Beijing is famous for its rich food, and loach is an indispensable delicacy in Beijing cuisine. Misgurnus anguillicaudatus is a kind of fish that can blend various flavors and spices. In a variety of cooking methods such as roasting, frying, frying, boiling, steaming and stewing, it can present mouth-watering delicacy and delicate taste.

Misgurnus anguillicaudatus first became a court dish in Qing Dynasty, and it was improved by folk cooking. It was not only widely used in families, but also became one of the recommended dishes in important restaurants in Beijing. In Beijing, loach is usually fried to golden brown and cooked with special loach sauce, which not only locks the delicious loach, but also makes the loach surface slightly fragrant and increases appetite.

In addition to the classic loach roast and boiled loach, there are some innovative loach dishes, such as loach salad, stewed loach soup, cumin loach, etc., which have unique flavor and won the love of many gourmets. These innovative dishes may mix loach with a variety of ingredients, spices and seasonings, and blend into local characteristics, making the flavor of loach more diverse.

In a word, the best loach in Beijing is undoubtedly one of the most popular dishes in gourmet restaurants. Whether it is old Beijing flavor or contemporary innovative flavor, you can enjoy its unique taste and mouthfeel, which not only satisfies people's taste buds, but also allows people to appreciate the profoundness of Beijing's cooking culture.