Beijing is the capital of China, and Beijing cuisine, also known as Beijing cuisine, is a collection of national cooking techniques, constantly absorbing the essence of local cuisine, the palace flavor of Han and Manchu ethnic cuisines, and the Tan Jiacai, which is formed on the basis of Cantonese cuisine and adopts the strengths of local flavors, also brings glory to Beijing cuisine. Beijing Roast Duck, which is famous all over the world, is the most famous representative dish in Beijing. So, what other famous dishes are there in Beijing?

influenced by geography, history, economy and other factors, China's diet has gradually formed a situation with different flavors and diverse skills. During the Tang and Song Dynasties, North and South cuisines formed their own systems. After the Yuan Dynasty, Shandong cuisine and Huaiyang cuisine formed a scale, and Sichuan cuisine and Cantonese cuisine formed a system in the late Qing Dynasty. These are the so-called four major cuisines. In modern history, Zhejiang cuisine, Hunan cuisine, Fujian cuisine, and Anhui cuisine have emerged due to human factors, material factors, culture and other reasons, and finally formed the most representative and influential and recognized by the society? What are the eight major cuisines of Shandong, Jiangsu, Sichuan, Guangdong, Zhejiang, Hunan, Fujian and Huizhou? . There is no place for Beijing cuisine. Since the Ming and Qing Dynasties, Beijing, as the capital of the country, has always been a place where delicious food gathers. There are no Beijing cuisines in the eight major cuisines, not to say that there is no delicious food in Beijing, but that the influence of Beijing local cuisines is not great enough to become an independent cuisine.

With the increasing influence of Beijing, some people started the concept of Beijing cuisine. But what is Beijing food? At present, the accepted definition is: Beijing cuisine is composed of palace cuisine, official cuisine, restaurant cuisine, pure cuisine and common people cuisine. Palace cuisine and official cuisine have never been an important part of Beijing cuisine, and what can be called the backbone of Beijing cuisine probably belongs to restaurant cuisine (mostly Shandong cuisine), Muslim cuisine and common people cuisine. Ordinary people's dishes are more elegant, but they are actually home-cooked dishes, which are often eaten by ordinary people at home in Hutong yard. Generally speaking, they are the dishes that we often eat according to seasons and seasons.

Beijing Roast Duck

Roast duck is a world-renowned Beijing dish, which originated in the Southern and Northern Dynasties in China. Roasted duck was recorded in the Book of Food Treasures, and it was a court food at that time. The raw materials are high-quality meat duck, Beijing Duck, roasted with fruit and wood charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is known for its bright red color, tender meat, mellow taste and fat but not greasy. Delicious in the world? . The traditional roasting methods of Beijing roast duck are mainly divided into stewing roast duck method and hanging roast duck method.

Roast duck stewing method: It has an oven door and uses straw as fuel. When roasting, the fuel such as straw is burned in a furnace, and the fire is extinguished after the inner wall of the oven is heated to a certain temperature. Then, the duck is put into the oven, and the oven door is closed, and the duck is roasted and cooked by the heat of the oven wall. During the whole process, the duck didn't see an open flame, and it didn't open the oven door in the middle, and it didn't turn the duck's body. It was put in and out at a time. Because the stewing furnace uses the residual temperature of the furnace wall to bake, the air humidity is high, the oil consumption is low, and the duck breast is noisy. Famous for braised donkey roast duck is Beijing time-honored brand? Cheap shop? !

Roast duck method: There is no oven door, and fruit wood (mostly jujube wood or pear wood) is used as fuel. This fuel is burn-resistant, smokeless and has a fragrance after burning. The furnace is open when hanging the furnace for firing. After the ducks enter the furnace, the positions of the ducks should be changed regularly with a pole, so that the ducks can be heated evenly and roasted all over. The duck embryo of hanging roast duck is heated evenly and strongly, the subcutaneous fat has melted, and the roasted duck skin is crisp and tender. Hanging oven roast duck and braised donkey roast duck slices are different. Hanging furnace roast duck pays attention to every piece of meat must have skin, while braised donkey roast duck is separated from skin and meat!