Although Beijing cuisine is not listed in the eight major cuisines, the reputation of Beijing cuisine has long spread, and fresh fragrance and palatability is a common feature of Beijing cuisine. Below, I recommend several special delicacies of Beijing, which embody the flavor of Beijing. if you come to Beijing to play, you might as well choose a few to taste the taste of the capital on the tip of your tongue.
Beijing, a cosmopolitan city inhabited by all ethnic groups for thousands of years, has brought together a variety of flavors from court cuisine to folk delicacies, creating authentic "Beijing cuisine". Although Beijing cuisine is not included in the "eight cuisines", the famous local cuisine is something that visitors to Beijing must try.
Beijing Roast Duck
Beijing Roast Duck is known as "the first delicacy in the world". The finished product is golden, crisp and tender. When eating, spread the pancakes with sweet noodle sauce, add chopped scallions, spread duck slices and roll them into a tube. One bite, delicious.
The most famous roast duck restaurant is the traditional time-honored Quanjude and cheap Square, in which Quanjude is roast duck with hanging stove and Pianyifang is roast duck with steamed oven. picky diners can taste the subtle differences between the two tastes. There are many branches of the two stores, so you can choose at will.
In addition to the two time-honored brands, roast duck in restaurants such as four Seasons Minfu, Da Dong, Huajia Yiyuan, Jingweizhai, Xiheongle is also regarded as a signature dish, which is the restaurant that locals will choose when eating roast duck.
Mongolian Hot Pot
Although they are all hot pot, Mongolian Hot Pot in Beijing is very different from hot pot: seasoning and copper pot are the essence of old Beijing Mongolian Hot Pot. Among them, Mongolian Hot Pot seasoning is the key, sesame sauce as the bottom, mixed with chives, soy sauce tofu, chopped onions, coriander, with Sweet Garlic to get bored. Mongolian Hot Pot's pot is also unique, the copper pot is hollow, put charcoal fire inside, the pot body is high enough, the charcoal chamber must be big enough to eat lively. The local Mongolian Hot Pot restaurant is especially popular in winter, and this kind of warm-up and stomach-warming delicacy is especially suitable for the long and cold winter in the north.
Noodles with Soy Bean Paste
The essence of Bean Paste Noodles is fried sauce. Fried sauce is made with yellow sauce and diced meat (or vegetable fried sauce made with eggs), and mixed with cucumber, radish, bean sprouts, green beans, soybeans and diced celery. In summer, you can eat noodles that are "over water". In winter, you can eat hot noodles that are "pot picked". It's delicious. It's a favorite dish of Beijing people.
But authentic old Beijing seldom go out to taste noodles soybean paste, because each fried sauce has a different taste, and people who eat other people's homes feel that it is "not authentic". When traveling to Beijing, noodles soybean paste is the best to visit a local friend in Beijing to eat a bowl. Without this opportunity, noodles soybean paste of Hai Bao Ju, four Seasons Minfu Fried Sauce Noodle Restaurant and that small restaurant is worth a try.
Douzhir (Fermented Soybean Milk)
Made from mung bean dregs, Fermented Bean Drink is almost one of the most famous snacks in Beijing, not because it tastes good, but because it is difficult to swallow easily. But the magic of this snack is that those who don't love it stay away from it, and those who love it never forget it and want to have it. It is rumored that Fermented Bean Drink once entered the palace and became a court snack.
Nowadays, not every Beijinger has drunk Fermented Bean Drink, and the legend has it that "Beijingers' favorite snack" is not as popular as it used to be. However, with a good reputation, many travelers who come to Beijing are still willing to have a brave taste. They can go to several famous snack bars in Beijing to have a taste.
Bittern flapjack is native to Beijing. In a large pot, the small intestine, lung head and bean bubbles are cooked with old soup, accompanied by bean curd and leek flowers, and the soup is used to feed the feet. Generally, the shop sells them in "big and small bowls". A full bowl of soup bottom with small intestine, lung head and bean bubbles, plus one fire. If the fire is not enough, it can be added alone. There are also "stewed pot" in some stewed shops, which can be used by many people.
Bittern flapjack is the authentic folk snack in Beijing. It originates from Nancheng. Generally, the shops are small, with simple and grounded decoration. In the eyes of Beijingers, the so-called "big shops" will be labeled as "Not authentic".
Fried liver is a Beijing snack made from pig liver, fat sausage with minced garlic and thickened with thickened. most of it is served in a small bowl, and two or two steamed buns are the most authentic meal. In the early years, fried liver was a breakfast snack in Beijing. In recent years, the eating rules are not so big. You can taste this delicacy in the snack bar from morning till night.
The eating method of fried liver is very fastidious, no spoon, holding a bowl in one hand, sucking and drinking fried liver. The most famous place for fried liver is not Tianxingju outside the front door, and the Yaoji fried liver restaurant in the Drum Tower is even more famous because of the visit of US Vice President Joe Biden. The mantra that "if you want to eat fried liver, the Drum Tower turns a corner" is also rapidly becoming popular. You can also taste fried liver in Qingfeng Steamed Bun Shop, and the taste of the branch in the city is a little better.