Beijing is the Beijing-style cuisine, Shandong cuisine, ethnic food and halal food court of a combination of three flavors. Its formation history is not long, but the reputation of Beijing Sauce wire dish ah. Beijing food's basic characteristics: choice of materials to stress, take a knife skills, seasoning a lot of change, the furnace should be rigorous, the emphasis is seasonal, what season, what food to eat, what to do when the meal.
Beijing dishes full of many cooking methods, to burst, baking, rinse, cook in soy, slip, deep frying, roasting, frying, chop, simmer, stew, sauce, candied, boiled, flesh and other techniques known. My most favorite dishes to the number of Beijing's "explosive", and do not look to this one word that is diverse burst of Na. "Explosion" can be divided fried, Jiang Bao, Cong Bao, water blasting, soup explosion and so on. Required to do color, smell, taste, shape, five aspects superb device. Introduced before the Chicken Sauce - Peking sauce plot, this point of view that Beijing cuisine in the Sauce is quite a popular. I usually eat Peking Sauce wire will in fact pork with spring onion into the pan and stir fry, this is not easy to eat a mouthful of "Congxiang", but certainly will sell will be greatly reduced. Of course, I also changed the outcome of cucumber green onion, that is pretty good drop. Modified version of it later on, this time to an authentic first. That time can have a comparison is not. Beijing Sauce wire used to do the light blue is a good scallion, pork loin wire selection. Bought tofu skin eat boiled water would be more hygienic. Choose sweet bean paste sauce, miso and sugar can also choose to modulation.
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