Beijing Roast Duck

Roast duck is a famous specialty in Beijing with a world reputation. It was developed by the Han people in China in the Ming Dynasty and was a court food at that time. The raw materials are high-quality meat duck, Beijing Duck, which is roasted with fruit and wood charcoal fire, with rosy color and fat but not greasy meat. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools, among which Quanjude is the most famous. It is famous at home and abroad for its red color, tender meat, mellow taste and fat but not greasy.

luzhu huoshao

Beijing Han nationality special snacks originated from Nanheng Street in the south of Beijing. It is said that in Guangxu period, because of the high price of Soviet-made pork cooked with pork belly, people replaced it with pig's head meat and pig's water. After the spread of folk cooking experts, over time, it created a pot-stewed fire. It is estimated that there are not many authentic Beijingers who don't like to cook and burn. Braised fire is a pure thing in old Beijing, born and bred, and purer than Beijing opera. The original stew came from the court's "Su Zao rou." It is said that in Guangxu period, because of the high price of Soviet-made pork cooked with pork belly, people replaced it with pig's head meat and pig's water. After the spread of folk cooking experts, over time, it created a pot-stewed fire. It is estimated that there are not many authentic Beijingers who don't like to cook and burn.

Zhajiang Noodles

Han people's pasta, old Beijing and Zhajiang Noodles are very popular in Beijing, while Shanghai, Guangdong and Northeast China also have Zhajiang Noodles with different methods. South Korea also has Zhajiang Noodles, which was brought to South Korea by overseas Chinese, with spring sauce (black bean sauce) as seasoning and onion, shrimp, meat and so on. However, it is quite exquisite, with noodles in the middle and a pinch of purple fried sauce in the center, like a plate of handicrafts. Zhajiang Noodles is a distinctive food in Beijing, which is made of dishes and noodles with fried sauce. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add yellow sauce or sweet noodle sauce made of soybeans to stir-fry to get fried sauce. After the noodles are cooked, take them out, pour them with fried sauce, and mix them with vegetable code to make Zhajiang Noodles. There are also noodles that are soaked in cold water after being fished out and then added with fried sauce and vegetable code, which is called "over the water".