There are many delicious foods in Beijing.

In addition to roast duck and bean juice, you can also try other local delicacies.

Here is a good restaurant recommendation for you.

If you go to Beijing, you can choose to go to these places to taste delicious food and see what they are.

Old Beijing mutton-shabu-shabu authentic flavor Old Beijing hot pot, inheriting the characteristics of old Beijing hot pot, using copper pot charcoal fire.

The mutton meat is delicate and has no odor.

All other ingredients are fresh.

A bite of mutton dipped in fragrant sesame sauce really leaves a lasting aroma on your lips and teeth.

Water at the bottom of the pot, charcoal heating, and a copper pot are the three major characteristics of traditional northern hot pot.

Jubaoyuan is a famous hotpot restaurant in Beijing. If you come to Jubaoyuan, you can’t miss the hand-cut mutton.

This will be the treasure of this store.

Anyone who has eaten hot pot here has been told that it is delicious.

Hand-cut fresh mutton is thicker than ordinary mutton and has no fishy smell.

The biggest feeling when you eat it is that it is affordable and tastes good.

Dip in the toppings and bite into it.

It's very soft and deep, and the meaty flavor gives you a solid sense of satisfaction.

You don’t say it’s a signature, but it really lives up to its name.

It can be seen that the meat quality of Jubaoyuan is indeed good.

Per capita: 100 yuan Address: No. 5-2, Building 1, Niujie Xili Commercial Building (next to the Muslim supermarket) Sheep Scorpion Beijing Sheep Scorpion, a century-old delicacy, made from 5-6 month old lambs from Ximeng and Umeng in Inner Mongolia.

It can be cooked through dozens of processes such as soaking, picking, roasting, simmering, and stewing.

It tastes slightly spicy and fragrant, not too greasy.

It not only retains the nutritional essence of the original clear soup hot pot, but is also very delicious.

Crab Wangfu Sheep and Scorpion (Hufangqiao Branch) is a must-eat special dish in Beijing.

There are many chain stores opened in Beijing, and they are braised for two and a half hours.

The scorpion is slightly spicy and salty, and the meat is neither fat nor greasy.

They're so soft and sloppy that you can't get enough of them.

Cost per person: ￡93 Address: 1st Floor, No. 4 Hufang Road, Xicheng District, Beijing Old Beijing Zhajiang Noodles is a traditional noodle dish.

Originally originated in Beijing, it is made from Cai Ma and Zhajiang noodles.

Cut or cook cucumbers, Chinese toon, bean sprouts, green beans, and soybeans and make them into dishes for later use.

Then make fried sauce, stir-fry diced pork, green onions, ginger, etc.

Put it in oil, then add yellow soybean paste or sweet noodle sauce made from soybeans and stir-fry to get fried sauce.

After the noodles are cooked, take them out, pour them with fried sauce, and mix them with vegetables to make fried noodles.

No. 69 Brick Factory, located in Zhajiang Mian, Zhajiang Mian, is hidden in a deep alley. Every day at noon, the seats are packed, and there is an endless stream of diners coming to taste it.

First, mix the sauce with the noodles, then top with the vegetables.

After taking a bite, um, it tastes really delicious, the noodles are very thick, especially the meat sauce, which is a small piece of lean meat, not greasy at all, and very fragrant.

The pickled Laba garlic is a perfect match!

Per capita: 18 yuan Address: No. 1 Zhuangchang Hutong Peking duck Roast duck is a world-renowned famous Beijing dish and a palace food at that time.

We use high-quality Beijing roast duck and roast it over charcoal fire. It is red in color, fat but not greasy, crispy on the outside and tender on the inside.

Don’t try Four Seasons Fumin Roast Duck Restaurant (Langfang Ertiao Branch) when you come to Quanjude, Beijing.

Maybe it's because you've become more famous and there are more tourists here, so you're not as serious as before.

The service and dishes at Four Seasons Fu Min Roast Duck Restaurant are first-rate.

The waitress will roll the roast duck for you personally and tell you two different ways to eat it, especially since the crispy duck skin is covered with sugar and doesn't feel greasy at all.

Per capita: 118 yuan Address: No. 18, Ertiao Hutong, Langfang City. One of the most distinctive Beijing snacks in my mind, braise and fire. Burn a sharp knife, cut the tofu into triangles, chop the small intestine and lungs into small pieces, and scoop them out of the pot.

Pour a ladle of old soup into a bowl, and add some minced garlic, chili oil, tofu curd and leeks.

The hot bowl was brought up, with fire, tofu and lungs soaked in the soup.

The fire is very thorough but not sticky, and the meat is rotten but not rotten.

The most pungent of all is the small intestine.

The intestines are tender, thick but not greasy, and don't have any peculiar smell.