The snack bar in Wangfujing is very authentic. I suggest you go to Dashilan (front door). The road behind Yanlouzi is hard to keep to the right, and there are many things to go to Hutong. There is an alley full of instant-boiled mutton, so if you go inside, there are four old brands. Xiao Changchen, the belly is full, the wallet is burning, and the bright moon is better than an empty stomach. You can eat dairy products there before you arrive at Hutongkou.
Beijing Snack Street Long Fu Temple Snack Street: There are many delicious foods here. You can have a leisurely stroll and eat here. The national snacks gather here, and the authentic Beijing-style snacks certainly belong to the old name of Bai Kui. There are authentic bean juice, inby, steamed brine and various kebabs. This is a very authentic Muslim restaurant. Whenever night falls, the pond is very lively. There are hundreds of meters of food stalls, steaming scenes and endless hawking. You can stand by and ask for an enema or a fire. Prices range from 3 yuan to 5 yuan.
Guijie: Don't be intimidated by the name. In fact, the name of this street comes from the fact that it is a 24-hour food street, and the more popular it is. The snack bar here is suitable for three or five friends. The storefront is small and the decoration is old, but there are always a few small dishes that make people remember deeply. Spicy crab and boiled fish are enduring famous dishes. You can also go to Yiyuan Restaurant in summer. There are branches on the moon and trees under the quadrangle. It's more like a grand party, with warm greetings from waiters and delicious food everywhere. Duck neck, a quietly rising civilian food, is also a delicious food worth tasting.
Jingweier snacks-enema and bean juice
There are more than 100 kinds of Jingweier snacks, but for various reasons, although only a few are left, they are called "Jingweier".
Fried enemas without nutrition and bean juice that tastes like "lousy swill" have flourished for a long time, especially in old Beijing.
People like it. To this end, we visited four restaurants dealing in Beijing-style snacks and dishes, and compared the two kinds of Beijing-style snacks.
The captain of the expedition.
Jinghua food plaza
Location: Longtan Road 1
Features: Traditional Beijing snacks are complete, including some almost lost snacks such as Jiangmi pear.
In this way, the famous chefs of authentic Shandong cuisine often perform here, and various traditional Shandong dishes are also introduced from time to time.
The quadrangle-style Beijing restaurant is backed by the beautiful longtan lake. It has the largest copper pot in the world with a history of one century.
The ancient trees are towering and the environment is very elegant. This shop deals in various Beijing-style snacks, among which red yeast water is added to the enema.
Pink in color, cut into thin round pieces and fried in soup. The mouth is burnt and chewy, and the garlic juice is mixed and sticky.
A strong fragrance.
The bean juice in the food court ranks first, the juice is thick, and it can't be separated for a long time. Not only here.
Bean juice tastes authentic, and the foods with bean juice are the most complete: inby and water chestnut cake. Kimchi is spicy, with
Bean juice is very appetizing.
Suggestion: The dining table in a small restaurant is too small, so it should be changed to a bigger one and the business hours should be extended.
Sihexuan food street
Venue: 4th floor, Jinglun Hotel, Jianguomenwai Street
Features: It not only deals in traditional Beijing-style snacks, but also regularly introduces local-style foods. have a meal
The environment is elegant and has national characteristics.
Sihexuan is the only one in Beijing that can open a snack street in a four-star hotel. The food street is antique,
The unique decoration of Beijing flavor makes diners feel fresh. There are not all kinds of Beijing snacks here, but they don't count.
Less. 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 real.
Beijingers, then there is no bean juice in Jingweier snack street. It seems that there is more or less Beijing flavor. Fortunately, it's here.
Most diners in the restaurant don't order a strange bowl of bean juice. The enema tablets here are cut very thin.
At the dinner table, garlic juice was also put into the plate, which was very fine, but the overall taste was not authentic enough.
Snack Street not only operates authentic Beijing-style snacks, but also occasionally introduces local-style foods.
For example, Mala Tang (Sichuan flavor), Lamian Noodles and Hudou (Lanzhou flavor). No matter from the environment or service,
Si hexuan has nothing to say. The comprehensive taste of snacks is also very good, but it is not as authentic as eating snacks in the street.
