What do Beijing people often eat?

1. Formation:

Beijing was the ancient capital of the Yuan Dynasty, and tributes from all over the world were rich and colorful. Transportation is well-connected, and products from all over the world enter Beijing, all of which provide a rich material basis for the formation and development of Beijing cuisine. Historically, Beijing, influenced by the grassland food culture and the North China Plain farming food culture, has a strong local flavor.

Beijing cuisine is composed of palace cuisine, governmental cuisine, common people's cuisine, minority cuisine and monastery cuisine.

2. Characteristics:

(1) Selection of materials and seasonality.

(2) Delicate cooking.

(3) Careful with knife work, fire and seasoning.

(4) The soup-making and clarification of the brine.

3. Representative dishes:

Representative dishes of Beijing cuisine include "Peking Duck", "Shabu Shabu", "Roast Pork", "Roasted Suckling Pig", "Crystal Elbows", and "Crispy Fish".

/shipu/jing.htm24 Beijing Recipes

Traditional Beijing Recipes

Spring Cake Rolled Vegetables

100 grams of flour, 30 grams of water, 50 grams of cabbage, ham

25 grams of onion, water chestnuts, 2 grams of salt, 1 gram of vinegar, 15 grams of ginger, 50 grams of sesame oil

Measurement:

The method:

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1. cabbage, onions, ham, water chestnuts sliced, and with boiling water will cabbage, onions scalded out drained water, and then into the ham, sesame oil, vinegar, salt and mix well.

2. Mix the flour with water and cook it into thin pancakes.

3. Put the seasoning on the pancake and roll it up.

Scallion roasted sea cucumber

Features: northern dishes, from Shandong source into the sea cucumber and scallions as the main ingredients, sea cucumber fresh, soft and smooth, scallion section of the aroma of thick, no juice after eating

Raw materials: 100 grams of sea cucumber, ginger, soy sauce 25 grams, 15 grams of sugar, 125 grams of cooked lard, 200 grams of scallions

20 grams of cooking wine, 4 grams of salt, broth 250 grams, wet starch 250 grams. 250 grams, 250 grams of wet starch, monosodium glutamate, sugar color three grams each.

Practice: sea cucumber cut into wide slices, boiled through the water control, the lard burned to six mature into the scallion, deep-fried

To the golden yellow when the fish, scallion oil spare. The soup with green onions, ginger, refined salt, cooking wine, soy sauce, white

sugar, sea cucumber, boil and simmer on low heat for 2 minutes, pull out and control the dry. Lard plus fried green onion, salt

, sea cucumber, broth, sugar, cooking wine, soy sauce, sugar color, boil and move to simmer for 2-3 minutes

clock, on the high fire with monosodium glutamate thickened with cornstarch, burned through the medium heat to collect the juice, dripping into the green onion oil, into the plate

can be.

Pot three clip ham

Method: (1) the pork fat and chicken breast meat chopped into pieces, put in a bowl, add salt, cooking wine (10 grams), ginger, monosodium glutamate (a little) and stir into the filling. Slice the ham. Beat the eggs in a bowl and mix well. (2) the cooked lean pork cut into 9 cm long, 4.5 cm wide slice, placed on a cutting board, vertical next to each other 6 slices into a rectangle. Spread the stuffing on top and arrange the ham slices on top, staggering the seams of the meat. Cover the ham slices with another portion of white meat, and then press it down to make a sandwich of ham cubes. (3) Cut a slice across the center of each ham cube, turning 1 cube into 2, and sprinkle the flour on top. (4)Heat large oil in a frying spoon over moderate heat, dip 4 weeks of the ham cubes in the egg batter, then put them into the spoon and fry until golden brown, then add pork bone broth, cooking wine and monosodium glutamate. (5)After the soup is dried up, arrange the ham cubes into one side of the plate. (6) Peel the bread and cut into 12 slices. Put each slice of flat slice open into a clam shell shape, on the drawer steamed soft, remove and put into the plate on the other side. (7) Wash and sterilize the lettuce leaves, cut into small pieces, arrange around the ham plate, pour sweet noodle sauce on top and sprinkle with sugar. Serve the ham on bread with the lettuce.

D煳肘

主料：猪肘肉1～2kg。

Seasoning: 20 grams of pickled leek flowers, 20 grams of garlic paste, 30 grams of embalmed juice, 40 grams of chili oil, 80 grams of soy sauce.

Method: (1) pork elbow meat (boneless) on a high fire to burnt color, skin blisters. (2) put the meat in warm water to soak 20 to 30 minutes, scrape clean, put the pot of water to cook (cooking method with "white meat"). (3) with skin cut into thin slices, yard in the disk. (4) to cover the chive flowers, garlic puree, embalmed juice, chili oil, soy sauce and other seasonings in a small bowl and mix well, along with the elbow slice on the table, you can dip eat.

Sauce live fish

Main ingredients: live carp 1 tail, 15 grams of ginger, 125 grams of sweet flour sauce, 125 grams of cooked lard, 125 grams of sugar.

