If you travel to Beijing, what are the delicious foods worth eating?

1. Beijing roast duck is a world-famous Beijing dish. It is made of high-quality stuffed ducks and fruit trees baked with charcoal fire. The color is white and red, and the meat is fat but not greasy. It is crispy outside and tender inside, so it is called "delicious on earth". Now hanging roast duck and stewing roast duck are two factions of Beijing candidates.

Second, the core idea of authentic old Beijing miscellaneous sauce noodles in miscellaneous sauce is fried sauce. The yellow sauce used for the first time must be good, and you should choose the yellow sauce produced by well-known brand manufacturers. Secondly, when frying sauce, the heat and seasoning should be well grasped and the heat should be symmetrical. The preparation of fried sauce must be appropriate, and the meat is fat and thin. Don't put too much yellow sauce, and fry the sauce while it is hot. There are 8 kinds of hot pot side dishes, such as bean sprouts, lettuce, green peas, shredded cucumber, shredded radish, shredded cabbage, leek moss and garlic, which are delicious.

Thirdly, the instant-boiled mutton uses copper charcoal fire, and the clear soup pot ensures the delicious mutton to the maximum extent. The most common practice of instant-boiled mutton in old Beijing is to pick the mutton, clamp it and refrigerate it, and then slice it with a sharp knife or slicer. However, a more traditional and delicious method is to use fresh mutton pieces, rinse them and dip them in ingredients. The meat is delicate and has no smell, which is extremely delicate.

4. Fried liver is a special snack in Beijing, which is based on the development trend of folk food such as "boiling liver" and "frying lung" in Song Dynasty. Put the cut cooked sausage into boiling soup, add garlic paste, onion, ginger foam and mushroom soup, then add pork blood slices and water starch to thicken, and finally sprinkle with minced garlic to make fried liver. The juice is crystal clear, the fat intestines are tender and crisp, the liver is tender and delicious, and the wine is overflowing.

The official dishes in Tan Jiacai are the private kitchens of officials and ministers, which are suitable for all directions. They are characterized by fine material selection, hard cutting, fine workmanship and sufficient maturity. Boiling, stewing, steaming and soup are the main methods, less frying is used, and slow cooking is emphasized. In Beijing, the official dish widely circulated is "Tan Jiacai" made by Tan Zongxun and his son in the late Qing Dynasty.

Sixth, roast charcoal barbecue The characteristic of old Beijing charcoal barbecue is barbecue. Ordinary people nail round stainless steel plates with iron wire, which is called baking. The bottom is made of fruit trees or Chinese fir. Slice beef, mutton or mutton, simmer, put long chopsticks on the grill and turn over. Soon, the room will be full of delicious baked food, and now they can eat sesame paste biscuits with sweet and sour garlic or tender cucumbers.

Seven, the stomach is more famous in Beijing, and it is more common for Uighur compatriots to have surgery. Fried tripe is to wash and comb fresh tripe (including tripe and tripe collar) or fresh mutton head, cut it into small pieces, fry it in boiling water, and eat it with mixed seasonings such as oil, sesame sauce, vinegar, Chili oil, soy sauce and bean curd soup, and chopped leek. The material is tender and brittle.

Eight, stew fire It is said that during the Guangxu period of the Qing Dynasty, because the steamed pork belly made in the Soviet Union was more expensive, everyone switched to braised pork head and pig water. Through the spread of folk kitchen gods, in the long run, stew fire has been created. Bake the knife, cut the bean products into triangles, chop a small piece of colon and lung head, scoop a spoonful of broth from the pot and pour it into a bowl, then add minced garlic, Chili oil, fermented bean curd and chives. When a hot bowl is served, the roast, bean products, lung head and juice are fully absorbed, the roast is thorough but not sticky, and the meat is rotten but not rotten.

Nine, bean juice is a unique folk snack in Beijing. When terrazzo black beans are made into vermicelli or flour, cassava starch is removed, and the rest is light green and turquoise nourishing soup, which is brewed with alcohol. The color is dull and the taste is sweet and sour. The average person will feel unable to swallow it for the first time. There are requirements for drinking bean juice. You need a perm first, and sometimes it's best to puff a lot of bubbles. In addition, add superfine mustard shreds and drizzle with spicy oil. At the same time, you have to bring two "inby children", which are sour to eat, sweet and salty with endless aftertaste, and the five flavors account for four, plus the crispy fragrance of inby children. Is the best partner.