Taste.
Suggestion: Some snacks are too elaborate and lose their original flavor, so they can be more extensive, such as hemp here.
Spicy is very authentic. The variety of Jingweier snacks can be increased.
Dahong lantern hotpot village drum tower branch
Location: South of Gulou Snack Street 1 Shop.
Features: Specializing in all kinds of Beijing snacks, such as sliced soup, paste cake, noodle soup, radish skin, casserole and so on.
I've eaten in this snack bar many times, so it's hard to connect with the hotpot village. Most people who come here for dinner are old Beijing.
People in the street come to eat all kinds of Beijing-style snacks. Although the restaurant is not big, it operates here like a scum hole.
Beijing food such as pimples tastes very authentic. The tripe here is tender, so you must order it when you eat here.
A big plate of tripe. And its enema is also great, the soup is fried, both colors are burnt, and the inside is tender and soft. Beautiful or not.
Enough, the garlic in the garlic juice is chopped, not mashed into mud, so the juice looks a little light and tasty.
Insufficient. The bean juice here is excellent, thick and thick, and does not separate. The acid is in the mouth and spoiled in the mouth.
Sweet, very enjoyable to drink.
It's just that this restaurant is located in the hutong, so it's more difficult for beer lovers to get convenience.
Suggestion: Most of the snacks in the store are Beijing-style snacks, so we should develop more fresh ones.
Snack varieties. Some Beijing-style snacks should be more elaborate, for example, there should be fewer bumps in soup.
A pimple.
Tangenyuan restaurant
Location: North side outside the East Gate of Ditan
Features: traditional old Beijing-style service, rickshaws parked in front of the restaurant, and wonderful folk art performances during meals.
Arts, variety shows, mainly engaged in traditional old Beijing home cooking.
Old-fashioned services with real Beijing accent and Beijing flavor are rare now, and Tanggenyuan restaurant is one of them.
Zhong family. The 60-year-old grandfather's warm service here left a deep impression on the guests.
Most of the Beijing dishes in restaurants belong to the home cooking of old Beijing and the common food on the streets of old Beijing.
It is also like high-end dishes such as abalone and shark's fin. There are also many Beijing-style snacks, such as Toona sinensis beans and jujube nests.
Fish head, braised crispy fish, bean juice, inby, etc. The new enema is grayish black and slightly white, fried in soup, two.
The noodles are brown and crisp, and the inside is soft and delicious. Braised crispy fish is crispy, salty and slightly vinegar-flavored, which is very particular. fermented drink made from ground beans
Pickled vegetables with bean juice taste the best, but bean juice has a little more water and takes a long time to separate. leaf fat
Fried sesame bean curd is as smooth and tender as milk, and Chili oil is spicy and appetizing.
Many celebrities in the field of Quyi were invited to the restaurant, and the performance made the house full of applause and was very lively. If this is true,
If you want to experience the quaint feelings of old Beijing, Tan Genyuan should be the main choice.
Suggestion: Beijing cuisine is mostly greasy, so we should introduce more dishes with light taste.
Tripe in old Beijing [reposted]
Among all the snacks in Beijing, the most addictive ones are fried tripe and bean juice.
Fried tripe is the representative of China's diet, and a sheep's belly can be divided into food letter, belly plate (divided into yin and yang sides, called "plate core" after skin removal), belly collar (divided into "girder" and "silver ingot buckle", called "belly kernel" after skin removal), gourd and grass.
"The soup is slightly warm in an instant, the ingredients are complete, and the wine is a bottle." Liquor is a good partner for belly-popping. With white wine, it is a supreme enjoyment to eat crispy Sandan, mushroom head or beef and mutton belly. Of course, these samples are also expensive enough. It doesn't matter if you don't have a lot of money. Mutton tripe is the cheapest, and it's certainly not very chewy. You can only "swallow fruit raw".
