What are the specialties in Beijing?

The specialties of Beijing are as follows:

First of all, sour plum soup

Sour plum soup is a delicious food for all ages. Compared with drinks, relieving summer heat and quenching thirst is more effective. In the Qing dynasty, sour plum soup became a palace drink, and later it was introduced to the people and became a favorite food for everyone. There are many shops selling sour plum soup in Beijing, such as "Qiu Jia" in Tianqiao and "Lu Yu Zhai" in Xidan archway.

Second, soybean flour crisp sugar

Crispy bean flour is a traditional snack in Beijing. Many people have eaten it for decades. It tastes delicate and sweet, and it doesn't stick to your mouth or hands. It smells of beans and roses. Soybean flour crisp sugar is made of the best beans, which are simply ground into powder and then fried with ingredients such as white sugar, sesame seeds and osmanthus. Affordable and delicious.

Third, tea soup

Old Beijing tea soup can be seen in many TV dramas. A big teapot is steaming, and a big copper pot is glittering. Tea soup is washed directly into the bowl with boiling water. You must have skilled skills in making tea soup, or you will be easily scalded. The main ingredients of tea soup are glutinous rice flour (sorghum rice flour) and millet flour, and the seasonings are brown sugar, white sugar and moss. It tastes fragrant, sweet and smooth.

Fourth, tripe.

There is an old saying in Beijing that "if you want to eat autumn, you must have a fried belly." Whenever autumn is late and winter is early, tripe has become a favorite of many people. In the past, the way to eat fried belly with sheep was very particular. It should be processed into belly plate, belly gourd, belly powder, belly mushroom, belly kernel and so on. According to the location of the belly, the fried belly should be delicious, and the kung fu depends on the explosion, and the taste is crisp and toothless.

Five, fried liver

Many foreigners heard fried liver for the first time, thinking it was fried pork liver. Actually, it is a kind of breakfast, and it is also one of the favorite breakfasts in Beijing. Stir-fried liver is made of liver and intestines, with sauce color, and then thickened. Beijing's "Huixianju" has been popular for decades because of speculation. Fried liver is very particular. The intestines should be soaked in mushroom water to remove the odor. Thickening should not be too thick or too thin. A bowl of fried liver with two or two meat buns is simply beautiful. However, such delicious food is an unacceptable breakfast for many foreigners.