Wangfujing snack department authentic, we recommend that you go to Dajie (Qianmen), Yan Louzi behind the road on the right hand side of the road to the difficult to go, there are many east and west towards the hutong. There is a hutong are shabu-shabu in the walk, there are four old. There are four old restaurants: Chen Xiaojian (small intestine), Feng Baoju (explosive tripe), Cumple Pouch Huojiao, and Yue Sheng Zhai. Before you get to the mouth of the hutong, there's Meiyuan, where you can eat dairy products.
Beijing Snack Street Longfusi Snack Street: There are many delicious food, you can leisurely stroll here while eating, the national snacks gathered here, authentic Beijing flavor snacks of course, non-Baikui old number. Here you will find authentic bean juice, charred rings, brine steam, and a variety of kebabs, making it a very authentic halal restaurant. When night falls, Xiaolixian is a bustling place, with a 100-meter-long food stall, a steaming scene, and a constant stream of shouts, so you can stand by the side of the stall and ask for an enchilada or fried squid, priced from 3-5 yuan.
Gui Street: Don't be intimidated by the name, but the street's name comes from the fact that it's a 24-hour food street that's open all day and night, and gets hotter as the night goes on. Here the snack bar and its suitable for three or five friends to talk about the wine, store is not big, the decoration is old, but there are always a few small dishes are memorable, spicy crab, boiled fish is a long-lasting dish; summer can also go to the Yiyuan restaurant, the moon on the branches of the quadrangle under the shade of the forest, here is more like a grand Party, the house outside the overflowing warm greetings from the waiters and the smell of food. The quietly popular duck neck is also worth a try.
Beijing-flavored snacks -- enema, bean juice
Beijing-flavored snacks have more than a hundred kinds, due to various reasons, has been handed down to date, although only a few left, and people called
"no nutrition" fried enema, and the taste of the "rancid slop". "rancid swill" of the bean juice, but the long and unfailing, especially for the old Beijing
People love. We visited four restaurants that serve Beijing-style snacks and dishes to check out the best of these two Beijing-style snacks
.
Jinghua Food Court
Location: No. 1 Longtan Road
Features: a full range of traditional Beijing-style snacks, including Jiangmi-pear and other near-lost snacks
Species of the store is often authentic Lu Cuisine chef here to dedicate their skills to the occasional launch of a variety of traditional Lu Cuisine.
The courtyard-style Jinghua Food Court is backed by the beautiful Longtan Lake. It has the world's largest copper kettle, a hundred years
of ancient trees, and a very elegant environment. The restaurant serves a variety of Beijing-style snacks, including enema, which is made with red currant water,
pink in color, cut into thin round slices and fried in soup oil. It's a chewy, charred, garlic sauce that's sticky
thick and flavorful.
The food court in the bean juice to count the first, the juice is thick and thick, long time to leave no water pulp separation. Here not only
Bean juice taste authentic, and with the drink of bean juice with the most complete food: burnt rings, horseshoe cake. The savory dishes are spicy, and the
bean juice is very appetizing.
Suggestions: small restaurant tables are too small, should be replaced with larger, business hours should be extended some more.
Sihexuan Food Street
Location: Jianguomenwai Street, the fourth floor of the Jinglun Hotel
Specialties: not only the traditional Beijing snacks, but also from time to time to launch the flavors of food from all over the world. Dining
Elegant environment, very ethnic characteristics.
Can open Beijing flavor snack street in a four-star hotel, Sihexuan is the only one in the capital. The simple,
chic Beijing-style decoration of the food street makes diners feel fresh. The variety of Beijing-flavored snacks here is not complete, but not
less either. It's just that there's no bean juice, which is a bit of a shame. If you haven't eaten bean juice is not a real
Beijing people, then Beijing flavor snack street without bean juice seems to be more or less lost some Beijing flavor. It's a good thing that most of the diners in this
street don't order a bowl of weird bean juice. The sausages, which are sliced very thinly and served
with garlic sauce on the plate, are finely made, but the overall flavor is a little less than authentic.