Method: 1. will live carp gills, fins, scrape off the scales, gutted and cleaned, on both sides of the fish every 0.83 cm distance across the cut 1 knife (cut to the fish bone, do not cut off the fish belly). Then, handheld fish tail in a pot of boiling water for about 2 to 3 minutes, so that the mouth of the knife open, remove the fishy taste. 2. frying pan on a high flame, the first under the cooked lard, sugar, sweet noodle sauce, with 100 grams of water to adjust evenly, and then renewed into the water 1150 grams. After boiling, put the hot fish, soup and then boil, change to micro-fire about fire leaning 20 minutes. To be soup has left 2/3, and then boil with high fire. Finally, the fish out, put into the plate. 3. will have the soup frying pan continue to put on the high fire, with a hand spoon constantly stirring (to prevent paste bottom), to be soup fire leaning on the thick, burned in the fish, and then sprinkle ginger that is completed.

Kyoto Spare Ribs

Features: Beijing-style dishes, dishes with a bright red color, thick flavor and juice, the outside of the burnt inside tender.

Raw materials: 700 grams of pork ribs, lettuce, tomato sauce 60 grams each, 30 grams of parsley, 50 grams of oil.

Method: the pork ribs with soy sauce too white powder, water, red powder marinade for 20 minutes, the frying pan until crisp and fluffy out. In the frying pan will be tomato sauce, hot sauce oil, sugar stir fry, pour in the ribs quickly stir fry can be.

Frozen green bean elbow

Method: (1) Scrape the pork elbow clean. The green beans are washed clean. (2) with a casserole with 2 kilograms of water put on the fire to boil, add alum, mung beans and elbow, slowly cook with fire, to be elbow is almost cooked when fishing. (3) the elbow will be cooked (skin down) in a bowl, the onion, ginger, salt, etc. on top, and then poured into the mung beans fished out of the original broth, on the cage drawer with a high fire steam rotten, pick off the onion, ginger, decant the original broth. (4) skim off the floating oil on the original soup, over the wok, and then poured back into the bowl of elbow, and then leave it to cool. (5) the cool elbow with soup into the refrigerator, to be frozen out, cut into thin slices, arranged in the plate can be on the table to eat.

Mushu meat

Features: northern home cooking, colorful dishes, rich aroma, salty and sweet.

Raw materials: 200 grams of shredded pork, 4 eggs, 25 grams of fungus, 75 grams of lard.

Method: eggs into a bowl, add fine salt and stir, scrambled eggs in a frying pan. Add lard to the pan, chopped green onion stir fry, put the shredded meat stir fry, add cooking wine, soy sauce, monosodium glutamate, then put the eggs, fungus stir fry can be.

Pine nuts steak meat

Method: (1) the pork from the center of the horizontal slice into two halves, the skin with the skin that half of the burnt skin with the fire, and then soaked in warm water to soften the skin, scrape with a knife to wash and wipe dry water, skin down with a knife to graze the fat into a deeper diagonal lattice pattern. (2) the other half of the fat without skin cut into small cubes of meat, lean meat minced, together in a bowl, add pine nuts, eggs (2), cooking wine (30 grams), ginger (30 grams), wet starch (40 grams), mixed into a softer meat mixture. (3) in curved patterns of fat on a layer of starch surface, and then the seasoned meat mixture spread on it, gently chopped with a knife, so that the filling immersed into the grain to go, and then smoothed the filling around and above, with the original shape of the meat. (4) with egg (1), wet starch (the remaining amount) into a paste, smeared around the square meat and meat filling side. (5) the vegetable oil poured in a frying spoon, put on a high flame to heat, the square meat skin down into the skin side of the side with the skin fried yellow, turn over and fry the other side of the other side and then fished out. (6) put a layer of broken bones in the bottom of the casserole, and then layer by layer into the square meat (skin down), rock sugar, cooking wine, green onions, ginger, soy sauce, monosodium glutamate and chicken broth. Put the lid on, put the fire on the boil, simmer for 40 to 50 minutes, turn the meat over and then continue to simmer, after the meat color and then turn over to simmer, simmer until rotten. (7) decant the soup, the meat (skin up) buckle in the plate, fish out the broken bones, soup thick and pour on the meat can be.

Soup bubble belly tip

Method: (1) the tip of the pork belly (pig anus cardia) washed, with a razor blade to remove the skin, scrape off the oil filaments. Put the belly tip inside with a knife every 1 ~ 1.5 mm wide cut all the way through the knife, deep about 2/3 thick, and then across the knife pattern every 2 ~ 3 mm wide cut off, cut into 5 ~ 6 mm wide, 2 ~ 3 cm long slope blade. (2) soak dried portobello mushrooms in boiling water, choose and wash, slice into 1 ~ 1.5 mm thick slices, and then wash twice, and then wash the core of the greens. (3) on a high fire set up a frying spoon, pour in chicken broth, add slices of portobello mushrooms, ginger and monosodium glutamate, salt (4 grams). Soup boiled after skimming the foam, put the core of rape, casually pour the soup into the container, pour chicken oil. (4) Put the frying spoon on a high flame, pour in 500 grams of boiling water, then add cooking wine and monosodium glutamate. (5) After the water boils, put in the belly blanch, immediately fished out on a plate, sprinkled with pepper, with chicken soup to the table, the belly and then poured into the chicken soup can be.

