<h1>First, the Buddha jumped off the wall</h1>
The original name of the Buddha jumping off the wall was "Fu Shou Quan", in the twenty-fifth year of Guangxu (1899), an official of the Fuzhou Official Money Bureau invited Zhou Lian, an envoy of Fujian Province, who was the head chef of Zhou Lian, and used the Shaoxing wine altar to fill chicken, duck, mutton, pork belly, pigeon eggs and seafood and other more than 20 kinds of raw and auxiliary materials, simmered, named Fu Shou Quan. After Zhou Lian tasted it, she was full of praise. When asked about the name of the dish, the official said that the dish took the meaning of "auspicious and happy, fushou double complete" and was named "Fushou quan."
<h1>Second, the pursed tenderloin</h1>, which began in the late Qing Dynasty, was created by the Imperial Dining Room of the Qing Palace. In the Qing Dynasty, princes and ministers wore small sacs made of golden brocade, known as "purses", which were used to hold money or decorations outside the clothes. The top is embroidered with flowers, birds, insects and fish patterns with gold filigree flower thread, which is beautiful and colorful. The Imperial Chef created this dish by simulating the appearance of a purse, which later became a famous dish in the palace. Built in 1925, Beijing Fangshan Restaurant specializes in court flavors, and its older generation of famous teacher Wang Jingchun and his disciple Dong Shiguo, the national outstanding chef, are good at making this dish, which has been preserved to this day.
<h1>3. Chicken breast</h1> is a traditional dish in Beijing. This dish is fresh, tender and refreshing, a simple and delicious home-cooked dish. Remove the fascia from the chicken breast, chop it finely, chop it into crow paste, add the broth and mix well. Heat the pan, add the salad oil, and when the oil is warm, pour the chicken puree into a colander and drain into the pan, then remove and set aside after a few minutes. Heat the pot, add the broth and other spices, after boiling, pour the chicken breast and peas in, and evenly serve.
<h1>Fourth, brine beef</h1> brine beef refers to the use of brine method processed beef, cooked and boiled, brownish yellow color, shiny surface, no paste, no tooth, sauce flavor, delicious. Marinated beef has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and breathing wind, quenching thirst and salivation, and is suitable for people with hidden qi, shortness of breath, weak muscles and bones, anemia for a long time and yellow face and dizziness.
<h1>5. Jade bean cake </h1>
Jade bean cake is the name of the staple food with white pea solution, white sugar, frozen powder, and rape leaves as the main ingredients, and belongs to the cuisine of Manchu Han
<h1>6. Qing Palace Poria Cake</h1>
Chinese medicine cake medicinal food. This is the secret recipe for Qing Palace diet. Poria, listed in the Shennong Materia Medica as a superior product, said that it "serves for a long time, resolates the soul and nourishes the gods, does not hunger and prolongs life", and is a life-saving medicine commonly used by ancient physicians. This is the secret recipe for Qing Palace diet. Poria, listed in the Shennong Materia Medica as a superior product, said that it "serves for a long time, resolates the soul and nourishes the gods, does not hunger and prolongs life", and is a life-saving medicine commonly used by ancient physicians. Modern research has proved that poria mainly contains poria glycan, poria acid, lecithin, histamine, ergosterol, etc., which have sedative and hypoglycemic effects. Poria glycan can enhance the body's immune function, improve the body's disease resistance, and has a strong anti-cancer effect. Lotus seed, the Shennong Materia Medica, is listed as a superior product, saying that it "replenishes the gods, benefits qi, removes hundreds of diseases, serves for a long time, is light and resistant to aging, and does not hunger and prolong life". The Shennong Materia Medica lists it as a superior product, saying that it is mainly used to treat "wet paralysis, waist and knee pain, tonic, to remove violent diseases, improve lean qi, strong ambition, eye-catching and intelligent, long-term service, light body, tolerance for aging".
<h1>Seven, donkey rolling</h1>
Donkey rolling, is one of the traditional snacks in the northeast region, old Beijing and Tianjin Wei, the finished yellow, white and red three colors are clear, the brake is good-looking. Because the soybean noodles sprinkled in the final production process are like the gusts of loess that are raised when the wild donkeys in the suburbs of old Beijing are rolling and rolling, it is named "donkey rolling".
The ingredients for "Donkey Rolling" are rhubarb rice noodles, soybean noodles, chengsha, sugar, sesame oil, osmanthus flowers, green and red silk and melon seeds. Its production is divided into three processes: blank making, filling and molding. The outer layer of the "donkey rolling" is full of bean noodles, golden yellow, sweet bean filling, soft entrance, unique flavor, bean filling is melted in the mouth, sweet into the heart, soybean noodles can not be chewed after entering the mouth, fine tasting, is a traditional flavor snack suitable for all ages.
<h1>Eighth, silver ear lotus seed soup</h1> silver ear mushroom flat, sweet taste, has the effect of nourishing yin, moisturizing the lungs, nourishing the stomach, shengjin, benefiting qi, tonifying the brain, and strengthening the heart. And it has a good skin rejuvenation and beauty effect for women.
The lotus seed is flat, sweet and astringent, beneficial to the heart, kidney tonic, anti-diarrhea, solid essence, peace of mind and nourishing effect.
White fungus with lotus seeds, goji berries, made of sweet soup, crystal clear, thick and sweet, not only has a strong tonic fitness function, but also a good product for women to moisturize and nourish their face.