Beijing Dishes

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.

Gold Fish Gambolling around a "Lotus"
Toad Shaped Abalone
Honeyed Gourd
Braised Sea-cucumber with Scallion
Lotus Chicken Cake
Fire Pot Lamb
Braised Shark's Fin
Beijing Roast Duck

Materials:

Preparations

Deep-fry the prawn crackers, arrange in a lotus pattern with the red cherry as pistil.
Season the mushrooms in soup stock, then place around the "lotus", add a layer of hair-like seaweed.
Saute the mashed prawns in the 6-fold hot oil, wrap in egg pancakes to form gold fishes and arrange around the plate.

Materials:

Preparations

Bone the mandarin fish and mash it. Shred and saute the rape leaves.
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".
Steam the "toads" over a high heat for 5 minutes, transfer to a plate, outline the "toad" shells with rape leaf shreds.
Boil chicken and duck stock with seasonings, thicken, sprinkle over the "toad" abalones.

Materials:

Preparations

Slice the fat, rub with dry cornstarch, roll into round lengths.
Knead the flour into a round dough.
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.
Rub the fat slices with the batter, deep-fry in pea-nut oil, remove when they look like gourds.
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.

Materials:

Preparations

Place the sea cucumbers in water in a pan, bring to the boil, remove and drain.
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.
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.

Materials:

Preparations

Mince and mash the chicken breast.
Stir together egg white, flour and dry cornstarch.
Slice the rape leaves.
Squeeze the spinach juice into a bowl.
Add seasonings, lard, spinach juice and egg white mixture to the mashed chicken breast, stir to a paste.
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.

Materials:

Preparations

De-vein and bone the lamb and cut into very thin slices.
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.
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.

DUCK

Materials:

Preparations

Select a Beijing Duck crammed with whole skin. Pump in air through the opening cut at the windpipe so as to plump up the duck and disjoin from meat.
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.
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.
Roast until golden brown. The removed duck looks as though it were lacquered.
Lotus leafcakes, hollow sesame seeds buns and seasonings are arranged on the table before serving.

Braised Shark's Fin

braised shark's fin

Materials:

Preparations:

Steam the shark's fins and then boil with seasonings until the fishy smell is gone, remove to a bowl.
Put the chicken and duck in boiling water, boil till soft and tender.
Place the chicken, duck and ham on the shark's fins, simmer for six hours.
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.