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Beijing, the capital of the five dynasties of the Liao, Jin, Yuan, Ming and Qing dynasties, has now grown into the heart of the republic. Growing up in Beijing, such a center of economic and cultural convergence, a city where ancient and modern are perfectly intertwined, the unique environment has cultivated the people here with broad insight and open-mindedness, and the far-reaching and long history has given the city dignity and strength. The "Explore Beijing" feature will be divided into 20 issues, using the author's camera, from different angles to take you to explore the fun, good shopping, delicious places in the "Four Nine Cities".
Looking at the list of traditional snacks in old Beijing, you will find that compared with the exquisite eight major cuisines, beijing snacks developed from "scraps" are somewhat on the table, in fact, this is closely related to the historical evolution behind it.
Since the Qing army entered the customs, all the inner cities of Beijing have become the residences of the children of the Eight Banners, and the common people can only live in the outer cities, which makes the gap between the rich and the poor very serious. After Qianlong, the Tongzhou Canal was not dredged for a long time, resulting in the transportation cost of meat and vegetables being very expensive and not fresh, and it was difficult for ordinary people to afford it. So the people of Beijing had to exert their wisdom and wisdom, use local materials, and turn those spoiled ingredients into food, and the bean juice was made of fermented and spoiled beans. The Eight Banners nobles in the inner city generally did not eat pig offal (old Beijingers called it "sewage"), and the common people stewed these things to remove fishy and then eaten, forming a brine and fire.
It can be seen that the snacks of old Beijing are like Beijingers, born under the imperial city and grown up among civilians, and it is full of strong and unique Beijing flavor, warm, flavorful and grounded. The food is full of details and warmth, and it is full of the joys and sorrows of ordinary Beijingers.
A long-established brand is the best left over from centuries of commercial competition, a sign is a legend, and its brand is synonymous with recognized quality. The development of the modern economy has made the old brands seem a little lost, but these old brands are not only the history of Beijing, but also the preservation of the times, which need to be inherited and protected for a long time. Because what moves us is not only the taste of the food itself, but also the taste of history and memory behind it. This issue of "Exploring Beijing" features Nan Ge: 8 long-established restaurants that have to be tasted in Beijing.
<h1 class="pgc-h-center-line" data-track="11" > Quanjude</h1>
When it comes to Beijing snacks, no one will think of Beijing roast duck, and when it comes to Beijing roast duck, the first thing that will be printed in the mind must be the famous Quanjude. For Beijing roast duck, there is a more common theory that when Ming Chengzu Zhu Di moved the capital, he brought the roast duck technique from the old capital Nanjing to the new capital Beijing, but there is no accurate information to support it.
Quanjude originated in the Tongzhi period of the Qing Dynasty (1864), the origin store is located on the bustling Qianmen Street, premier Zhou has repeatedly set Quanjude's "whole duck seat" as a state banquet. His duck is baked by hanging the oven and burning the fruit wood, the freshly baked duck skin is crisp, the flesh is tender, the fragrance of the fruit wood is wafting, the duck body is plump and full, the oil is shiny, with cucumber strips, green onion strips, sweet noodle sauce, and then rolled up with lotus leaf cakes to eat, plump and mellow, the aftertaste is endless.
<h1 class="pgc-h-center-line" data-track="41" > convenience</h1>
Cheap Shop is the earliest roast duck shop in Beijing, originated in the Yongle period of the Ming Dynasty (1416), and has a history of more than 600 years, much older than the more famous Quanjude. Unlike Quanjude, cheap roast duck is famous for its unique oven roast duck. Because the roast duck in the oven in the roasting process does not see the open fire, the fire is not fierce, so the cheap roast duck is like a freshly baked steamed bun as noisy, put the roast duck in the dough cake, a bite down, the teeth and cheeks are fragrant, the crispy duck skin with a little fat, the duck meat is also tender and delicious.
<h1 class="pgc-h-center-line" data-track="42" > Dong Lai Shun</h1>
There are three most famous hot pots in the country: Spicy Hot Pot in Sichuan and Chongqing, Chaoshan Beef Hot Pot in Guangdong, and Copper Pot Shabu-shabu in Beijing. Old Beijingers eat shabu meat is the copper pot charcoal fire, copper pot is not only beautiful, but also fast heat conduction, heat transfer evenly, the meat out of the meat with the Beijing people's favorite sesame sauce dipping sauce, such a way to eat the most can ensure the original delicious taste of lamb. In the past, the old Beijingers would have a copper hot pot in their homes, and in the cold winter, the family would sit around and eat a charcoal-fired copper pot, and the fresh and tender lamb would be eaten, and the body would be warmer.
