Beijing tourism, local friends invited us to eat authentic Jinglu cuisine, it is said that this shop as long as the advance reservation, but also can undertake the full table of Manhan, full of Han need to eat for three days to taste the whole, think of that picture are shocked.
Antique Jude Building, the layout of each box is similar, the name is more special, this time sitting is the full Han box, the decoration here is antique, there is a feeling of dining in the palace. It is said that the chefs here are the descendants of court cuisine, not only with authentic court dishes, but also with court dim sum.
Snacks are served before eating, rose bean paste, kidney bean rolls, Sunny Efen white cake... Each plate is quite delicate, personally prefer kidney bean rolls, not sweet, melt in the mouth. Rose bean paste is also said to be loved by many people, made with roses from The Miaofeng Mountain in western Beijing, which has the taste of Yunnan rose cake, but this layer is more.
Chrysanthemum stove meat, the signature must order. It is said that Cixi zui loves. Surrounded by hearth meat, there is a chrysanthemum in the middle, slow heating, and then the chrysanthemum fragrance wafts out, picking up the meat and sauerkraut, the entrance is soft and rotten, and the fragrance of chrysanthemums and the sour taste of sauerkraut have a different taste.
The sauce fried diced meat is probably the most amazing I have ever eaten, the diced meat here seems to be wrapped in a layer of crispy skin, bite down will burst open, the inside is tender, superb.
A stung head, a dish that tests the chef's skills. The coriander stem is stir-fried with the sting, the coriander is not yellow but also crisp, the entrance is refreshing, the sweet and sour with a fresh fragrance, a dish praised by the whole table.
Fried liver, a special snack in Beijing, the fried liver here is different from the outside, the ingredients are more sufficient, and the taste is more intense.
Chicken soup is said to be available only after reservation and is complicated. Chicken soup 50 pounds of chicken ➕100 water, boiled, soup yellow, shiny oil. Then put three kinds of minced meat in a hot soup and cook it at a time. The egg noodles here are also homemade (1 kg of Fu Qiang powder, 1 kg of chai eggs, made without adding a drop of water). The taste is delicious, not greasy, and it is a classic. (The service staff explains while making)
In fact, there were many dishes on the day, but I don't remember the names, these are the most impressive.