Beijing Roast Duck: Known as “the best delicacy in the world”, it is a delicacy well-known at home and abroad. Beijing roast duck includes braised oven roast duck and hanging oven roast duck. Braised oven roast duck is roasted using the heat of the oven wall. The temperature in the oven is first high and then low. The roasted duck has crispy skin and plump inside, which is fat but not greasy. Hanging oven roast duck is roasted duck using jujube, peach, pear and other fruit woods. The roasted duck is also crispy on the outside and tender on the inside, and has a special aroma.
Beijing Shabu-Shabu Mutton: Castrated sheep from West Wuzhumuqin Banner in Inner Mongolia are the best. Take the meat from the crotch, large and small Sancha, cucumber strips, upper brain and other parts, about 13 kilograms. For each pound of meat, cut about 80 slices one inch wide and four inches long. The condiments used include sesame sauce, soy sauce, soybean curd, chive flowers, braised shrimp oil, coriander, chopped green onion, etc. There are sea rice, mushrooms, etc. at the bottom of the pot. It is also served with vermicelli, cabbage, frozen tofu, candied garlic and other palate-clearing foods.
Beijing BBQ: including beef and mutton. The roasting method is to use a special tool for barbecue - iron grill. It is a round iron plate about two feet in diameter made of wrought iron, with wood burning underneath and barbecue on top. First, soak the meat slices in the prepared seasonings, place an iron grill on the table, wipe the iron surface with sheep tail oil, use pine wood or a pine cone to burn the fire below, put shredded green onions on top, and put the meat slices soaked in seasonings on the table. Use special large chopsticks about one and a half feet long to flip the shredded green onion until the beef turns purple and the mutton turns white. Eat while turning.
Beijing dumplings: It is a kind of northern food called "Bianshi". In old Beijing, Manchu and Mongolian people called it "boiled dumplings" and regarded them as delicacies. As the saying goes, "It is better to be comfortable than upside down and not as delicious as dumplings." ". Dumplings can be divided into different types according to their fillings: "Meat dumplings": mutton and cabbage filling, pork and leek filling, beef and sauerkraut filling, beef and celery filling, pork and winter bamboo shoot filling, beef and carrot filling, and pork and three delicacies fillings (wild rice, winter bamboo shoots, and magnolia slices). In addition, there are three fresh stuffings: sea cucumber, shrimp, and magnolia slices, and three fresh stuffings of chicken, duck, and diced mushrooms. "Vegetarian dumplings": all-vegetarian boiled pastries filled with fried foods (such as oil fruits, fried tofu), yellow flowers, fungus, mushrooms, carrots, and Chinese cabbage.
Pot stickers: Fry raw dumplings on a pan until one side is burnt, which is called "pot stickers".
衡袢火烧: There are two kinds of meat and vegetables. This kind of rectangular fire sticks to each other, just like the "cloth bag" used for money and goods in the old days, so it is called the bag fire. It tastes similar to pie, just in a different shape.
Crystal doornails: Beijing-style snacks include salty doornail meat patties, and a sweet crystal doornail, which is made from fermented noodles. When making, add an appropriate amount of alkali to the fermented noodles. Knead the flour and white sugar evenly, spread the white flour flat on the paper, steam it in a basket, take it out, let it cool, then roll it into small cubes, cut it into small cubes with lard oil, cut green and red shreds, melon seeds, raisins, sugar and sweet-scented osmanthus together. Stir into crystal filling. Use fermented bread to make it 6.6 cm high and 3.3 cm thick. The top of the top should be in the shape of a ball with the mouth facing down. Place it in a basket and steam until cooked. The color of the crystal doornail is white, the filling is translucent, soft and oily, sweet and delicious. The doornail meat pie is a halal food of the Hui people, while the crystal doornail is a Han food.
Beijing rice cakes: There are many varieties of rice cakes. The cold cake varieties include pot cakes, stuffed cakes, rice cakes, bean flour cakes, tower cakes, aiwowo, bean dregs cakes, roll cakes, lotus root cakes, and rice dumplings. More than ten kinds. The ingredients for cold cakes can be divided into whole rice, broken rice, and rice noodles, and the cooking method also differs.
Aiwowo is the most typical, shaped like a Lantern Festival. It is made by steaming glutinous rice and kneading it into a round ball, then stuffing it with sugar, sesame, hawthorn and bean paste, and rolling some dry rice flour on the outside. . There is a folk jingle: "Put white glutinous rice into a steamer, and mix it with flour and flour. It's like glutinous rice balls without being cooked, and it's called Aiwowo in the Muslim world."
"Donkey rolls", made with pea flour and soybeans Rice flour (rice flour is also used), mixed and steamed, rolled into bean paste filling, rolled into fried bean noodles and shaped, cut into sections when sold. The folk saying is that "the brown sugar water filling is cleverly arranged, and the yellow rice is buried in the beans."
