A beautiful passage describing the surface of the slag river

The beautiful paragraphs describing the surface of the slag river are as follows:

Zhajiang noodles are the special noodles of Han nationality in China. Originally originated in Beijing, Shandong cuisine. However, it is known as one of the "Top Ten Noodles in China" after spreading all over the country, and it is popular in northern areas such as Beijing, Shandong, Hebei, Liaoning, Jilin, etc. Noodles made of vegetable code and fried sauce. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use.

Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add sweet sauce made of yellow sauce or soybean to stir-fry to get fried sauce. After the noodles are cooked, take them out, pour them with fried sauce, and mix them with serving codes to make Zhajiang Noodles. There are noodles that are fished out and soaked in cold water and then added with fried sauce and vegetable code, which is called "over water".

Beijing recommended specialties: old Beijing Zhajiang Noodles, fried liver, braised pot, fried belly, Beijing roast duck.

1, Zhajiang, old Beijing.

Slag River, the old city of Beijing, was once rated as one of the "Top Ten Faces of China". After the noodles are cooked, put the serving code and pour the fried sauce, which is Zhajiang Noodles. Zhajiang noodles are strong, the fried sauce is salty and fragrant, and the dishes are refreshing, which is very popular among diners.

2, fried liver.

The main components of fried liver are pig intestine and pig liver. Wash pig intestines and liver, cut into pieces, cook a pot of pig bone soup, add ginger, garlic, star anise, vinegar, soy sauce and yellow sauce, and simmer slowly. After the soup is stewed, put the pig intestines and liver in and continue to stew. Finally, thicken with starch.

3. Pickling.

Braised pork is said to have originated from Nanheng Street in the south of Beijing. Braised pork is roasted with fire, pork intestines and pork lungs.

A bowl of steaming braised pork, sprinkled with garlic paste, Chili oil and chopped green onion. The pig intestines are soft but not rotten, and the roast pig lungs absorb enough soup, which is thick but not greasy.

4, tripe.

Deep-fried tripe was recorded in Qianlong period of Qing Dynasty, and it was generally made of venetian blinds of sheep or cattle and tripe collar. After the fresh mutton tripe or beef tripe is quickly cooked in boiling water, it is mixed with sesame oil, Chili oil, vinegar, salt, sugar, soy sauce, sesame paste, minced garlic, minced coriander and chopped green onion, which is crispy in taste and tender in texture, and deeply loved by old Beijingers.