"Three non-stick" is also called "soft yellow cabbage" or "osmanthus egg". The dish is golden in color and sweet in taste. When frying, it does not stick to the spoon. It does not stick to the chopsticks when it is cooked. It does not stick to the teeth when it is eaten, so the name is “three non-sticky”. It is soft and fragrant, sweet and not greasy, and has the effect of puzzle and appetizing. According to legend, the Qing Emperor Qianlong’s southern tour, passing through the Changde House, is known as the “three non-stick”. Qianlong’s great joy after eating, immediately made a note of the recipe for this dish. Since then, "three non-stick" passed to the palace and became a famous dish in the palace.
Casserole white meat is also called sauerkraut white meat, which is a traditional winter dish in Beijing. It seems to be broth, but the taste is unforgettable for a lifetime. Because of the addition of sauerkraut, the taste of the white meat casserole is improved, and the sour taste of the sauerkraut also neutralizes the greasy feel of the pork belly.
Scallion sea cucumber is a Chinese speciality food. It is one of the “Ancient and Modern Bazhen” and was introduced to Beijing from Shandong. Wang Shizhen, a famous chef of Fengzeyuan Restaurant in Beijing, reformed it. He took the practice of “concentrating and attacking thick” on the characteristics of the strong nature of sea cucumber, and it was filled with thick juice and strong flavor. To achieve the effect of color and fragrance.
Beijing barbecue has a long history, unique flavor, exquisite materials, skilled craftsmanship, and has a high status in Beijing and even Chinese cooking history. Grilled meat is a unique flavor dish in Beijing. It is made by picking the sliced beef and mutton slices and then baking them on a special round iron plate (also known as "tweezers"). In the history of the Ming Palace, the food is good, it has been recorded: "Where the snow meets, the warm room will appreciate the plum and eat the mutton." It then spread to the people and prevailed in the market.
Donglaishun mutton is known as the “first Chinese cockroach” and has eight characteristics of “fine material selection, beautiful knife, seasoning fragrant, hot pot wang, fresh soup, sugar and garlic, fine ingredients and all kinds of accessories”. Its mutton is fat, not oily, thin and not firewood. It is ripe for a long time, it is not old for a long time, it is not greasy and tastes delicious.
Beijing Roast Duck is a famous dish in Beijing with a world-famous reputation. It originated from the Southern and Northern Dynasties of China. It has been recorded in the "Jie Zhen Lu", which was a court food at the time. The material used is high-quality meat duck, Beijing duck, fruit charcoal fire grilled, ruddy color, fleshy fat but not greasy, crisp outside and tender. Beijing Roast Duck is divided into two major schools, and Beijing's most famous roast duck restaurant is also the representative of the two factions. It is known as "the world's delicious" with its bright color, delicate meat, mellow taste and fat but not greasy.
The squid fin is the home-watching dish of Tan Jiacai. In order to protect the animals, it is now replaced by fish belly. The authentic stingray belly is soft and smooth, the soup is thick and not greasy, clear and not thin; the amount of salt and sugar is very small, and the proportional relationship is just right, it is cool and light and tasteful.
Deep-fried shrimp section, belonging to the official government of Zhili District. This dish is delicious and nutritious. The dishes are crispy, the taste is savory, the color is beautiful, the protein is very rich, and the nutritional value is very high.
A product of tofu is a classic and famous dish. The taste is fresh, the color is yellow and white, the skin is crisp and elastic. As the lips and teeth just bite open the meringue outside, the white and tender tofu inside slipped into the mouth with a sauce and sauce. The mouth is salty and slightly spicy, with a slightly sweet and savory sauce.
Braised oxtail is a more common dish in halal dishes. The braised oxtail on the braised oxtail is loose, but not completely separated. The color is lustrous, the meat is thick and fragrant, and the flavor is mellow. The braised oxtail was the main meat of the Guanzhong people in the Zhou Dynasty, and it has been continuously improved since the generations.