Babao gourd duck, white sliced ??pork, pot-baked vegetables, deep-fried pork belly, butterfly puff pastry, Beijing-style mung bean cake, etc.

Eight-treasure gourd duck: Remove the bones from the duck and remove the internal organs, then apply sugar syrup on it.

Put various seasonings into the duck and fry until it turns red.

Add onion, ginger, aniseed, salt, etc., steam until cooked.

White sliced ??meat: White sliced ??pork originated in the Qing Dynasty. After the Manchus entered the customs, it was spread from the palace to the people.

Made from processed and cooked pork, the dish is fat but not greasy and has a unique flavor.

Babao gourd duck, white sliced ??pork, pot-roasted vegetables, deep-fried pork belly, butterfly puff pastry, Beijing-style mung bean cake, etc.

1. Babao Gourd Duck: Remove the bones and internal organs of the duck without breaking the skin.

Then spread the deboned duck with sugar syrup and let it dry for a day.

Then add diced shrimps, diced sea cucumbers, diced pork belly, eggs, refined salt, monosodium glutamate, sesame oil, etc. to stuff the duck.

Use 80% of the oil and fry until red in color.

Put it in a container and add onion, ginger, aniseed, salt, monosodium glutamate, rice wine, and stock, and steam until cooked.

It is shaped like a gourd, red in color, fragrant and salty, and the duck meat is soft and rotten.

2. White meat: White meat, also known as boiled meat or white meat, originated in the Qing Dynasty and was spread from the palace to the people after the Manchus entered the country.

The meat is cooked and served with soy sauce, minced garlic, pickled chive flowers, soybean curd sauce, chili oil and other seasonings, which are left to the diners' choice.

Made from processed and cooked pork.

The finished vegetable slices are as thin as paper, fat but not greasy, and have a unique flavor.

3. Pot-roasted vegetables: Peel the skin and tendons of the pork, then chop it into puree with the shrimps. Peel and chop the ground chestnuts, then chop them into puree.

Then put the above three ingredients in a bowl, add salt, MSG and a little lard to mix.

Wash the vegetable leaves, blanch them in boiling water, and spread them flat on the cutting board. Spread the prepared pork, shrimp, and chestnut puree evenly on the vegetable leaves, press them into a square shape, cover the vegetable leaves with the meat paste, and gently

Press the four sides flat and straighten them, then take the vegetables in one hand and put them together, dip each piece into the yellow paste, put it in the pot, line it up in rows, and bake it until it turns yellow.

When baking, lift the pot and turn it slowly so that the vegetables are fully exposed to the fire and the color is uniform.

The vegetables are golden in color and fragrant. There are no leaves visible on the surface, but they taste like vegetables.

4. Fried Huitou: Fried Huitou is a unique variety among Beijing’s halal snacks. This food is shaped like Yuanbao wontons, golden in color, translucent, charred on the outside and tender on the inside, and tastes salty.

The raw materials are beef and mutton as stuffing, and seasonings such as soy sauce, onion, ginger, oil, and salt are added.

Boil water to 90 degrees, pour in flour, stir evenly in the pot with a wooden stick until there are no lumps and it becomes hot noodles.

After taking it out of the pot, divide it into several pieces, let it cool, add some dough, knead it evenly with a little alkaline flour, break it into small pieces, press it into a rectangular dough, and wrap the filling in the middle, just like making dumplings, but the difference is that it is wrapped well.

Then bring both ends back to the middle and pinch to seal.

So I called back.

5. Butterfly puff pastry: The raw materials are flour, sugar, white oil, honey, osmanthus, etc.

Beijing's specialty snack, Butterfly Cake is named after its shape like a butterfly.

It tastes crispy, sweet and delicious, with a strong osmanthus aroma.

6. Beijing-style mung bean cake: Mung bean cake is one of the famous Beijing-style four-season pastries and a traditional pastry of the Manchu people.

It has the characteristics of regular and neat shape, light yellow color, fine and moist texture, and soft and non-sticky taste.

The raw materials for making mung bean cake include mung bean flour, pea flour, brown sugar, osmanthus, etc.