Beijing cuisine
TrentonMraz
"Chicken Libing" is a traditional dish in Beijing. It is a stir-fried dish made with chicken and shrimp in white sauce. This dish has been passed down for hundreds of years. <br />"Chicken Lijump" is a dish with light color and delicious taste. It used to be a very precious dish, but few people make it now. In fact, the method is very simple. First, paste the diced chicken, make it smooth or smooth, and then stir-fry it with the shrimps. The purpose of hydrotalization is to require its color to be white and look beautiful and delicious. <br />In the past, when making this dish, I usually didn't put ingredients in it. To look good, I added some diced colorful peppers, and the color of the dish was even brighter! <br />Today, we will make this traditional stir-fried "chicken jumping". The main production methods are as follows;
BertramHoeger
Mustard Dun 'er has a Beijing flavor when it hears its name. It is a must-have at old Beijing New Year's Eve dinners. It belongs to cold dishes and is the chief among cold dishes. It is popular to eat in winter and early spring. Many snacks and dishes were lost in old Beijing, but mustard dumplings are still preserved. <br />First, this dish is too distinctive, and second, it is universal to use Chinese cabbage as raw material. Muemadun is an authentic common people's dish. Whenever Chinese cabbage comes on the market in winter, many fastidious families in old Beijing want to make Muemadun. Especially during the New Year, when you eat greasy food for a change of taste, mustard mound is the best. It is refreshing and liquid-tasting, and is very popular among old Beijingers. <br />In the past, the New Year's Eve dinner in old Beijing paid attention to "seeing the bottom in four seasons". The banquet consisted of four cool dishes (mustard dumplings, fried creeks, meat jelly, and colorful peanuts), four hot stir-fried (braised carp, braised sea cucumber with green onions, stir-fried shrimp, stewed squid dishes), four meat dishes (rice flour meat, four-xi meatballs, red braised pork hoops, twice-cooked pork), and four soup dishes (stewed three delicacies, dried milk soup, whole corn stewed, eight-treasure shabu), etc., to discuss the auspicious meaning of stability. <br />When eating, you should use clean chopsticks to pick out the mustard dumplings one by one, place them on a small plate, and then pour some of the original soup. The taste is sour, sweet, crispy, spicy and fragrant. Drinking a sip of the original soup will be heart-penetrating. The spicy flavor of the mustard that penetrates the nose makes people feel a lot happier. There are many big fish and meat in New Year's dishes. Eating mustard dumplings can clear the mouth. At this time, mustard dumplings have become a hot commodity. When making mustard dunes, you have to make more to prevent interruptions.
EldridgeChristiansen
Salty fork and ginger fork, the difference is that it is not honey, there are crisp, crisp, slightly salty taste characteristics, people who love to drink often salty fork when wine dishes. <br />There are shops selling fried food in the old Tianqiao, such as fried dough forks, wrapped in straw paper, with red trademarks, and pubao for New Year gifts, which are children's playthings. "There is a poem praising this kind of small fried food before: " The future will be made entirely by craft, and the specific surface will coax children. Brocade box and cattail bag are well decorated, exquisite and small see genius. "In the past, people selling this kind of small fried food at Tianqiao would shout: " Buy a packet, spare a packet, come from Jiangxi, and add Qin pepper." If you eat, you will fall, you will fall, and you will fall. If you are lame, you will have a big waist. Big hemp twist, shredded fork, brocade flowers, and a large package of fried fork. "The child heard this and liked to buy it.
BritneyHeller
Ma tofu is a specialty of Beijing and is not found anywhere else. This item comes from the powder room in Jiujing. The flour room used to be a place where flour starch was produced. The beans were ground on a stone mill, and water was added as they were ground. At the same time, the beans were divided into three types. The thinnest one becomes soy milk, which is authentic and is used to make starch; the thinnest one becomes juice, which is bean juice; the middle layer of thick and stagnant dark green flour paste is put in a cloth bag, heated and boiled, filtered to remove the water. It is sesame tofu. <br />The bean curd and bean juice have the same attribute, and are prepared from the same raw materials and methods of various bean curds (20 pieces). They are leftovers for manufacturing mung bean vermicelli and starch. The fermented bean juice is burned open, and the bean juice flows down after filtering with cloth. The bean juice is the bean curd with edge control. Because after fermentation, it has a special sour flavor like bean juice. Old Beijingers like bean juice, but also like to eat hemp tofu, just like Shaoxing people like to eat fried stinky tofu.
PierreZieme
Pea yellow was originally a folk snack and was later introduced to the court. Qing Guan's pea yellow uses high-quality white peas as raw materials to make a finished product with light yellow, delicate and pure color. It melts immediately in the mouth. It tastes sweet, cool and refreshing. He is famous for his love for eating. The method is to grind peas, peel them, wash them, boil them, fry them with sugar, condense them, and cut them into pieces. Traditional practice also requires embedding red dates meat. It is the most famous for its Fangshan Restaurant. <br /><br />The folk rough pea yellow is a typical spring food and is common at spring temple fairs. For example, in the Peach Palace on the third month of March,"small dates, rough peas, yellow peas," is a seasonal fresh product. The vendors shouted,"Hey, these small dates, yellow peas, come in big pieces! "It seems to be giving people spring news and bringing warmth.