Tender pearl chicken thighs

Method: 1, the chicken thighs sliced into a large piece, about 0.5 cm thick, and then cut into 2 cm wide block, add a little monosodium glutamate, soy sauce, cooking wine, egg whites, wet starch slurry good. for food street 2, frying pan placed on the fire, add peanut oil, when the oil temperature rises to seventy percent of the oil temperature will be pearl leaves fried crispy fish out, drain the oil, around the edge of the plate. When the oil temperature is 60% hot, add chicken pieces, slide through and fish out. Leave a little oil, into the Sichuan pepper sauce stir-fry, down into the slippery chicken, turn evenly, drizzle a little oil, served in a dish surrounded by pearl leaves that is completed.

Yi Pin meat

Raw materials: skinned pork 750 grams, 250 grams of rock sugar.

Method: pork boiled in boiling water for 10 minutes, and then soak in cool water for 20 minutes, fish out and cut into squares, and then boiled in boiling water for 10 minutes. Ice sugar with hot boiling water after melting into the pot, pork with bamboo grates into the pot, add salt, cooking wine, green onions, ginger, simmering to eight mature. Another pot of sugar fried until blistering red, poured into the simmering meat in the pot, and then simmered over low heat until the vegetarian rotten can be.

Features: traditional Beijing dishes, characterized by the complete shape of the dish, the skin red meat rotten, fat but not greasy.

Fried rolled liver

Method: (1) the pig liver after washing, cut into 15 × 3 × 0.3 cm long thin slices. Wash and tear the pig net into a uniform thickness for rolled liver. (2) net oil flattened into a rectangle, laying pig liver slices at one end about 1/3 from the edge, and then sprinkled with salt, green onion, ginger on the liver slices, it rolled into a roll, and then tied every 2 to 3 centimeters with the horse lotus grass. (3) Put the roll into a pot of boiling water and cook it over moderate heat for 25 to 30 minutes and fish it out. (4) the vegetable oil poured into the frying spoon, with a high fire heat, put into the roll of liver fried to golden brown and fished out, untied Malin grass, then cut into round slices and sprinkled with salt can be.

Spiced lees wine meat

Method: (1) the selected meat clean, cut into 12 cm square, into the pot of boiling water to boil, skimming foam, with a slight fire to cook 8 ~ 9 rotten, fish out to cool. (2) the drying of the meat peeled, cut into thin slices across the grain, pouring aroma lees wine can be eaten.

Tubular meat

Method: (1) the first onion, ginger (peeled), pepper cut into fine powder, pork chopped into puree, together into a bowl, mixed with salt, cooking wine, monosodium glutamate, wet starch (10 grams), sesame oil, white broth, mixed into a filling. (2) beat the egg in a bowl, add white flour, wet starch (the remaining amount), mix into a paste. (3) Wash the pork net oil and cut into 20 cm square pieces. At one end of each block, spread the meat filling into 1 cm thick strips. In the unspread meat filling on the net oil smeared with some egg paste paste, and then rolled into 2 cm thick, 20 cm long roll, on the drawer to steam for about 10 minutes, remove to cool, cut into 10 cm long one. (4) on a high fire set up a frying spoon into the vegetable oil, hot, the net oil rolls dipped in egg batter, slowly into the oil to fry for 1 to 2 minutes, until golden brown can be taken out, cut into small sections into.

Squirrel yellowtail

Method: (1) the yellowtail scales, gills, fins removed, cut off the head of the fish put another. Open and pull out the internal organs, wash clean, with a knife along the spine sliced into only two halves of the fish tail connected to the spine bone and small thorns all removed. Then, in the two halves of the fillet by the viscera side with a knife graved into wheat ears-shaped pattern (0.5 cm deep, 0.3 cm wide). (2) Sprinkle a layer of salt, drizzle a layer of cooking wine and apply a layer of wet starch. (3)Pour vegetable oil in a frying spoon, put it on a high flame and heat it up, first fry the fish head, fish it out and then split it with a knife and pat it flat. When the oil begins to smoke, put the fish into the frying into a charred yellow, fish out, and fried fish head pair together flat on a plate. (4) Add the cooking wine, soy sauce, chicken broth, sugar and vinegar together to make a gravy to be used. (5) in the frying spoon into the cooked oil is hot, into the onion, ginger, garlic, stir fry a few times, cook the thickening sauce. After the gravy is cooked, dripping cooked vegetable oil (about 50 grams), stirring evenly poured on the fried fish, the parsley washed and sterilized and cut into 3-cm-long segments, placed on the side of the fish plate into.

