Mr. Wang once summarized Beijing cuisine, which includes Shandong cuisine, Muslim cuisine, palace cuisine and some Cantonese, Fujian and Sichuan dishes. Although there are changes in operation and seasoning, the reputation of these dishes in Beijing has already exceeded the original reputation. For example, the authentic cuisine in Beijing is the epitome of the authentic cuisine in China, which is divided into two factions, namely, the authentic cuisine in the East is the earliest and the most famous. Taking the small building in Tongzhou, Beijing as the representative, it features three cooking techniques: explosion, roasting and rinsing. Western food, represented by niujie's diligent behavior, is good at making all kinds of halal banquets. At the beginning, the most famous restaurants in old Beijing were Liangyixuan, Tongyixuan, Tonghexuan and Xilaishun, all of which were the best western-style pure dishes.

Let's talk about oriental food first. The mutton fried with onion that we eat now is an improved Shandong dish. It used to be called fried mutton, which is the so-called cannon in Shanghai cuisine It's called Bao mutton in Beijing dialect. Because it is mainly cooked by the fat and juice of the mutton itself, you only need to put a layer of oil on the pot, add some soy sauce to the mutton, and then cover the onion, so that the flavor of the mutton itself can be brought to the extreme, that is, teppanyaki, which is more fragrant and chewy than the mutton fried with a frying spoon.

Roast means roast mutton. Roasted mutton in old Beijing was made of wrought iron and burned with firewood or charcoal. The thinner the sliced meat, the better it is broken, and the master who cuts the meat is also half-sawed and half-cut. Because there are gaps between the iron bars, the air permeability is good, the circulation of air and the penetration of juice will make the meat taste particularly dry and loose. If you want a fuller aroma, you have to warm the roasted seeds and nuts with sheep's tail oil, and then spread the marinated meat slices. It is the most delicious when it is baked to pink.

You know all about instant-boiled mutton. From palace banquets to ordinary families, there is almost nothing I don't like. As for how to eat instant-boiled mutton, I mentioned it in my previous article. The most delicious parts are trident, upper brain, hip grinding, cucumber strips and so on. Slices of meat should not only be cut thin, but also chewed up. It is important to rinse them off one by one. Boiled fresh meat, with small ingredients, is extremely fresh and delicious and full of flavor. After the meat is rinsed, you can also use Chinese cabbage, vermicelli and tofu to collect soup, just like the freshly baked sesame seed cake, which is a complex and simple food enjoyment.

Let's talk about western food. Its greatest feature is exquisiteness. For the same dish, the juice used elsewhere is a pot of juice, which is called fried juice from morning till night. Western food should be seasoned with juice according to different ingredients and tastes, which is called juice blending. So the price is often higher than 20%, but the advantage is that many dishes are unique and meet the standards of banquet dishes. For example, stir-fried shredded dragon and phoenix, this dish can be regarded as a leader in halal cooking, and it is the chef's skill to taste it. The main ingredients of dragon and phoenix shreds are shredded fish and shredded chicken. The former refers to the dragon of the king of aquatic animals, while the latter refers to the phoenix of the king of birds. Both ingredients are cut into filaments and cooked in oil first, which tests the chef's mastery of the heat, because it will greatly affect the taste. After the double silk is smooth and cooked, stir fry with a frying spoon, which is delicious and delicious in an instant. Because the dragon and phoenix silk mainly eats the taste of fish and chicken, it is mainly salty and fresh, so it doesn't need too much seasoning.

In addition, there are rice-like dishes, instant-boiled mutton, coriander powder and white soup chop suey ... all of which are the main courses of western food. During the Republic of China, there was a famous chef named Chu Xiang, who studied in the palace since childhood and later cooked in the presidential palace. He was called the first chef of halal food. It is he who excavated and transplanted a large number of dishes from other cuisines, greatly enriched and developed western food in Beijing, and has made diners from all corners of the country linger.