The street not only serves authentic Beijing-style snacks, but also offers occasional food from all over the world,
such as spicy hot pot (Sichuan style), ramen, and gray beans (Lanzhou style). Whether from the environment, or service,
Shihexuan is no say. The overall taste of the snacks is also very good, just less authentic
flavor as the street eating snacks.
Suggestion: some snacks are made too fine, lost the flavor, can be a little sloppy, such as here in the spicy hot pot
is very authentic. Beijing flavor snacks can increase the variety of some more.
Da Hong Lantern Shabu Shabu Village Gulou Branch
Location: The first store south of Gulou Snack Street
Specialties: Specializing in a variety of Beijing-style snacks, including sliced soup, battered pancakes, pimple soup, turnip skins, and casserole hangers.
It's hard to relate to Shabu Shabu Village when you've eaten at this snack bar so many times. Most of the people who come here to eat are old Beijing
street people, who come here specifically to eat a variety of Beijing-flavored snacks. Though the restaurant is small, the flavors of the Beijing-style food served here, such as fried noodles and
pimple soup, are very authentic. The tripe is so tender that you can't go here without ordering
a big plate of it. And its sausage production is also excellent, soup oil frying, two colors of burnt, tender and soft inside. The beauty is not
sufficient is the garlic juice in the garlic is chopped, rather than mashed into a puree, so the juice seems a little light, flavor
not enough. The bean juice here is excellent, thick and thick, no separation, sour in the mouth, rancid taste in the mouth aftertaste
scented, drink very addictive.
It's just that the restaurant is located in a hutong, so it's a little harder for beer drinkers to get around.
Suggestion: Nowadays, the store operates a lot of common Beijing-flavored snacks, and should develop some more fresh
snack varieties. Some of the Beijing snacks should be made more fine, such as pimple soup within the pimple less large
pimple.
Tan Roots Yard Food Workshop
Location: Ditan East Gate outside the north
Features: traditional old Beijing-style service, the restaurant entrance has a pulling a foreign car, dining time there are wonderful music,
literary, juggling performances, the main traditional old Beijing home-cooked food.
The old-fashioned service with a real Beijing accent and old Beijing flavor is not very common nowadays, and the Tan Gen Yuan Restaurant is
one of them. Here, guests are greeted at the door by a grandfather in his sixties, whose enthusiastic service leaves them in awe.
Most of the dishes served at the restaurant are old Beijing favorites and foods commonly found in the streets of the old capital,
but there are also high-end dishes such as abalone and shark's fin. There are also many varieties of Beijing-flavored snacks, such as tofu beans, jujube nests
heads, stewed crispy fish, bean juice, and charred rings. Recently introduced sausage, gray-black color slightly white, soup oil deep-fried, two
sides of the charred yellow, crispy, soft and delicious inside. Stewed crispy fish crispy salty slightly vinegary aroma, the production is very careful. Bean juice
Flavor is positive, with the best taste of bean juice children's pickles, just a little too much water added to the bean juice children, put a long time to have a separation of the shape. Sheep oil
fried hemp tofu as milk-like smooth and delicate, accompanied by the chili oil spicy appetizing.
The restaurant invites many celebrities from the music industry and puts on a lively program that fills the hall with applause. If you really
want to experience the simplicity of old Beijing, Tan Gen Yuan is the place to go.
Suggestion: Beijing cuisine is mostly thick and greasy, so more light-flavored dishes should be introduced.
Old Beijing's belly [repost]
All Beijing snacks, the most addictive when the belly and bean juice children.