The lotus root soup

Raw materials: 500 grams of lotus root, 3 eggs, 100 grams of agar, 80 grams of candied ginkgo, 60 grams of jujube, 150 grams of cornstarch, 30 grams of sugar.

Method: cut the lotus root into 2 cm long section, blanch in boiling water, the agar, candied fruit, ginkgo cut into the same size as the lotus root pieces, the eggs broken into a bowl, filled with water to mix, on the steamer for 5 minutes to remove the lotus root, agar, candied fruit, ginkgo rows of egg custard, the 200 grams of water over the fire and boil, add cornstarch and sugar lotus root juice, plate can be.

Drying meat

Raw materials: 180 grams of sugar, 10 grams of cooking wine, 50 grams of green onions, 50 grams of ginger, monosodium glutamate moderate.

Method (1) cut lean meat into long strips of smooth lines. And then in the meat strip under the knife flat slice (constantly). Uncover the upper side of the slice turned over, as usual, again flat slice, repeated the meat into a strip shape, hanging in a ventilated cool place to dry, and then removed with warm water to wash. (2) with cold water to the strip gluten wash clean, squeeze out the water, cut into small sections, while the ginger cut into small slices, the green onion cut into small sections to be used. (3) with a high flame pot, pour vegetable oil, when smoking, put the gluten deep-fried to golden brown and fished out. (4) continue to use a pot on high heat pour boiling water (submerged meat 10 cm or so), put the dried meat strips, boil, change the fire to cook 1 hour Xu, the meat strips into the cold water to wash. (5) put the red powder in a large container, with 1,500 milliliters of boiling water, slightly dry for a while to be used. (6) put the pot on a high flame, pour sesame oil hot, add onions and ginger slightly fried a few times, and then put the sugar fried, add soy sauce, cooking wine, monosodium glutamate, at the same time the drying of the red currant powder water with a fine sieve into the pot, submerged meat can be. After boiling, put in the fried gluten and cooked meat strips. After boiling again, transfer to the fire simmer for about 1 hour, to the soup will be net sticky, even soup with meat into a large plate to cool that is complete.

Shredded pork in Beijing sauce

Raw materials: 750 grams of tofu, 150 grams of minced pork, 1 egg, 20 grams of cooking wine, 1 gram of monosodium glutamate, 5 grams of refined salt, 15 grams of flour, 30 grams of wet starch, 10 grams of green onions, ginger, soy sauce, 100 grams of broth, 50 grams of oil.

Methods: 1. pork ribs cut into thin shreds, with refined salt, wine, soy sauce, sesame oil marinade for 10 minutes, the green onion cut into thin julienne spread on the plate; 2. will be hot pot with 60 grams of warm oil will be shredded meat soaked cooked and fished out; 3. pot and then 50 grams of oil pouring hot, pour in the sweet noodle sauce, sugar, soy sauce, sesame oil, sautéed, and then add a good oil shredded meat stir-fry, you can be served into the paved with shredded green onions on the plate, before serving, stirring. Stir before serving.

Call Chicken

Method: 1, the light chicken feet and claws under the ribs to take the dirty, with the back of the knife to break the legs, wings, neck bone into the altar, plus soy sauce, shaoxing wine, salt marinade for an hour; 2, the chicken out of the cloves, star anise crushed, plus the end of the Shannai all over the chicken body,

3, frying pan into the cooked lard, frying onions, ginger fragrance after fishing, and then shrimp, gizzard, mushrooms, pork, under the Ham diced, shrimp into the frying pan upside down a few times, add wine, soy sauce, sugar fried to the raw, to be cooled and stuffed into the chicken belly, chicken head stuffed into the mouth of the knife, armpits put cloves with lard wrapped tightly around the body of the chicken, outside of the fresh lotus leaves wrapped in a number of layers of fine twine tied tightly to the wine Tam Tam mud crushed into a powder with water and mix and sticking to the level of the spread of the wet cloth, bundles difficult to place the mud in the middle of the wet cloth to pocket, so that the mud tightly adhesive to uncover the wet cloth, wrapped with wrapping paper wrapped in a poke a hole in the small hole; 4, Chicken loaded into the oven, high-fire baking for about forty minutes to remove, with a wet wine altar mud sealing holes and then baked for half an hour, baked on a small fire for eighty minutes, and then baked on a micro-fire for ninety minutes, take out and knocked off the mud, remove the rope, ruffled plate, dripping sesame oil is ready.

Stewed shark's fin

Raw materials: 1750 grams of yellow shark's fin, 750 grams of duck, 3,000 grams of hen, 15 grams of sugar, 245 grams of dried scallops, 25 grams of wine, 250 grams of cooked ham, 250 grams of green onions, 15 grams of refined salt, 50 grams of ginger.

