When traveling to Beijing, don't miss these 6 special delicacies, if you haven't eaten it, it's in vain, it is recommended to collect it

Shredded pork in Kyoto sauce

Shredded pork with Beijing sauce is a famous home-cooked dish in Beijing, and every household will make it. The sauce is rich in flavor and has a unique flavor.

Ingredients: pork loin, egg whites, dumpling wrappers

Ingredients: starch, thirteen spices, sweet paste, sugar, light soy sauce, oyster sauce, soy sauce, edible oil

1. Add starch to the shredded meat, egg whites and a little cooking wine, marinate thirteen spices, and marinate for about half an hour to make dumpling skin.

2. Brush the dumpling skin with a little oil, stack eight together, roll out on both sides when rolling, roll into palm-sized cakes, make 16 stacked together, and steam in boiling water for 15 minutes.

3. Cut shredded carrots, shredded cucumbers, shredded green onions, put them on a plate, put the sauce together and mix the sweet noodle sauce, light soy sauce, oyster sauce, soy sauce, shredded meat in a pot of water, stir with chopsticks and stir-fry until it changes color.

4. Add the sauce, stir-fry to reduce the juice, and turn off the heat. The delicious shredded meat is ready.

Donkey rolling

Donkey rolling is a famous snack in Beijing, but there is no Beijinger who does not like this bite, the taste is soft and glutinous, and the bean paste is sweet. It's so delicious!

Ingredients: soybean flour, glutinous rice flour, sticky rice flour, red bean paste

1. Do not stick to the pot, press and heat, no water and no oil, put in the soybean noodles and stir-fry for three minutes, almost darken the color.

2. After frying, sieve and set aside, mix sticky rice and glutinous rice with water, and stir with chopsticks to form a paste.

3. Brush the oil on the plate, pour it into the steamer and put the water, put the plate after the water boils, steam for 20 minutes on high heat, turn off the heat, take it out and let it cool and touch the warm one.

4. Sprinkle more cooked bean noodles on the board, which is sticky like rolling dumpling dough. Take out the glutinous rice and put it on the board, sprinkle more bean noodles on the front and back to prevent adhesion, roll it into a large circle, sprinkle it while rolling, and then smear it with a layer of red bean paste, roll it into a roll, and sprinkle some bean noodles to put it on the plate. Eat it on the same day, super glutinous.

Crispy shrimp

This crispy fried dish is popular all over Beijing's large and small restaurants, sweet and sour, crispy and crispy, and you don't want to stop after taking a bite.

Ingredients: shrimp, ginger, green onion

Ingredients: pepper, salt, cooking wine, ketchup, tomato paste, sugar, rice vinegar, water starch

1. Fresh shrimp, the shrimp shell is relatively tight, cut off the shrimp whiskers, cut the shrimp legs and pull out the shrimp line, cut the back of the shrimp 2/3, do not cut off the tail, and then brush it on the back, after the processing is clean, put the green onion, ginger, pepper, salt, cooking wine and marinate for 15 minutes, adjust a tomato sauce.

2. Three spoons of tomato paste, two spoons of sugar, one spoonful of sugar, a little starch, and no need to dip the pink shrimp shells.

3. Pinch the head and tail of the shrimp against each other. The oil pan under the back of the shrimp stained with starch is easier to set, and the oil temperature is 60% hot and fried, and then the shrimp shell will be more crispy after re-frying at high temperature, which is good.

4. Pour the tomato juice into the pot and stir-fry, pour the shrimp into it, evenly coat it with tomato juice, sprinkle with shredded green onions and white sesame seeds, and eat it with crispy shells.

Old Peking fried noodles

Carrying the memories of a generation of old Beijingers, the fried sauce has a salty and fragrant taste, accompanied by refreshing and delicious vegetarian dishes, and the noodles are covered in sauce.

Ingredients: pork, tomatoes, minced green onions: minced ginger: shallots, coriander

Ingredients: soybean paste, bean paste, sweet noodle sauce

Prepare all the ingredients, the meat should not be too lean, otherwise the taste will be dry

1. Heat the oil in a hot pan, the amount of oil is according to the amount of meat foam, and after the oil smokes, put in the meat foam and fry until it changes color. At the same time, add minced ginger and green onion and stir-fry over medium-low heat to bring out the fragrance, and add three sauces to stir-fry at one time.

2. Stir-fry for a while, add tomatoes (diced), add an appropriate amount of salt, stir-fry until the tomatoes are soft, and add a small amount of dark soy sauce to adjust the color.

3. An appropriate amount of extremely fresh taste, a small amount of Sichuan pepper powder, medium and low heat throughout the process. After stir-frying, pour in an appropriate amount of hot water and boil for a while, the sauce flavor will be more intense.

4. After boiling for a few minutes, hook a thickening, add it several times according to the thickness of the soup, add chopped green onion and coriander before leaving the pot, fry the sauce is ready, and then cook a bowl of noodles and pour it over.

Old Peking sheep scorpion

Sheep scorpion refers to the spine of sheep, the meat is tender and the soup is rich. With one bite, the flesh and bones are separated, and it melts in the mouth. It's hard to resist such a delicacy.

Ingredients: sheep scorpion, garlic

Ingredients: Sichuan pepper star anise, bay leaves, Pixian bean paste, soy sauce, sugar

1. Sheep scorpion pot under cold water, add flat green onion and ginger, cooking wine, remove the smell of blood, skim off the foam, wash the sheep scorpion with water and set aside.

2. Then heat the oil, add a variety of herbs, fragrant fruit, star anise, cinnamon, dried chili, ginger slices and garlic and stir-fry until fragrant, put in Pixian bean paste, fry the red oil and aroma and stir-fry for a while.

3. Then add water to cover the sheep scorpion, add beer, then add some salt, soy sauce and sugar according to personal taste, cover the pot and simmer for 40 minutes.

4. After 40 minutes, open the lid to reduce the juice, add the coriander, and it is done.

Old Beijing belly burst

The tripe is smooth and elastic, and the sesame sauce is fragrant, and this dish has captured the hearts of old Beijingers with its excellent taste.

Ingredients: Beef shutters

Ingredients: light soy sauce, oyster sauce, salt, Sichuan pepper, bay leaves, chili oil

1. For fresh tripe in the market, add water and peppercorns to the pot and boil, then put the tripe in shabu for seven to eight seconds, and it will not be chewable for too long.

2. Put the light soy sauce, oyster sauce, salt, and sesame paste together and stir, the sesame paste is a little thick, you can add water and mix thoroughly.

3. Stir well with chopsticks, cut the coriander into small pieces, shred the beef shutters, put the sesame paste and tripe together and stir well.

4. Put it on a plate, put in lettuce, and if you like to eat spicy, you can add some millet pepper or chili oil.