As the ancient capital of six dynasties, Beijing has absorbed the essence of Manchu and Han food culture, and royal and market flavors exist here. There are not only a wide range of traditional Beijing-style snacks, but also government dishes, halal dishes, and private dishes that are unique to the capital.

Yesterday, the editor introduced you to the snacks in Beijing. Today I will tell you about the dishes and staple food!

Beijing also shows the capital's tolerance and generosity when it comes to food. It can not only accommodate the exquisiteness of palace dishes, but also tolerate home-cooked bean juice. It has a wide range of delicacies from all over the world and takes in the customs of Kyushu, whether it is the legendary Manchu-Han banquet or the national cuisine.

Special delicacies from various places, or exquisite and elegant exotic Western food, will always occupy their own place in Beijing.

Diners can either go to a bar in Houhai to drink a cocktail after finishing the sweaty copper pot shabu-shabu, or they can make Kung Pao Chicken Pizza the most popular meal in the city.

Integration and tolerance have created a delicious legend that will last forever.

1. Shredded pork with Beijing sauce is a traditional Beijing-style dish. It uses pork tenderloin as the main ingredient, supplemented with yellow sauce or sweet noodle sauce and other condiments, and is cooked with "sauce stir-fry", one of the "six bursts" of unique northern cooking techniques.

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When eaten, it is supplemented with shredded green onions and tofu skin. The taste is moderately salty and sweet, with a rich sauce aroma and a unique flavor.

There is also a vegetarian version that replaces the tenderloin with fried tofu.

2. Old Beijing Mixed Sauce Noodles The essence of the authentic Old Beijing Zhajiang Noodles lies in the fried sauce. First of all, the yellow sauce must be good, and the yellow sauce produced by a regular famous brand manufacturer must be used. Secondly, the heat and ingredients must be mastered when frying the sauce.

It must be uniform, and the ratio of fried sauce must be appropriate. The diced meat must be both fat and lean, and the yellow sauce cannot be put in too much. The fried sauce must be fragrant.

The menu includes bean sprouts, celery, green beans, cucumber shreds, Xinmei radish shreds, cabbage shreds, green garlic, and garlic. Not to mention how delicious it is to eat.

3. Sheep scorpion Sheep scorpion refers to the complete sheep spine with tenderloin and spinal cord. It is named because its shape is similar to that of a scorpion.

The hot pot stewed with sheep and scorpions as the main ingredient has a long history and is delicious. After chewing the mutton and then eating it with vegetables, it is definitely the best nourishing dish in autumn and winter.

4. Mad Tofu Mad Tofu is a specialty of Beijing and cannot be found anywhere else.

The fermented soybean juice is boiled over fire, and what flows down after being filtered through a cloth is the soybean juice, and the water on the cloth is the sesame tofu.

Because it has been fermented, it has a special sour aroma like soybean juice. Old Beijingers also like to eat madoufu just like the people in Shaoxing like to eat fried stinky dried tofu.

5. Shabu-shabu mutton Shabu-shabu mutton uses a copper pot over charcoal fire, and the clear soup base ensures the deliciousness of the mutton to the maximum extent.

The most common method of making mutton-shabu-shabu in Old Beijing is to cut the mutton, press it, freeze it, and then use a sharp knife or a grater to slice it into thin slices.

But the more traditional and delicious way is to use fresh mutton slices, rinse them well and then eat them with dipping sauces. The meat is fine and has no smell, and is extremely tender.

6. Braised pork is said to be expensive during the Guangxu period, so people used pork head meat and pig offal instead. After being spread by folk cooking experts, over time, braised pork was created.

Cut the tofu into triangles with a tic-tac-toe knife, cut the small intestine and lungs into small pieces, scoop a ladle of old soup from the pot into the bowl, and add some mashed garlic, chili oil, fermented bean curd, and chive flowers.

A piping hot bowl was served, and the tofu and lungs sucked up enough of the soup. The meat was cooked through but not sticky, and the meat was rotten but not bad.

7. Paodu Paodu is a famous Beijing-style food, mostly operated by Hui compatriots.

In the past and present, every late autumn and early winter, Beijing’s halal restaurants and vendors have been busy with their business.

Stuffed tripe is made by washing and sorting fresh beef tripe (referring to beef louvers and tripe collars) or fresh sheep tripe, cutting it into strips, frying it in boiling water, and dipping it in oil, sesame paste, vinegar, chili oil, soybean curd soup, and minced coriander.

, chopped green onion and other seasonings, the texture is fresh and tender, and the taste is crispy.

8. Enema Enema is one of the traditional specialties in Beijing.

It is a popular street snack loved by Beijingers.

Real pig intestines are stuffed with minced meat, starch and other spices, cooked until they are neither soft nor hard, and seared until they are neither old nor skinny. They are charred on the outside and tender on the inside. They are poured with salt water and garlic juice to give it a unique flavor.

9. Mustard Dun'er Mustard Dun'er is a traditional Beijing side dish, an authentic common people's dish, and the best among cold dishes.

Cut the Chinese cabbage that is on the market in winter into cubes, put it in a colander with boiling water for three times, put it in a basin, sprinkle with mustard paste, sugar and rice vinegar, and seal it for three days.

After eating all kinds of fish, oily and tangy things, it is so pleasant to have a plate of mustard dumplings to relieve the greasiness and clear the mouth. It is sour, sweet, spicy and refreshing.

10. Old Beijing Barbecue. The specialty barbecue in Old Beijing is Zhizi Barbecue. The common people use iron bars to nail into a round iron plate, called Zhizi. They use fruit wood or pine wood to make a fire below. Cut the beef or mutton into thin slices and simmer until the flavor is good.

Use long chopsticks to grill it on the grill, and soon the whole house will be filled with the aroma of grilled meat. Add freshly baked sesame sauce biscuits, or just candied garlic or cucumber, and you can enjoy it.

11. Peking Duck Roast duck is a famous Beijing dish that is world-renowned. It uses high-quality meat duck, Peking duck, and is roasted over charcoal fire with fruit wood. It is red in color, fat but not greasy, crispy on the outside and tender on the inside. It is known as "the best in the world".

Nowadays, hanging oven roast duck and braised oven roast duck are the two main styles of roast duck in Beijing.