Popped tripe is a Chinese diet, "food is not too fine, chopping is not too fine" on behalf of a sheep's stomach can be divided into food letter, belly plate (also divided into yin and yang sides, remove the skin, called the "board core"), belly collar (also divided into the "big beam"), the belly collar (also divided into the "big beam"), the belly collar (also divided into the "big beam"), the belly collar (also divided into the "big beam"). "beam" and "silver ingot buckle", remove the skin called "belly nuts"), gourd, big grass buds, scattered Dan, mushrooms, mushroom head and other parts of the area of several pounds of a belly is divided into A few pounds of a stomach is divided into a dozen parts, sub-burst food, is unique in the world, right?
"Into the soup in a moment will be slightly warm, the ingredients complete wine bottle", white wine is a good partner of the belly, with white wine, eat on a plate of crispy loose Dan, mushroom head or cow and sheep belly Ren'er, it is the highest enjoyment, of course, these are also enough to the price of the child; hand is not generous, it is okay, goat belly plate is the most inexpensive, and, of course, not too good to chew, can only "swallow in one gulp, and then the whole thing is not good," said the President of the Republic of Korea. I can only "swallow the fruit in one gulp and swallow it raw".
Earlier, popping tripe is popping sheep tripe, no cattle, according to popping tripe king old man told me that the water popped cow Baiba from his father Wang Fuqui there began to rise, and the water popped cow tripe Ren'er is Wang Jinliang oil popped tripe Ren'er inspired by the oil popping, change oil popping for the water popping, and then spread out.
Popping tripe children's quality depends on the selection of materials, washing materials, knife cutting, water explosion, seasoning and many other aspects. The leaves are black, can be judged to be bad cattle, the belly of the "grass buds" yellow, proving that eating is grass, different ingredients belly quality is different. Wash the stomach both fast and clean, but also with cool water; parts of different, knife method is different; water burst time to the precise second; adjust the ingredients to be precise, or else lose all the effort.
The old capital is to burst the belly of sheep as the main, now reversed, to the majority of cattle, mainly sheep stomach delicate, a little after storage and freezing will not be easy to preserve freshness, and all parts of the fire to a different degree, it is more difficult to grasp, and cattle Baiye easy to store, the chef's requirements are not high, so the capital has been on the tripe museums, it is really "radish quickly do not wash the mud! ", the craft of high and low, not to mention, and even more so with cooked tripe under the pot to deceive customers. Here are three old, for you to choose:
Jin Shenglong belly restaurant: No. 103, Beitucheng West Road.
Popping tripe Feng restaurant: front door outside the corridor room two 39.
Dongxingshun Bakudo Zhang: No. 17, Qianhai East Coast, Shichahai.
Popping tripe
Popping tripe is Beijing flavor snacks in the famous food, the earliest in the Qing Dynasty Qianlong period has been recorded, mostly for the Hui compatriots operating. Beijing is more famous in Tianqiao belly stone, Dong'an market belly king, the back door of the belly Zhang, and other belly Yang, belly Feng, belly full of other.
Sheep tripe eating method in the past is very delicate, according to the sheep belly parts of the selected processed into a belly plate, belly gourd, belly scattered Dan, belly mushrooms, belly, etc., with the customer's choice. Exploding cooked time is also different because of different parts and not the same. Recently, due to popularity, and fresh tripe goods are difficult to ensure, like the previous parts of the supply has not been. Popping tripe in addition to fresh, kung fu in the burst on the burst time to be just right, popping tripe and crispy and fresh, eat popping tripe if people will drink, always drink two, and then eat two freshly baked pancakes, especially the old Beijing has "to eat autumn, there is a popping tripe," the saying is very concerned about in the autumn time to eat popping tripe. Mei Lanfang, Ma Lianliang, small mushrooms, small white Yushang, Li Wanchun and other Pearland celebrities are very happy to eat tripe.
