Beijing cuisine
VicentaLakin
The meatloaf is a famous traditional name in Beijing. There are many different versions of meatloaf from the door, either of which is related to mercy, as if it were its favorite traditional snack. There is a rumor that the Qing King's Dining Room has made a snack for the Qinghui, and that after the Qinghui, it feels comfortable and asks the cook for his name. The chef in the royal dining room, thinking of a nail cap on the gates of the palace, replied, "The door nail meatloaf" and "The door nail meatloaf" symbolized eternal blessing. The nailed meatloaf is very different from the ordinary meatloaf, which is the size of the palm, but the size of the ordinary meatloaf on the 2-3 floor. And the skin is much softer than the ordinary meatloaf, and there's much more soup in it. It's amazing how old Beijing nails make people taste for three feet, and it's amazing how they make their own home. The fresh meatloaf sprayed with gold on both sides, full of thick soup juice, cuisine, fresh fragrance, and a taste of fresh soup。
VicentaLakin
I love this old Beijing snack. In addition to the soft and soft rice skin and sweet red bean sand, the soybeans in the outermost layer are, I think, the best part of it and the best part. It's amazing that after the ripe soybeans have been polished into powder, a fragrance has come out of their noses, evenly covered in donkeys. But today, when the donkey rolls, there's a sudden rush to make a colorful version. Black sesame powder, tea powder, blueberry powder, red flour, gold cheese powder and coconuts were used. There's plenty of powder in the house anyway. It turns out to be a seven-coloured donkey. So the seven-coloured donkey rolls, not the seven-coloured donkey rolls. But it's true that, although it tastes good, it is true that only the soybean noodles are。
VicentaLakin
The soy sauce is made of soybeans that are fermented for months. The main components of mayo are proteins, fats, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients in the human body; butter is rich in high-quality proteins, which not only add to the nutritional value of the food, but also produce amino acids in microorganisms, which allow the food to taste more beautifully and have an accelerant effect. Soy sauce is made of soybeans. Before making the sauce, it is appropriate to add water depending on the extent of its dry thinness, so that the thinness of the sauce is suitable for processing; the meat used is preferably four or six times fat and three or seven times hot. Because the soy sauce is very oily, less oily or less oily, and it tastes not bad, but also what the Beijing language often says about the smell of the soy sauce, which is what we call the soybeans; in addition, it is important to prepare the sauce for time and fire. It can't wait, can't wait, can't wait, can't wait, can't wait, can't wait, can't wait. The dry sauce is difficult to mix, and the dry sauce is more bitter and loses the smell of sauce and meat; finally, if you want to eat a little bit of meat, it is better to cut it into a little bit of tinkle, boil it up, and when the sauce is ready, you pour it back into the pot and mix it evenly. The onion sauce is delicious
VicentaLakin
Peas yellow is a traditional snack in Beijing and a good treat for the Beijing Spring Summer Festival. It's light yellow, fine, pure, it's ready to enter and it tastes cool. The peas and yellow bean is a small snack for the native folk and is later passed on to the court. Qingmiya's peas, which are used as raw material, are of light colour, fine, pure, ready to enter, sweet and cool. Fascinating for His mercy. This is done by grinding peas, decorating, washing, cooking, making sugar, condensing and cutting blocks。
