Beijing Roast Duck The authentic "Beijing Roast Duck" began in the Ming Dynasty. At that time, "Jingshi's delicious dishes are better than ducks, especially those with inflammation." Now it has become the representative of China catering, and is a world-famous delicacy. Beijing roast duck is ruddy, crispy and tender, oily but not greasy, crisp and delicious. Known as "the best food in the world." Beijing instant-boiled mutton Beijing instant-boiled mutton has a history of 1000 years and is the most famous winter delicacy in Beijing. Boil soup in a copper pot with a big belly and a wide mouth, boil it with thin slices of mutton, and eat it with seasoning. After eating mutton, add vermicelli and cabbage to the soup and cook it, and even bring the soup to eat, so as to relieve the stomach. Beijing instant-boiled mutton has now become a four-season delicacy. The mutton is fresh and tender, the soup is hot and delicious, and it has a unique flavor. Beijing Barbecue "Barbecue" is a famous specialty dish in Beijing, which has a history of more than 300 years. Mainly mutton, selected northwest sheep, the meat parts are "Shang nao", "San cha", "cucumber strips" and "grinding stalls", which are properly matched with fat and thin, seasoned and roasted. Fragrant fragrance, tender meat, not greasy, unique flavor. Clear soup, swallow dishes, swallow dishes and swallow wings can get big dishes. Bird's nest is white, soft and smooth, the soup is light yellow, crystal clear, delicious and nutritious. Three precious pieces of velvet antler are made with shark's fin, sea cucumber and scallop. Fresh and fragrant, delicious and nourishing. Braised fish wings with yellow meat wings (commonly known as Lu Songhuang) and seasoning, simmered for 6 hours with slow fire to achieve pus, thick taste, soft and waxy. Its taste is delicious. White meat slices are made by traditional white cooking method. Sliced meat is as thin as paper, white and pink, fat but not greasy, thin but not firewood, dipped in soy sauce, garlic paste and other seasonings, and eaten on pancakes or sesame cakes. It has a production history of more than 250 years. Toad abalone is an elephant dish. Abalone is made into a toad shape, with two fresh peas as eyes, floating in the shade of rape leaves one by one. The food is extremely fresh. Goldfish duck's paw is a pictographic dish. Duck web is used as fish tail, the fish web is smashed into paste, and seasoning is added to shape the fish body and put it on the duck web. Peas are used as eyes and Nostoc flagelliforme is used as fish whiskers. After steaming, it is put on fried rape, and then it is poured with chicken and duck soup, starch and sauce, and then chicken oil is poured. The color is pleasing to the eye, fresh and soft, light and refreshing. As a part of the stomach of cattle and sheep, Sandan is a special muscle fiber with crisp texture, special flavor and easy digestion. Take 250g of Sandalwood, blanch, peel, cook with low fire to remove oil and impurities, cut into strips and cook. After that, use extremely hot oil to copy, add coriander segments, clear soup, seasoning, and pour sesame oil. Crisp and fresh, with rich coriander flavor, refreshing and not greasy. It is made by Hongbinlou Muslim Restaurant. Roasted mutton is made of black-and-white mutton from Inner Mongolia, with seasonings and medicinal materials. It is cooked with strong fire, simmered with low fire, dried in the sun, fried thoroughly on both sides with incense, and eaten with the frying. It has a production history of more than 200 years. Three-non-sticky egg yolk and lard are stirred, fried and oiled. The finished product is in the form of a thick fluid, like lamb, not cake, or porridge. The entrance is soft and moist, with sweet taste and rich nutrition. Eating with a spoon is not sticky, not sticky, not sticky, not sticky, and refreshing, so it is called. Fried sheep tail is halal beet. Made of egg white paste and bean paste. The color is golden, the taste is sweet but not greasy, and the skin is soft but not crisp. Founded in the late Qing Dynasty. Guifei chicken was created according to the story of "Guifei Drunk". Use Beijing specialty "oil chicken", the chicken skin is yellow and the meat is fat and tender. The color of the finished dish is yellow, moist and bright, and the wine is added into the wine. The wine is elegant, the muscles are crisp and rotten, and the soup is mellow and fresh. It is good for tonifying the weak, and is suitable for the elderly, lying-in women and those who have been ill for a long time. Steamed Chicken Steamed chicken and auxiliary materials in a steamer to keep the original flavor. The original pot is served, the taste is very mellow and the chicken is soft and rotten. Stir-fried chicken breast The chicken breast meat is smashed into a paste, chopped into mud, and the egg white at Heping is stirred into a paste, which is leaked into hot lard and fried into a pea-sized ball, which is called a chicken ball. Add Shaoxing wine, monosodium glutamate, salt and starch into chicken