Beijing specialty delicacies include old Beijing noodles with soy sauce, stir-fried liver, braised pork belly, fried tripe, Beijing roast duck, yellow peas, etc.

1. Old Beijing Zhajiang Noodles Old Beijing Zhajiang Noodles are rated as one of the "Top Ten Noodles in China". After the noodles are cooked, put them on the plate and pour them with fried sauce, which is called Zhajiang Noodles.

The fried noodles are chewy, the fried sauce is salty, and the dishes are refreshing. They are deeply loved by diners.

2. The main ingredients for fried liver are pig intestines and liver. Clean the pig intestines and liver, cut them into pieces, cook a pot of pork bone soup, add ginger, garlic, star anise, vinegar, soy sauce, and yellow sauce and slowly

Stew. After the soup is simmered, add the pig intestines and liver and continue to stew, and finally thicken with starch.

3. Braised pork stew is said to have originated from Nanheng Street in the south of Beijing. Braised pork is cooked with fire, pig intestines and pig lungs.

A steaming bowl of braised pork, topped with minced garlic, chili oil, and chopped green onion. The pig intestines are soft but not rotten. The fire and pig lungs absorb enough of the soup, making it rich but not greasy.

4. Paodu Paodu has been recorded in the Qianlong period of the Qing Dynasty. It is generally operated by Hui compatriots and is a halal food. It is usually made from sheep or cattle louvers and belly collars. Fresh sheep tripe or fresh beef tripe is quickly cooked in boiling water.

, mixed with sesame oil, chili oil, vinegar, salt, sugar, soy sauce, sesame paste, minced garlic, minced coriander, and minced green onion. It has a crisp taste and fresh texture. It is deeply loved by old Beijingers, especially after the beginning of autumn in the lunar calendar.

Old Beijingers pay attention to "eating autumn", and there is a saying that "if you want to eat autumn, you will have a bellyful".

5. Peking duck Peking duck is a world-famous Beijing delicacy. According to records, roast duck originated in the Northern and Southern Dynasties and was a palace dish at that time.

The raw material of authentic Beijing roast duck is Peking duck, which is roasted over charcoal fire with fruit wood. The roasted duck is ruddy in color, fat but not greasy, crispy on the outside and tender on the inside, with the aroma of fruit wood.

When eating, the roast duck will be sliced ??into thin slices, with a few slices of roast duck, a few shredded green onions, a few shredded cucumbers, dipped in some sweet noodle sauce, and rolled up with lotus leaf pancakes. It is extremely delicious.

6. Pea yellow Pea yellow is a traditional specialty snack in Beijing. It is made from high-quality white peas, white sugar, red dates, etc., which are boiled, sugar-coated, condensed and cut into pieces. The finished pea yellow color

Light yellow, pure and delicate, it melts in your mouth, tastes sweet, cool and refreshing.