Beijing dishes have both Shangdong Style and local styles,
royal dishes, Islamic dishes, and Tan Family dishes.
Some typical dishes are roast duck, sliced mutton, and braised Shark's fin.
|
2. Season the mushrooms in soup stock, then place around the "lotus", add a layer of hair-like seaweed.
3. Saute the mashed prawns in the 6-fold hot oil, wrap in egg pancakes to form gold fishes and arrange around the plate.
 |
2. Stew the abalones in chicken soup stock for five minutes, force the two sides of each abalone apart to form the "fore legs of the toad", score each head, and stuff the cut with mashed fish to form the "mouth of the toad", stick two peas in the mashed fish to form the "eyes".
3. Steam the "toads" over a high heat for 5 minutes, transfer to a plate, outline the "toad" shells with rape leaf shreds.
4. Boil chicken and duck stock with seasonings, thicken, sprinkle over the "toad" abalones.
2. Knead the flour into a round dough.
3. Scald the dough in hot water, take out, knead again into a round dough, repeat three times; add the eggs, stir to make a batter.
4. Rub the fat slices with the batter, deep-fry in pea-nut oil, remove when they look like gourds.
5. Boil the honey till dark brown, put in the gourds, stir well, transfer to a plate, sprinkle white sugar, and green and red candied fruit shreds.
2. Saute minced scallion, ginger and white sugar in oil, drop in the sea cucumbers and seasonings, stir, thicken with cornstarch solution, transfer to a plate.
3. Stir-fry scallion sections till golden brown, transfer to a bowl, add chicken soup and seasonings, steam till soft, remove the scallion and stir-fry in scallion oil, add the soup, bring to the boil, thicken, pour over the sea cucumbers.
2. Stir together egg white, flour and dry cornstarch.
3. Slice the rape leaves.
4. Squeeze the spinach juice into a bowl.
5. Add seasonings, lard, spinach juice and egg white mixture to the mashed chicken breast, stir to a paste.
6. Grease 14 small wine cups, fill with chicken paste, insert peas, minced ham and shredded rape, steam for 5 minutes, transfer to a soup plate, pour in thickened chicken soup.
2. Mix together sesame paste, chopped pickled chives, fermented bean curd, soy sauce, chili sauce, shrimp oil, sesame oil, Shaoxing wine and MSG to make a sauce.
3. Pour clear soup into a fire pot and bring to the boil, dip the lamb slices and raw ingredients into the soup till done, take out and dip into a sauce.
2. Cut open the belly and draw, and then insert a 2 inch- long piece of wood to support the chest bone and to stretch the skin. Hook the duck by the neck, spread diluted maltose over it. Hang the duck in an airy place to dry.
3. The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck.Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly.Roasting rods may be used if needed.
4. Roast until golden brown. The removed duck looks as though it were lacquered.
5. Lotus leafcakes, hollow sesame seeds buns and seasonings are arranged on the table before serving.
2. Put the chicken and duck in boiling water, boil till soft and tender.
3. Place the chicken, duck and ham on the shark's fins, simmer for six hours.
4. Put the shark's fins into a saucepan. Steam the dried scallop till tender, pour together with the soup over the shark's fins, boil for a while, transfer to a plate, sprinkle with minced ham.