Method:1. Shark's fins neatly placed on bamboo grates. 2. dried scallops with warm water after soaking, with a knife to remove the side of the hard tendons, wash off the surface of the sediment, into a bowl, add the right amount of water, steamed through the cage, removed for use. 3. ham 5 grams of finely chopped meat, to be used; ham 45 grams of thinly sliced meat, to be used. 4. two hens, a duck slaughtered depilated by the back of the split, pull out the internal organs, wash with water, and then cut out the meat. 5. put the chicken fins with bamboo grates into the pot, put the cleaned chicken and duck on the other prepared bamboo grates, and then pressed on top of the shark fins, the green onion and ginger slices are also placed in the pot, injected with water, boiled over high heat, decanting water, remove the green onion and ginger slices, in order to remove the taste of blood. 6. injected into the pot of 4,000 grams of water, put in 45 grams of ham meat slices and steamed scallops, cooked for 15 minutes over high heat, skimming the water, and the water is not used. Large fire to cook for 15 minutes, skim the foam, and then use a small fire to simmer the fire rely on about 6 hours. At this time the fire, the first chicken, duck, ham, dried scallops pick out, pick clean chicken, duck crumbs, take out the shark fins (along with the bamboo grates). 7. Stewing fire by the shark fins of the thick sweat into the stirring pot, burning hot, and then put the shark fins (along with the bamboo grates) into the stirring pot, cooking for about an hour. Then add broth and dried scallop soup, boil with fire, put in chicken oil, sugar, salt, simmer for 2~3 minutes, make it taste good, take it out and put it in a flat plate, turn the shark's fins over and put it inside another plate; put the shark's fin thick soup in the pot into a small amount of water starch, and collect it into a thick sauce. At this point, pour the thick method on top of the shark's fins, sprinkle with minced ham, that is to become.

Sea red fish lips

Raw materials: 750 grams of water fish lips, 25 grams of salt, 125 grams of crab roe, 10 grams of green onion, 100 grams of red carrots, 5 grams of ginger, 15 grams of wet starch, 600 grams of chicken and duck broth, 20 grams of wine, 125 grams of cooked lard, 7.5 grams of monosodium glutamate.

Methods: 1, water hair fish lips with cool water Sin, cut into long 10 cm, 1.65 cm wide strip, into the pot of boiling water to blanch, initially remove the fishy flavor. Fished out after checking, pick out the softer, put in a bowl to be used; put Nicco harder in another bowl, add 5 grams of wine, 1 gram of salt, monosodium glutamate 2.5 grams, green onion, ginger and 300 grams of chicken and duck soup. Steam on the drawer with high fire for about 10 minutes, straight steam to the fish lips like tofu as soft when removed. Then, the above two bowls of fish lips together, decant the original soup to be used. 2, the carrot washed and peeled, cut into thin strips. Pour the cooked lard into the frying pan, with high heat to three or four hot, into the carrot silk, immediately change to micro-frying 10 minutes. To be lard into red, fish out the carrot silk, Shi stay red oil to be used. 3, 100 grams of chicken and duck soup into the frying pan, add 0.5 grams of refined salt, 5 grams of wine, monosodium glutamate 1.5 grams, into the fish lips, then simmering with a slight fire. When the soup boiled, decant the soup, the lips of the fish neatly arranged on the plate. 4, the frying pan on the fire, pour half of the red oil, add crab roe and shaoxing wine 5 grams, 0.5 grams of refined salt, monosodium glutamate 2 grams, 100 grams of chicken and duck broth, simmering to 6 to 7 minutes, so that the red oil and shaoxing wine and other flavors are seeped into the crab roe. When the crab roe becomes crushed, then pour in the thinned wet starch thickening, so that the juice becomes thick. At this point, the end of the frying pan, pour in the remaining half of the red oil, stir-fried into the crab roe red sauce burned on the lips of the fish is complete.

Dry branded white can

Features: Beijing flavor famous dishes, this dish eel meat system tender, and have to dispel wind, make up for the deficiency and other functions.

Raw materials: 300 grams of eel, 150 grams of lettuce, 1 gram of monosodium glutamate (MSG), 4 grams of salt, 15 grams of cooking wine, 3 grams of sugar color, 50 grams of oil.

Method: cut the eel section, with hot oil cluck fried; spoon fried sugar color, cooking wine, add the right amount of water, monosodium glutamate, refined salt, the fish put in the spoon cooked fish, placed in the plate. Lettuce for its surrounding can.

Vinegar pepper fish

Raw materials: live Mandarin fish 1 tail, 5 grams of ginger, 10 grams of coriander, 2.5 grams of white pepper, 1000 grams of chicken broth, 50 grams of cooked lard, 10 grams of green onions, 50 grams of vinegar, 10 grams of wine, 2.5 grams of monosodium glutamate (MSG), 5 grams of ginger, 10 grams of sesame oil, 3.5 grams of refined salt.

