My hometown is Beijing, a city that everyone is familiar with. As the capital of the motherland, Beijing has always been the darling of the public, and as an ancient capital, Beijing has written a chapter of the times.

However, most people’s knowledge of Beijing comes from symbolic buildings such as the Forbidden City and Tiananmen Square.

In fact, what is more attractive about Beijing is its cultural life, and life is inseparable from eating and drinking. The food in Beijing is different from other places. Many of them are palace delicacies handed down from the imperial period, and there are countless.

Today, Shouhou will give you a list of ten of the most praised delicacies in Beijing. Each one is the favorite of Beijingers. Let’s see which ones have you tried?

1: Shredded Pork with Beijing Sauce There are many famous dishes in Beijing. If it is an authentic Beijing dish, it is more worth trying.

Shredded pork with Beijing sauce is an authentic Beijing dish.

As the name suggests, the most distinctive feature of the Beijing Sauce Shredded Pork is the sauce. The shredded pork is usually made of fine lean pork, which is fried with sweet noodle sauce, onions, ginger and other sauces. The resulting sauce is salty, sweet and delicious.

The sauce is rich in flavor and can be rolled up with dried tofu (thousand pieces). Some friends will add shredded cucumber and green onion to make the taste more fragrant.

Of course, many places now replace dry tofu with thin dough, which can be considered an innovation!

2: Pea Yellow Pea Yellow Pea Yellow is a special snack in Beijing and the favorite snack of Beijingers in spring and summer. Pea has the effect of relieving heat and relieving heat.

Wash the peas and soak them for half a day, then pour them into a pot and cook them over high heat until they are soft. Stir the boiled peas vigorously to break them. Then use a filter to filter the pea paste, and pour the rest into the mold.

Chill in the refrigerator to allow it to take shape, then remove from the mold after a few hours.

Three: Douzhier Douzhier is an indispensable breakfast for old Beijingers. Two pieces of sugar pancakes, paired with a bowl of douzhier, which not everyone can handle, is the standard breakfast for many old Beijingers.

Bean juice is the leftovers from making mung bean vermicelli. It will have a sour taste after fermentation, but it is very nutritious.

In the past, stalls selling bean juice could be seen everywhere in the streets and alleys of Beijing. Now, such stalls have disappeared. Beijingers who like to drink it make it at home.

Four: Fried liver Fried liver is also an indispensable delicacy in Beijing’s breakfast shops. Beijingers who can’t drink soybean juice must have a bowl of fried liver.

It is said to be fried liver, but it is not fried, but boiled.

Fried liver is not just pork liver, but also pig intestines, pig heart, pig lungs, etc.

I've had it several times. It looks a bit like spicy soup, but the taste is very different. It's brown in color, thick and non-diarrheal, and the sausage is particularly fragrant. Although it's full of pig offal, it doesn't taste like it has any smell.

Five: Aiwowo Aiwowo is a traditional snack in Beijing. Every year around the Spring Festival, this delicacy can be seen in many snack bars in Beijing.

Aiwowo is made of glutinous rice as the skin, peach kernels, melon kernels, sesame seeds, etc. as fillings, wrapped and steamed.

It tastes soft and waxy like paste, sweet and delicious.

Six: Shabu-shabu mutton in old Beijing It would be a real pity not to eat a mutton-shabu meal in Beijing.

There is a saying on the Internet: "As much as Chinese people love hot pot, Beijingers love hotpot mutton." A simple sentence is enough to show how much Beijingers love hotpot.

Many outsiders think that mutton-shabu-shabu is hot pot, but they are totally wrong. Beijing mutton-shabu-shabu and hot pot are completely different things.

Copper hot pot is a must-have for mutton-shabu-shabu, and sesame sauce is also an indispensable condiment for Beijingers to cook mutton-shabu-shabu, so that they can have a unique taste.

Seven: Braised pork stewed pork intestines and pig lungs are cooked together.

Braised stew looks like a one-pot stew, but its preparation is very particular.

The tofu should be cut into tic-tac-toe knives, the tofu should be cut into triangles, and the pig intestines and lungs should be chopped into small pieces. When cooking, the seasonings should be consistent and the heat should be in place to ensure that the meat is rotten but not bad.

I think people who don’t eat pig offal may not be able to accept it, just like me.

Eight: Tea Soup "A bowl of sweet porridge in the morning, followed by tea soup and noodles." These two simple sentences are enough to outline the food culture on the streets of old Beijing.

Tea soup is not tea, but a kind of soup that uses sorghum rice noodles or millet noodles as the main ingredient, plus sugar and osmanthus brine, and then brewed with boiling water.

It tastes delicate and refreshing, with a sweet taste.

9: Zhajiang Noodles Beijing Zhajiang Noodles are one of the top ten noodles in China, and their fame is second only to Wuhan Hot Dry Noodles.

Whether the fried noodles are delicious or not has little to do with the noodles. The key lies in the dish code and the fried sauce. The most important thing is the fried sauce.

In fact, I have eaten fried noodles in Beijing stores, and the taste is actually average. The truly delicious and authentic fried noodles have to be eaten in the old alleys of Beijing. That is called delicious.

Ten: Roast Duck Peking Roast Duck is said to be a famous dish. I think this is already a word, because when talking about Beijing, roast duck comes to mind, and Peking Roast Duck is so easy to speak.

Beijing roast duck is the most famous in Quanjude. A roast duck costs hundreds, so it is expensive, but the taste is really great. The meat is fat but not greasy, crispy on the outside and tender on the inside. It has a mellow taste and endless aftertaste.