When people think of old Beijing, people will think of camel caravans under the Qianmen City, bustling overpasses, hutongs and shouts in hutongs, spring, summer, autumn and winter in the courtyard, tofu brain, fried liver, bean juice and other snacks, cross-talk, drums, single strings and other Beijing rhyme singing... All kinds of pictures constitute an ancient song that is gradually fading away.
Many people say that the most memorable thing about old Beijing is its food flavor. This is the most ordinary, intimate and local culture.
The famous Quanjude Roast Duck Restaurant in Beijing opened in the third year of Tongzhi. The entrepreneur is called Yang Quanren. He hired a famous chef from the Qingguan Imperial Dining Room to create a hanging oven roast duck that was different from the traditional oven roast duck. Quanjude's whole duck feast is a banquet made of duck as raw materials for a variety of cold cuts, hot stir-fry, and soup dishes.
Dong Lai Shun, famous for its shabu lamb, is a halal restaurant. The founder is called Ding Deshan. Donglaishun's shabu lamb is finely selected, finely processed, and full of condiments, and at the same time, it also deals in popular foods such as lamb pie, haggis soup, flapjacks, rice porridge, dumplings, etc., which are welcomed by customers from all walks of life.
Casserole House was opened in the sixth year of the Qianlong Dynasty. Casserole houses are the most famous for their "burning", "burning" and "white boiled meat". "Roast" refers to a variety of fried small plates, such as fried fat sausages, fried liver, fried deer tail; "burning" is to use charcoal to burn the skin of pig's head and elbows, burn to a golden brown, and then cook; "white boiled meat" is a slice of white meat, which can be dipped in soy sauce, sesame oil, garlic paste, chili oil to eat, can also be put into a casserole pot with cabbage, vermicelli, sea rice, mushrooms, broth, that is, casserole white meat. The famous dishes of casserole house include casserole sanbai, casserole water, casserole balls, braised sauerkraut and so on.
The charm of old Beijing
Casserole white meat
The barbecue season was founded in the 28th year of Daoguang. The founder is Ji Daocai. This shop deals in roast lamb, fueled by date wood mixed with pine branches and cypress. The restaurant is blazing with fire and smoke, and diners hold wine glasses or burnt cakes in one hand, and chopsticks more than a foot long in the other hand, soak the lamb in the seasoning and then grill it on a meat grill made of wrought iron bars, and eat it while grilling, which looks very rough. Another kebab shop is called Yakiniku-Wan, which grills veal.
Opened in 1925, Fangshan Restaurant is located on the north shore of the North Sea and was founded by Zhao Renzhai, who was originally working as an errand boy in the Qing Palace. The color, aroma, taste and shape of the dishes of the imitation are extremely exquisite. Famous dishes include grilled abalone dragon whiskers, grilled venison, slippery chicken breasts, phoenix fish belly, Luohan prawns, pregnant cinnamon fish and hundreds of other dishes. The small snacks they make are also very delicate, such as pea yellow, kidney bean rolls, small nests, and minced meat cakes, which are all small and exquisite, and they are very cute.
There is also a "guanjia cuisine" restaurant in Beijing, namely Tanjia cuisine. The founder, Tan Zongjun, was a Hanlin in the late Qing Dynasty. Tanjia cuisine belongs to Cantonese cuisine, mainly based on seafood such as purple abalone and sea cucumber. The restaurant is decorated with rosewood furniture and celebrity calligraphy.