roast duck
Quanjude roast duck, with crispy skin and tender meat, bright color and fragrant smell, is well-known at home and abroad and is listed as the top specialty of Beijing.
Beijing Roast Duck Quanjude Roast Duck has become an outstanding representative of Beijing Roast Duck, which is famous at home and abroad because it has the following three characteristics:
First of all, it has high-quality raw materials, Beijing stuffed duck. Beijing stuffed ducks have good varieties, plump figure, tender muscles and thick fat layer. In the early years, Quanjude had its own duck house. After buying ducklings from outside, it feeds them by itself. Now Quanjude has signed a purchase and sale contract with the duck farm in the suburbs of Beijing to guide the duck farm to raise according to Quanjude's quality standards, thus ensuring the quality of ducks.
Secondly, it has advanced processing equipment and its own duck blank production line. The cooking team is strong, skilled and experienced, and the new chef has undergone strict training and assessment.
Finally, its finished product has a unique flavor. The roast duck is full in appearance, bright and oily in color, crisp and tender in skin, delicious in taste, fragrant but not greasy.
Fish feast
The vast Kunming Lake in the Summer Palace provides the restaurant with inexhaustible live fish resources. The chefs here can cook more than 50 kinds of food with different flavors, including cold dishes, hot dishes and soup. Moreover, most of the food here comes from nature, such as lotus leaf yellow croaker and lotus leaf meat in summer and chrysanthemum fish pot in autumn, which tastes pure. You can taste these delicacies in the Li Ting Pavilion in the garden (which used to be the place where Empress Dowager Cixi watched plays).
◎ Instant boiled mutton
Beijing instant-boiled mutton, also known as "mutton hot pot", began in the early Qing dynasty and rose after Manchu entered the customs. As early as18th century, Emperor Kangxi and Emperor Qianlong held several large-scale "Thousand Banquets", including mutton hotpot. Later, it spread to shops and was run by Muslim museums. "One Hundred Stories of the Old City" said: "Mutton pot is the most common delicacy in cold years, so you must eat it with mutton restaurant." This way of eating is the result of the research and evolution of nomadic heritage in the north, and it has become a special flavor. "A.D. 1854, the Zhengyang Building outside Qianmen, Beijing opened, which was the pioneer of selling instant-boiled mutton in Hanmin Pavilion. Its cut meat is "as thin as paper, without exception", which makes this delicious food more famous. ◎ Water explodes the belly, referred to as sheep belly. A lamb belly is divided into six kinds: belly collar, belly plate, gourd, jelly, mushroom and solid core. The heat of tripe is the most important, crisp and tender. Ingredients: coriander, chopped green onion, sesame sauce, tofu, Chili oil, garlic paste, marinated shrimp oil, chives, soy sauce and vinegar, just like those used for instant-boiled mutton.
Door nail school
A Muslim mutton pie, slightly smaller than the pie, but thicker than the pie, and needs to be branded around. Yes, it bulges like a nail on the door, so it's called doornail pie.
enema
It is a favorite snack of Beijingers and a very popular street snack. The enema in old Beijing and Chang 'an Avenue is the best.
Enema began in Ming dynasty. "Hundred Odes of Gourmet in the Old Capital" refers to fried enema, saying: "The fat sausage is fried for a while, and the spicy garlic is salty and delicious. Rotten oil smells like bacon, and the soil door tastes poor. " There are often street vendors selling this kind of food in old Beijing. Among them, it is recorded: "Pork intestines filled with powder should be fried, chopsticks and vegetables should be picked with a shovel, and children with special flavor should go through several lanes in Xie Yang Lane.
There are two kinds of enema: one is large enema, which is washed with pig fat intestines, mixed with high-quality flour, red yeast water, cloves, cardamom and other raw materials 10, poured into the intestines, cooked, cut into small pieces, fried with pigs, and poured with salted garlic juice to taste crispy and salty. The other is called small enema, which is made of starch, red rice water and bean curd residue, steamed, cut into small pieces, fried in lard and eaten with salt water and garlic juice. The enema is tender outside and tender inside, and it is quite distinctive to eat with bamboo sticks.
