Recently, because of the Tokyo Olympics, how many people have looked back on the Beijing Olympics?
Such a shocking and cool opening ceremony, even 13 years later, is still boiling with blood.
That year, the streets and alleys played "Beijing Welcome You" on a loop, and the Olympic Games also happened to be summer vacation, not only to watch the game at home every day, but also to look forward to the National Day can go to Beijing to play, go to the Bird's Nest, water cube, go to Tiananmen Square to see the flag raising, to eat Beijing roast duck, fried sauce noodles, sugar gourd...
Today, we will take this opportunity to nag about the unmissable imperial cuisine.
Speaking of eating, Mr. Liang Qiushi said in "The Snack Vendors of Beiping": Beiping people are hungry. The mouth of Beijingers will not only speak, but also eat. Even when I meet and greet, I like to ask, "Have you eaten?"
However, in the near future, because of the epidemic, everyone still has to stay at home obediently, let's first spend the eye addiction together, and wait until the time is right, Beijing welcomes everyone~
Beijing business card - Peking duck
© Graph source network
No food is more representative of Beijing than Peking duck. As early as the Southern and Northern Dynasties period, the folk appeared "hot duck", which is said to be a kind of roast duck. There are also many theories about the origin of Peking duck, but they are all passed down from the court to the people.
During the Yongle period of the Ming Dynasty, the first roast duck shop "Cheap Shop" appeared in Beijing's Mishikou, which means "cheap person". The owner of the cheap shop roasts the duck in the oven, uses fuel to heat the inner wall of the oven to a certain temperature, then extinguishes the fire, and then puts the duck into the oven, closes the door, and cooks the duck by the heat of the furnace wall. The roasting method is not fierce, the surface of the duck is heated evenly, the fuel consumption is small, the baked duck has a crispy skin, the meat layer is plump, and the oil is not greasy.
▲The stewing furnace has a furnace door © image source network
Quanjude only existed during the Tongzhi period of the Qing Dynasty. At that time, a businessman named Yang Quanren set up a dried fruit shop called "Dejuquan" to make a roast duck shop, but he felt that the roast duck in the cheap shop at that time was already very famous, and it was difficult to surpass, so he spent a lot of money from the palace to invite a master who made a hanging oven roast duck, and found a feng shui gentleman, and changed the name of "Dejuquan" upside down to "Quanjude".
Quanjude is a hanging oven roast duck, with fruit wood as fuel in the furnace firing, no stove door, after the duck into the furnace, with the picker to regularly change the position of the duck, so that the duck heat evenly, the whole body can be roasted. The duck roasted by this method, because of the even heat and strong heat, the subcutaneous fat is reduced, and the roasted duck skin is crispy and tender with less oil.
▲The hanging furnace does not have a furnace door © image source network
The roasted duck is not equal to the duck breast depression, while the hot slices are cut, usually more 108, but there are also more and less, after all, the number of pieces is more, the taste of the duck rack is reduced.
Among them, the thin and shiny duck skin can be eaten while it is hot dipped in some sugar, and the duck meat is wrapped in lotus leaf cake, plus cucumber strips, ivory white shallots and sweet noodle sauce of old Beijing, which is the traditional Beijing way of eating, in which the excellent lotus leaf cake should be placed in the hand to hold a ball, and a loose hand to be a piece. Another way to eat it is to take duck meat dipped in soy sauce, mix garlic puree in soy sauce, take a roll of baked cake and eat it like this, or mix yellow mustard and dip it with lettuce.
The dismantled duck rack is also a dish, which can be made into a pretzel duck rack or used to make soup, and many old Beijingers prefer to pack it and take it home to eat as much as they want.
Nowadays, Beijing's roast duck restaurants are spread across the four or nine cities, the scale is different, everyone's preferences are different, everyone does not have to stick to any rules, frugality is by people, and the joy of eating is the most important.
▲Pretzel duck rack © image source network
Beijingers don't drink bean juice, who drinks it?
Peking duck is a delicacy that many people yearn for, and bean juice is a challenge.
After all, when asked what the taste of bean juice is, most of them are described as follows: "the strange smell of sour with rotten in acid", "the sour smell of swill water", "half a street" (the nickname of bean juice)...
Soak the mung beans until they can be twisted and peeled, fished out, add water to grind into a fine slurry, poured into a large vat for fermentation, sink into the bottom of the tank for starch, the upper floater is the bean juice. After fermentation, the bean juice must be boiled with water in a large casserole pot, mixed with the fermented bean juice and then boiled, and then kept warm with a low heat, and eaten as it is served.
Drinking bean juice, the most important is "sour, spicy, hot". First of all, be sure to be hot, sweet with sour, sour with astringency, the taste is very layered, and then with freshly fried charred rings, freshly baked horseshoe cakes, and a bowl of spicy pickles, starchy sweetness neutralizes the sour taste of bean juice, pickles with chili oil and sesame flavor, each bite is endlessly evocative.
