Food Street with Famous Stores Dashilar Qianmen is home to famous stores - Food Street.

There are many time-honored restaurants in Beijing, such as Quanjude Roast Duck Restaurant, Duyichi Steamed Dumplings, Kaifeng First Floor Soup Dumplings, Laozhengxing Restaurant, One-stop Restaurant, etc.

These hotels have seen better days.

Although many stores have been renovated, traces of history can still be seen.

All kinds of people gather here every day. It represents the front door of Beijing's food culture and is a must-visit place for tourists.

Peking Roast Duck Peking Roast Duck is a famous dish unique to Beijing and famous all over the world.

Roast duck has a long history.

As early as 1,500 years ago, roast duck was served in the Southern and Northern Dynasties of China.

In the book "Yinshan Zhengyao" written by the imperial physician Hu Sihui during the reign of Emperor Chaotian (1330 AD), it was listed as a delicacy "roast duck", which is today's Peking duck.

At that time, roast duck was roasted with barbecued pork.

After taking out the duck's internal organs, mix the lamb tripe, coriander, green onion and salt evenly, put it into the duck tripe and grill it over the charcoal fire with a fork.

Today's Peking duck is made from stuffed duck raised in the suburbs of Beijing.

Before roasting, wash the duck leg feathers and remove the internal organs.

Air is then pressed between the skin and meat to separate the skin and meat, and then the duck is coated with maltose syrup and left to dry.

In this way, the whole duck is dark red, as if it has been coated with a layer of red paint, so some foreigners jokingly call Beijing roast duck painted duck.

The roasting method is to pour boiling water into the duck cavity before putting the duck into the oven, and then release the boiling water after the duck is cooked.

In the oven, hardwoods such as dates, peaches, and pears are used as fuel.

These fuels have less smoke but less firepower.

After about 40 minutes of roasting, each duck was tender on the outside and full of meat.

There is something special about eating roast duck: first put a pancake on your hand, put a few slices of roast duck inside, dip it in sweet noodle sauce, add a few green onions, then roll up the pancake and eat it.

Oily but not greasy, crisp and refreshing.

Smart chefs also make duck kidneys, duck hearts, duck livers, duck feet, duck wings, and duck eggs into various cold pots, or make fried duck hearts, fried duck tongues, and fried duck kidneys with salt and pepper.

Even duck bones can be used to make soup, which is delicious.

A senior chef can process more than 80 hot and cold dishes from the duck to form a unique whole duck banquet.

Donglaishun Hotpot Donglaishun Hotpot is a well-known chain store of Wangfujing Department Store.

It can be said that Dong Laishun's hot pot tastes very bland to Hunanese, especially those who are not happy if it is not spicy.

You can see the soup base clearly and just throw the side dishes in, and you don't have to worry about the soup base being so cloudy that you can't find the dishes.

Among Dong Laishun's side dishes, the mutton has a good texture and is very fresh.

It is recommended for those who are afraid of spicy and turbid food and like sesame sauce clear soup.

Time-honored Brands In the ever-changing city of Beijing, it is very difficult to accurately locate a time-honored snack bar.

Maybe an alley that is fragrant today will become a bulldozer’s dinner tomorrow.

Those old shops with a long history are being managed with great pains all the time.

Since tomorrow is unpredictable, enjoy the moment and use the following snack map of old Beijing drawn with text to taste the authentic Beijing cuisine.

The only steamed dumpling restaurant starts in the southeast corner of Beijing.

We first rushed to Fangchengyuan Food Street on Pufang Road in Fangzhuang area.

There are two old restaurants here: Duyichu Steamed Dumpling House and Xiao Chang Chen.

Steamed Dumplings, the same place, is famous at home and abroad for its meticulous workmanship and service.

Here, the steamed dumplings must be truly shaped like pomegranates, white and crystal clear, and the production requirements are very strict.

The skin of steamed dumplings is only one millimeter thick.

The only plaque inscribed by the Dragon Emperor is the biggest sign of this store.

According to legend, Emperor Qianlong visited this small hotel incognito on New Year's Eve one year and sighed: You are the only one in the capital who can open a shop to welcome guests at this time.

Back in the palace, someone specially sent a plaque: All in one place.

Xiao Chang Chen is the most famous old store in Beijing.

Braised small intestine, also known as braised small intestine, is a pure local snack in Beijing.

Use a tic-tac-toe knife to cut the fire, cut the tofu into triangles and chop finely. However, it is best not to add coriander to the stew, otherwise the taste of coriander will overwhelm the taste of the small intestine and minced garlic.

About three stops northwest from Fangchengyuan Food Street is the East Gate of the Temple of Heaven.

There is a conspicuous yellow notice board in the southeast corner of the bus station, which is the front page of a neighbor's house on fire.

The burning of the wallet is pie, so it is called the burning wallet because its shape resembles the front and back of the wallets that people carried on their shoulders in the old days.

The wallet is fried on both sides and the skin is very thin.

Dipped in vinegar and paired with the free noodle porridge from this store, it tastes like home.

In addition, the fried enema in this store is also very authentic. The fried enema is starch sausage.

Made from deep-fried pig intestines, a good sausage is tender on the outside and tender on the inside. It tastes better when eaten with garlic sauce.

Doudou juice should be regarded as the top snack in Beijing.

Come out of Shao Neighbor and walk along the outer wall of Temple of Heaven Park to the north gate. Opposite is a restaurant called Lao Ciqikou Bean Juice Shop.

The bean juice here is the strongest and most fragrant I have ever tasted in Beijing.

Compared with the soy sauce that tastes like boiling water in the so-called old Beijing restaurants scattered throughout the capital, this store is not to be missed.

In the past, Beijingers soaked mung beans and ground them into a fine pulp.

After fermentation, the sediment is starch, and bean juice floats on the upper layer.

After the bean juice is boiled, it is served with old Beijing pickles.

It tastes like inby and is the favorite of authentic old Beijingers.

Teacher Yi Shu once said that anyone who cannot drink bean juice is not qualified to study Lao She.

Pea yellow and noodle tea from Huatian Snacks Take Metro Line 5 north from Ciqikou, get off at Zhangzizhong Road, and walk west for about two stops to reach Di'anmen.

The famous Huatian Snacks is located at the northeast corner of Di'anmen intersection. In this rustic shop, there is always an endless stream of diners waiting.