No. 2, Dongyangguan Hutong, Dongcheng District, Beijing.

Recommended specialties in Beijing: Old Beijing noodles with soybean paste, stir-fried liver, braised pork belly, fried tripe, and Beijing roast duck.

1. Old Beijing Zhajiang Noodles

Old Beijing Zhajiang Noodles are rated as one of the "Top Ten Noodles in China". Sauce, that is, fried noodles. The fried noodles are chewy, the fried sauce is salty, and the dishes are refreshing. They are deeply loved by diners.

2. Fried liver

The main ingredients for stir-fried liver are pig intestines and liver. Clean the pig intestines and liver, cut them into pieces, cook a pot of pork bone soup, and put Add ginger, garlic, star anise, vinegar, soy sauce, and yellow sauce and simmer slowly. After the soup is simmered, add the pig intestines and liver and continue to stew, and finally thicken with starch.

3. Braised pork

Braised pork is said to have originated from Nanheng Street in the south of Beijing. Braised pork is cooked with fire, pig intestines and pig lungs.

A steaming bowl of braised pork, sprinkled with minced garlic, chili oil, and chopped green onion. The pig intestines are soft but not rotten. The fire and pig lungs absorb enough soup, and the taste is thick but not greasy.

4. Buried tripe

Burned tripe was recorded in the Qianlong period of the Qing Dynasty. It is usually made from sheep or cattle louvers and tripe collars. Fresh sheep tripe or fresh beef tripe is boiled with boiling water. After blanching quickly, mix it with sesame oil, chili oil, vinegar, salt, sugar, soy sauce, sesame paste, minced garlic, minced coriander, and minced green onion. It has a crisp taste and fresh texture, and is deeply loved by old Beijingers.

5. Beijing Roast Duck

Beijing Roast Duck is a world-famous Beijing delicacy. According to records, roast duck originated in the Northern and Southern Dynasties and was a palace dish at that time. The raw material of authentic Peking duck is Peking duck, which is roasted over charcoal fire with fruit wood. The roasted duck is ruddy in color, fat but not greasy, crispy on the outside and tender on the inside, with the aroma of fruit wood.