Method of production:
Sheep belly washed, divided into belly collar, belly mushrooms, belly scattered Dan, belly gourd, belly plate and esophagus
Tear the belly surface of the oil and grass sprouts on the side of the skin; belly scattered Dan, belly plate, belly mushrooms, belly gourd on the film torn off, cut into strips along the grain of the meat, and then cut crosswise into small strips
The end of the cilantro together with chopped scallions, sesame sauce, vinegar, soy sauce, chili oil, tofu milk and marinade. , chili oil, bean curd milk and marinated shrimp oil together in a bowl and mix well
Pot half a pot of cool water with high heat to boil, down into the sheep belly, stirring with a slotted spoon, belly scattered Dan blanch for 5 seconds, belly plate Yong 7 seconds, belly mushrooms, belly collars, belly plate about 8 seconds, esophageal about blanch for 12 seconds, cooked and then salvaged into the plate, dipped in the seasoning can be eaten.
Popping belly full: cattle street input hutong, 6 road, 50 road cattle street station.
Bakudu Wan: Chongwenmen outside the East Huashijie Street to the east of the White Bridge, subway Chongwenmen station
106 road tram Magnetic Instrument Mouth station.
Tea soup
Traditional Beijing snacks. Tea soup is sweet and fragrant, apricot yellow in color, and has a delicate taste that is hard to taste. In the "Bamboo Poem of Dumen" written during the Jiaqing period of the Qing Dynasty, it is said, "A bowl of sweet porridge in the morning, and tea soup and noodle tea in the morning". In old Beijing, it was customary to drink tea soup from Ju Yuan Zhai outside the front gate and from Li in Tianqiao.
In December 1997, Beijing Tianqiao tea soup Li restaurant tea soup, by the Chinese Cuisine Association awarded the first national Chinese snacks title.
Method of production:
Wash the surimi noodles, soak them in cool water for two hours, drain the water, grind them into noodles, and then pass them through a fine wok, i.e., surimi noodles
The tea soup kettle is full of cool water, boil it, take a bowl, pour boiling water and the right amount of cool water and stir it up a little bit, add one-tenth of the surimi noodles to make a roux, and then rinse the roux with boiling water
Sprinkle brown sugar, white sugar and sugar-cinnamon sugar on the top of the tea soup
Sprinkle the tea soup with Brown sugar, white sugar and sugar cinnamon can be eaten
Tea Soup Li: Fuchengmen Nei, 42, 13 bus, 102, 103 tram Fucheng
Men station, subway Fuchengmen station.
Fried Liver
Beijing special flavor snack. It is characterized by oily soup with red sauce, fragrant liver and fat intestines, thick flavor, not greasy, and thin but not creeky. Beijing fried liver has a long history, is from the Song Dynasty folk food "boiled liver" and "fried lungs" development, the Qing Dynasty Tongzhi years, will be immortal residence to the thickening method of production and sale, when the capital had circulated "fried liver without thickening ---- boiled heart boiled lungs" hilarious saying. The latter part of the phrase "lungs". When you eat fried liver, you should sip your food along the bowl around the bun.
The producers and sellers of fried liver in the Qing Dynasty had two kinds of stores and shoulders. The first push of the store outside the front door of the Huixianju.
Beijing Tianxingju fried liver, December 1997 by the China Cuisine Association awarded the first national Chinese snack title.
Method of production:
Wash the intestines, coiled into a number of bundles, tied with a rope, cut the intestines from one place, placed in a pot of cool water, high-flame cooking until the chopsticks can be pierced, the intestines will be fished into the cool water, washed off the intestinal skin of the oil, cut into small segments
Pig liver washed, cut into rhombic slices, cooked lard was poured into a pot, with a strong fire heat into the star anise, and then put into the yellow sauce, ginger, and garlic, stir-frying the liver, and then put into the soy sauce and garlic, stir-frying the liver, Soy sauce and garlic paste, fried into a thin paste of mature garlic paste
Pork bone soup is hot, put the pork intestines, will boil, skim off the floating oil,
Put the pork liver and soy sauce and cooked garlic paste, raw garlic paste, salt and stir, the soup boiled, immediately thickened with cornstarch, and then boil, sprinkled with monosodium glutamate and stirred that is done
Tianxingju Fried Liver Shop: No. 95, Qianmen Fresh Fish Mouth Street, Chongwen District
Tel. 67023240
Cooked rings
Beijing's flavorful snacks. The product is dark yellow in color, shaped like a bracelet, burnt and crispy, with a unique flavor.
