Which is more delicious, Beijing or Chongqing?

Beijing specialties:

First course: Old Beijing fried noodles

Old Beijing fried noodles were rated as one of the "Top Ten Noodles in China" After the noodles are cooked, put them on the plate and pour the fried sauce on them to make fried noodles. Let’s talk about fried sauce first. Confucius once said: If you can’t get the sauce, don’t eat it. The ancients already knew about using sauce for seasoning, and beans are most commonly used to make sauce among the people. "Qing Yi Lu" records: Sauce is the master of the eight treasures. It can be seen that the status of sauce in the food world is very high. Not only among the people, but also in the royal meals of the palace, sauce is made, but with better and rarer ingredients. The fried sauce of fried noodles is made from diced meat stir-fried with yellow sauce. The dishes are served with a variety of fresh vegetables according to the season. The fried noodles are chewy, the fried sauce is salty, and the dishes are refreshing. They are deeply loved by diners.

Second course: Stir-fried liver

The main ingredients for stir-fried liver are pig intestines and liver. Clean the pig intestines and liver, cut them into pieces, and cook a pot of pork bone soup. , add ginger, garlic, star anise, vinegar, soy sauce, and yellow sauce and simmer slowly. After the soup is simmered, add the pig intestines and liver and continue to stew, and finally thicken with starch. Although the name is "fried liver", it is actually stewed instead of fried, and the amount of pig intestines is more than liver.

The third course: braised pork

Braised pork is said to have originated from Nanheng Street in the south of Beijing. In the past, meat was relatively expensive, so working people used pig offal instead of meat for cooking. Braised pork is cooked with fire, pig intestines and pig lungs. A steaming bowl of braised pork, sprinkled with minced garlic, chili oil, and chopped green onion. The pig intestines are soft but not rotten. The fire and pig lungs absorb enough of the soup, and the taste is thick but not greasy.

Course 4: Paodu

Paodu has been recorded in the Qianlong period of the Qing Dynasty. It is usually operated by Hui compatriots and is a halal food. It is usually made from sheep or cattle louvers and tripe collars. To make it, quickly blanch the fresh sheep tripe or fresh beef tripe in boiling water, then mix it with sesame oil, chili oil, vinegar, salt, sugar, soy sauce, sesame paste, minced garlic, minced coriander, and minced green onion. It has a crispy taste and texture. It is fresh and tender and deeply loved by old Beijingers, especially after the beginning of autumn in the lunar calendar. Old Beijingers pay attention to "eating autumn", and there is a saying that "if you want to eat autumn, you will have a bellyful".

Course 5: Peking Roast Duck

Everyone should know about Peking Roast Duck. As a world-famous Beijing delicacy, roast duck is recorded to have originated during the Northern and Southern Dynasties, when it was a palace dish. The raw material of authentic Peking duck is Peking duck, which is roasted over charcoal fire with fruit wood. The roasted duck is ruddy in color, fat but not greasy, crispy on the outside and tender on the inside, with the aroma of fruit wood. When eating, the roast duck will be sliced ??into thin slices, with a few slices of roast duck, a few shredded green onions, a few shredded cucumbers, dipped in some sweet noodle sauce, and rolled up with lotus leaf pancakes. It is extremely delicious.

Sixth Course: Donkey Rolling

The raw materials for Donkey Rolling include rhubarb rice noodles, soybean noodles, Chengsha, white sugar, sesame oil, osmanthus, green and red silk and melon kernels. The finished Donkey Rolling must be rolled in the soybean flour at the end, so that the outside is evenly covered with soybean flour, just like a wild donkey rolling on the loess, hence the name "Donkey Rolling". Donkey rolling is sweet and delicious, with a soft and glutinous texture. It is a dessert suitable for all ages.