A selection of 12 Beijing treasure delicacies, be sure to try when you come

Mark wiens

Timeļ¼š01-26

A few years ago, some friends came to Beijing for business and travel. When they left Beijing, they always took some local specialties to send back to their relatives and friends. Buy more snacks is the size of the rice village; Buy dessert is dried fruit shop preserves; Wu Yutai or Zhang Yiyuan's jasmine is the most popular tea. Buy shoes are mostly interlocking cloth shoes; It's a very popular local specialty in Beijing.

But people to play the place will go to the Forbidden City, Tiananmen Square, followed by I was to climb the Great Wall. Go back to know to Beijing relatives will ask not to go to the Forbidden City, Tiananmen Square. I do not know why the food in Beijing has left a bad impression on everyone. I feel that the food and drink in Beijing are too expensive, and there is a feeling of not enough to eat.

1. Peking Duck

Please eat Peking duck if you come to Beijing for the first time. Friends in the north are very fond of roast duck, while friends in the south are not so fond of it. It is far less popular than Nanjing salted duck, Guangdong roast goose and Yangzhou old goose. Peking duck originated from Nanjing roast duck, and later improved it into everything it is today. Nowadays, the taste of Peking duck and the way to eat it are not very different. If you want to have a taste of Beijing duck culture and traditional duck dishes, you have to go to the Laozihao to try it.

2. Beijing Mutton Pot

Beijing Mutton instant-pot and Beijing Roast Duck both have their origins in imperial cuisine, and gourmands are particular about the seasonality of eating them. Mutton Hot pot is not eaten until autumn fat is pasted. At this time, the mutton is fat and thin just right. Traditional mutton slices should be hand-cut mutton, according to their favorite taste point "cucumber strips", "upper brain", "lower brain", crotch grinding ", "three fork son", "belly strips", "soft tenderloin" "tail oil" and so on. The lamb slices, paper-thin and transparent in color, are cooked in a large copper pot. If the restaurant has the lamb's tail oil this must order, fat soup, meat are great. You have to make your own sesame sauce, which is just fine with the meat.

3. Beijing Barbecue

Beijing's indigenous barbecue is made with charcoal fire and zhizi, which is rarely seen in Beijing today. Roast lamb, roast beef, roast sausage, roast pork belly, oil, meat and vegetable moisture directly onto the charcoal, burning a unique smoky flavor. Shizi roast meat is marinated with scallions and seasoning, so that the roast meat taste more mellow and rich.

4. Fried tripe

As Beijing's culinary label, fried tripe is said to nourish the stomach. Fried tripe is a Hui cuisine. The main ingredients are lamb tripe and beef tripe. People pay more attention to the freshness of the tripe. The fresh belly is divided into different parts, put into the boiling water, channeling the water, this is a technical job, only master the time can have a good taste. The small ingredients for dipping tripe are similar to instant-boiled mutton, which are prepared with sesame paste.

5. Brined and burned

Braised fire is comparable to Xi 'an's calabash buns, which are cooked with internal organs and staple food. A bowl of marinated fire has staple food, beans, meat. Filled with a bowl of brine cooking fire, put on the table, the table should be prepared with chili oil, leek flower, rot milk juice, vinegar, garlic juice, mustard, rare taste of their own, this is the traditional, authentic brine cooking fire.

6. Fried liver

Beijing fried liver which strong? To tell the truth, everyone recommends different, but the old shop fried liver is more suitable for most people's taste. Stir-fried liver tastes a bit like cooked starchy porridge, with pig liver and intestines added, and is not to be missed for those who like to eat water dishes. "Fried liver" soup thick, color sauce red, thick but not sticky, thin and unremitting. Along the side of the bowl to drink, a mouthful of liver, intestines, minced garlic, salty flavor.

7. Jjajang Noodles

The only noodle in Beijing to make it into the top 10 noodle dishes list is a familiar dish for old Beijingers with its chewy texture, soy sauce and colorful size. The quality of jjajang noodles depends on the sauce. The sauce should contain visible diced pork belly, not minced meat. If you eat jjajang noodles, you must have noodle soup. If the noodles are too thick, you should drink bowl noodle soup to make the original food.

8. Braised noodles

Three bowls of noodles in life, said is noodles with gravy. When a child is born, when someone is married, or when someone dies, they make noodles for their relatives, friends, and helpers. Early years old from Beijing to eat noodles with gravy doesn't like noodles so homely, is more exquisite also.

9. Pouch burned

Pouch fire was the gourmet of old Beijing, served on the table with the smell of human fireworks caught the taste buds. The head of the fire is not big, 1 two fire has 3, thin skin filling, the first time to see it, feel like a spring roll at home. It's really crispy when it's hot, but it's a little oily, and it's a good dip in vinegar.

10. Door nail Patty

Doornail Patty looks like the doornail on the Palace Museum. It is a traditional halal snack in old Beijing. It especially likes the feeling of bursting pulp. Door nail Patty crust is a bit like steamed bun, thick on one side and thin on the other. Frying meat Patty makes the thick skin more crispy and the thin skin more crisp and soft. Eat door nail Patty can be paired with cold radish skin and other side dishes, can reduce the greasy feeling.

11. Lamb's Eye steamed stuffed bun

It is about the same size as sheep's eyes. It is the best of Hui people's snacks. It is also a very famous steamed bun in old Beijing.

12. Fried bean curd

Stir-fried sesame bean curd, white and red and green, mellow and thick, unique flavor, Beijing snacks in the clear flow. Stir-fried bean curd is a delicacy for Beijing's poor. Powdery mills grind beans on a stone mill. The water that comes out is the finer part of the powder, the thinner part is the bean juice, and the sticky green pulp in between is the bean curd.

Over the years, friends will still take you to Beijing's unique treasure food, count, there are 12 kinds of.

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