Beijing snacks in the burnt ring men and women of all ages love to eat. Old Beijing loves to eat burnt cakes and drink bean juice with burnt rings. It is an ancient food.
Nanlaishun restaurant had a "burnt ring Jun Wang", his skills are unrivaled, fried burnt ring all brown, the same size, a little bit of touch that is broken, never hard burgundy feeling.
Beijing Guiguo Temple Snack Shop and Qunfang Snack Shop production of burnt ring, in December 1997 by the Chinese Cuisine Association awarded the first national Chinese famous snacks title.
Method of production:
Smash alum, lye, and salt together, add warm water, and use a mallet to stir out the foamy flower of rice grains, then pour in the right amount of warm water to make a seasoning solution
Take out 10% of the solution and keep it, and the rest with flour and dough, take half of the solution and knead it well, and then molasses for 15 minutes, and then dip it in the solution and knead and press it for a few minutes and molasses for 15 minutes, and then coat it with peanut oil and molasses for 15 minutes. After that, apply peanut oil for 1 hour
Mold the dough into a 6 or 7 minutes wide small dosage, take two small dosages, stack them up horizontally with the oil facing the oil surface, press a groove horizontally in the middle of the small dosage, and then use a small knife to cut a slit along the groove to form a noodle billet
Place the noodle billet into the peanut oil that has been heated up to 60% by the high fire, insert chopsticks into the slit to make the slit round into a circle, and then deep fry the billet until it turns deep yellow on both sides
Bring the noodle billet into peanut oil that has been heated to 60% by high fire. /p>
Brass Bean Rolls
Brass Bean Rolls are a folk snack that has been handed down to the Qing Dynasty. It is characterized by its white color, soft and delicate texture, and sweet and refreshing filling.
Beijing oriole hall restaurant production of kidney bean rolls, in December 1997 by the Chinese culinary association awarded the first national Chinese snack title
Making method:
The kidney bean grinding into crushed bean cloves, remove the skin, put into a pot of boiling water, add alkali and alum, and then add some water, cook to the bean rubbing twisted into powder even if it's ready
Will be the kidney bean clove Fished out with a cloth wrapped, on the steamer for a quarter of an hour out, one by one to scoop some bean cloves poured on the cauda equina, scraping into the mud, cooled into the refrigerator to prevent moisture absorption
Will be good and the kidney bean mud rolled into a round strip, placed in the middle of the wet cloth, pressed into a slice, and then wiped into a rectangular slice, spread over one-third of the wet cloth, spread on the top of the sesame seed stuffing, will be the other half of the wet cloth covered in the stuffing, compaction
Will be the The other half of the cloth is covered with sesame filling and pressed into place
Uncover the wet cloth and roll half of the mashed kidney beans into a large rolled circle, pinch it and then withdraw the wet cloth from the roll and roll up the other half of the mashed kidney beans in the same way, i.e., the kidney bean rolls
Peas and peas
Beijing peas and peas are divided into two types: palace and folk. The best peas are the flowering peas from Zhangjiakou. Pea yellow is a traditional Beijing snack, together with the kidney bean rolls into the Qing Dynasty Palace. When eaten in the palace, it is usually packed in a delicate box and decorated with golden cakes. Red and yellow. It is said that Cixi likes to eat. The street vendors usually add small dates, the whole piece for sale. Yell "pea yellow child hey ---- big piece!" Pea yellow color light yellow, delicate cool sweet, melt in the mouth, is a summer summer delicacy.
Beijing oriole hall restaurant production of pea yellow, in December 1997 by the Chinese culinary association awarded the first national Chinese famous snacks title.
