Jiaozi Beijingers' Hospitality Meal. There are two kinds of stuffing: meat and vegetable. Pork and mutton are the main meat stuffing, and old Beijingers don't eat fish stuffing jiaozi. Vegetarian stuffing is mostly cabbage or leek, and radishes, beans, eggplant and bell peppers can also be used. Packaged jiaozi is called dumplings when boiled in water, steamed dumplings when put into a cage, and "fried dumpling" when fried. Those who are steamed first and then fried are called "steamed fried" ("steamed fried").

There are many kinds of steamed stuffed buns, such as dough, meat stuffing or vegetarian stuffing. If rolled into a big skin, spread the stuffing, roll it up, cut it into sections or not, and steam it on the drawer, Peking man calls it a "lazy cage". If the bag is filled with bean paste and is hemispherical, it is called bean bag. Sugar-wrapped stuffing is called sugar-wrapped, which is often wrapped into a triangle, so it is also called sugar.

triangular

Noodles are divided into sliced noodles and pulled noodles. Nowadays, families rarely roll their own noodles, so it is very convenient to buy processed noodles (wet and dry) from grain shops. Hand-pulled noodles are made by kneading the soft dough into strips and then pulling it into a pot for cooking. Noodles are much thicker than those made by professional chefs, but they taste stiff. Add the seasoning directly to the soup of cooking noodles and eat it even with the soup, which is called hot noodle soup. Those who fish noodles with fried sauce or bittern are called Zhajiang Noodles, noodles with noodles, etc.

Among the non-staple vegetables, Chinese cabbage is the main one in autumn and winter. Chinese cabbage is harvested in late autumn and early winter. For Beijingers who lack vegetables in winter and spring, Chinese cabbage is absolutely essential. In addition to fresh food, Chinese cabbage can also be pickled into sauerkraut and reserved for consumption in spring. The vegetables that Beijingers often eat in winter are radish, carrot and spinach. There are cucumbers in winter, but they are expensive. "Yu Shu in Xuepu" said: "The king melon (according to: cucumber) is the best in Yanjing. In the fire room where it is planted, it is forced to grow flowers and leaves, and it will bear fruit in early February."

"A Brief Introduction to the Scenery of Dijing" records that in the Ming Dynasty, "in the Yuan Dynasty, a bud of Chinese toon and a melon of cucumber cost several thousand dollars". Vegetables produced in greenhouses in modern suburbs are more expensive, but ordinary citizens can buy the fresh vegetables they need. In summer and autumn in Beijing, dozens of vegetables, such as tomatoes, lentils, eggplants, bell peppers, cabbage and wax gourd, came into the market one after another, and the output was quite abundant.

In recent years, dozens of vegetables, such as lettuce, Ipomoea sessilifolia, mustard tuber, water chestnut and moss, have also been successfully introduced in the south, and the vegetable supply of Beijingers is more adequate. There are also many people who like pickles or sauces. Such as water pimple (pickled mustard head), pickled potherb mustard, pickled radish, pickled pimple, pickled radish, pickled cucumber, pickled persimmon pepper, pickled eggplant package, and eight-treasure pickles. In addition, I like to eat soy bean curd (fermented bean curd), stinky bean curd, dried bean curd, shredded bean curd and so on. In the past, the stinky tofu in Wang Zhihe, yanshou temple Street outside Qianmen was well-known in Beijing. Beijing's unique home-cooked dishes include fried sesame tofu, plain salted vegetables, Chinese cabbage and mustard, fried shredded dough,

Fried potherb, etc. Stir-fried bean curd bean curd was originally a by-product of the flour mill, which was green and mushy and slightly sour. When frying, use more sheep oil, fry the dried Chili peppers, add green beans (big green beans soaked in water until they just sprout) and diced carrots, stir fry, then pour in sesame tofu and stir fry thoroughly. This dish is red, yellow and green, which looks good.

Stir-fry fresh shredded ginger, shredded carrot, shredded bamboo shoots, shredded dried bean curd and shredded cucumber with sauce, add a little sugar, sprinkle with cooked sesame salt, and put some coriander when cooking. Chinese Cabbage and Mustard Duner Cut the Chinese Cabbage into pieces with the old gang and the head of the vegetable, stew it in boiling water, sprinkle salt, sugar and mustard noodles while it is hot, code it layer by layer, pour rice vinegar on it, and simmer it while it is hot. You can eat it two to three days later. Stir-fry a knot in one's heart. Cut the pickled mustard head into filaments, add green beans and stir-fry together. Stir-fried potherb pickled potherb mustard into small pieces, stir-fried with green beans, or stir-fried with shredded pork, which is also quite flavor.

Conclusion Generally speaking, it is difficult for Beijing residents to cite more typical home-cooked dishes because of their different economic conditions and mixed tastes. But one thing is the same, that is, the taste is salty and fresh, and it is rich and well-done. The Beijing-style dishes served by the hotel pay attention to hanging soup and using starch. The cooking methods can be summarized as 20 words: explosion, stir-frying, burning, burning, boiling, frying, stir-frying, stewing, roasting, rinsing, steaming, grilling, stewing, frying, cooking, mixing and boiling.