With the arrival of the spring equinox, the spring dishes of various long-established restaurants in Beijing have been listed one after another. Marantou, peanut sprouts, cabbage, spring shoots, snow vegetables and other spring dishes on the table, long-established chefs use blanching, stir-frying, mixing, stewing and other techniques to make "spring taste" into dishes, attracting many consumers.
"Looking fresh, eating tender, seeing these dishes, the feeling of spring immediately came." Ms. Wang, who dined at the Tongchunyuan Hotel, said happily. According to the staff, the store has launched seven or eight kinds of spring vegetables such as dried maran head, peanut sprouts fried knife plate meat, cabbage fish fillet, pickled tuk fresh, oil braised spring shoots and so on, and the "click rate" is very high.
Drum Tower Ma Kai Restaurant's snow vegetable spring shoots and three-color ruyi cabbage rolls have also been freshly listed. "We generally don't process spring vegetables too much and try to maintain its most tender taste and texture as much as possible." Tao Ran, the fourth generation of skill inheritors of Ma Kai Restaurant and the executive chef of Ma Kai Restaurant in Gulou, said. HongbinLou's broad bean stewed spring shoots, golden silk wonderful shrimp, toon tofu and other spring dishes have also attracted the public to taste the fresh.
In addition to a variety of dishes, the taste of the spring equinox is indispensable to the traditional snack of old Beijing, donkey rolling. The spring equinox pays attention to eating donkeys and rolling, because this snack is like a donkey rolling in the spring, full of vitality, and has the meaning of praying for health. This year, the Gokokuji Snack Origin Shop not only launched a new matcha flavor donkey roll, but also reproduced the "retro" donkey roll. "The donkey rolling with bean paste that we usually see is actually called bean noodle cake, which is really different from the traditional donkey rolling." Wang Xinmei, manager of the Snack Shop of Huguosi Temple, said, "The earliest donkey rolling did not wrap the filling, but prepared a plate of fried bean noodles and a secret brown sugar, the sweetness is strong, and the bean noodles are all up to the individual." The "vintage" donkey that has just come out of the shop has no bean noodles on it, and it requires diners to wrap them in brown sugar, dip them in fried bean noodles, and match them according to their own tastes.
<h1 class="pgc-h-arrow-right" data-track="5" > related news</h1>
<h1 class="pgc-h-arrow-right" data-track="6" > Head stubble Mingqian Longjing into Beijing for sale</h1>
It is another year of spring tea season, the national spring tea has been fully mined, and this year's mining period is earlier than in previous years. The first batch of head stubble of Wu Yutai, a long-established brand in Beijing, was officially put on sale on March 16. The reporter visited and learned that the quality of spring tea this year has improved compared with previous years, and the production cost has also risen, with an increase of about 10%.
It is understood that wu Yutai's Mingqian tea price is still the same as in previous years, in addition to the same price as in previous years 8800 yuan a pound of bulk Mingqian West Lake Longjing green tea, but also on the shelves of 10800 yuan a pound of limited supply mingqian West Lake Longjing, at the end of the month will also be on the shelves a price of 21800 yuan a pound of pure ancient method handmade Mingqian West Lake Longjing. At the long-established Yuan Chang Hou Tea House at Xinjiekou, the stubble west lake Longjing from Hangzhou Wengjiashan has been put on the counter a few days ago. At the same time, the long-established Zhang Yiyuan Mingqian West Lake Longjing tea was also officially put on sale, priced at 9800 yuan a catty, and the head stubble Mingqian West Lake Longjing tea was sold in a pre-order manner, and it was quickly sold out on the same day.
Source Beijing Daily
Intern reporter Yang Tianyue Ma Jing
Process Editor Wu Yue