Method of production:
Grind peas into crushed beans, bumps peeled, washed with water
Aluminum pot on a high flame, pour in cool water to boil, down into the alkali and crushed beans, after boiling, with the fire to cook into a thin paste, into the sugar, will be the end of the pot down to the beans and soup scooped on a wok, with a bamboo board bracket rubbed into a small filaments of soybean puree
Pouring the puree into an aluminum pot, stir-fried with Stir frying with high fire to prevent paste, when fishing up the bean mud downstream very slowly and form a pile, gradually and the pot of bean mud fusion, you can start the pot
Fried bean mud poured into a white iron mold flat, with a clean white paper cover on top, placed in a ventilated place to dry for five or six hours, and then put into the refrigerator after the congealed that is into the pea yellow
Beijing snacks
Everyone who has ever been to Beijing, to eat, besides the mention of Quanjude, the whole of the world, the world is the only place to eat, the whole of the world. When it comes to food, in addition to mentioning the roast duck of Quanjude and the siu mai of Duyi, all of them will be quite interested in Beijing snacks.
"Snacks" and snacks and meals are different, "snacks" is not the time to eat, used to "fill" the stomach or eat to play with the food. Flavor snacks are characterized by: a strong flavor, with local color, sweet and salty, taste stimulation is obvious; two is the texture of pure, either crispy and delicious, or soft and smooth; three is the temperature extremes, some of the special hot, non-take the heat to eat only taste, like white soup mincemeat, hot fried cake; some of the cool, such as Jiangmi Liangcao, cold noodles; four is cheap, are tasty and inexpensive.
Beijing snacks can be divided into Han people's flavor, Hui people's flavor and palace flavor three. In the cooking method and have steamed, fried, fried, branded, burst, baked, shabu-shabu, rushed, fried, simmered, boiled, etc., *** counts about more than a hundred kinds.
Friends coming to Beijing, I'll tell you a few places to taste Beijing snacks: one is located in Xuanwu District, Beijing, "South Lai Shun", where more than 70 kinds of special snacks; two is the Longfusi Snacks in Dongcheng District, Beijing, where the halal flavor snacks are famous; three is the Beihai Park in the imitation of the meal restaurant, specializing in supplying Palace-style snacks; Fourth, the people's popular snacks - Donghuamen night market snack street.
Some people compare Beijing snacks to the "living fossil" of the thousand-year history of the capital city; the famous writer Mr. Shu Yi summarizes the connotation of Beijing snacks in four words: "Snacks of great art". The famous writer Mr. Shu Yi summarized the connotation of Beijing snacks in four words: "Snacks are great". There is a lyrics that says "Beijing snacks are 99, and you can't get enough of all of them". To be honest, I have lived in Beijing for more than 40 years, but I have not tasted all the Beijing snacks, and I still have time to eat slowly.
Suggest you go to this network to see: /bjlife/nosh.htm
Beijing courtyard type system, very typical, in a variety of quadrangle, Beijing courtyard can represent its main features.
First of all, the central courtyard of the Beijing courtyard house is basically a square in plan, which is not the case with some residential houses in other regions.
For example, the courtyard of the courtyard houses in Shanxi and Shaanxi is a vertical rectangle that is long from north to south and narrow from east to west, while the courtyard of the courtyard houses in Sichuan and other places is mostly a horizontal rectangle that is long from east to west and narrow from north to south.
Secondly, the Beijing courtyard house of the east, west, south and north of the four directions of the room direction of the houses are independent of each other, the east and west compartments and the main house, the inverted seat of the building itself is not connected, and the main house, compartments, the inverted seat of the main house, and so on, all the houses for a layer, there is no floor, connected to these houses is only the corner of the corners of the veranda.
In this way, a bird's eye view of a Beijing courtyard house from the air is like four small boxes enclosing a courtyard.
And the courtyard in many parts of the south, the houses on all sides are mostly buildings, and in the four corners of the courtyard, the houses are connected, east-west, north-south houses do not exist independently. So the South will be called the courtyard "patio", see Jiangnan courtyard is small, like a "well", inevitably make people think of the name, associated with "the frog at the bottom of the well", The idiom of "sitting in a well and watching the sky".