Earlier, the belly burst was the belly burst, and there were no cows. The old man, Wang Fukui, said that it started with his father, Wang Fukui, and was inspired by Wang, who changed the oil explosion into water explosion and spread it.
The quality of fried belly depends on many aspects, such as material selection, washing, knife cutting, water explosion, seasoning and so on. If the blinds are black, it can be judged that it is a bad cow, and the "grass buds" on the stomach are yellow, which proves that the quality of the stomach varies with different foods. Gastric lavage quickly and cleanly, using 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 old Beijing, tripe was the main thing, but now it's just the opposite. Most of the cattle goods are tender, and it is difficult to keep fresh after storage and freezing. Moreover, it is difficult to grasp the heat of different parts, while beef noodles are easy to store and have low requirements for chefs. So Beijing's tripe-fried restaurants have opened one after another. The whole thing is that "the radish is too fast to wash off the mud", and the skill level has not been shown for the time being. What's more, the cooked tripe is used to fool customers. Here are three old brands for you to choose from:
Shenglong Jin tripe restaurant: Beitucheng West Road 103.
Fried tripe restaurant: No.39, Lane 2, Qianmen Wailang.
Dongxingshun tripe Zhang: Qian Haidong Rock 17, Shichahai.
Cooked lamb belly or pork belly
Fried tripe is a famous snack in Beijing. It was first recorded in the Qianlong period of Qing Dynasty, and was mostly run by Hui compatriots. The famous ones in Beijing are Tianqiao Fried Belly Stone, Dongan Market Fried Belly King, Back Door Fried Belly, and Yang, Feng and Man.
In the past, the way to eat mutton tripe was very particular. It is necessary to select and process into belly plate, belly gourd, belly powder, belly mushroom, belly kernel and so on. According to the abdomen of the sheep, depending on the customer's choice. The cooking time varies with different parts. Recently, due to its popularity and difficulty in ensuring fresh belly goods, different regions have not supplied them as before. Besides being fresh, the frying time is just right, and the fried belly is crisp and fresh. If people who eat fried tripe can drink, they will always drink two or two and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you must eat fried tripe". When you are in beginning of autumn, eating fried tripe is very particular. Mei Lanfang, Ma, Xiao,,, and other famous pear growers all like it very much.
Production method:
After washing, the lamb belly is divided into belly collar, belly mushroom, belly pill, belly gourd, belly plate and esophagus.
Tear off the oil on the belly and the skin on the side with grass buds; Tear off the film of belly powder, belly plate, belly mushroom and belly gourd, cut into strips along the meat line, and then cut into small strips horizontally.
Mix coriander powder with chopped green onion, sesame sauce, vinegar, soy sauce, Chili oil, tofu and pickled shrimp oil in a bowl.
Boil half a pot of cold water in the pot with high fire, add the mutton tripe, stir with a colander, spread the mutton tripe for 5 seconds, add the tripe for 7 seconds, add the tripe mushroom, tripe collar and tripe for 8 seconds, and put it into the esophagus 12 seconds. After cooking, remove it and put it in a plate, dip it in seasoning.
The tripe is full: niujie enters the Hutong, and the No.6 and No.50 Niujie stations.
Tripe Bay: Baiqiao East of Donghuashi Street outside Chongwenmen, Chongwenmen subway station.
106 tram Ciqikou Station.
Porridge of millet flour and sugar
Beijing traditional snacks. Tea soup tastes sweet and mellow, with apricot color and delicate taste. There is a record in "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty that "a bowl of sweet porridge starts in the morning, and tea soup noodles are eaten first". Old Beijing pays attention to gathering sources outside the front door, and Tianqiao tea soup plum.
1997 12 the tea soup made by Beijing Tianqiao tea soup restaurant was awarded the title of the first national famous snack by China Cuisine Association.
Production method:
Wash the millet flour, soak it in cold water for two hours, drain the water, grind it into flour, and then finely grind it to get the millet flour.
Fill the tea soup pot with cold water, bring it to a boil, take a bowl, pour boiling water and appropriate amount of cold water, stir, add one tenth of millet flour to make batter, and then rinse the batter with boiling water.