Burning flame
There are two kinds of meat and vegetables. Some sell it outside, and some cook at home. This rectangular fire sticks to each other, just like the "wallet" of the old fashion currency, hence the name "wallet fire". It tastes like pie, but its shape is different.
◎ Snails turn to children.
Half-hairy noodles are rolled into thin strips, and sesame sauce and salt and pepper are put aside and coiled together like snails. Flatten, first sear in the pot, and then bake in the yard. After baking, it will be crispy outside and announced inside. Snails that can't be sold that day are baked once or twice, which is called "dry jump". Break it with one hand and it tastes crunchy.
Pea Cake
Folk rough pea yellow is a typical spring food, which is common in spring temple fairs. In the Flat Peach Palace on March 3rd, "Jujube Pea Yellow" is a seasonal fresh product. The vendors shouted, "Hey, Jujube Pea Yellow, come in chunks!" It seems to give people a message of spring and bring warmth.
"Coarse pea yellow" is made by peeling white peas, stewing them with twice as much water as peas, then frying them with sugar, then mixing them with gypsum water and cooked dates, putting them in a big casserole, cooling them into blocks, deducting them, cutting them into diamond-shaped blocks like cutting cakes, and putting a small piece of golden cake on them for decoration. It is usually sold on a unicycle covered with wet blue cloth. The operators of this industry are mostly Pinggu and Xianghe in JD.COM.
"Fine pea yellow" is improved on the basis of folk red dates and coarse pea yellow. The preparation method is more elaborate. Peas are cooked and sieved into paste, then added with white sugar and sweet-scented osmanthus. After solidification, they are cut into small squares two inches square and less than half an inch thick. Put a few honey cakes on it, which are good in color and fragrance, delicate and pure in texture, and melt in the mouth, belonging to the top grade. After the Republic of China, Tang Yilan Restaurant and Fangshan Tea House in Beihai Park sold first-class pea yellow, which was packed in cartons, each containing 10 yuan. As a court snack, it is equivalent to Duyun cakes and steamed buns.
fermented drink made from ground beans
When grinding mung beans to make vermicelli or flour in the flour mill, after taking out starch, the remaining light green and blue leftovers are fermented and cooked, which is bean juice.
Soy juice was first divided into sweet, sour and sweet and sour. The bean juice made that day was sweet, and the next day it turned sour and sweet, and the third day it was only sour and not sweet. According to people who make bean juice alone, a bowl of bean juice with a dish of spicy shredded pickles accounts for four of the five flavors, namely sour, spicy, sweet and salty, but not bitter, which is the expectation of life. Bean juice also has a twin brother: horse tofu, which is the bean dregs when making bean juice.
Yingbi's son
Also known as "little oil ghost", the circle is as small as a bracelet and fried crispy. Once upon a time, Beijing porridge shop paid attention to eating horseshoe biscuits with inby and drinking sweet porridge for breakfast. When you drink bean juice, you usually eat it with it. Inby is a kind of food from the royal restaurant of Qing Dynasty.
◎ Chestnut Noodles Wotou
Legend has it that this kind of palace snack is the Wowotou eaten by Empress Dowager Cixi. Wowotou is made of good new corn flour, which is too fine. Mix with good soybeans and steam with sweet-scented osmanthus sugar. It is delicious and sweet. A kilo of flour needs to steam out a hundred steamed buns to be considered "small".
Kidney Bean Rolls
Kidney bean roll is a folk snack. It is said that one summer day in Guangxu period of Qing Dynasty, Empress Dowager Cixi occasionally heard gongs and drums outside the red wall and asked her what she was doing, so she called a vendor to try his kidney bean rolls, which were delicious. So the man was left in the palace to make snacks for her, and kidney bean rolls became the treasure of the Qing palace.