Donglaishun originated in 1903 and is the leader in the old Beijing copper pot shabu-shabu. Copper hot pot, red and white lamb slices, and fragrant mushroom soup, with unique conditioning, people will never forget.
<h1 class="pgc-h-center-line" data-track="43" ></h1>
Duyi originated in the Qianlong period of the Qing Dynasty (1738), and was personally given a name by the Qianlong Emperor and written by Mr. Guo Moruo. At the beginning, the main business was rose dates, boiled peanuts, dried meat, marlin meat and other small dishes. After several years of development, the current capital is famous for roasting wheat. The yakitori was originally passed down from the south, and it was able to become popular in the capital, and it all played a great role. In addition to roasted wheat, Duyi also deals with fried enemas, hemp tofu, mustard mounds, Qianlong cabbage and other traditional snacks in old Beijing.
<h1 class="pgc-h-center-line" data-track="44" > days</h1>
Tianxingju, formerly known as "HuixianJu", originated in the First Year of tongzhi in the Qing Dynasty (1862), and opened in Xianyukou outside the qianmen. Originally, Hui XianJu was a tavern that served rice wine and small dishes such as peanut rice, pine blossom eggs, and salted duck eggs.
After years of development, the current Tianxingju is famous for fried liver, its color is pleasant, fat but not greasy. Remove the heart and lungs in the "white water offal", use the pork intestines and pork liver washed to remove the fishy odor as raw materials, and add green onions, ginger, garlic and goji, and name it "fried liver". Dilute moderately, put it into a small flared bowl like a treasure cup containing crystals, eat without chopsticks and spoons, just hold the bottom of the bowl with your hand, and drink along the edge of the bowl with your lips, which has a general flavor.
<h1 class="pgc-h-center-line" data-track="45" > Jinfang</h1>
Jinfang Snack Bar, formerly known as "Rong XiangCheng", originated in the Republic of China period (1926), mainly engaged in halal snacks, such as sugar fire, Ai Wo Wo, Hemp Dumplings, cream fried cakes, noodle tea, moon cakes, Lanterns, etc., as many as 60 varieties. Jinfang is still a famous high-quality snack bar in Beijing today, the main product in the shop is a mixed Lantern, its main features are: as long as the pot is boiled when cooking, it is floating on the water, and it is expanded, the skin is soft after cooking, the filling is porridge-like, and it is sweet and not greasy to eat.
<h1 class="pgc-h-center-line" data-track="46" > the barbecue season</h1>
The barbecue season originated in the Daoguang period of the Qing Dynasty (1848), the original name was "Luquan Ju", the result is that because the owner's surname is Ji, people are accustomed to calling it the barbecue season, and after people call it Shunkou, the boss simply changed its name to The Barbecue Season.
In the barbecue season, if you look at the name, you will know that it is famous for the hot roast meat of old Beijing. The grill made of cast iron strips of iron, waiting for the heat of the charcoal fire to come up, put on beef and mutton, chopped green onions and coriander, often make people eat one or two pounds and still not happy.
<h1 class="pgc-h-center-line" data-track="47" > small intestine</h1>
Braised pork is a famous snack in Beijing, and it is said that during the Guangxu period, because the Su-made meat cooked with pork belly was expensive, people replaced it with pork head meat and pig sewage. After the spread of folk cooking masters, over time, it has created a brine boiling fire. The current brine is to put the fire and stewed pork intestines and pig lungs together, buy a bowl of brine, staple food, side food and hot soup are all there.
The original small intestine Chen originated in the Qianlong period of the Qing Dynasty, and his family's brine boiling was "fat but not greasy, rotten but not bad, burned thoroughly but not sticky, and the soup was thick and mellow", so it was famous.
In addition to the above 8 restaurants, here are some other places where you can eat Beijing snacks, these are not traditional time-honored brands, but because of the excellent taste in Beijing is also very famous, you can taste the authentic old Beijing flavor.
Eat roast duck in addition to Quanjude, cheap fang, you can also go to the four seasons of Minfu and Dadong; eat brine boiled in addition to small intestine Chen, you can also go to the door frame hutong hundred years of brine boiling, Huangsi brine boiling; eat fried liver in addition to Tianxingju, you can also go to Yao Ji fried liver; eat copper pot shabu meat in addition to Donglaishun, you can also go to Jubaoyuan; drink bean juice can go to the old ciqikou bean juice shop, Yin San bean juice; eat palace pastries can go to Fuhua Zhai; if you want to taste donkey rolling, Aiwowo, pea yellow, noodle tea, popcorn, fried enema, fried sauce noodles and other snacks, you can go to The Huguo Temple, One-stop solution for sea bowls.
Finally, I wish you all a good appetite every day