Beijing cuisine: Beijing roast duck, snowballing usury, Zhajiang Noodles and so on.

1. Beijing Roast Duck

Beijing Roast Duck originated in the Southern and Northern Dynasties. It was a court food at that time, and then it gradually spread to the people, and its production was very particular. The roasted roast duck is golden, shiny, dry, crisp and tender.

After roasting, slice out the thin meat with fat and thin skin, dip it in the sweet noodle sauce, prepare some onion pieces, and roll these materials with baked pancakes. Bite it down, the tender meat, together with the sweet onion and sauce, is simply a taste enjoyment.

2, snowballing usury

snowballing usury, is it only known by its name, and it has never been eaten, and it feels particularly mysterious? In fact, "snowballing usury" has nothing to do with donkey meat. It is made of rhubarb rice flour, yellow bean, sand, white sugar, sesame oil, sweet-scented osmanthus, green shredded pork and melon seeds.

It is called "snowballing usury" because the last step of its production is to sprinkle a layer of yellow bean. It looks like the loess raised by the donkey when it rolls around, so it is named donkey rolling.

3. Zhajiang Noodles

Zhajiang Noodles, I believe everyone has eaten a lot. However, there must be some special reasons why Zhajiang Noodles in old Beijing can be so hot. Its manufacturing process seems simple, but in fact it is very demanding. First, cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use.

Then, stir-fry diced meat, onion and ginger in oil, add yellow sauce or sweet noodle sauce made of soybeans and stir-fry to obtain fried sauce. When the noodles are cooked, mix them up and you'll get Zhajiang Noodles.