soup, mix well, pour into a wok, stir into white juice on high fire, add chicken balls and peas, mix well, and pour chicken oil. The color is white, the texture is soft and tender, the fish belly is soft, and the sheep tendon is soft. The three are cooked together, borrowed from each other, and complement each other. The peach blossom is delicious, the crispy rice crust, the color and sweet and sour taste of tomato sauce are carefully cooked. On the mat, the hot shrimp soup was quickly spilled on the just-fried rice crust. With the sound, it was covered with a layer of crimson color and many bubbles, and the fresh fragrance, color and taste floated over. White jumping fish diced with white jumping is a unique cooking method in this shop. Cook the diced fish first, then fry it, and the dish will be white as jade, elegant and plain, and the diced fish will be soft and tender, delicious and refreshing. You must use fresh fish, mullet, mandarin fish and shad to make this dish. Duyufu fried fresh river swordfish with low fire, and made all kinds of seasonings enter the cooked fish. The finished dishes are red, shiny, fresh, soft and tender, and the elderly like to eat them. The pickled pepper fish is a soup dish, with live mandarin fish, carp, grass carp or herring as the main ingredients, and enters the cooked fish. The cooked meat is delicious and mellow, and the soup is milky white, hot and sour and appetizing, especially in Fengzeyuan Restaurant. Braised mullet eggs mullet eggs are the spawning glands of squid, which are called mullet money. Uncover it into a single piece, cook it repeatedly to keep it unbreakable, and thoroughly remove the salty smell, then cook it. The vegetable soup is clear and yellowish, and the milky mullet money floats on it. The style is fresh and unique, fresh and slightly sour, appetizing and relieving boredom. Tofu with pot collapse is soaked in seasoning, dipped in egg liquid and fried, and then collapsed with chicken soup and micro-hot pot, which tastes fresh, fragrant, soft and nutritious. Basheng shabu-shabu takes chicken, fish, shrimp, pork tenderloin, pork belly, pork kidney, duck liver, and squid as the main ingredients, and cuts them into thin slices. When eating, put them in the pot and rinse them. In autumn, take fresh chrysanthemum petals and put them into the soup, which has a better flavor. Fried venison Chop pork, pork liver and pine nuts into fine mud, add chopped green onion, Jiang Mo, sesame oil, salt, monosodium glutamate, etc., stir into stuffing with white soup, pour into casing, and tie both ends tightly with ropes, which is the raw venison. Cook it, dip it in soy sauce, fry it until golden, slice it, dip it in vinegar and ginger juice and eat it. The crispy skin is soft and fragrant. Put mutton or beef and seasoning into a special gun pan at the same time, and stir it with hot oil until the meat is stale. This dish is crisp outside and tender inside, with a strong fragrance, and it is not greasy after a long time of eating. Mix the cooked duck's feet with mustard juice, and serve. Crisp and refreshing, with a fresh breath. Sauced diced chicken is fried with Beijing specialty yellow sauce and diced chicken. The color is ruddy and shiny, the taste is salty and sweet, the meat is tender and fresh, and the entrance sauce is rich. Dry-steamed Cargill Fish Cut the Cargill Fish into an oblique mouth and slightly scald it with boiling water; Insert winter bamboo shoots, fragrant shavings, ham slices and pork fat slices into the knife edge, sprinkle with salt and monosodium glutamate, and steam for 20 minutes. Soft and delicious, fragrant and refreshing. Fish and crucian carp with watercress and Sichuan Pixian bean paste are cooked together. The soup is red, the fish sauce is yellow, the meat is delicious and the taste is spicy. Slightly sweet and sour. Crispy small crucian carp in a casserole with pork ribs as the bottom, and then spread a layer of ginger, sprinkled with cinnamon, clove, cardamom, pepper, star anise, diced slaughtered and cleaned small live crucian carp, sprinkled with spiced powder, diced onion, and poured with white sugar, rock sugar, sesame oil and sugar color. Boil it with high fire, then simmer it with low fire until the soup is exhausted. After cooling, slowly take out the fish and pour the original soup. Stir-fried pork tripe with crispy pork head, duck (chicken) gizzard with green garlic and onion, white, brown and green, and sauce made of golden chicken soup. The dishes are beautiful, crisp, tender and delicious. Fried celery with pliers rice is fried with pliers rice (shrimp) and artisan cabbage. The pliers rice is yellow, delicious and dry; Celery is crisp and tender, and has auxiliary effects such as lowering blood pressure, clearing stomach, improving eyesight, clearing heat and expelling wind. Walnut cheese is made of walnut kernel, red dates and japonica rice and boiled with white sugar. It is pasty, pale gray and slightly red in color, sweet but not life-threatening, and has the nourishing effects of