Beijing instant-boiled mutton: castrated sheep in Xiwuzhumuqin Banner, Inner Mongolia is the best. Take the meat of crotch, crotch, cucumber strips and upper brain, about 13 kg. Cut out about 80 pieces of meat one inch wide and four inches long per catty. Seasonings used are sesame sauce, soy sauce, bean curd, chives, marinated shrimp oil, coriander, chopped green onion and so on. There are dried seaweed and dried mushrooms at the bottom of the pot. At the same time, it is served with vermicelli, Chinese cabbage, frozen tofu, sugar and garlic.
Beijing barbecue: including beef and mutton. The method of barbecue is to use the special tool of barbecue-iron barbecue. It is a round iron plate made of wrought iron, about two feet in diameter, with firewood burning below and barbecue on it. First, soak the sliced meat in the prepared seasoning, put the roasted iron piece on the table, wipe the surface of the iron piece with sheep tail oil, fire it with pine or pine cone, and put shredded onion on it. Put the meat slices soaked in seasoning on the shredded onion and turn them over with special chopsticks about a foot and a half long. When beef is sauce purple and mutton is white, it can be eaten. Eat while flanging.
Jiaozi, Beijing: It is a kind of northern food called "flat food". In old Beijing, it is called "boiled cake" by Manchu and Monkeys, and it is regarded as a delicious food. As the saying goes, "It's better when it's comfortable, not as delicious as jiaozi". Jiaozi can be divided into "meat jiaozi" according to its stuffing: mutton and cabbage stuffing, pork and leek stuffing, beef and sauerkraut stuffing, beef celery stuffing, pork and winter bamboo shoots stuffing, beef and carrot stuffing, pork and three fresh fillings (water bamboo, winter bamboo shoots and magnolia slices), as well as sea cucumber, shrimp, magnolia slices, chickens and ducks, and diced mushrooms. "Vegetarian jiaozi": A vegetarian cake made of fried foods (such as avocados and fried tofu), yellow flowers, fungus, mushrooms, carrots and Chinese cabbage.
Pot paste: The raw jiaozi is branded on the pot, which is called "pot paste".
Roast: There are two kinds of meat and vegetables. This rectangular fire sticks to each other, just like the "wallet" of the old fashion currency, hence the name "wallet fire". It tastes like pie, but its shape is different.
Crystal doornail: There are salty and delicious doornail patties in Beijing snacks, and there is also a kind of crystal doornail, which tastes sweet. It is made of dough. When making, add proper amount of alkali powder and sugar to the fermented dough and knead well. Spread the dough on paper with white flour, steam it in a cage, take it out, let it cool, roll it into reed head, dice it with pig fat, moss, melon seeds, raisins, sugar and osmanthus, and knead it into even crystal stuffing. The bread is 6.6 cm high and 3.3 cm thick, with a spherical top, mouth down and steamed in a cage. The crystal doornail is white in color, translucent in filling, soft and oily, sweet and delicious. The doornail patty is Muslim food, while the crystal doornail is China food.
Beijing rice cake: there are many varieties of colors. Only the varieties of cold cakes are pot cakes, stuffing cakes, rice cakes, bean powder cakes, tower cakes, Aiwowo, bean dregs cakes, burritos, lotus root cakes and zongzi. The materials used for highlighting are whole rice, broken rice and rice flour, and the cooking methods are also different.
Aiwowo is the most typical, shaped like a big circle and small. It is made by steaming glutinous rice, kneading it into a ball, stuffing it with white sugar, sesame, hawthorn and bean paste, and rolling it with dry rice flour. There is a folk proverb: "White glutinous rice is put into a steamer, and even cotton stuffing is rubbed with flour." Just like dumplings that don't need to be cooked, Muslims call them Aiwowo. "
"Rolling on a donkey" is to mix pea powder with soybean powder (or rice flour), steam it, roll it with bean paste stuffing, roll it in fried bean flour, and cut it into pieces when selling. Folks say, "Brown sugar and water stuffing are arranged skillfully, and yellow rice is buried with beans."
Zhajiang Noodles: The common one is diced pork fried sauce. Pure semi-fat diced pork with onion, ginger and garlic. It is fried in an oil pan, with yellow sauce, covered with a pot cover and simmered for 10 minutes. At this time, the diced meat was soaked in yellow sauce, the skin was red and bright, and the fragrance was overflowing. There are also vegetarian dishes such as sweet clover (egg) fried sauce, fried tofu diced sauce and roasted eggplant diced sauce, which are oily but not greasy. Noodles include green garlic, Toona sinensis buds, bean sprouts, green beans, shredded radish, boiled fresh peas, shredded cucumber, shredded lentils and leeks.