Sprinkle brown sugar, white sugar and sweet-scented osmanthus on the tea soup and serve.
Tea Tangli: Bus No.42 and 13 in Fuchengmen, tram No.0/02 and 103 in Fuchengmen.
Fuchengmen subway station gate station.
Fried liver
Beijing specialty snacks. It has the characteristics of bright soup, red sauce, fat liver and intestines, strong taste but not greasy, thin and not sticky. Fried liver in Beijing has a long history, which was developed from the folk food "boiled liver" and "fried lung" in Song Dynasty. During the Tongzhi period of the Qing Dynasty, Huixianju was made and sold without thickening. At that time, there was a saying in Beijing that "fried liver doesn't stick to hands". When eating fried liver, you should take a sip along the bowl with a steamed bun.
There are two kinds of fried liver sellers in Qing dynasty: pavement and load. The paver first pushed Huixianju outside the front door.
Beijing Tianxingju Fried Liver was awarded the title of the first national famous snack by China Cuisine Association in February, 1997.
Production method:
Wash the intestines, tie them in bundles, tie them with ropes, cut them from one place, put them in a cold water pot, cook them with strong fire until chopsticks can be completely pierced, take them out and put them in cold water, wash off the oil on the intestinal epidermis and cut them into small pieces.
Wash the pork liver, cut it into diamond-shaped pieces, pour the cooked lard into the pot, add star anise in the fire, then add yellow sauce, Jiang Mo, soy sauce and garlic in turn, and fry it into a thin paste of mature garlic.
Heat the pig bone soup, put it in the pig intestines, boil it and skim off the oil slick.
Add pork liver, soy sauce, cooked garlic paste, raw garlic paste and refined salt and stir well. When the soup boils, thicken it with starch immediately, then boil it, sprinkle with monosodium glutamate and stir well.
Tianxingju Fried Liver Shop: No.95 Xianyukou Street, Qianmen, Chongwen District
Tel: 67023240
Centripetal
Beijing snacks. This product is dark yellow in color, shaped like a bracelet, burnt and crisp, and has a unique flavor.
In Beijing, men, women and children like to eat snacks. In old Beijing, sesame cakes are spicy, while bean juice is spicy. Inby is an ancient food.
There used to be a man named "Yingbi Wang Jun" in Nanlaishun Restaurant. His skill was unparalleled. The fried bread was brown and yellow, the same size, and it was easily broken, so it never felt hard.
Inby, made from Beijing Huguo Temple snacks and Fangqun snacks, was awarded the title of the first national famous snack by China Cuisine Association in February. 1997.
Production method:
Crush alum, alkaline flour and refined salt together, add warm water, grind and stir with a hammer to make foam flowers as big as rice grains, and then pour in appropriate warm water to make seasoning liquid.
Take out 10% solution for later use, and mix the rest with flour to form dough. Sprinkle half of the solution on the dough and knead it evenly 15 minutes, then immerse it in the solution and knead it for a while 15 minutes, and then apply peanut oil 1 hour.
Make the baked dough into small doses with a width of six or seven minutes, take two small doses, horizontally stack them from the oil surface to the oil surface, horizontally press a groove in the middle of the small doses, and then cut a seam along the groove with a small frying knife to form a dough blank.
Put the dough blank into peanut oil heated to 60% heat by fire, insert chopsticks into the seam, circle the seam, and fry until both sides are dark yellow.
Kidney Bean Rolls
Kidney bean roll is a kind of folk snack, which was later introduced to the Qing palace. It has the characteristics of snow-white color, soft and delicate texture and sweet and refreshing filling.
In February this year, the kidney bean roll produced by Beijing Li Ting Hotel was awarded the title of the first national famous snack by China Cuisine Association with the number 1997.
Production method:
Grind kidney beans into broken watercress, peel them, put them into a boiling pot, add alkali and alum, add more water, and cook until watercress is ground into powder.
Take out the watercress, wrap it in cloth, steam it in a cage for a quarter of an hour, pour some watercress on the ponytail, scrape it into mud, cool it and store it in the refrigerator to prevent moisture absorption.
