Beijing is the capital of China, the political and cultural center of China, but it is also a famous city for tourism and food. Every year, many tourists come to Beijing, and the local cuisine has a wide variety, fine production, and elaborate ingredients, and the taste is also praiseworthy, the following is a compilation of the top ten traditional foods you must eat when you visit Beijing.
1. Beijing Roast Duck
Beijing Roast Duck originated in the Ming Dynasty when it was the imperial dish of the court and has now become a world-famous delicacy that is known around the world. Beijing Roast Duck is made of high-quality carnivorous Peking duck, traditionally roasted with high-quality fruitwood charcoal, red in color, fatty but not greasy, crispy outside, and tender inside, when eating, the duck will be sliced into thin slices, clip a few slices of roast duck, with a few shredded green onions and cucumber, dipped in some sweet noodle sauce, rolled up in pancakes, delicious.
2. Beijing Sheep Scorpion Hot Pot
The sheep scorpion is a sheep vertebra with loin and spinal cord bone because the shape is like a scorpion, so the name “sheep scorpion” and the main ingredient of the Beijing sheep scorpion hot pot is sheep scorpion, adding pepper, chili, black bean, cinnamon, cumin and other 30 kinds of spices to simmer. Sheep scorpion is low in fat; low in cholesterol; low blood sugar; high in protein; rich in calcium. It is easy to absorb and has the auxiliary effects of tonic deficiency, dispelling colds, benefiting kidney energy, appetite, strength, etc. People who eat it regularly can prolong their lives.
3. Beijing Mutton Hotpot
Beijing’s mutton hotpot, commonly known as instant-boiled mutton, has a long history of origin dating back to the Yuan Dynasty. Unlike Sichuan and Chongqing hot pots, which are heavy on numbness and spiciness, Beijing’s mutton hotpot is more oriented towards clear soup and tasting the original flavor of the food. Beijingers love to eat shabu-shabu, and the Beijing mutton hotpot features a copper pot with a charcoal fire and a clear soup base. The grassland free-range quality lamb is used, slaughtered, and sliced so as to ensure the freshness of the lamb itself and to focus on fine meat without gamy odor and fresh ingredients.
4. Old Beijing Noodles with Soy Bean Paste
The sauce is usually made from sweet noodle sauce and dry yellow soybean sauce, with diced pork and fried onion, and ginger. After the noodles are cooked and cooled in water, commonly known as “flow surface”, the noodles are topped with the fried sauce and mixed with ingredients such as cucumber, toon, bean sprouts, green beans, and diced celery, making it one of the most popular staples in Beijing.
5.Beijing Luzhu (made of the tharm and stomarch of the pigs)
Luzhu is a famous traditional snack in Beijing. Luzhu originated from Nanheng Street in the south of Beijing, it is cooked together with baked wheaten cake, stewed pork intestines, pork lung, and other pork offals, sprinkled with garlic paste, chili oil, chopped green onion, pork intestines are soft but not rotten, and the baked wheaten cake and pork lung absorb enough broth to be tasty but not greasy.
6. Quick-Fried Tripe
Quick-Fried tripe is a famous snack in Beijing, old Beijingers have the habit of eating Quick-Fried tripe in autumn. Quick-Fried tripe is fresh sheep tripe washed and sorted, cut into strips, cooked in boiling water, and eaten with sesame sauce, vinegar, chili oil, minced cilantro, scallions, and other dipping sauce, the pursuit of food texture tender, crispy taste.
7. Fried Liver
Although the name is called fried liver, in fact, not fried but stewed, with pork fat intestine as the main, pork liver and garlic, and other auxiliary ingredients, thickened with starch made of Beijing snacks, the fried liver has a bright red soup sauce, liver fragrance, intestine fat, taste thick and not greasy characteristics, the authentic fried liver eating method is not any cutlery, with one hand holding the bottom of the bowl and suck it in a circle.
8. Bean juice and fried loop
In fact, bean juice and fried loop are two kinds of food, usually found in Beijing’s breakfast restaurants, because bean juice is not acceptable to everyone, and the sour taste of slop when tasting bean juice for the first time will make it difficult to swallow, so old Beijingers usually drink bean juice with fried loop, which has the unique characteristics of fragrant, crispy and crunchy.
9. Qingfeng Steamed Dumplings
Everyone knows that Tianjin Goubuli’s steamed dumpling is very famous, but in fact, Beijing Qingfeng steamed dumpling is also very famous, Beijing Qingfeng steamed dumpling store was founded in 1948 and has more than 60 years of history. Qingfeng steamed dumplings are made with strict ingredients, fine production, thin skin and large filling, beautiful appearance, soft and strong, juicy and refreshing, and tasty.
10. Lvdagun (Rolling soybean cake)
Lvdagun is one of the traditional snacks in old Beijing. The raw materials include rice flour, soybean flour, sweetened bean paste, sugar, sesame oil, cinnamon, green and red silk, and melon seeds, and the finished product is very beautiful with yellow, white, and red colors. Because the soybean flour on the surface looks like the dust a donkey raises when it rolls in the wild, hence the name Lvdagunr ( rolling donkeys). Lvdagun is sweet and delicious, with a soft and sticky texture, making them a popular dessert for both young and old.