Method: 1. will live Mandarin fish a tail (weighing about 90 grams) to scale, gills, fins, gutting, wash, scalded with boiling water, and then cool water to wash again, scrape the outside of the body of the fish black coat, and then, in the body of the fish on both sides of the graving pattern: one side graved into a cross flower knife (i.e., the first slope with a knife in the fish every 1.65 cm wide cut into 1 knife, deep and fish bones, and then straight with a knife in the knife has been cut in the knife mouth) The other side is graved into a knife (i.e., straight with the knife every 1.65 cm wide cross-cut 1 knife, deep and fish bones). Wash and clean cilantro, cut into 2-cm sections. Half of the green onion cut into long 3.3 cm fillet, half cut into the end. 2. Cooked lard into the frying pan, placed on a high flame, put pepper, minced green onion and ginger minced, stirring out the flavor, pour in chicken broth, down into the ginger juice, wine, salt and monosodium glutamate. At this time, the Mandarin fish in boiling water for 4~5 seconds, so that the knife mouth turned up, to remove the fishy flavor, then put into the soup (flower knife side up). When the soup comes to a boil, move it to a slight heat and simmer for about 20 minutes, add the shredded green onion, cilantro segments and vinegar, and drizzle with sesame oil to finish.

Scallion steak chicken

Raw materials: 1000 grams of duck, green onions, 10 grams of cooking wine, 200 grams of rape soup, 150 grams of lard, 30 grams of corn starch, 20 grams of soy sauce.

Method: the duck into the boiling water to cook to eight mature after the bone. Onion cut into 3 cm long section, into the boiling lard fried until brown, the onion out and duck together into a large bowl, add wine, monosodium glutamate, salt, soup, the duck steamed. Boil a ladle of soup and add monosodium glutamate, cooking wine, refined salt and soy sauce, thicken with corn starch. Fasten the cooked duck into a plate and pour the sauce to serve.

Vinegar Pepper Fish

Features: the famous Beijing fish soup dishes, this dish pay attention to the use of live fish. The dish fish meat fresh and mellow, soup color milky white, sour and spicy taste.

Raw materials: osmanthus fish a salt 5 grams, parsley, green onion 15 grams each, 50 grams of vinegar, 100 grams of milk broth ginger, green onion, 10 grams of sesame oil, pepper, 2 grams of pepper, 20 grams of cooking wine, 3 grams of monosodium glutamate, 25 grams of cooked lard.

Method: fish with boiling water slightly scalded instantly into the cool water, cut into ten son of the knife on the back of the fish, blanch in boiling water. Lard burned to fifty percent hot, put onion, ginger, white pepper fried flavor add broth, cooking wine, refined salt, after boiling for 5 minutes, fish out the seasoning, into the gui fish, soup rolled to move the small fire stew for 15 minutes, with a high fire, add monosodium glutamate, pepper, loaded into the fish plate, sprinkled with parsley, shredded green onions, dripping vinegar, sesame oil poured on the soup can be.

Dry Roasted Chicken Wings

Features: Sichuan flavor dishes, the dish color deep red, chicken wings tender, taste salty, fresh and spicy

Raw materials: 250 grams of chicken wings, 75 grams of lard, 30 grams of bean curd, 2 eggs, 40 grams of dry bean flour, 50 grams of peanut oil, 150 grams of broth.

Method: chicken wings with refined salt, cooking wine, pepper code, egg, dry bean powder into a paste, chicken wings mixed well, plate oil peeled into granules, fried in hot oil. Put the chicken wings into the frying pan and fry until golden brown. The beans will be fried out of the red plus soup slightly boiled, put the oil diced, ginger, garlic, green onion with soy sauce, cooking wine, sugar burn through the flavor, add monosodium glutamate on the plate can be.

Hop Vegetable Cover

Method: (1) pork cut into 3 cm long curtain stick silk, bean sprouts to the two ends of the wash, spinach selected and cleaned cut inch section, fans cooked code in the dish. (2) pot put bottom oil hot, into the shredded meat stir-fry, into the shredded green onion stir-fry flavor, into the bean sprouts stir-fry on high heat, pour soy sauce, salt, cooking wine, ginger juice, monosodium glutamate, put spinach stir-fry, dripping a little bit of oil out of the pan, sheng in the plate on the fans. (3) another pan to put there will be fried eggs, out of the pan to cover the dish on the vegetables can be.

Stewed shark's fin

Features: the famous Beijing Tan family of seafood dishes, this dish is selected precious yellow meat whole wings to slow fire stewing, thick juice, for people to say.

Raw materials: 1750 grams of shark's fin, 750 grams of duck, 3000 grams of hen, 250 grams of cooked ham, salt, sugar 15 grams each, cooking wine, 25 grams of dried scallops, 250 grams of green onion, 50 grams of ginger.

Method: dried scallops steamed through the cage, 5 grams of ham finely chopped, 45 grams cut into thin slices. Shark's fin, chicken and duck, scallion segments, ginger pieces together in a pot, high heat boiling water, go to the scallion segments ginger pieces. Add 4000g of water and sliced ham and dried scallops to the pot and cook over high heat for 15 minutes and simmer over low heat for six hours, then remove. Stir pot beads shark's fin for 1 hour, add broth and dried scallops to boil, add chicken oil sugar salt and cook for 2-3 minutes to remove, turn over in the dish, the pot of thick soup with starch to collect juice poured on the shark's fins, sprinkled with chopped ham can be.