Rub the mixed kidney bean paste into a round strip, put it in the middle of a wet cloth, press it into a thin sheet, then smear it into a rectangular thin sheet, spread it on one third of the wet cloth, cover it with sesame stuffing, then cover the other half of the wet cloth on the stuffing and compact it.
Uncover the wet cloth, roll half of the kidney bean paste into a big roll, knead it, take out the wet cloth, and roll up the other half of the kidney bean paste in the same way. This is the kidney bean roll.
Wandou cake
There are two kinds of pea yellow in Beijing: palace and folk. The flower peas produced in Zhangjiakou are the best. Pea yellow is a traditional snack in Beijing, which was introduced into the Qing palace together with kidney rolls. When eating in the palace, it is usually packed in exquisite boxes and decorated with golden cakes. Red and yellow. It is said that Cixi likes to eat. And those who peddle along the street usually add jujube and sell it as a whole. Shouting "pea yellow-big!" Pea yellow is light yellow in color, delicate, cool and sweet, and melts at the entrance. This is a good summer product.
Pea yellow 1997 12 produced by Beijing Li Ting Restaurant was awarded the title of the first national famous snack by China Cuisine Association.
Production method:
Grind peas into broken watercress, winnow off the skin and wash with water.
Aluminum pot put it on a high fire, poured cold water and boiled it, then added alkali and chopped watercress. After boiling, when it is cooked to a thin paste with slow fire, add sugar, put the pot down, put watercress and soup on the basket with a spoon, and knead it with bamboo board to make Suu watercress sauce.
Pour the bean paste into aluminum pot, stir-fry with high fire to prevent the pan from burning. When the bean paste is picked up and slowly flows down to form a pile, it can be gradually cooked.
Pour the fried bean paste into white iron mold, spread it out, cover it with clean white paper, air it in a ventilated place for five or six hours, and then put it in the refrigerator to solidify into pea yellow.
Beijing snack
Anyone who has been to Beijing will be interested in Beijing snacks when it comes to eating, except Quanjude roast duck and steamed dumplings.
Snacks are different from snacks and meals. Snacks are foods to "fill your stomach" or eat and play before meals. The characteristics of flavor snacks are: first, rich flavor, distinctive local characteristics, distinct sweetness and saltiness, and obvious taste stimulation; Second, the texture is pure, either crisp and delicious, or soft and smooth; Third, the temperature is extreme, and some temperatures are extremely high. They only taste when they are hot, just like chop suey and hot fried cakes. Some of them are very cold, such as Jiang Mi Gao Liang and bean jelly. Fourth, the price is cheap, and they are all delicious and not expensive.
Beijing snacks can be divided into three types: Han flavor, Hui flavor and court flavor. There are various cooking methods, such as steaming, frying, frying, burning, frying, roasting, rinsing, soaking, frying, stewing and boiling, totaling about 100 kinds.
Friends who come to Beijing, I will tell you a few places to taste Beijing snacks: first, there are more than 70 kinds of special snacks in Nanlaishun, Xuanwu District, Beijing; The second is Long Fu Temple Snack Bar in Dongcheng District, which is famous for its halal snacks. Third, Fangshan restaurant in Beihai Park specializes in serving palace-style snacks; The fourth is the snack street in Donghuamen Night Market, which is a popular snack.
Some people compare Beijing snacks to the "living fossils" of the capital for thousands of years; Yi Shu, a famous writer, succinctly summarized the connotation of Beijing snacks with the phrase "snacks are great". There is a lyric that says "ninety-nine snacks in Beijing are not enough to eat." To tell the truth, I have lived in Beijing for more than 40 years, and I haven't tasted all the snacks in Beijing. I still have time to eat slowly.
I suggest you go to this website:/bjlife/nosh.htm.
Beijing quadrangles are regular and typical. Among all kinds of quadrangles, Beijing quadrangles can best represent their main characteristics.
First of all, the central courtyard of Beijing Siheyuan is basically square in plan, but some houses in other areas are not.
