Beijing Customs (Part) Beijing Roast Duck Peking Roast Duck is known as "the most delicious food in the world".
Foreigners once again said that "two things to do when visiting Beijing are to visit the Great Wall and eat roast duck", which shows its popularity.
The best place to eat roast duck is the "Quanjude Roast Duck Restaurant" outside Qianmen, Hepingmen, and Wangfujing in Beijing.
This store was founded 130 years ago. If Yang Renquan, the originator of roast duck, has been selling ducks, it would take another 30 years.
The preparation method of Quanjude Roast Duck is hanging oven roasting.
First, you need to apply the exclusive seasoning on the raw duck, and then control the heat. If the fire is too low, it will be raw, and if the fire is too high, it will be dark. The roasted duck must be maroon in color, bright and shiny, with crispy skin and tender meat. This is the best quality.
The roasted duck is cut into thin slices by trained knife hands. Each slice must be both thin and fat; then it is placed on the table, next to simple and simple dishes such as bread, scallions, and sauce.
Delicious ingredients.
Spread the sauce on the pancake, add duck slices and green onions, roll it into a tube shape with your hands, and it's ready to eat.
When eating roast duck, you don’t use chopsticks much, but you use your hands more often.
Another big shop in Beijing that specializes in roast duck is Bianyifang located outside Chongwenmen.
Bianyifang opened in 1855, 9 years earlier than Quanjude.
Quanjude is famous for its hanging oven roast duck, and Bianyifang is famous for its braised oven roast duck.
The difference between the hanging stove and the stew stove is that the hanging stove uses an open flame, and the fuel is fruit wood, preferably jujube wood; the stew stove uses a dark fire, and the fuel is soft materials such as straw and laths.
Although the flavors of the two are very different, they both focus on the word "roast", so they are both called Peking duck.
The evening breeze blows gently in Beihai Park during the Manchu and Han Dynasty banquet time, and the setting sun shines brightly.
Thirty-five Chinese and foreign tourists, dressed in the costumes of emperors, empresses, concubines and courtiers, entered the Fangshan Restaurant one by one.
They are the fifth batch of guests to taste the Manchu and Han banquet in the 70 years since the establishment of this imperial restaurant. The hall is antique, the tableware is made of fine porcelain with the words "Longevity without Borders" written on it, and the waiters are dressed in Qing palace costumes.
The royal atmosphere of elegance, elegance, etiquette and pomp surrounds me.
There were a total of 130 dishes on the table, and the guests finished them in three dinners and a luncheon.
The maximum number of dishes at the Manchu-Han Banquet reached 134 hot dishes and 48 cold meats, and it took six times to finish this unique feast.
The wide range of materials used in the Manchu and Han banquets can be said to be the pinnacle, specifically including "Mountain Bazhen", "Lu Bazhen" and "Hai Bazhen".
"Shan Bazhen" includes bear's paw, hericium, handakan, flying dragon, tiger kidney, elk, ginseng, bracken, etc.; "Lu Bazhen" includes toad, camel's hump, mouth mushroom, jade emperor mushroom, phoenix mushroom, and corn.
Zhen, Shafeng chicken, grouse; the "eight delicacies of the sea" include shark fin, sea cucumber, fresh shellfish, purple abalone, mullet eggs, cat belly, fish skin, etc.
Judging from the materials, they are not only widespread, but also precious. Many of them have become protected animals today and will never be eaten.
The Manchu-Han Banquet is undoubtedly a peak in the development of Chinese cooking technology. At the same time, it is probably unique in the world that such a rich historical background and national culture are condensed into one kind of food.
Of course, in addition to the Manchu and Han banquets, Fangshan also has court dishes.
Beijing’s Hutongs Beijing’s Hutongs are like dense blood vessels that can be found in every corner of the city.
How many hutongs are there in Beijing?
An old Beijinger said: "There are 360 ??famous hutongs, while nameless hutongs are like nothing." Recent statistics show that there are more than 6,000 streets and alleys (hutongs in a broad sense) in Beijing, and more than 1,300 are directly called hutongs.
strip.
Connecting these large and small alleys, it is another Great Wall.
Among the many alleys, who is the oldest old man?
Heading west from Xuanwumen and passing through the noisy Guohua Shopping Mall, you will see an inconspicuous alley called Sanmiao Street.
The history of Sanmiao Street can be traced back to the Liao Dynasty more than 900 years ago, when it was named "Tanzhou Street".
The city of Beijing has changed several times, and the streets and lanes have been relocated several times. However, it has always been an alley, experiencing prosperity and sorrow, and gradually becoming dull.
Hutongs in Beijing vary in width, from wide to bright and narrow to deep.
The Qianshi Hutong in the Dashilan area outside Qianmen is the narrowest alley with a narrowest point of only 40 centimeters in the middle.
Fat friends are best to take a detour here, because whether you go forward or sideways, you may get stuck there and be unable to move.
Hutongs are mostly straight, but there are also twists and turns.
There is a Jiudaowan Hutong (now divided into five lanes) near Beixinqiao. It has more than 20 turns. When you walk in it, you turn left and right. If you can get out of it, you will not find it in Beijing Hutong.
Will get lost.
Hutongs have gone through hundreds of years of ups and downs and are a symbol of the life history of old Beijingers.
Today it occupies the main area of ??the city center and is home to one-third of the urban population. The residents in the hutongs still retain many of their old ways of life.
Today, Beijing has opened a special hutong tour line in the Shichahai area, where traditional houses are well preserved and the folk customs are simple and rich. Tourists can tour the hutongs on old-fashioned tricycles and visit ordinary people's homes.
Beijing's Cloisonné The evening breeze blows gently and the setting sun shines in Beihai Park in summer.
Thirty-five Chinese and foreign tourists, dressed in the costumes of emperors, empresses, concubines and courtiers, entered the Fangshan Restaurant one by one.
They are the fifth batch of guests to taste the Manchu and Han banquet in the 70 years since the establishment of this imperial restaurant. The hall is antique, the tableware is made of fine porcelain with the words "Longevity without Borders" written on it, and the waiters are dressed in Qing palace costumes.
The royal atmosphere of elegance, elegance, etiquette and pomp surrounds me.