What is a Beijing snack?

Beijing specialties include: old Beijing Zhajiang Noodles, fried liver, braised pork, fried belly and Beijing roast duck.

1, old Beijing Zhajiang Noodles

Slag River, the old city of Beijing, was once rated as one of the "Top Ten Faces of China". After the noodles are cooked, put the serving code and pour the fried sauce, which is Zhajiang Noodles. Zhajiang noodles are strong, the fried sauce is salty and fragrant, and the dishes are refreshing, which is very popular among diners.

2, fried liver

The main components of fried liver are pig intestine and pig liver. Wash pig intestines and liver, cut into pieces, cook a pot of pig bone soup, add ginger, garlic, star anise, vinegar, soy sauce and yellow sauce, and simmer slowly. After the soup is stewed, put the pig intestines and liver in and continue to stew. Finally, thicken with starch.

3. Braised

Braised pork is said to have originated from Nanheng Street in the south of Beijing. Braised pork is roasted with fire, pork intestines and pork lungs.

A bowl of steaming braised pork, sprinkled with garlic paste, Chili oil and chopped green onion. The pig intestines are soft but not rotten, and the roast pig lungs absorb enough soup, which is thick but not greasy.

4, tripe

Deep-fried tripe was recorded in Qianlong period of Qing Dynasty, and it was generally operated by Hui compatriots, belonging to halal food. It is usually made of venetian blind and fur collars of sheep or cattle. After the fresh mutton tripe or beef tripe is quickly cooked in boiling water, it is mixed with sesame oil, chili oil, vinegar, salt, sugar, soy sauce, sesame paste, minced garlic, minced coriander and chopped green onion, which makes the taste crisp and tender.

5. Beijing roast duck

Beijing roast duck is a world-famous Beijing dish. According to records, roast duck originated in the Southern and Northern Dynasties and was a court dish at that time. The authentic raw material of Beijing Roast Duck is Beijing Roast Duck, which is roasted with charcoal fire. Roast duck is ruddy in color, fat but not greasy, crisp outside and tender inside, and fruity.

When you eat, you will slice the roast duck, sandwich a few slices of roast duck, a few shredded onions, a few shredded cucumbers, dip in some sweet noodle sauce, and roll on lotus leaf cakes. It's delicious.