Peking Duck is Beijing's famous food, it is red in color, tender meat, mellow flavor, fat but not greasy characteristics, known as "the world's delicious" and famous. Gourmets through the ages to eat Peking duck Beijing snacks recommended, eat out a lot to pay attention to, summarized in four main: pay attention to the season, in the winter, spring and autumn seasons to eat roast duck its flavor is best; pay attention to the piece of law, to do pieces of meat with belt, thin and do not clamor crushed; pay attention to the condiments, the general sweet sauce with scallions, and then with cucumber strips or carrot strips, etc., in order to clear the mouth of the greasy; pay attention to the condiments, lotus leaf cake can be uncovered in two slices, each slice smeared with The cake can be eaten in two slices, each slathered with garlic paste, soy sauce and cucumber strips, and then rolled up with slices of roast duck.
Recommended places: Quanjude (Roast Duck on Open Fire) and Cheap Square (Roast Duck on Dark Fire) are two of the most famous and long-established roast duck restaurants in Beijing, and they are the best places to taste authentic Peking duck.
Quanjude: Building 14, Qianmen West Street, Xuanwu District, Beijing. Roast ducks start at 168 yuan each.
Cheap Place Restaurant: No. 2, Fufeng Road, Fengtai District, Beijing. Roast duck from RMB 170/pc.
Shabu-shabu
Shabu-shabu has a long history in Beijing, and it is characterized by two main features: firstly, it is well chosen and thinly sliced; and secondly, it is beautifully seasoned and appropriately blended. When choosing mutton, one should use castrated sheep, which are not only not too stinky but also fat and tender; the other should use parts that are lean but with fat, such as the hind leg of the sheep, followed by the lower back of the spine, and the meat in front of the ribs at the back of the neck of the sheep. You can make your own sauce for shabu-shabu. At the "sauce ordering station", more than twenty different sauces are lined up." Sesame sauce" and "Beijing fermented bean curd" are essential for shabu-shabu, as they remove the stinky flavor of the lamb. Cilantro, chili oil, rice wine and sesame sauce are also available. The primary cooking utensil for a table of Old Beijing shabu-shabu is a charcoal-fired copper pot, which has a straight cavity and a large belly and burns charcoal inside. Shabu-shabu is the most common restaurant flagship on the streets of Beijing, and is served every year when the chrysanthemums and maples begin to turn red.
Recommended venues: Dong Lai Shun is the natural place to go for shabu-shabu, but Neng Ren Ju is also very famous.
Dong Lai Shun: 5th floor, Beijing apm building, 138 Wangfujing Street. Per capita spending is about 100 yuan.
Neng Renju Restaurant Qianmen Branch: 135 Qianmen West Street, Xicheng District. Spend around 70 yuan per person.
Man Han Quan Xi
The restaurant is divided into six banquets (Mongolian Banquet, Courtier's Banquet, Ten Thousand Longevity Banquet, Thousand Old Men's Banquet, Nine White Banquets, and Festive Banquets), all of which are named after famous banquets of the Qing Palace. Gathered Manchu and Han many famous dishes, choose the seafood seafood, searching for mountain treasures and exotic animals. The whole seat counts cold meat and hot dishes one hundred and ninety-six items, snacks and tea one hundred and twenty-four items, counting dishes three hundred and twenty items.
Recommended venues: Imitation Cuisine Villa: No. 1 Wenjin Street, Xicheng District, Beihai Park East Gate. Per capita consumption of about 100 yuan.