Roasted square

Method: (1) choose the skin about 1 cm thick, with the center of the 7 ribs of the meat l block, with a knife will be chopped in the middle of the ribs (can not be chopped rib meat). Put the meat skin side down on the cutting board, with a knife to trim the four sides, made of about 30 cm long, about 20 cm wide rectangle, and then use sharpened bamboo chopsticks to poke many small eyes in the meat (deep to the skin), so that in the baking let the heat radiate deep, and make the gas discharge. (2) with an iron fork double tines from the meat between the second and sixth ribs, along the bone seam fork into. Fork to 7 centimeters, cock the fork tip, make it out of the meat surface, every 7 centimeters and then fork people, the last fork tip from the other side of the fork out, and then use 2 two sharpened ends of the bamboo chopsticks forked horizontally on both sides of the rib meat, don't in the fork tines, make the meat block flat fixed in the iron fork, so that in the baking, does not cause the meat to cook and sag after rotten. (3) when the hearth rushes firewood burned to no flame, no smoke, the meat (skin down) stretching people in the hearth (from the bottom of the fire about 13 cm high), baked for about 20 minutes, until the meat on the moisture roast dry, the skin of the meat is a black glaze color when off the fire. Wet the skin with a damp cloth, scrape the charred dirt on the skin. Scrape again as before. Then poke small holes in the skin and place it in the oven for about 20 minutes over low heat. When the skin of the meat is black glaze color again, remove, scrape the skin on the paste of charred material, turn over the meat bone down to bake evenly, until the rib meat contraction, bone out when removed. After 4 roasts and 3 scrapings, the skin is very thin and the meat is evenly cooked. Finally, roast the meat skin-side down over low heat for half an hour, so that the fat oil seeps into the skin and makes a "squeaky" sound. Remove the baking fork, bamboo chopsticks, use a knife to scrape the meat skin and the surrounding charred debris, that is, into the roasted square. (4) Remove the skin from the roast square and pat it with an iron spoon, then cut the tenderloin into thin slices, and finally cut the ribs into thin slices. Divide among plates. Serve with sweet sauce, pepper salt, and white onion segments in a hollow paradoxical sandwich.

Deer antler three treasures

Raw materials: 20 grams of deer antler, shark's fin, sea cucumber, dried scallops, chicken breast meat 250 grams each.

Method: antlers, dried scallops with seasonings on the pot steaming. Sea cucumber, shark's fin, blanch with boiling water will be chicken breast meat cut into pieces, mixed with egg white and seasonings. Shark's fin, sea cucumber, dried scallops, chicken meatballs and antlers together in a steamer with broth seasoning can be steamed for 1 hour.

Lettuce Grilled Chicken Legs

Features: Northern flavor dishes, characterized by thick juice, tender meat

Raw materials: 500 grams of chicken thighs, 250 grams of lettuce, 100 grams of soup, 80 grams of oil.

Method: chicken thighs with the back of the knife pat loose, put soy sauce in the pan fried to light red. Stir frying spoon oil with onion and ginger stir-fry flavor, add wine, soy sauce, soup, sugar, monosodium glutamate, chicken thighs into the water is dry out of the pot, change the knife code placed on the plate lettuce can be.

Sour and spicy waist roll

Method: (1) the pork waist to remove the fat skin wash clean, after the removal of the waist shame, along the waist sliced into a 1 ~ 2 mm thick slices, add salt, cooking wine, scallion (5 grams), ginger (3 grams), impregnated for 4 to 5 minutes. (2) Remove the fragrant roe and wash, yucca slices, the remaining onion, ginger cut into thin julienne strips, dried chili peppers, kimchi chopped into minced. (3) Sprinkle dry starch (12 grams) in the egg white and stir into a paste. Put the waist slice with a clean cloth dry and flat, with about half of the egg white paste slurry smeared on the waist slice. (4) Place the mushrooms, sliced yucca, green onion and ginger evenly under the sliced cashews and roll them up one by one. (5) put the frying spoon on a high flame, pour cooked oil, burn to 4 ~ 5 into the heat, with the waist rolls dipped in egg white batter, one by one into the oil deep-fried into a yellowish-white color and then fished out. (6) put the frying spoon on a high flame, pour the right amount of cooked oil hot, the dried chili pepper and pickle end stir-fry, and then add chicken broth, soy sauce, monosodium glutamate. Boil and stir with starch and water into a thick sauce. (7) the fried waist rolled into the frying spoon, gently turn over a few times, the gravy hook and then dripping sesame oil into.