Bean juice is a cheap food, but in Beijing, whether rich or poor, there are too many people who love to drink bean juice. Mr. Zhang Guorong, Mr. Wang Zengqi, Mr. Liang Shiqiu, and Mr. Mei Lanfang, a master of Peking Opera, all have a special love for bean juice.
When you go to Beijing, you must appreciate the charm of bean juice.
The remaining okara after the bean juice is filtered can also be made into hemp tofu, which is also a famous dish in Beijing. Home-made hemp tofu is mainly made with the oil on the sheep's tail, plus red pepper, green beans together to fry, the taste is slightly sour, compared with the bean juice is easier to accept.
Tempting "Beware of the Liver"
Beijingers also love fried liver to the bone.
Fried liver is not fried, but boiled, the practice seems uncomplicated but also hidden exquisite, after the fat intestine is cooked, it should be cut into half an inch long "thimble segment", before the pot is added liver slices, seasonings, water starch and garlic paste, etc., pork liver should be sliced with a knife obliquely into "willow leaves", garlic paste should be mashed, pay attention to "eat garlic without seeing garlic".
A bowl of hot stir-fried liver soup with shiny oil, fragrant garlic, fat but not greasy, thin but not dripping.
<h1 class="pgc-h-arrow-right" data-track="74" > Beijingers drink fried liver, do not use spoons or chopsticks, but drag the bowl with their hands, drink along the edge of the bowl, and then put on the hot bun, drink and eat, all comfortable. </h1>
Go, go home and eat fried sauce noodles
For Beijingers, fried sauce noodles naturally needless to say, can be called the highland of Beijingers' food spirit and culture.
Regarding the exquisiteness of fried sauce noodles, this editor has been discussed in detail in the previous article, click on the picture
Moreover, the most authentic old Beijing fried sauce noodles are not in any shop, but in the homes of Beijingers. If you have a friend in Beijing, see if he is good with you, it depends on whether he can lead you home to eat a bowl of fried sauce noodles.
This belly is not the other
Authentic Beijing popcorn does not refer to the bowl of tahini fried belly snacks in tourist attractions.
Beijingers pay attention to food, which can also be seen in the explosive belly. Depending on the part, the boiling time is different, and the taste is also very different.
▲ Classification of exquisite belly source © network
Generally speaking, the "black hundred leaves" we usually eat the most is lamb tripe, and a more accurate name should be: Sandan. Because only tripe is called a hundred leaves.
The louvers of cattle can also be divided into two kinds if they are exquisite, one is slightly blacker, and the other is yellower, the former is mostly cattle that eat feed, and the latter is mostly cattle that eat grass. As for the taste, of course, the latter is superior.
The dipping sauce of the fried belly is mainly composed of sesame sauce, sesame oil, tofu milk, chili oil, green onion, coriander and so on. When eating popcorn, you have to dip the sauce, only one piece of belly at a time, the stomach is wrapped in dipping sauce and the coriander and green onion are ingested together, and the crisp and tender belly is dipped in fragrant and cool spices, which is really enjoyable to eat.
Copper pot shabu-shabu is not a hot pot
Because of the abundance of halal food, Beijing is also a good place to eat mutton, especially in winter, come to a hot pot of copper pot shabu-shabu, the hot taste of old Beijing makes people linger.
Copper pot shabu-shabu must be a copper pot with charcoal, the bottom of the pot is a pot of white water, add some onions, ginger, sea rice can be, so as to maximize the deliciousness of the lamb. The soul of the dipping sauce must be tahini, accompanied by leek flowers, tofu milk, soy sauce, sesame oil, coriander, green onion, chili oil, perfect~
When shabu-shabu, it is generally first shabu-shabu leaves, and then shabu-shabu, the time of shabu-shabu is not too long, the discoloration can be, otherwise it will destroy the tender taste of the meat, followed by shabu-shabu vegetables, Chinese cabbage, frozen tofu, vermicelli that is a must, during which sugar garlic and baked cakes are sewn, this is life.
And about the rules and standards of meat, what hand cutting is better than machine cutting, fresh cutting is better than freezing, in the eyes of Beijing people, the biggest rule is delicious.
The abundance of Beijing cuisine is really impossible to talk about, all kinds of cuisines have distinct regional colors in taste and food, they truly belong to the common people of Beijing, infiltrated with the feelings of Beijing people for their hometown, and have the opportunity to punch in one by one
Brine, fried enemas, noodle tea, dried croquettes, stewed hangings, creak boxes, cream fried cakes, sheep's head meat, donkey rolling, Ai wo wo wo, pea yellow, walnut cheese, sugar fried chestnuts, mustard heaps, pickles of Liubiju and Tianyuan... We are also warmly welcomed to friends in Beijing in the comment area to give us the authentic Beijing taste of Amway in your heart.
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