Beijing, the capital of China, has many special foods besides beautiful scenic spots. The following is my collection of Beijing specialty food raiders, welcome to read the reference!

1. Braised pork [Chaoyang District, Beijing]

Braised pork is a well-known food in Beijing. It is made by cooking the cooked pork intestines and pig lungs together (sometimes with pork kidneys), buying a bowl of staple food, non-staple food and hot soup. The specific production process is as follows: cut the processed pig small intestine and pig lung into small pieces, put them into marinated soup prepared with various spices and seasonings, put them into uncooked noodles when they are eight ripe, fry tofu slices and blood tofu, take them out when the intestines and lungs are cooked thoroughly by fire, cut the small intestine, cut the lungs, burn them, fry tofu into pieces, pour marinated juice, add garlic juice, soy bean curd juice, coriander and so on.

2. Aiwowo [Dongcheng District, Beijing]

Aiwowo, a Muslim-flavored snack that has been handed down in Beijing so far, has the most prominent feature, which, in a nutshell, is called "white in color, spherical in shape, soft in texture and sweet in taste." (Quoted from A Brief Introduction to Beijing Traditional Culture) Speaking of this Muslim-flavored snack "Aiwowo" in Beijing, at first, it was just an ordinary Muslim-flavored snack! Then, why did "Love Wowo" gradually become a halal snack in the famous capital since the Ming Dynasty? Speaking of its reasons, it is closely related to the "Palace of Gathered Elegance" in today's Forbidden City. According to the old Beijingers' legend, a former eunuch in the Forbidden City of the Imperial Palace said that in the Ming Dynasty, emperors or empresses who lived in Palace of Gathered Elegance preferred to eat "Love Wowo" in their lives. Why? Because some beloved concubines in the palace, especially the Empress Dowager, eat delicacies every day, so they don't feel delicious. One day, the chef who waited on the Empress and Concubine who lived in Palace of Gathered Elegance was a Hui nationality. He brought some regular halal food "Aiwowo" from home.

3. Sour bean juice [Xicheng District, Beijing]

Bean juice, not to mention a foreigner, is a new Beijinger who claimed to be a "Beijinger" and moved to Beijing after 49 years, and can't stand the sour and smelly smell. However, in the eyes of old Beijingers, bean juice is an excellent drink to refresh the mind and reduce fire. In the past, the four most famous operators of bean juice in Beijing were Liulichang Bean Juice Zhang, Dongan Market Bean Juice Xu and Bean Juice He, and Tianqiao Shuji Bean Juice. Of the four families, Shuji bean juice is the purest, and the Zhang family's hot bean juice is a must. The other two also have their own characteristics. You can't gulp down the bean juice, otherwise the sour taste will "flush" your nose, and you should sip it bit by bit like drinking tea. Put shredded pickles and Chili oil in the bean juice and eat it with inby. Because bean juice has the effect of dispelling fire and nourishing throat, many famous Beijing opera actors and crosstalk performers also like to drink it. Mei Lanfang and Qiu Shengrong are even more addicted to drinking bean juice. During the Anti-Japanese War, Master Mei lived in seclusion in Shanghai, and his disciple Yan Huizhu visited him from Beijing with four big pots filled with bean juice.

4. Fried Ma Tofu [Mentougou District, Beijing]

Fried Ma Tofu is a specialty of Beijing, and it is nowhere else. This thing comes from the powder room in old Beijing. The powder room used to be the place where starch was produced. Put the beans on a stone mill and grind them with water. At the same time, the beans are divided into three things. The top thin became soybean milk, which is genuine and used to make starch; The top thin became juice, that is, bean juice; In the middle, a layer of thick and stagnant dark green powder slurry is put into a cloth bag, heated and boiled, and the water is filtered out, which is sesame tofu. Ma tofu is a by-product of the powder room, or leftover, so the price is particularly cheap, and two older children can buy a big bowl. Old Beijingers buy it home and fry it with mutton, sheep tail oil and other things as food, which is called fried sesame tofu. Stir-fried sesame bean curd is an authentic home-cooked dish of the people in old Beijing. Although it is very cheap, it is not easy to stir-fry it well. First of all, we must choose the raw materials, and we must use the sesame bean curd made in Dongzhimen Siyanjing powder room to be authentic. Ingredients pay attention to the use of pure sheep tail oil and "pheasant neck" tender leek. Fried sesame tofu, like bean juice, is also a favorite Beijing snack of old Beijingers.

5. Old Beijing noodle tea [Xicheng District, Beijing]

Old Beijing noodle tea is a special snack in Beijing. Noodle tea is usually sold in the afternoon among Beijing snacks. There is a poem saying: "When you wake up in the afternoon, you must always add dried ginger and sesame sauce." Drinking noodles is very particular about how to eat. When eating, you don't need chopsticks, spoons and other tableware, but you can drink the bowl in circles along the bowl with one hand. I am afraid that non-old Beijingers can't eat this way. Noodle tea is not tea soup, but a paste made of millet flour or millet flour, with sesame sauce on the surface. Sesame sauce should be lifted and pulled into filaments and poured on the noodle tea. The taste is another thing, and the way to drink it is important. Old Beijing pays attention to drinking noodles tea without spoons or chopsticks, but holding the bowl in one hand. First, put your mouth up, stick to the edge of the bowl and drink it in circles. Noodles tea is very hot, but it is more appropriate to suck it. The noodle tea in the bowl and the sesame sauce flow to the side of the bowl and then into the mouth. Every bite is both sesame sauce and noodle tea. What you want is this feeling and this taste. This is definitely an art, and you must be an old Beijinger. I've been drinking so many times, but I've never seen anyone drink like this. All of them are spoonfuls. It seems that this art is dying out. In the past, noodle tea was usually sold in the afternoon and eaten in the afternoon: "When you wake up in the afternoon, you must always add dried ginger sesame sauce."

6. Crispy box [Xicheng District, Beijing]

Raw material formula leather: special flour 21kg cooking oil 3kg white sugar 1kg frying oil 12kg dry flour 2 kg crisp material: special flour 26kg cooking oil 11kg stuffing: jujube paste 3kg making method

1. Hemping (making crisp): making water-oil dough and fried dough, and wrapping. The crispy skin is a little harder.

2. molding: when wrapping, roll the pastry dough into oval skin, first fold it three times, then fold it in half, turn it 9 degrees, roll it to about 15 centimeters, roll it down from the upper end to 13 centimeters, then turn it 9 degrees horizontally, roll the remaining 2 centimeters long, seal the two ends of the cylinder, slightly flatten it, put it down, and cut it horizontally in the middle. Expose the crisp layer, stick the crisp layer on the dry surface, with the crisp layer facing upwards, and roll it flat into thin slices. Put the cloud pattern outward, put the stuffing in the middle, brush water around it, roll a dough, knead lace along the circumference, cover it with the cloud pattern outward, and knead it into a round cake with a thin periphery and a bulging middle. According to the different filling centers, the surface is poked separately.