Colorful mandarin duck eggs

Method: (1) the chicken breast, pork fat meat at the same time cleaned and chopped into puree. Shrimp cut into pieces. The same in a bowl, add chicken broth disperse, then add green onions, ginger, salt, monosodium glutamate (1 gram), egg white, cooking wine (half amount), wet starch, etc., with chopsticks clockwise stirring, so that it is sticky velvet. (2)Peel off the shell of the pine egg, cut into two halves, respectively, in each piece on the coating and good chicken puree, become the original extreme look. (3) in the chicken puree above, with 5 kinds of small ingredients yards into 5 rows, all together in the plate, and then on the cage drawer steamed for about 10 minutes, cooked and removed, that is, into mandarin duck eggs on that is complete.

Apricot kernel meat

Method: (1) the pork scraped clean, cut into 1.5 cm square block. Soak the apricot kernel through boiling water, peel off the outer skin and wrap it in gauze for use. (2) with high fire frying spoon, put the large oil and half the amount of rock sugar, stir fry until brown, add the cut meat and stir fry. (3) meat stir-fried to red, add green onions, ginger, cooking wine, soy sauce and apricot kernels, and then add marinated meat pieces of water, boil and pour into the casserole, placed on the fire slowly simmering, pay attention to the constant turning, so as not to burn the paste. (4) the meat cooked to almost rotten, put the remaining amount of rock sugar, and then cook for a while, remove the frying spoon, take out the apricot kernel package to unravel the gauze, the apricot kernel spread in the bottom of the bowl, the boiled meat to let the skin down on the apricot kernel, pour some soup, on the drawer to steam rotten. (5) the meat bowl buckle in the plate, the remaining broth boil into the wet starch hook into a sticky sauce, poured on the meat is complete.

Fried rolls of fruit

Method: (1) after the beef fascia stripped, chopped into pieces, add chopped green onion and ginger. Fry the grill crushed together with wet starch (120 grams), pepper, salt, and add together, mix well. Add about 180g of water in batches, stirring constantly to form a homogeneous meat mixture. (2) Flatten the oil skin, evenly sprinkle with wet starch (preferably stirred into the juice). The meat filling into two round strips (about 20 cm long), respectively, on the oil skin rolled into a roll, steamed with high heat, removed that is rolled into the fruit. (3) the good roll of fruit, placed on a clean cloth, rolled up and pinched, remove the cloth, cool and then cut into 5-6 mm thick slices. (4) the frying spoon into the vegetable oil, placed on a high flame to just smoke (about 7 into the heat), into the rolls of fruit pieces, fried 2 ~ 3 minutes, see the filling has been red can be fished out into the plate.

Steamed egg custard

Features: northern home cooking, the dish color milky yellow, soft and tender, fragrant and smooth mouth, young and old are suitable.

Raw materials: 3 eggs, 20 grams of cooked lard, shrimp, scallops, ham, salted meat 15 grams each.

Methods: Crack the eggs into a large bowl and beat them, add shrimp, scallops, ham, salted meat, salt, monosodium glutamate, chopped green onion and mix well. In the bowl slowly add 300 grams of warm water, add the side of the stir, and finally put cooked lard, into the pot steamed, about 10 minutes can be.

Coriander explosion hundred leaves

Raw materials: 250 grams of beef hundred leaves, 3 grams of refined salt, 75 grams of coriander, 5 grams of vinegar, 10 grams of green onion, 40 grams of broth, 5 grams of ginger, 25 grams of cooked chicken oil, 2 grams of pepper, 15 grams of sesame oil.

Method: 1, will be cleaned up, with cold water in the pot, cook for 3 hours into 7 rotten, remove from the fire soak cold. 2, the leaves lay flat on the cutting board, pick off the black outer layer cut into long 5 cm, 1.3 cm wide block, and then cooked for 1 minute. Cilantro choose clean, cut into long 3 cm section. 3, will be cooked chicken oil poured into the frying pan, with a high fire heat, into the onion minced, ginger minced a little arose fragrance, quickly into the leaves of the block stir-fried a few times, then add broth, salt, pepper, vinegar and cilantro section, upside down a few times, dripping sesame oil that is.

Five spice fish

Method: 1. Scale the fish, remove the head, remove fins, remove the tail to take the viscera, rinse clean and wait for use. 2, with a knife along the spine of the fish from the head of the two pieces of a break, and then diagonal knife into a small piece with salt, onion, ginger, vinegar, soy sauce, cooking wine marinated for 30 minutes into the flavor. 3, the pot to stay in the oil, oil eighty to ninety percent of the heat under the fish, deep-fried to a golden brown, fished out and wait for use. 4, the pot to stay in the bottom of the oil, oil is hot. First under the seasonings, cinnamon, pepper stir fry for a few moments, then add green onions and ginger, stir fry after adding the appropriate amount of soy sauce, cooking wine, vinegar, salt, sugar, monosodium glutamate (to be put later), and finally under the fish, add water, the amount of water to be slightly less than the amount of fish as appropriate. First boil with high heat, and then switch to a small fire fire lean, until the juice thick flavor. Remove the fish and place on a clean plate. Beat the oil with the thick juice in the pot and pour it on top of the fish. Cool and refrigerate until ready to serve.

Soup bubble belly tip

Method: (1)