Whenever we go out to play, we will eat all the local delicacies. As the capital of the motherland and the imperial capital for hundreds of years, Beijing has inherited a lot of palace delicacies. Today Xiaoka will take stock of the Beijing-style delicacies in Beijing.

traditional food?

Mutton shabu shabu is actually hot pot shabu shabu, but old Beijing’s unique use of copper pot charcoal fire.

The most representative restaurant in Beijing is Donglaishun.

The most authentic places to make mutton-shabu are Beijing and Mongolia. Although the tastes are different, they come from the same origin. The best way to make mutton-shabu is to use sesame sauce and chive flowers, so that the meat tastes more tender.

Roast Duck Peking Roast Duck is made from high-quality Peking duck, which is roasted and stuffed. The meat is tender and juicy, and the duck skin is crispy and fat but not greasy.

At present, the methods of Beijing roast duck are mainly divided into hanging oven and braised oven. Each family has different inheritances. With the progress of the times, different methods of cooking and eating have evolved.

Braised stew is one of most people's favorite delicacies and one of the authentic Beijing flavors.

Originating from the transformation of palace food, various kinds of pig offal are boiled with rich spices. Not only does the fishy smell of the offal disappear, but the juice is rich and delicious.

I have never eaten fried noodles, not to mention that I have been to Beijing. It is one of the flavors that can be eaten at any time in the streets and alleys. The most important thing is how to make fried noodles. It is usually stir-fried with diced meat, onions, ginger, garlic and noodles.

It is made by adding seasonal vegetables according to your own preferences. It is deeply loved by old Beijingers.

Paodu is a Beijing Hui specialty snack. Fresh beef and sheep tripes are cooked in boiling water and served with sesame sauce. The meat is fresh and crispy. This sounds very simple. The most difficult thing is to control the heat, and it needs to be eaten right out of the pot before you can taste it.

Best flavor.

Fried liver is modified from late Qing Dynasty white water offal. The main ingredients are pig intestines and liver. If you come to Beijing to eat fried liver, you can go to Qingfeng Baozi Shop. It can be found in most neighborhoods and is relatively easy to find.

Pea yellow is a famous seasonal snack in Beijing in spring. It is mainly made from peas. It is already popular among the people and because of Cixi's preference, pea yellow is even more famous. It tastes sweet, cool and refreshing.

Donkey Rolling is a famous snack in the Qing Dynasty. It was a new snack invented because Cixi was tired of the palace food. Legend has it that it got its name because the eunuch's little donkey served the meal at that time.

It is said that bean juice has been widely circulated during the Song Dynasty and became a palace food during the Qianlong period of the Qing Dynasty. Since the main raw material is fermented from the residue after filtering starch from mung beans, it has a strong and pungent taste, but it can definitely be called a heat-clearing and relieving device in summer.

of good quality.