There is no boundary between food and snacks in Beijing. However, for the convenience of description, any food that is larger in size, can be eaten alone and can become a meal is estimated to be called food; it cannot be used as a meal or must be accompanied by other foods, or it can be eaten casually.

And those who eat it are called snacks.

(1) Flavor food 1. Peking duck (1) History of roast duck: As early as the Northern and Southern Dynasties (420-589), there are records of roast duck in the "Shi Zhen Lu".

There is a saying about roast duck in "Yinshan Zhengyao" of Yuan Dynasty.

These are the predecessors of today’s roast duck.

The roast duck restaurant in Beijing is said to have appeared in the Jiajing period of the Ming Dynasty (1522-1566), and in the fiftieth year of the Qianlong reign of the Qing Dynasty (1785).

At that time, we were operating the stew oven roasting method introduced from Nanjing (Jinling), so it was called Nanlu Duck.

The earliest store was located in Mishi Hutong outside Xuanwumen, that is, the Old Bianyifang Roast Duck Restaurant (the store closed down in 1937).

The current Qianmenwai Xianyukou Biianfang Roast Duck Restaurant was opened in the fifth year of Xianfeng in the Qing Dynasty (1855).

Coming from behind has a great influence.

Quanjude Roast Duck Restaurant opened in the third year of Tongzhi in the Qing Dynasty (1864). Due to its efficient management and striving for innovation, it quickly became famous in Beijing and spread overseas.

The entrepreneur, Yang Quanren, from Jixian County, Hebei Province, changed the stew oven to a hanging oven, and found a unique way to learn from the strengths of others, so it is very unique.

During the "Cultural Revolution", Quanjude was renamed "Beijing Roast Duck Restaurant" and Bianyifang was renamed "Xinlu Restaurant".

After the "Gang of Four" was crushed, it was renamed (2) Roast duck Ingredients: Peking duck is the main raw material for making roast duck. According to research, the ancestral home of Peking duck is the south. It was transported to Beijing by water in the early Ming Dynasty and was bred in the Chaobai River area in the east of Jingdong, so it is called

It has been called "Baihe Puya", "White Shelduck", "White Puya" and so on.

Later, it was moved to Yuquan Mountain in western Beijing to be stocked, and gradually developed into today's fine varieties.

The duck bred by artificial feeding is called Beijing stuffed duck.

The growth period of Peking duck is short, and it only takes 60 to 65 days to develop into a weight of 5 to 7 pounds.

The ducklings before 45 days old can eat freely, and in the last 15 to 20 days, they are artificially fed once every 6 hours, 4 times a day and night.

Qualified ducks can be roasted in the oven after a series of processes including slaughtering, feather removal, viscera removal, washing, watering, drumming, and coating.

(3) There are generally three roasting methods: Stew oven method: The oven has a door. Use straw to heat the furnace wall and the iron grate in the furnace. When there is no open flame, place the processed duck on the iron grate.

, close the furnace door, so it is called a stew furnace.

Hanging furnace method: The furnace mouth is arched and has no door. Hang the processed duck on an iron hook in the furnace, and grill it with fruit wood (pear and jujube wood is best) below without closing the door.

Barbecued pork method: similar to barbecued pork, it must be done manually one by one. Due to low output and time-consuming, it has been gradually eliminated.

The roasted duck needs to be sliced ??and served.

The slicing technology requires a high level of skill. Each duck needs to be sliced ??about 120 times, and each piece must have skin on it, with alternating fat and thin slices.

The condiments include green onions and cucumber strips, and the seasonings include soft white sugar (this was the way it was eaten in the palace and is not available today), mashed garlic (less used now) and sweet noodle sauce (most people use this now).

The staple food is lotus leaf cake or hollow sesame cake.

2. Beijing mutton-shabu-shabu (1) Shabu-shabu history: According to research, hot pot existed in my country during the Southern and Northern Dynasties, but the shape and material of the hot pot at that time were not like the current copper charcoal hot pot, and the meat was not like the current ones. Now this includes chicken, fish, pig, etc.

There are many poems about hot pot in the Tang and Song dynasties.

Hot pot has become popular in the Qing Dynasty. According to records, in the first year of Jiaqing (1796), Emperor Qianlong held the famous "Thousand Old Man Banquet" in the Qing Palace, and the main course was hotpot mutton.

There are more than 1,550 hot pots used in this banquet, so the scale can be imagined.

Shabu-shabu pork in Beijing is said to have originated from ethnic minorities in the north.

The store that officially sells mutton-shabu-shabu is Qianmenwai Zhengyang Building, which opened in the fourth year of Xianfeng's reign (1854).

In 1914, Ding Deshan (Hao Ziqing), a native of Cangxian County, Hebei Province, opened Donglaishun Mutton Shabu Restaurant.

(2) Raw materials for shabu-shabu: Castrated sheep from West Wuzhumuqin Banner in Inner Mongolia are the best.

Each sheep should weigh 40 to 50 kilograms.

Take the meat from the crotch, large and small Sancha, cucumber strips, upper brain and other parts, about 13 kilograms.

For each pound of meat, cut about 80 slices one inch wide and four inches long.

The condiments used include sesame sauce, soy sauce, soybean curd, chive flowers, braised shrimp oil, coriander, chopped green onion, etc.

The method of eating is relatively simple, but you need to pay attention to the heat and do not cook it for too long, otherwise you will not be able to chew it.

There are sea rice, mushrooms, etc. at the bottom of the pot.

It is also served with vermicelli, cabbage, frozen tofu, candied garlic and other palate-clearing foods.

3. Beijing Barbecue (1) Barbeque history: Barbeque was originally a Mongolian way of eating. It was only spread in Beijing around the late Ming and early Qing dynasties.

This store, which officially specializes in barbecue, opened in the middle of the Qing Dynasty.

The two families of "Nanwanbeiji" are the most representative.

The barbecue Wan on Xuannei Street was developed during the Kangxi period of the Qing Dynasty by the Wan family, a Muslim from Jingdong Dachang, who went down the street to sell meat on a cart.

The barbecue season by the Yinding Bridge in Shichahai opened in the Xianfeng period of the Qing Dynasty.

(2) Barbecue raw materials: Barbeque includes beef and mutton.

It is appropriate to use a 4-and-a-half-year-old Jie cow or dairy cow from the west entrance, weighing more than 300 kilograms.

According to the parts, each cow produces about 40 kilograms of meat.

Tuan-tailed sheep or Jie sheep (castrated rams) from the west entrance should weigh about 40 kilograms each, and the meat taken from each part is about 17 kilograms.

(3) Grilling method: Use a special tool for barbecue - iron grill.

It is a round iron plate made of wrought iron with a diameter of about 2 feet, with wood burning underneath and barbecue on the top.