appetizing, body building, warming the lungs and promoting blood circulation. Snowflake Peach Mud Snowflake is egg white paste, the color after steaming is like white snow, and peach mud is walnut kernel powder. After frying with raisins, candied dates, prunes, preserved apricots and pears, cover with egg white paste. Eat with a spoon, soft and sweet, and fruity. White grilled crab oil crab oil is a bluish-white translucent gel. Simmer and burn crab oil in chicken and duck soup, with seasonings such as onion, ginger and milk, bake with cucumber water chestnut slices, and pour in cooked chicken oil and Shaoxing wine. The color is blue and white, bright and moist, fresh and mellow. Dried white bean curd in milk soup is shredded, served with ham and shredded chicken, and shredded ginger can also be added to increase the spicy taste, so it is also called dried shredded chicken milk soup. The vegetable soup is milky white in color, with various ingredients in between, beautiful in color, soft in dried silk, fresh and fragrant in taste. Boiled cabbage: blanch the cabbage heart with boiling water and cool it with cold water, cut it into pieces and put it in a soup plate, pour it in to make it as oily as water, add seasoning, put it in a drawer and steam it thoroughly with high heat. The finished dish is soaked in several cabbage hearts like clear water, but there is no oil flower, but it is refreshing and delicious. Xiangru Meat Pie The meat stuffing made of dried shrimp soaked in hot water in pork tenderloin and auxiliary materials and seasonings is stuffed into the pattern of the pedicled side on the back of mushroom with chopsticks, and the stuffing is wrapped around the edge, thus making the meat pie. Fry the pig first, then add seasoning and chicken soup, stir-fry with low heat, and thicken with starch on high heat. Ruxiang, Meat, Shrimp and Fragrance blend deliciously. Stir-fry the dried tofu. Stir-fry the water in the dried tofu with sesame oil, and add onion, ginger and seasoning. The dish is golden in color, delicious, soft and energetic. Jasmine Shrimp Boils Jasmine and Shrimp together, and the flowers are white and red, and the two colors are reflected in each other. It is refreshing and elegant, fresh and fragrant, and refreshing. Fried beets in banana pot can relieve spicy and greasy taste. Use egg, flour, starch and white sugar to make a paste. Add banana essence to the paste, spread it into cakes, cut into strips, roll in flour, fry it with peanuts, and it will be golden yellow. Sprinkle with white sugar to make it taste sweet and fragrant. Banana is rich in flavor. Duck heart roll The duck heart is cut into thin slices with a knife. It is thin and even, and it is not lame. It is rolled with shrimp stuffing and fried in lard until golden brown. It is tender and fragrant. A traditional halal dish that looks like honey is made of sweet noodle sauce and wet starch paste, and fried with peanut oil until white. Stir-fry with sesame oil, add ginger, sugar, vinegar, Shao wine, white sugar and wet starch to make the sauce, quickly turn it evenly so that the tenderloin is covered with the sauce, and pour sesame oil. This dish is shaped like preserved apricots, with sauce red, soft, tender, sweet and sour as honey. Tri-element roast cow's head Tri-element that is, carrot, white radish and green bamboo shoots cut into abacus beads will not hurt the skin and flesh when the cow's head is boned. When the cow's head is cooked with Tri-element stew, attention should be paid to the ingredients and seasoning, and the old hen is added. The pork elbow soup is delicious and delicious, with bright color and waxy meat, which is soft, rotten and delicious. Sliced pork loin with sesame sauce is put into a bowl and boiled with boiling water, so as to keep it fresh and tender without foul smell. In addition, put the lettuce slices in sesame sauce on the plate, put them on the lettuce after the waist slices are ironed, and pour sesame sauce on them. The purse-string ridge was originally created by the imperial dining room of the Qing Dynasty, and it was named after the shape of the brocade purse. Its skin is golden and crisp, and the meat is soft and tender, which is a famous dish in the palace. Boiled mandarin fish slices are dipped in flour, coated with egg liquid, fried with lard until golden brown, seasoned with chicken soup, boiled with strong fire, dried with low fire, and topped with scallion oil. The food tastes fresh, mellow, soft and not greasy. It is famous for its rich flavor after seasoning with scallion oil earlier than the 1930s. Wang Liu's live fish is washed, steamed first, and then quickly cooked with strong fire, so the water loss in the fish is very small, and it is delicious. In addition, ginger, onion, garlic and winter shavings, green and red bell peppers are cut into filaments, made into thick juice, poured on the fish, and the color is gorgeous. It is said that Wuliu Jushi was cooked in Jiangsu and Zhejiang, and it has been introduced to Beijing for more than hundreds of years.