My hometown is Beijing, a city that everyone will not be unfamiliar with. As the capital of the motherland, Beijing has always been the darling of the public. As an ancient capital, Beijing has written a chapter of the times. However, most people know about Beijing from its landmark buildings, such as the Forbidden City and Tiananmen Square. In fact, what attracts more Beijingers is Beijing's humanistic life, and life cannot be separated from eating and drinking. The food in Beijing is different from other places. Many of them are court delicacies handed down from the imperial period, and there are countless. Today, the pencil necked will give you an inventory of the top ten most enviable foods in Beijing, each of which is the favorite of Beijingers. What have you eaten?

One: shredded pork in Beijing sauce

There are many famous dishes in Beijing. If it is authentic Beijing food, it is even more worth a try. Shredded pork with Beijing sauce is an authentic Beijing dish.

As the name implies, this sauce is the most distinctive shredded pork in Beijing sauce. Shredded pork is generally the best pork lean meat, which is made of sweet noodle sauce, onion and ginger. The formed sauce is salty, sweet and delicious, and has a strong sauce flavor. Roll up dried tofu (thousands of pieces) and eat it. Some friends will add shredded cucumber and shredded onion together, and the taste will be more fragrant. Of course, many places now use thin dough instead of dried tofu, which is also an innovation!

Two: pea yellow

Pea yellow is a special snack in Beijing, and it is also the favorite snack of Beijingers in spring and summer. Peas have the function of relieving fever and summer heat. Wash and soak peas for half a day, then pour them into a pot and cook them with strong fire until they are soft and rotten. Stir the cooked peas vigorously to break them, then filter the pea sauce with a sieve, pour the rest into a mold, put them into a refrigerator for setting, and take them out for demoulding after a few hours.

Three: bean juice

Bean juice is essential for breakfast of old Beijingers. Two sugar cakes with a bowl of bean juice that not everyone can control are standard breakfast for many old Beijingers.

Bean juice is the leftover of making mung bean vermicelli. It will be sour after fermentation, but it is very nutritious. In the past, stalls selling bean juice were everywhere in the streets and alleys of Beijing. Now this kind of stall is gone, and Beijingers who like to drink are cooking at home.

Four: fried liver

Fried liver is also an indispensable delicacy in Beijing breakfast shops. Beijingers who can't drink bean juice must have a bowl of fried liver. It is said that it is fried liver, but it is not fried, it is boiled. Fried liver is not only pig liver, but also pig intestine, pig heart and pig lung. I have drunk it several times. It looks a bit like Hu spicy soup, but it tastes quite different. The color is brownish red, thick and not diarrhea, and the fat sausage is particularly fragrant. Although it is full of pig guts, it tastes tasteless.

Five: Love Wowo

Aiwowo is a traditional snack in Beijing. Every year around the Spring Festival, many snack bars in Beijing will see this kind of food. Aiwowo is steamed with glutinous rice as the skin and peach kernel, melon seed kernel and sesame seed kernel as the stuffing. It tastes as soft and waxy as cream, sweet and delicious.

Six: Old Beijing instant-boiled mutton

It's a pity not to eat instant-boiled mutton in Beijing. There is a saying on the Internet that "China people love hot pot, and Beijingers love instant-boiled mutton". A simple sentence is enough to show how much Beijing people love instant-boiled mutton.

Many foreigners think that instant-boiled mutton is hot pot, but it is actually wet. Beijing instant-boiled mutton and hot pot are completely different things. Instant-boiled mutton must have copper hot pot, and sesame sauce is also an essential seasoning for instant-boiled mutton in Beijing in order to have a unique taste.

Seven: dewdrops

Braised pork is a unique local traditional snack in Beijing, which is made by cooking the burnt and stewed pig large intestine and pig lungs together. Braised pork looks like a pot of stew, but it is very delicate to cook. The fire should be cut into tic-tac-toe knives, tofu should be cut into triangles, pork intestines and lungs should be chopped into small pieces, and the seasoning should be uniform when cooking, and the heat should be in place, so as to ensure that the meat is rotten but not rotten. I don't think people who don't eat pig guts can accept it, just like me.

Eight: tea soup

"A bowl of sweet porridge in the morning, only tea soup and noodles", two simple sentences are enough to outline the food culture on the streets of old Beijing. Tea soup is not tea, but a kind of sorghum rice flour or millet flour as the main material, added with sugar and osmanthus brine, and then brewed with boiling water. The taste is delicate, refreshing and sweet.

Nine: Squeeze sauce noodles

Zhajiang noodles is one of the top ten noodles in China, and its reputation is second only to that of Regan Noodles. Whether the noodles with slag sauce are delicious or not has little to do with dough. The key lies in the dish code and fried sauce, and the most important thing is fried sauce. In fact, I have eaten noodles with dregs in a shop in Beijing, and the taste is actually average. Really delicious authentic Zhajiang noodles should go to the old hutong in Beijing to eat, delicious.

Ten: roast duck

Beijing roast duck is a famous dish. I think it is already a word, because when it comes to Beijing, you can think of roast duck. Beijing roast duck is so smooth to say. Beijing roast duck is the most famous in Quanjude. Hundreds of roast ducks are expensive, but they are really delicious. The meat is fat but not greasy, crisp outside and tender inside, with endless aftertaste.

Eleven: burn with fire

The fire in the wallet was created by 1876 Yao Chunxuan and his wife in Shunyi. At that time, they had just set up a stall in Beijing East Market. Because of their unique taste, fragrant and delicious smell, more and more people know it, and the business of stalls is becoming more and more popular. Then the couple opened a small shop, which spread widely and became famous in Beijing.

Twelve: Fried pimples

Many people have eaten acne, and we all boil it in water, but Beijingers eat it first and then fry it, with peas, carrots, pork belly and other accessories. The fried pimples are golden in color and chewy, and the more chewy they are, the more fragrant they are.