Beijing courtyard is a real courtyard, spacious and open, sunny, and a wide field of vision.
In the feudal society, the order of seniority and inferiority, the allocation of the Beijing courtyard house residence is very strict, the location of the residence in the superiority of the main house, are to the old generation of lords and wives live.
The three rooms in the north room are only the middle one is open to the outside, known as the hall room. The two rooms on the two sides only open to the hall, forming a suite, becoming a bright and dark pattern. The hall is a place for family members to live, entertain relatives or make offerings to ancestors during festivals, and the two sides are mostly used as bedrooms.
The bedrooms on the east and west sides were also distinguished by their superiority or inferiority. Under the polygamy system, the east side was honored by the main room and the west side was humbled by the side room.
The east and west ear rooms - which can have a single door or be connected to the main room - are generally used as bedrooms or studies. The east and west compartments, on the other hand, are inhabited by the younger generation. The compartments are also one bright and two dark, with one in the center as the living room and bedrooms on both sides.
One of the rooms on the south side of the house can also be used as a kitchen or dining room. The back room - the back room or the back house is often built in medium-sized courtyards and above, and is mainly used for women who have not yet left the court or for maids to live in.
First of all, the central courtyard of a Beijing courtyard house is basically a square in plan, which is not the case with some houses in other regions.
For example, the courtyard of the courtyard houses in Shanxi and Shaanxi is a vertical rectangle that is long from north to south and narrow from east to west, while the courtyard of the courtyard houses in Sichuan and other places is mostly a horizontal rectangle that is long from east to west and narrow from north to south.
Secondly, the Beijing courtyard house of the east, west, south and north of the four directions of the room direction of the houses are independent of each other, the east and west compartments and the main house, the inverted seat of the building itself is not connected, and the main house, compartments, the inverted seat of the main house, and so on, all the houses for a layer, there is no floor, connected to these houses is only the corner of the corners of the veranda.
In this way, a bird's eye view of a Beijing courtyard house from the air is like four small boxes enclosing a courtyard.
And the courtyard in many parts of the south, the houses on all sides are mostly buildings, and in the four corners of the courtyard, the houses are connected, east-west, north-south houses do not exist independently. So the South will be called the courtyard "patio", see Jiangnan courtyard is small, like a "well", inevitably make people think of the name, associated with "the frog at the bottom of the well", The idiom of "sitting in a well and watching the sky".
Beijing courtyard is a real courtyard, spacious and open, sunny, and a wide field of vision.
In the feudal society, the order of seniority and inferiority, the allocation of the Beijing courtyard house residence is very strict, the location of the residence in the superiority of the main house, are to the old generation of lords and wives live.
The three rooms in the north room are only the middle one is open to the outside door, called the hall. The two rooms on the two sides only open to the hall, forming a suite, becoming a bright and dark pattern. The hall is a place for family members to live, entertain relatives or make offerings to ancestors during festivals, and the two sides are mostly used as bedrooms.
The bedrooms on the east and west sides were also distinguished by their superiority or inferiority. Under the polygamy system, the east side was honored by the main room and the west side was humbled by the side room.
The east and west ear rooms - which can have a single door or be connected to the main room - are generally used as bedrooms or studies. The east and west compartments, on the other hand, are inhabited by the younger generation. The compartments are also one bright and two dark, with one in the center as the living room and bedrooms on both sides.
One of the rooms on the south side of the house can also be used as a kitchen or dining room. The back room - the back room or back room is often built in medium-sized courtyards and above, mainly for women who have not yet left the court or for maids to live in.
Beihai, Jingshan and Shichahai are all near the human tricycle "Beijing Hutong Tour", you can find them. But remember to look for the regular, those black cars can not sit.
