Beijing

The Great Hall of the People, Bei jing

Photo 1:the Great Hall of the People, Beijing         The Great Hall of the People is located in the west side of Tiananmen Square, sits west headed east, 336 meters long from north to south, 206 meters wide from east to west, 46.5 meters high, the construction area is 171,800 square meters, covering an area of 150,000 square meters.  Photo 2:The Interior of the Great Hall of

Dipamkar Pagoda, Bei jing

Photo 1:Dipamkar Pagoda, Beijing         Commonly known as “Tongzhou Pagoda”, Dipamkar Pagoda is located on the canal shore in the northwest of Tongzhou District. Dipamkar Pagoda has over 1,300 years history. The tower was damaged due to the earthquake in 18th year of Emperor Kangxi (1679), and was rebuilt in 1696. Photo 2:the Lofty Xumizuo Style Base of Dipamkar Pagoda         Dipamkar Pagoda is brick structured, includes an octagonal

Qianmen Street, Bei Jing

Photo 1:Qianmen Street, Beijing         Qianmen Street was built in the 29th year of Jiajing in the Ming Dynasty(1550), it starts from Zhengyang Gate Arrow tower in the north to Tiantan Road in the south.  In 1965, it was named Qianmen Street. Photo 2:Dabei Photo Studio, Beijing Photo 3:Bianyi Roast Duck Workshop, Beijing         Qianmen Street is a famous commercial street of Beijing. Numerous time-honored

Beijing--Baodu (Quick-boiled Tripe)

Photo 1:Baodu (Quick-boiled Tripe), Beijing         “To eat in autumn, there is Baodu” the saying goes among Beijing natives. Beijing’s most famous Baodu are Man, Zhang, Feng, Wang several shops. Photo 2:Beijing’s Delicacy—Baodu (Quick-boiled Tripe)         Baodu is made of bovine abdomen, but also of sheep belly. Bovine abdomen is generally divided into: tripe, Duren and Duling; sheep belly is divided into: San Dan, Duren, Duling, mushroom and mushroom

Fried liver of Bei Jing

Photo 1:Fried Liver Fried Liver is one of Beijing flavor snacks. Photo 2:Fried Liver of Beijing Fried Liver uses pig’s liver and large intestine as the main ingredient, with garlic and so on as accessories, thickening with starch, with characteristics: gravy is shiny and bordeaux, savoury liver and fat intestine, thick but not greasy. Photo 3:Fried Liver as Breakfast Many Beijing natives eat fried liver as breakfast.  

Fermented soybean milk

Photo 1:Fermented Soybean Milk, Sour with Slightly Sweet         Fermented soybean milk, Authentic Pekingese’ greatest love of all. Photo 2:Fermented Soybean Milk, Beijing         Fermented soybean milk is actually the leftovers of producing mung bean starch or vermicelli, thick juice, gray green, taste sour with slightly sweet.  Photo 3:Fermented Soybean Milk         Fermented soybean milk is rich in protein, vitamin C, crude fiber

Pork hock stewed with rock sugar

Photo 1:Pork Hock Stewed with Rock Sugar, Nutrient-rich         This dish has pork hock as the main ingredient, bright red color, pork hock is tender, the marinade is gluey, full of taste, the flavor is just right, nutrient-rich, edible, can enhance the skin elasticity, improve one’s appearance and looks.  Photo 2:Pork Hock Stewed with Rock Sugar, Bei Jing         Produced process is: first wash the pork hock , split with

Bei jing Pork with Bean Sauce

Photo 1:Pork with Bean Sauce, Traditional Beijing Flavor Dish         This is a traditional Beijing flavor dish, use pork loin as the main ingredient, pre-cut into shreds and mix well with egg white, soy sauce, starch, cooking wine and other seasonings, and then put into the oil pan to slide, until the pork color turns white, remove and set aside. Photo 2:Pork with Bean Sauce, Bean Curd Slices and Shredded Onions Photo

Mutton Hot Pot

Photo 1:Mutton Hot Pot, Popular in Beijing        Due to the convenience of eating and delicious taste, Mutton Hot Pot is popular in Beijing, especially in autumn and winter seasons, hot pot restaurants are often overcrowded, Mutton Hot Pot at home is also an indispensable delicacy. Photo 2:Mutton Hot Pot, Side Dishes Are More Abundant         Mutton Hot Pot springs up after Manchu Entered Shanhaigua in

roasting ducks in hanging furnace in Quanjude Restaurant

Photo 1:Roast Ducks in Hanging Furnace         Beijing Roast Duck is renowned at home and abroad, profuse in praise.  Photo 2:Roasting Ducks in Hanging Furnace, Quanjude Restaurant Photo 3:Bianyi Fang: More than 600 years’ Technical Skills of Roasting Ducks in a Closed Oven,  Applied for “National Non-material Cultural Heritage Protection”         Beijing Roast Duck is divided into two schools, roasting ducks in hanging furnace represented by Quanjude and roasting ducks in a closed oven represented by Bianyifang respectively.  Photo