<h1 class="pgc-h-arrow-right" data-track="1" > written on the front</h1>
Since you were born in Beijing, it is natural that you are born with imperial buff. In terms of catering, it is also not allowed. Many hotel restaurants have more or less said that their ancestors have inherited several imperial court dishes, and we don't know whether it is true or not.
But there is such a family, but the old Beijing recognized imperial court, that is, the imitation of food located in Beihai Park. The door plaque at the door is the inscription of Lao She. Beihai Park used to be a royal back garden, and the average person wanted to enter it. The location of this "restaurant" does not allow you to doubt its royal status. Perhaps for this reason, when I came here to eat, there was always an illusion that although I was not on an equal footing with the emperor, I still enjoyed some ancient royal treatment.
By the way, today's Beihai Park, to get in will cost you five yuan for an entrance fee. Haven't eaten yet, put in five pieces first, this may be what Beijingers say, pomp and circumstance.
<h1 class="pgc-h-arrow-right" data-track="1" > authentic imperial meal - imitation meal</h1>
Since the main theme is court cuisine, the decoration of the natural restaurant is also full of the luxurious and noble sense of royalty. At the front of the restaurant, a "dragon chair" stands out. Diners who come to eat, when the interest comes, can also go up to experience the feeling of ascending the throne and sitting on a dragon chair. Don't say much, say how the dish is.
Pea yellow
Coming here, the natural point of cross-talk master Ma Sanli once mentioned in cross-talk and his own deep love to eat "pea yellow". It's not another family, it's this imitation of pea yellow. Ordinary pea yellow, what is the charm?
Pea yellow is common, but imitation pea yellow is not ordinary. Fangshan's pea yellow claims to have always been the first in the Beijing snack industry, and it is only made of white peas from Jingdong Four Eyes Well, and it takes at least three to seven times of fine baskets to make a delicate and tender one. Of course, this is the homework I did before I didn't eat it, hearsay. If you really taste it, it's another matter.
Eating into the mouth, first of all, the taste, is not as godlike as the legend says. The taste of turning the sand is slightly insufficient, and the shape is not very good, the amount is small, thirty-eight yuan, not worth it. Slightly sweet, but not greasy, compared to a little better than the outside.
Later, after asking the waiter, it turned out that this pea yellow was also made of ordinary dried peas, not white peas, which... Maybe the white peas ran out.
Grab and sauté the tenderloin
It is said that Qianlong and Cixi both loved this dish, and they didn't know whether it was true or not, but anyway, it was passed on. Especially Cixi, through today's self-media, has no less than to endorse various cuisines. Every time Cixi eats it, he says it is good, otherwise Qianlong will eat it and will be rewarded. alas!
What is scratching? It's simple to say simple, and it's quite complicated to say complex. Pay attention to simmering the cooking ingredients first, hanging a thin paste and frying, then mixing the bowl juice or pot juice, and finally pouring and stir-frying. The process does not seem to be difficult, but the results to be achieved are demanding. It is required that the original fried part of it must still be crisp, and the taste inside must be locked and cannot be lost due to temperature. The paste on the outside must be as thin as possible, and the main thing to eat is meat. Finally, the bowl of juice is seasoned, and the taste is grasped precisely, and every corner must be wrapped with juice. Even if the dish is cold, it must be crispy and delicious. How, this dish is not simple, right? It's hard to fry!
What about the stir-fried tenderloin of the imitation meal? The meat inside is very tight, indicating that the frying is in place; sweet and salty also has a taste, indicating that the taste is still locked. Put it in your mouth and chew it slowly, you can also feel crisp, and the taste is still relatively good. The amount is naturally not large, give the emperor to eat well, pay attention to a delicacy. Ninety-eight copies, not bad. Speaking of exquisite, in fact, the dish itself is not much more exquisite, and the skills are in the process of cooking and the taste of making. The delicacy here, the utensils and collocations used are quite exquisite, and the style of the dishes is actually average.
<h1 class="pgc-h-arrow-right" data-track="1" > written at the end</h1>
I don't know if you find it, Beijing's long-established brands are really getting less and less. And, truly authentically, even less. Quanjude is an example, why?
If you lose something important, the original taste will naturally be lost.