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Beijing Roast Duck |
With its long history, Roast Duck is well know among both demestic and overseas customers. The duck is hung in the oven and roasted by flame burning from fruit-wood. It takes about 45 minutes for the duck to be done. The finished duck is characteristic with a full figure, even claret color and the brightness and shine on the duck skin .It tastes pure and mellow with lotus leaf-shaped cake, scallion slices and sweet sauce jam ,leaving a lasting and pleasant aftertaste. |
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The hot-pot |
The hot-pot is a traditional brass pot with a wide outer rim around a chimney and a charcoal-burner underneath. Water is heated to boiling point in the rim, and the diners dip thin slices of raw meat in the water, where the meat cooks quickly. The cooked slices are then dipped in to a sauce. There are vegetables, bean noodles, mushrooms and bean curt to be boiled in the rim as well. The sauce is prepared personally by the diner by selecting from a few dozen kinds to suit his/her own taste. The traditional food to accompany the hot-pot is buns or noodles. |
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It is said that there are over 200 kinds of snacks in Beijing ,including dishes going with wine, such as Quick-fried tripe(爆肚),Boiled sheep’s head（白水羊头） ,Flour-pastry desserts, like pancakes with Meat-fillings(肉末烧饼) and some other snacks for breakfast or as midnight snack, like sticky rice with sweet fillings（艾窝窝）。What local Beijing people, especially elder ones like most are Mung bean milk(豆汁)，Fried liver(炒肝) and Filled sausage (灌肠) |
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Pea-flour cake(豌豆黄) |
sweet potato (烤红薯) |
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Sticky rice with sweet fillings
(艾窝窝 ) |
sugar-coated haws on a stick
(冰糖葫芦) |
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If you have enough time you may saunter around and drop in small restaurants, especially when the bigger ones have closed. You will find that it won’t cost you much for your dinner, which is really good. You will find steamed bread, steamed dumplings, noodles, and family-style dishes, which you probably couldn’t see in bigger ones.
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