1, old Beijing Zhajiang Noodles
Zhajiang Noodles, an old Beijing city, has a unique local style in Beijing. The sauce is usually fried with sweet noodle sauce, diced pork, onion and ginger, poured over the water, and then mixed with ingredients such as cucumber, Toona sinensis, sprouts and green beans, which is one of the favorite staple foods of old Beijing people.
2, tripe
Deep-fried tripe is that fresh tripe (including tripe and tripe collar) or lamb tripe is cleaned and sorted, cut into strips, fried with boiling water, and eaten with seasonings such as oil, sesame sauce, vinegar, Chili oil, bean curd soup with sauce, coriander powder and chopped green onion. The texture is fresh and tender, and the taste is crispy. Everyone in old Beijing likes to eat fried tripe, especially after beginning of autumn in the lunar calendar. When Beijingers pay attention to "eating autumn", there is a saying that "if you want to eat autumn, you will have fried tripe".
3. Old Beijing noodle tea
Pasta tea is not tea soup, but a paste made of millet flour or millet flour, with sesame sauce on the surface. Sesame sauce should be lifted and pulled into filaments and poured on the tea. What matters is the way to drink it. Old Beijing pays attention to drinking noodles tea without spoons or chopsticks, but holding the bowl in one hand. First, put your mouth up, stick to the edge of the bowl and drink it in circles. Noodles tea is very hot, but it is more appropriate to suck it.
4, fried liver
Fried liver is one of the traditional snacks in Beijing, which has the characteristics of bright soup, fragrant garlic, fat but not greasy, thin but not lax. The so-called fried liver is not fried, but boiled, and besides the liver, there are fat intestines, which are generally more than the liver.
5. Braised
Braised pork intestines and pig lungs cooked together are a kind of delicacy. It is said that in Guangxu period, because the pork belly cooked in Suzhou was expensive, people replaced it with pig's head meat and pig's water. After the spread of folk cooking experts, over time, it has created a pot-stewed fire.