Sesame paste noodles: Sesame paste noodles are a light meal for old Beijingers in summer. After the noodles are cooked, take them out of the pot and soak them in cold water, then pour in sesame sauce (salt, mixed with water), pepper oil (pepper oil fried with sesame oil is put into soy sauce while it is hot), rice vinegar, and then add shredded carrots with pickled peppers, green garlic, shredded radish with low water, bean sprouts, Toona sinensis buds and so on. Tastes like scones and bean jelly.
Noodles with gravy: commonly known as "noodles with gravy". Brine is usually boiled pork soup or mutton stir-fry. Add yellow flowers, fungus and mushrooms, thicken and pour in eggs and flowers. There are some non-sticky, and velvet antler is added to the soup to become the pouring juice of clear soup, which is called "Palu".
Spiral lions turn to children: half-hairy noodles are rolled into thin strips, sesame sauce and salt and pepper are added, and they are put together like snails. Flatten, bake in the pot first, and then bake in the yard. After baking, the crispy noodles outside are mysterious inside. Snails that can't be sold that day are baked once or twice, which is called "dry jump". Break it with one hand and it tastes crunchy.
Kidney bean roll: Kidney bean roll is a folk snack. It is said that one summer day in Guangxu period of Qing Dynasty, Empress Dowager Cixi overheard gongs and drums outside the red wall, and asked what it was for. She called a vendor and tasted his kidney bean rolls, which were delicious. So the man was left in the palace to make snacks for her, and kidney bean rolls became the treasure of the Qing palace.
Pea yellow: Boil peas, peel them, add sugar, sweet-scented osmanthus and jujube to make a paste, add gypsum, cool them, cut them into cubes and melt them in your mouth. It is a good summer product. It is a traditional summer snack in Beijing and was once a famous imperial meal in Qing Dynasty.
Bean juice: a typical Beijing food. It is used as a slurry of mung bean powder or dough powder and is made by fermentation. Cook it in the pot before eating. It has a particularly sour taste when drinking. When drinking bean juice, it is usually accompanied by inby and shredded spicy kimchi.
Inby's son, also known as "Little Oil Ghost", is a double-sided doughnut like a bracelet. Stir-fry for a long time, until it is brown, and it tastes crisp and fragrant. Once upon a time, Beijing porridge shop paid attention to eating horseshoe biscuits with inby and drinking sweet porridge for breakfast. When you drink bean juice, you usually eat it with it. Yingbi's son was a food in the imperial dining hall of the Qing Dynasty.
Crispy: Crispy is also a kind of oil cake, but this kind of oil cake is particularly thin, even to the degree of "transparency", and it tastes particularly crisp, hence the name "crisp".
Braised pork: It is also made of flour, soft and transparent, like bean jelly and tofu. It is also cut into small pieces and fried in a pot, using only ordinary oil.
Enema: It is a favorite snack of Beijingers and a very popular street snack. Enema began in Ming dynasty. There are two kinds of enema: one is large enema, which is washed with pig fat intestines, mixed with high-quality flour, red yeast water, cloves, cardamom and other raw materials 10, poured into the intestines, cooked, cut into small pieces, fried with pigs, and poured with salted garlic juice to taste crispy and salty. The other is called small enema, which is made of starch, red rice water and bean curd residue, steamed, cut into small pieces, fried in lard and eaten with salt water and garlic juice. The enema is tender outside and tender inside, and it is quite distinctive to eat with bamboo sticks.
Camellia oleifera: Camellia oleifera is a good nourishing snack in Beijing. It is prepared by frying flour in a pot until the color turns yellow and the hemp seeds turn brown, adding osmanthus fragrans and bovine bone marrow oil, mixing and kneading evenly, then putting the evenly kneaded tea into a bowl, adding sugar, and washing it into paste with boiling water. Camellia oleifera tastes sweet and can be used as breakfast or lunch, which is deeply loved by the people.
Noodle tea: Noodle tea has nothing to do with "tea". It is a thick porridge made of millet flour and glutinous rice flour. Add a layer of sesame paste and a little pepper and salt to the bowl. Drinking noodles is very particular about how to eat. When eating, you don't need chopsticks, spoons and other tableware. You just need to circle the bowl with one hand to finish the bowl. I'm afraid non-Beijingers can't eat this way. Why do you eat like this? This is related to the taste of noodle tea.