/article/fdffd1f8e11201f3e98ca113.html Original address ◎ Roast Duck Quanjude Roast Duck is famous both at home and abroad for its crispy skin, tender meat, bright color and aromatic smell, and is listed as the top specialty of the capital.

The reason why Quanjude Roast Duck has become a high-quality representative of Beijing Roast Duck and is famous at home and abroad is because it has the following three characteristics: First, it has high-quality raw materials, Peking Duck.

Peking duck is a good breed, with plump body shape, tender muscles and fat layer.

In the early years, Quanjude had its own duck house, buying duck chicks from outside and raising them by itself.

Now Quanjude has signed a purchase and sales contract with a duck farm in the suburbs of Beijing, instructing the duck farm to feed the ducks according to Quanjude's quality standards, thereby ensuring the quality of the ducks.

Secondly, it has advanced processing equipment and has its own duck billet production line; its cooking team is strong and skilled, the old technicians are experienced, and the new chefs have undergone strict training and assessment.

Finally, the finished product has a unique flavor.

The roast duck is plump in appearance, maroon in color, bright and oily, crispy on the skin, charred on the outside and tender on the inside. It tastes delicious, fragrant but not greasy.

◎Whole Fish Feast The huge Kunming Lake in the Summer Palace provides the restaurant with inexhaustible resources of live fish. The chefs here can use fish to make more than 50 kinds of food with different flavors, including cold, hot and soup.

Moreover, most of the food here comes from nature, such as lotus leaf yellow croaker and lotus leaf meat in summer, and chrysanthemum fish pot in autumn, which has its own pure taste.

You can taste these delicacies at the Oriole Pavilion in the garden (originally the place where Empress Dowager Cixi listened to operas).

◎Shabu-shabu mutton Beijing Shabu-shabu mutton, also known as "mutton hot pot", began in the early Qing Dynasty and became popular after the Manchus entered the customs. As early as the 18th century, Emperors Kangxi and Qianlong held several large-scale "Thousands of Old Banquets", including

There is mutton hotpot.

Later, it spread to shops and was operated by the mosque.

"Hundred Stories of the Old Capital" says: "Mutton pot is the most common delicacy in the cold season and must be eaten in a mutton restaurant. This way of eating is the study and evolution of the nomadic heritage in the north, and it has become a special flavor." AD 1854

, opened in Zhengyang Building outside Qianmenwai, Beijing, and was the first to sell hotpot mutton in the Hanmin Pavilion.

The cut meat is "as thin as paper, and every piece is intact", making this delicacy even more famous.

◎Baoduer Water-fried lamb tripe is simply called Baoduer.

A sheep belly is divided into six types: belly collar kernels, belly plates, gourds, glutinous rice balls, mushrooms, and solid cores.

The most important thing is the heat of the fried belly, it should be crispy or tender.

The ingredients are: coriander, chopped green onion, sesame paste, soybean curd, chili oil, garlic paste, braised shrimp oil, chive flowers, soy sauce, vinegar, which are the same as those used for hotpot mutton.

◎Door nail pie is a kind of Muslim mutton pie. It is slightly smaller than the pie, but thicker than the pie, and it is also seared all around.

It's branded and bulging like nails on a city gate, so it's called door-nail pie.

◎Enema is a favorite snack of Beijingers, and it is also a popular street snack. The enema in old Beijing is the best in Juxianju on Chang'an Street.

Enema began to spread in the Ming Dynasty.

"Hundred Songs of Food in the Old Capital" mentions fried enema: "Pig intestines are fried in red powder for a while, and spicy garlic and salt are delicious. The rotten oil has the same smell as cured meat, and it is pitiful for butchers to chew it." It is often eaten on the streets of old Beijing.

This food is sold by bearer vendors.

There is a record: "Pig intestines stuffed with flour should be deep-fried, and shovels, pans, chopsticks and plates are carried on one shoulder. Special flavor children buy it. There are several lanes across Xieyang Lane. There are two types of enema: one is large enema, which is washed with pig fat intestines and

More than 10 kinds of raw material seasonings such as high-quality flour, red yeast water, cloves, cardamom, etc. are mixed into a paste, poured into the intestines, cooked, cut into small pieces, fried with lard, and poured with salted garlic juice. The taste is crispy, salty, and spicy.

The other type is called small enema, which is made by adding starch, red yeast water and tofu residue to make a thick paste, steamed and cut into small pieces, fried in lard, poured with salty garlic sauce and eaten, and then eaten with a bamboo skewer.

It is quite unique to eat. ◎ There are both vegetarian and vegan versions of the huoshao. They are sold outside and are made at home. This kind of rectangular shabushao is stuck together, just like the "cloth huoshao" of old fashion items.

", hence the name "衡裢火烧". Its taste is similar to pie, but the shape is different. ◎ Snail dough is stretched into thin strips, put sesame sauce and pepper salt, plate it together, like a snail shape, and flatten it

, first bake them on a griddle, and then bake them on the grill. After baking, the snails that are not sold out that day are baked once or twice, called "Gan Banger", and they are broken into pieces with your hands.

Brown and crispy ◎Pea pea yellow is a typical spring food. It is often seen at the Spring Temple Fair on March 3rd.

"Hey, here are these little jujubes and pea yellow ones, come in big chunks!

"It seems to announce the news of spring to people and bring warmth. "Brown pea yellow" is made from peeling white peas, simmering the beans with twice the water of the peas, then adding sugar and frying, and then

Add gypsum water and cooked dates, mix evenly, put it into a large casserole, wait until it cools into a lump, take it out, cut it into diamond-shaped pieces like cutting cakes, put small pieces of gold cake on it for decoration, usually put it under a wet cover

Blue cloth wheelbarrows are sold on the market. Most of the people running this business are fellow villagers from Pinggu, Xianghe and Caiyu in southern Jingdong and other places.