For example, the courtyards of quadrangles in Shanxi and Shaanxi are vertical rectangles long from north to south and narrow from east to west, while most quadrangles in Sichuan and other places are horizontal rectangles long from east to west and narrow from north to south.
Secondly, the houses in the east, west, south and north directions of Beijing Siheyuan are independent, and the east and west wing rooms are not connected with the main building and the inverted building itself. Moreover, the main building, wing room, inverted building and other houses are all on the first floor. There is no building, only the veranda at the corner connects these houses.
In this way, Beijing quadrangle has a bird's eye view from the air, just like four small boxes enclosing a courtyard.
In many quadrangles in the south, the surrounding houses are mostly buildings. In the four corners of the courtyard, the houses are connected, and the houses in the east, west, north and south do not exist independently. Therefore, southerners call the courtyard "patio", which shows that the courtyard in the south of the Yangtze River is as small as a well, which inevitably reminds people of the idioms of "frog in the well" and "sitting on a well and watching the sky".
Beijing quadrangle is a veritable quadrangle, spacious and open, with plenty of sunshine and broad vision.
In the feudal society, where the old and the young are in order and the pecking order is different, the housing allocation of Beijing quadrangles is very strict, and the first room of the courtyard with superior location should be occupied by the grandfather and wife of the older generation.
Only one of the three rooms in the North House is open to the outside, which is called the main room. The two rooms on both sides only opened the door to the hall, forming a suite and a bright and dark pattern. The main hall is the place where family members live, entertain relatives or worship ancestors in the New Year, and there are more bedrooms on both sides.
The bedrooms on both sides of the east and west also have the distinction of honour and inferiority. Under polygamy, the east is noble, the first house is occupied, the west is humble, and the wing is occupied.
East-west wing-can open the door alone, or communicate with the main room, generally used as a bedroom or study. The east wing and the west wing are inhabited by the younger generation. There are also bright and dark wings, with a living room in the middle and bedrooms on both sides.
You can also partition a room on the south side to be used as a kitchen or dining room. Back-built houses-quadrangles with medium-sized or above often have back military houses or back Gai Lou, which are mainly for unmarried women or maids.
First of all, the central courtyard of Beijing Siheyuan is basically square in plan, but some houses in other areas are not.
For example, the courtyards of quadrangles in Shanxi and Shaanxi are vertical rectangles long from north to south and narrow from east to west, while most quadrangles in Sichuan and other places are horizontal rectangles long from east to west and narrow from north to south.
Secondly, the houses in the east, west, south and north directions of Beijing Siheyuan are independent, and the east and west wing rooms are not connected with the main building and the inverted building itself. Moreover, the main building, wing room, inverted building and other houses are all on the first floor. There is no building, only the veranda at the corner connects these houses.
In this way, Beijing quadrangle has a bird's eye view from the air, just like four small boxes enclosing a courtyard.
In many quadrangles in the south, the surrounding houses are mostly buildings. In the four corners of the courtyard, the houses are connected, and the houses in the east, west, north and south do not exist independently. Therefore, southerners call the courtyard "patio", which shows that the courtyard in the south of the Yangtze River is as small as a well, which inevitably reminds people of the idioms of "frog in the well" and "sitting on a well and watching the sky".
Beijing quadrangle is a veritable quadrangle, spacious and open, with plenty of sunshine and broad vision.
In the feudal society, where the old and the young are in order and the pecking order is different, the housing allocation of Beijing quadrangles is very strict, and the first room of the courtyard with superior location should be occupied by the grandfather and wife of the older generation.
Only one of the three rooms in the North House is open to the outside, which is called the main room. The two rooms on both sides only opened the door to the hall, forming a suite and a bright and dark pattern. The main hall is the place where family members live, entertain relatives or worship ancestors in the New Year, and there are more bedrooms on both sides.
The bedrooms on both sides of the east and west also have the distinction of honour and inferiority. Under polygamy, the east is noble, the first house is occupied, the west is humble, and the wing is occupied.
