divided into yin and yang sides and called "plate core" after peeling), belly collar (which is also divided into "girder" and "silver ingot buckle" and called "belly kernel" after peeling) and so on.

"The soup will be slightly warm in an instant, and the ingredients will be complete, and the wine will be a bottle." White wine is a good partner for the tripe-popping children. With white wine, it is the supreme enjoyment to eat the crispy scattered Dan, the mushroom head or the beef and sheep tripe. Of course, these are also expensive. It doesn't matter if you don't have a lot of money. Lamb belly is the cheapest, and of course it's not very chewy. You can only "swallow the fruit raw".

In the past, tripe-popping was just tripe-popping, but there were no cows. According to the old man of tripe-popping Wang, the water-exploding tripe was started by his father Wang Fukui, and the water-exploding tripe-popping kernel was inspired by Wang Jinliang, who changed the oil explosion into water explosion and spread it.

The quality of fried tripe depends on many aspects, such as material selection, material washing, knife cutting, water explosion, seasoning and so on. If the louver is black, it can be judged that it is a bad cow, and the "grass sprouts" on the stomach are yellow, which proves that the quality of the stomach is different with different foods. Wash your stomach quickly and cleanly, and use cold water; Different parts have different knife methods; The water explosion time is accurate to seconds; Adjust the ingredients carefully, or you will fall short.

In the old Beijing, fried mutton tripe was the main thing, but now it's reversed. Most of them are cattle products, mainly because the mutton tripe is delicate, which is difficult to keep fresh after a little storage and freezing, and it's difficult to grasp the fire in different parts. However, beef veneers are easy to store, and the requirements for chefs are not high, so the Beijing Fried Belly Restaurant has been launched one after another. It's really "radish is too fast to wash mud", and the skill level is not obvious for the time being. What's more, cooked belly is even used. Here are three time-honored brands to choose from:

Shenglong Jin tripe restaurant: No.113, Beitucheng West Road.

tripe-fried chicken restaurant: No.39, Lane 2, Qianmen Wailang Room.

dongxingshun tripe Zhang: No.17, Qian Haidong Yan, Shichahai.