Zhajiang noodles: The most common one is fried noodles with diced pork. It is made by frying diced semi-fatty lean pork with onions, ginger, garlic, etc. in an oil pan, adding yellow thin sauce, covering the pan and simmering over low heat for 10 minutes. At this time, the diced pork is soaked with yellow sauce, the skin is red and shiny, and the fragrance is overflowing. There are also vegetarian dishes such as osmanthus (egg) fried sauce, fried tofu diced sauce, roasted diced eggplant sauce, etc., which are oily but not greasy. Noodles include green garlic, Chinese toon sprouts, bean sprouts, green bean sprouts, radish tassels and shreds, blanched fresh peas, cucumber shreds, lentil shreds, leek segments, etc.
Sesame sauce noodles: sesame sauce noodles, a summer meal for old Beijingers.
After the noodles are cooked, take them out of the pot and soak them in cold water. Add sesame paste (add salt and mix with water), Sichuan peppercorn oil (use fried Sichuan peppercorn oil fried in sesame oil and add it to the soy sauce while it's hot), rice vinegar, and then Add shredded pickled carrots, green garlic, shredded radish, bean sprouts, Chinese toon sprouts, etc. It tastes like grilled cakes and jelly.
Stewed noodles: commonly known as "stewed noodles". The stew is usually made by boiling pork soup or stir-frying mutton, adding yellow flowers, fungus, and mushrooms, thickening the soup, and then pouring in egg droplets. There are also versions that do not thicken the soup, and add carrots to the soup to form a sauce for the clear soup, which is called "Shu'er Lu".
Snail spinner: Stretch half-baked dough into thin strips, add sesame paste, pepper and salt, and plate them together like a snail. Press it flat, sear it on the pan first, and then bake it on the grill. After baking, it will be crispy on the outside and moist on the inside. The snails that were not sold out that day were roasted once or twice, called "dried snails". They were broken into pieces by clapping with your hands, and they were crispy and crispy when you tasted them.
Kidney bean rolls: Kidney bean rolls are originally a folk snack. It is said that one summer day during the reign of Emperor Guangxu of the Qing Dynasty, Empress Dowager Cixi accidentally heard the sound of gongs and shouts outside the red wall, so she asked what they were doing and called the seller. She tasted his kidney bean rolls and found them delicious. . So she stayed in the palace to make snacks for her, and kidney bean rolls became a treasure of the Qing palace.
Pea yellow: Boil the peas, peel them, add sugar, sweet-scented osmanthus and jujube to make a paste, sprinkle with gypsum, cut into cubes after cooling, it will melt in your mouth, it is a good way to relieve the heat in summer. It is a traditional summer snack in Beijing and was once a famous dish of the Qing Palace.
Douzhier: a typical Beijing food. The slurry used to make mung bean flour or dough is fermented. Bring to a boil before serving. It has a special sour taste when you drink it. When drinking bean juice as a child, it is usually accompanied by fried rings and shredded spicy pickles.
Jiaoduan'er: Also called "little oil ghost", it is a double-shaped dough ring like a bracelet. It takes a little longer to fry and is cooked until brown. It tastes crispy and fragrant. In the past, for breakfast at Beijing porridge shops, they would eat water chestnut pancakes with jiao rings and drink sweet syrup porridge; when drinking bean juice as a child, they would also eat jiao rings. Jiaoquan'er is a food that came from the imperial kitchen of the Qing Palace.
Pan Crisp: Pan Crisp is also a kind of fried cake, but this kind of pancake is extremely thin, even to the point of "transparent", and tastes particularly crispy, hence the name "Pan Crisp".
Stewed rice noodles: also made of dough balls, soft and transparent, like jelly and tofu. It is also cut into small slices and fried in a pan, using only vegetable oil.
Enema: It is a favorite snack of Beijingers and a popular street snack. Enema began to spread in the Ming Dynasty. There are two types of enema: one is large enema, which is made from pig intestines, washed, and made into a paste with more than 10 kinds of raw materials such as high-quality flour, monascus water, cloves, cardamom, etc., poured into the intestines, cooked and cut into small pieces. Pan-fried in lard and topped with salted garlic sauce, it tastes crispy, salty and spicy. The other is called small enema, which is made by adding starch, red yeast water and tofu residue to make a thick paste. After steaming, cut into small pieces, fry with lard, and pour salt water and garlic juice for consumption. The enema is crispy on the outside and tender on the inside. It is eaten with a bamboo skewer, which is quite unique.
Camellia oleifera: Camellia oleifera is a good nourishing snack in Beijing. It is made by putting flour into a pot and frying it until it turns yellow. The hemp seeds are also fried until they are brown. Add osmanthus and beef bone marrow oil, mix well, and then Put the evenly kneaded noodle tea in a bowl, add sugar, and use boiling water to make a paste. Camellia oleifera has a sweet taste and can be used as breakfast or lunch. It is very popular among people.
Miancha: Miancha has nothing to do with "tea". It is a thicker porridge made from millet flour and cocoa powder. Put it in a bowl and add a layer of sesame sauce and a little pepper salt. Drinking noodle tea is very particular about how you eat it. You don’t use chopsticks, spoons and other utensils when eating. Instead, you hold the bowl in one hand and drink it in circles along the edge of the bowl. Unless you are an old Beijinger, you may not be able to eat this way. Why eat this way? This is related to tasting the flavor of noodle tea