East-west wing-can open the door alone, or communicate with the main room, generally used as a bedroom or study. The east wing and the west wing are inhabited by the younger generation. There are also bright and dark wings, with a living room in the middle and bedrooms on both sides.
You can also partition a room on the south side to be used as a kitchen or dining room. Back-built houses-quadrangles with medium-sized or above often have back military houses or back Gai Lou, which are mainly for unmarried women or maids.
There is human tricycles's "Beijing Hutong Tour" near Beihai, Jingshan and Shichahai. Look for it. But remember to find a regular one. Those black cars can't be taken away.
imperial capital
The Forbidden City in Beijing, also known as the Forbidden City. Located in the center of Beijing, it is the imperial palace of Ming and Qing Dynasties. It was built by the Ming Emperor Judy on the basis of Nanjing Palace, and it took 1407- 1420 years to recruit skilled craftsmen and servants from the north and south of the Yangtze River. The plane is rectangular, with a length of 96 1 m from north to south and a width of 753 meters from east to west, covering an area of more than 720,000 square meters. Surrounded by the city wall, the circumference is 3428 meters, the height of the city wall is 7.9 meters, the bottom is 8.62 meters wide and the upper part is 6.66 meters wide. There is a raft on the outer side of the upper part and a fence on the inner side. There is an exquisite turret in every corner of the city wall. There is a moat 52 meters wide and 3800 meters long outside the city, which constitutes a complete defense system. There are four gates in Miyagi, the meridian gate in the south is the main entrance of the Forbidden City, the Shenwumen (Xuanwu Gate) in the north, the Donghuamen in the east and the Xihuamen in the west.
From 1420- 19 1 49 1 year, from the founding emperor Judy of Ming Dynasty to the last emperor Puyi of Qing Dynasty, 24 emperors (Ming Dynasty 14, Qing Dynasty 10) lived here successively. There are more than 9,000 halls of all kinds in the palace, all of which are wooden structures. The yellow glazed tile roof and the blue white stone pedestal are decorated with splendid colorful paintings, with a total construction area of 6,543,800+0.5 million square meters. The Forbidden City consists of two parts: the outer court and the inner court. The outer court is centered on the Hall of Supreme Harmony (Golden Hall), Zhonghe Hall and Baohe Hall, with Wenhua Hall and Wuying Hall as its two wings, which is the place where the emperor handles political affairs and holds major celebrations. The Forbidden City is centered on Gan Qing Palace (the emperor's bedroom), Jiaotai Palace and Kunning Palace (the emperor's wedding bridal chamber), with Dongliu Palace and Xiliu Palace (the Forbidden City) on the east and west wings, supplemented by hall of mental cultivation, Fengxian Palace, Zhaigong Palace, Yuqing Palace, Ningshou Palace, Cining Palace and Imperial Home Forest. It is the day when the emperor deals with government affairs and the emperor, empress, empress dowager and Ji Huan. The overall layout is symmetrical about the central axis. The first three halls and the last three palaces are located on the central axis of the whole city, which is magnificent. They are the largest and most well-preserved ancient buildings in China, and the only magnificent buildings with Chinese classical style and oriental style and the largest palace in the world. 19 1 1 The Revolution of 1911 overthrew the Manchu rule and ended the feudal dynasty of more than 2,000 years, but the abandoned Emperor Boyi still lived in the second half of the Forbidden City. 19 12 years, foreign dynasties were turned into an "antique exhibition place". 1924165438+1On October 5th, Feng Yuxiang expelled Boyi from the palace by land. 1925 10 The Palace Museum was established in June 10. 1948, the Antiquities Exhibition Hall was merged into the Palace Museum. After 1949, the government carried out large-scale repairs to this ancient building and cultural relics, and arranged and exhibited a large number of cultural relics, making it a world-famous museum of ancient culture and art. And set up the first archives in Xihuamen, specializing in sorting out government and court files.
The State Council, People's Republic of China (PRC) (China) announced the Forbidden City as a national key cultural relics protection unit. From 65438 to 0987, the Forbidden City was officially listed as a cultural heritage in the World Heritage List by UNESCO.