What are the specialties in Beijing?

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.