The Forbidden City
The Forbidden City is located in the center of Beijing. It is located in the center of Beijing, for the Ming and Qing dynasties of the Imperial Palace, is the Ming Dynasty Emperor Zhu Di, Nanjing Palace as a blueprint, from the north and south of the river to recruit skilled craftsmen and service millions of manpower, after 14 years (1407-1420 AD) time to build. The plane is rectangular, 961 meters long north-south, 753 meters wide east-west, covering an area of more than 720,000 square meters. The city wall around, perimeter 3428 meters, the wall is 7.9 meters high, 8.62 meters wide at the bottom, the upper part is 6.66 meters wide, the upper part of the outer side of the construction of the pheasant ultimatum, the inner side of the Yu wall. The four corners of the city wall each has a well-structured corner tower. Outside the city has a 52-meter-wide, 3,800-meter-long moat around, constituting a complete defense system. Palace City opened four doors, the south side of the Noon Gate, the main gate of the Palace, north of the Shenwu Gate (Xuanwu Gate), east of the East China Gate, west for the West China Gate.
In 1420-1911 AD this 491 years, from the Ming Emperor Zhu Di to the last Qing Emperor Puyi, *** there are 24 emperors (14 in the Ming Dynasty, 10 in the Qing Dynasty) have lived in this palace, the implementation of feudal rule over the country. Palace has all kinds of halls more than 9,000, are wooden structure, yellow glazed tile roof, blue and white stone base decorated with gold and blue color paintings, building a total area of 150,000 square meters. The Forbidden City by the outer court and the inner court of two parts. The outer court to the Hall of Supreme Harmony (Hall of the Golden Emperor), the Hall of the Middle and the Hall of Baohe as the center of the three halls, east and west to the Hall of Mandarin, the Hall of Wuying for the two wings, is the emperor to deal with political affairs, held a major celebration of the place. The inner court to Qianqing Palace (the emperor's bedroom), Jiaotai Hall, Kuning Hall (the emperor married the new room) as the center, east and west wings of the East Six Palaces, West Six Palaces (Huang Ji Palace), supplemented by the Palace of Nourishment, Fengxian Hall, Jaegong, Yuking Palace, Ning Shou Palace, Ci Ning Palace, and the Imperial Garden, etc., is the emperor dealing with weekday government and the emperor, the Empress, the Empress Dowager, concubines, the emperor's son, Princess of the residence, rites of passage, reading and play place. The overall layout for the central axis symmetry, before the three halls, after the three Palace is located in the city on the central axis, majestic, luxurious and spectacular, for China's largest existing, the most complete ancient architectural complex, but also the world's unique, brilliant and magnificent, and with the Chinese classical style and oriental style of the building and the world's largest palace. 1911 Xinhai Revolution, overthrew the Manchu rule, the end of the 2,000 years of the feudal dynasty, but the abolition of Emperor Boyi still lived in the palace, but the abolition of the Emperor Boyi, the Emperor Boyi, the Emperor Boyi, the Emperor Boyi, the Emperor Boyi, the Emperor Boyi, the Emperor Boyi, the Emperor Boyi, the Emperor Boyi and the Emperor Boyi. But the abolition of the emperor Boyi still live in the second half of the Palace. 1912 will be outside the dynasty for the "antiquities exhibition". 1924 November 5, Feng Yuxiang general Deer Zhonglin expelled Boyi out of the Palace. 1925 October 10 established the Palace Museum. 1948 will be the antiquities exhibition incorporated into the Palace Museum. 1949 later, the government of this ancient building and cultural relics of the Palace Museum. After 1949, the government carried out large-scale renovation of the ancient buildings and cultural relics, and organized and exhibited a large number of cultural relics, making it a world-famous museum of ancient culture and art. And in the Xihua Gate established the first archives, specializing in organizing government and palace archives.
In 1961, the State Council of the People's Republic of China promulgated the Forbidden City as a national key cultural relics protection unit.
In 1987, the Forbidden City was formally inscribed on the World Heritage List by UNESCO as a cultural heritage.