Beijing cuisine

Youcha noodles

LexiePurdy

Convenience food in winter. It is tea-yellow, with consistent color and uniform ingredients. There is no smell of smoking or oil. You can season it at will according to your preferences.

pickled mustard bean curd

JaymeNienow

Pickled mustard bean pudding-It is made from pickled mustard, tofu, and served with pork, mushrooms, and dried shrimp. It is rich in nutrients and has a tender and smooth taste. It is not only a delicacy suitable for all ages, but also suitable for long-term consumption all year round. Eat more and make it healthier and more beautiful.

Mustard Duner

KylaReinger

Muemadun is an authentic common people's dish. Chinese cabbage is on the market, and when the Chinese New Year is approaching, many housewives who pay attention to the flavor of Beijing want to make mustard dumplings. Eat greasy during the New Year. For a change of taste, mustard mound is the best. It is refreshing, liquorous and untiresome, and many people like it. Moreover, mustard duner is also a must-have cold dish in old Beijing New Year's Eve dinner, and is called the chief of cold dishes. The alluring thing about mustard mound is this "rush smell", which makes people cry vividly and vividly, and can't close their mouths! It is popular to eat in winter and early spring. When eating, you need to use clean chopsticks to pick out the mustard dumplings one by one, place them on a small plate, and then pour some original soup. The taste is sour, sweet, crispy, spicy and fragrant. It has all the five flavors. It is heart-piercing and coolness, and the spicy taste of mustard makes you feel much more enjoyable. After eating greasy food, eating mustard mound not only changes the taste, but also feels so comfortable and comfortable! <br /><br />Generally, it takes about two or three days to make mustard dumplings before they can be eaten. Today, I will share with you a crash version of mustard dumplings that can be eaten in one day.

Old Beijing alfalfa meat

MarioBeier

I learned this dish from my landlord's aunt when I was floating in the north. Aunt is an old Beijingman. She said that this dish is called "alfalfa meat" because the eggs in the dish look like "alfalfa" or "osmanthus"<br /> Li Xiaojian didn't go to kindergarten today, so he broke the eggs and took the photos. He made a huge contribution ~. lt;

noodles with bean

AlberthaRoob

To make noodles nutritious, we need to order more side dishes to make stewing. I am used to adding all the leftovers I can collect at home. They are nutritious, taste, and economical. O(④_④)O haha ~<br /><br /> This plate of fried noodles is very fragrant. It is fragrant because the stewing is well cooked. Haha, there are mushrooms and meat O(④_④)O~

Fry to turn flowers

AudreanneLubowitz

This flower is a special snack in Brilliant Hometown. Every family can have it without it when hosting weddings. I still remember when my brother got married, Guang Liang and her mother did a lot. In the blink of an eye, these more than ten years passed by, and her mother passed away ten years ago. Time flies! When Yangyang was a child, her mother would make it for Yangyang when she came home. Later, her mother was away, so Guangliang made it herself!

lamb with fried green onions

EstellStrosin

Mutton can not only resist cold, but also nourish the body. It can treat and replenish all symptoms such as general cold cough, chronic tracheitis, deficiency cold asthma, kidney deficiency, impotence, abdominal cold pain, body weakness and fear of cold, soreness of waist and knees, yellow face and thin muscles, deficiency of both qi and blood, post-illness or postpartum body deficiency. It is most suitable for consumption in winter, so it is called winter supplements.

Old Beijing Hutazi

LeathaTurcotte

Although a native of Beijing<br /> But I can't tell what Beijing cuisine has<br /><br /> Can I insist that it is Beijing style<br /> They are often snacks<br /> or pasta<br /><br /> Zhatazi is one of them<br /><br /> Soft glutinous and salty aroma<br /> A little crispy<br /> With a little bit of green onion flavor<br /> That's my impression of it<br /><br /> Making Korean specialties from so many boyfriends<br /> Let's also have a taste of our own home ~

Stewed Chinese yam lion head

BarneyKovacek

Winter is a good season for tonic supplements. Eating some yam before tonic in winter is more conducive to the absorption of supplements. Yam is a medicine for replenishing the middle and replenishing the spleen and stomach. It has the effect of replenishing the spleen and stomach. It is especially suitable for people with weak spleen and stomach to eat before tonic. Yams, also known as Huaishan, are known as "Food of Immortals". Yam contains a large amount of protein, various vitamins, beneficial trace elements and carbohydrates. It can regulate the human immune system and enhance human immunity. Eating more yam has the functions of "improving ears and improving eyesight" and "preventing hunger and prolonging the year", which is very beneficial to human health. It is also rumored among the people that yam has significant effects on regulating physiological abilities, weakening physique after illness, nursing women after childbirth, and strengthening children's physique. The effect is therefore called "food medicine". <br /><br />Lion Head is a traditional dish in Huaiyang cuisine in Yangzhou and other places in China, Jiangsu Province. It has been widely rumored for more than 100 years that it has the characteristics of snow-white color, tender meat quality, fragrant and mellow taste, and suitable for all seasons. It can be steamed or braised, fat but not greasy. Yangzhou Lion Head has three cooking methods: stewed, steamed and braised. Personally, I prefer clear stewed. Yams are added to the lion's head to make it taste fresher, have higher nutrition, and are more suitable for healthy consumption in winter.

lamb with fried green onions

ElissaHerman

Meat has always been regarded as one of the important foods for winter supplements. <br /><br />Cumin mutton is Xinjiang cuisine. "Cumin" is Uyghur, which refers to "resting fennel". In ancient times, Parsha was Central Asia and now belongs to Iran. <br /><br />Cumin is an important condiment. It has a fragrant and strong smell. It is suitable for meat cooking. It can regulate qi and appetizers, and can drive wind and relieve pain. Cook it with mutton to regulate qi and appetizer, dispel wind and pain, and warm qi and blood. <br />Mutton (hind legs): Mutton meat is delicate and easy to digest. It is high in protein, low in fat, and contains more phospholipids. It has less fat content than pork and beef, and has less cholesterol content. It is one of the delicacies for cold and warm nourishment in autumn and winter;<br /> Mutton is warm in nature and sweet in taste. It can be used for both food and diet therapy. It is an excellent food for strengthening diseases and dispelling diseases. It has the effects of replenishing qi and replenishing deficiency, warming the middle and warming the lower, tonifying kidney and strengthening yang, strengthening muscles, and resisting wind and cold. <br /><br />[Suitable for people] Mutton is warm in nature, replenishing qi and nourishing yin, warming the middle and replenishing deficiency, and stimulating appetite and strengthening strength. In the Compendium of Materia Medica, it is called a warm tonic that supplements Yuan Yang and enriches blood and qi.