Snowball.
Bean flour cake, also known as bean flour cake, is one of the ancient snacks in Beijing. Its raw material is steamed with yellow wheat water, and the dough is slightly softer with more water. In addition, soybeans are fried and rolled into flour. When making, the steamed yellow wheat is wrapped with soybean powder and rolled into skin, then wrapped with red bean paste (or brown sugar), rolled up, cut into small pieces of about 100g, and sprinkled with white sugar. When making, the stuffing rolls are required to be uniform, layered and yellow in appearance, characterized by fragrance, sweetness, stickiness and strong bean flour flavor.
Soybean is the main raw material of bean powder cake, so it is called bean powder cake. But why is it called "snowballing"? It seems to be an image metaphor. After it is made, it is rolled in bean powder, like a real snowball in the countryside, raising dust, hence the name.
Nowadays, many people only know the nickname, not its real name. Nowadays, there are snack bars all year round, but most of them have changed from yellow wheat to glutinous rice noodles, because yellow bean is still yellow in color and is a favorite snack of the masses.
JD.COM meat pie
There are beef and mutton in JD.COM patties, each about 500g and 300g. JD.COM Meat Pie was created by Yang (alias Maqi) in Xiadian Town (now Dachang Hui Autonomous County) east of Beijing.
Yang Yan steamed bun
According to legend, Emperor Kangxi of the Qing Dynasty once ate sheep's eye steamed buns, so he was famous. Because it is as small as a sheep's eye, it is called a sheep's eye steamed stuffed bun. Although steamed stuffed buns are small and have various fillings, they are deeply loved by people.
Sugar fire
First, mix brown sugar with sesame paste, osmanthus fragrans, sesame oil, etc. Then add proper amount of flour and flour base, spread it on the thin dough, roll it repeatedly, and finally make it into a cake blank and bake it in the furnace. Sugar fire is dark brown in color, soft in texture and rich in fragrance, especially in Dashunzhai, Tongxian County, Beijing.
Crystal doornail
Crystal doornail is a white and translucent snack with China flavor. The epidermis is made of dough, and the fillings are green and red silk, melon seeds, raisins, sugar and osmanthus. The finished product is soft, waxy, oily, sweet and delicious.
Fried liver
"Fried liver" was improved in the late Qing Dynasty from the "white water chop suey" of the fresh fish mouth "Huixianju" outside Qianmen. White water chop suey is cooked with chopped pig intestines, liver, heart and lungs in white soup, but it has not been popular for a long time because there is no research seasoning. So the shopkeeper removed his heart and lungs and renamed it "fried liver", which was unique among Beijing snacks for a time.
In fact, the famous fried liver is mainly pig fat intestines, and pig liver only accounts for 1/3. The production method is to soak pig intestines in alkali and salt, rub them clean, wash them with water and vinegar, and then cook them. After boiling, simmer with slow fire, cover the pot, and let the intestines be cooked without running oil. When it is ripe, it is cut into 5-minute-long segments, commonly known as "thimble segments". "Wash the fresh pork liver and cut it into willow-shaped strips with a knife.
Seasoning is to add aniseed to the heated cooking oil, add raw garlic after deep frying, add appropriate amount of yellow sauce immediately after the garlic turns Huang Shi, stir-fry and put it in a jar for later use. Besides, we should cook some delicious mushroom soup. After the raw materials and seasonings are ready, the fried stalks are ready. First put the cooked sausage into the boiling soup, then add the garlic sauce, chopped green onion, Jiang Mo and mushroom soup, then put the raw liver strips into the pot, thicken them with starch, and finally sprinkle with a layer of minced garlic.
After Hui Xianju's fried liver became famous, small restaurants and snack bars in Beijing's Sijiu city joined in one after another, and there were also witticisms on the market with fried liver as the word. For example, when swearing at home, say, "You are so heartless." ; Ironically, people and things that hurt each other say that "pigs and pigs eat fried liver and hurt their own flesh and blood."