"Introduction: When traveling to Beijing, you must try these 6 dishes. There are various flavors, there is always one that suits you."

Beijing is what every Chinese person yearns for. place.

Every time we pass by here, the magnificence of the Forbidden City, the majesty of the Great Wall and the booming economic development allow us to see the rise and fall of the times in this place, as well as the magnanimity of a powerful country.

As someone who has lived in Beijing for a while, it goes without saying much about the simple humanities here, but what impressed me even more was Beijing’s food.

Beijing cuisine is relatively complete in taste and technique, and has no specific gourmet taste. The famous dishes here seem to bring together classics from all over the country, making people feel the compatibility of a big country.

The six Beijing dishes that I will introduce to you next should be very famous local delicacies. Whenever you are going to travel to Beijing, you might as well find an ordinary restaurant and order some, and let yourself feel what Beijing brings to you. Your true "temperature".

First: the simplicity of vegetarian food - chicken wrapped in vegetables.

As a classic Beijing dish, most people should know the simplicity of this delicacy just by looking at the name.

Chicken breast strips are wrapped in simple Chinese cabbage and seasoned with special gravy. Although there are differences in how this dish is made in different regions, for a dish that can go out of the ordinary The different characteristics of common people’s delicacies really show the “atmosphere” of ordinary delicacies.

Second: The C-level debut of shredded pork - Jingjiang shredded pork.

Shredded pork is the most common pork processed product in life. It is possible that many people also make some delicacies such as fried shredded pork with green pepper and soy sauce-flavored shredded pork at home, but these delicacies have never reached the level of The height is the same as shredded pork with Beijing sauce.

The main reason why Beijing Sauce Shredded Pork is delicious is that it is cooked using the unique northern "six bursts" technique of "sauce bursting", supplemented by shredded green onions, bean curds, sweet and salty Moderate sauce, although the food is simple, it has endless aftertaste.

Third: Another name for tenderloin - tomato loin.

When I first learned about this dish, I thought it was a delicacy with "kidney" as the main ingredient. After eating it, I realized that it is cooked with tenderloin.

As a fresh, sour and slightly sweet meat delicacy, I believe that if you have children around you, this delicacy is a must-order dish in restaurants.

Fourth: This crab roe is not that crab roe - crab roe tofu.

This delicacy is salty and fresh, with a unique flavor. The crab roe here is actually the most common salted egg yolk in life. Because it is a very famous home-cooked dish, the cooking cost cannot be too high, so duck egg yolk is used instead of crab roe, which is more friendly to the people.

Compared to its cooking method, the basic operation is to first crush the duck egg yolk, fry it until it bubbles, then pour in some warm water, then pour in the tofu and simmer until cooked through, and finally season it to thicken it. pot.

Fifth: The fragrant beauty among fish cubes - spiced fish cubes.

Cooking fish is a common thing in life, but in Beijing cuisine, the cooking of fish pieces is extremely fragrant.

The carp-like fish pieces are supplemented with onions, garlic and aniseed. You can cook this delicacy to your liking according to your personal preference.

The reason why this delicacy is not given a specific taste is just to blend it more into the tastes of ordinary people. After all, home is the place where you know your own taste best. How can dishes that don’t suit your taste appear here? Do you think so?

Sixth: Sweet and Spicy Pickled Cabbage Food - Mustard Duner.

Chinese cabbage can always release immeasurable food heritage in Beijing. Compared with mustard dumpling, it is actually a pickled dish, but the pickling method is different from ordinary pickled dishes.

It is made of white sugar and mustard as the main raw materials, stacked at intervals. After filling the jar, pour a little white vinegar on it, cover it and seal it. Generally, you can taste it in a few days, and the taste is amazing. Very good.

In fact, there are many classics in Beijing cuisine. These 6 dishes may seem ordinary, but they are very local characteristics.

Even if you don’t come to Beijing, you can easily reproduce it at home as long as you find some tutorials online. You can feel the full "Beijing flavor" without leaving home. It sounds good just thinking about it. Don't you think so?