Old Beijing Zhajiang Noodles is known as one of the top ten noodles in China. It is an authentic delicacy of old Beijing and a delicacy that tourists from all over the country will taste. The method is very simple, just cut some side vegetables such as cucumbers and bean sprouts and set aside, then boil the noodles in water. The most important thing is the sauce. Use diced pork and minced ginger to stir-fry, and add bean paste to make the soul sauce. Generally, the sauce tends to be sweet because of the addition of sweet noodle sauce. The fried noodles in old Beijing belong to restaurants such as Haiwanju and Yiwanju and are more authentic. Because old Beijingers like eating noodles with soybean paste very much, there is a jingle like this among the people: "Green beans are in the mouth, Chinese toon sprouts are in the mouth, blanch the leeks and cut them into sections; mince the celery, slice the lettuce, and break the garlic into pieces." Two petals; bean sprouts, remove the roots, and cucumbers with thorny top flowers should be cut into thin strips; if you feel good, cut into several batches, blanch the beans and chop them into cubes, and radish with green tassels; drizzle with chili and sesame oil A little bit, the mustard is so spicy that the noodles are spicy. Although there is only a small bowl of fried noodles, there are seven plates and eight bowls of noodles." It vividly describes the cooking method of fried noodles and expresses the old Beijing people's attitude towards it. Love from the bottom of my heart.

Peas are one of the 13 traditional snacks in Beijing. The method is relatively complicated. The peas are ground, cooked, and then stir-fried with sugar. Finally, they condense into chunks, and then they are cut into delicate pieces. The finished product is light yellow in color, sweet and delicious, refreshing and pleasant. It was deeply loved by the Empress Dowager Cixi during the Qing Dynasty.

Let alone rolling around, right? A very famous snack, in fact it also has another name called bean flour cake, which really originated from the Northeast region. Donkey Rolling is said to be a new dish made by an imperial chef using glutinous rice flour wrapped in bean paste. As soon as it was cooked, a eunuch named Little Donkey accidentally knocked it over into a basin of soybean noodles, but there was no time at that time. He had no choice but to serve it up. When Cixi ate it, he thought it was not bad and asked what the name of the dish was. Then the chef thought that it was the little donkey who was causing the trouble, so he named the dish Donkey Rolling. The finished product comes in three colors: red, white, and yellow. Just looking at the appearance makes you want to eat a few more pieces. Sprinkled with a layer of soybean noodles on the surface, it tastes refreshing but not greasy. The golden donkey rolling stuffing has a rich bean aroma and melts in your mouth. It is unique. This delicacy needs to be savored carefully to feel the joy of the lingering fragrance in your mouth. It is very Loved by children.

Braised pork belly is a traditional snack in Beijing. It originated from a place called Nanheng Street in the south of Beijing. During the Guangxu period, pork belly was very expensive, so people used relatively cheap pig heads. Meat and pig offal were used instead. After cooking, the taste was very special and loved by everyone, so it was passed down and became the braised pork BBQ to this day. Braised pork BBQ is to combine pig intestines, pig lungs, pig heart, pork liver, etc. The pigs are boiled together in water, supplemented with marinated tofu sauce, garlic sauce and other seasonings. The strong seasonings are used to cover up the taste of the raw materials, making people eat it with endless aftertaste and praise.

What other Beijing delicacies do you want to know about? Or what are your favorite Beijing delicacies? You can share it in the comment area