北京美食

Beijing is a city with world fame and historical significance. It served as the capital for the Yuan, Ming and Qing Dynasties. The Great Wall protects the north border of Beijing. Haidian district is well known for imperial gardens such as the Summer Palace and the Yuanming Palace, the Fragrant Mountain and renowned universities. Many embassies of foreign countries locate in Chaoyang District. The Xiushuijie Mall and Bars of Sanlitun are frequented by foreigners. The Forbidden Palace, North Sea Garden and Jingshan Garden lie in the inner part of Beijing. Tian An Men is the symbolic front gate of Beijing. Famous dishes such as the roast duck can be found in Dashilan. Liulichang Street is a must for finding treasures or antiques and experiencing the Hutong culture. Right now, Beijing is fully prepared to welcome the 2008 Olympic Games.

Beijing FoodThere are four major cooking styles in China: Sichuan, Cantonese, Shandong and Huaiyang, with each having dozens of branches. All styles are represented in Beijing with thousands of restaurants. In addition, recent years have seen the emergence of restaurants offering French, Russian and Italian foods as well as American fast food.Peking DuckPeking Duck has the reputation of being the most delicious food in the world. The Chinese have a saying: Visitors to Beijing must do two things: climb the Great Wall and eat Peking Duck. While at Quan JuDe, ducks are roasted directly over flames from fruit-tree wood, at Bian Yi Fang roasting is done in closed containers fired with crop stalks. The best places to go for Peking Duck are Qianmen, Hepingmen and Wangfujing.Royal Court FoodOver 800 years when Beijing served as the nation"s capital, a cooking style catering to the royal court developed into a major school on a par with other national cuisine. Today, ordinary people can sample food of this cooking style, which was formerly reserved for royals only. The best restaurants offering court food are Fang Shan in Beihai Park and Ting Li Guan in the Summer Palace. Restaurants specializing in court food are not only meticulous about the quality of raw food selected, but lay great emphasis on the ambiance and decoration of the dining rooms.Feast of Complete Manchu-Han Courses (Man Han Quan Xi)One evening in early 1993,35 Chinese and foreign tourists clad in clothes that made them the look-alikes of a Qing emperor, his queen,his concubines and court officials filed into the Fang Shan Restaurant. They were the fifth group to sample Man Han Quan Xi, or Feast of Complete Manchu-Han Courses, in the 70-year history of the restaurant. Man Han Quan Xi foods include bears" paw, hedgehog hydnum, tiger kidney,David"s deer, ginseng, bracken, camel hump, shark fin, soft-shell turtle and fish skin, to name only a few. As many raw dishes come from wild life now under state protection, these courses are no longer available.Hot PotThe majority of restaurants in Beijing, big or small, serve huoguo, or hot pot. Customers sit around a table on which is place a hotpot. When the water in the pot boils,they dip paper-thin slices of mutton in the water and , seconds later,get the cooked mutton out of the opt and mix them with a sauce that contains sesame butter, salted leek and a dozen other ingredients. People also cook frozen bean curd,Chinese cabbage and vermicelli in the hot pot.Moslem FlavorAfter the Jin and Yuan dynasties(1115-1368), with more Hui people settling in Beijing, Moslem food consisting mainly of beef and mutton became increasingly popular in the city. Beef and mutton are cooked in many ways. Cooked mutton alone comes in dozens of varieties, including instant stewed mutton and mutton cooked in sly sauce. The best restaurant offering Mongolian hot pot in Beijing is DongLai Shun on Wangfujing Street; and the best roast mutton restaurant is the 145-year-old Kao Rou Ji beside Lake Shichahai. Also, the You Yi Shun Restaurant at Xidan is known for its fried mutton and the nearby Hong Bin Lou Restaurant for its all-mutton feast.Folk SnacksA Beijinger who has long resided abroad says: What miss most are the numerous snacks back home. Douzhi, pagao, ludagun, chatang and zhaguanchang all make the mouth water. Douzhi is a fermented drink made from ground beans; pagaois a cold food made from buckwheat flour; ludagun is a sweet millet flour cake coated, after steaming, with a layer of soy bean flour,chatang is a thin, hot gruel of sorghum flour; and zhaguanchang is fried sausage.

Beijing Food There are four major cooking styles in China: Sichuan, Cantonese, Shandong and Huaiyang, with each having dozens of branches. All styles are represented in Beijing with thousands of restaurants. In addition, recent years have seen the emergence of restaurants offering French, Russian and Italian foods as well as American fast food. Peking Duck Peking Duck has the reputation of being the most delicious food in the world. The Chinese have a saying: Visitors to Beijing must do two things: climb the Great Wall and eat Peking Duck. While at Quan JuDe, ducks are roasted directly over flames from fruit-tree wood, at Bian Yi Fang roasting is done in closed containers fired with crop stalks. The best places to go for Peking Duck are Qianmen, Hepingmen and Wangfujing. Royal Court Food Over 800 years when Beijing served as the nation"s capital, a cooking style catering to the royal court developed into a major school on a par with other national cuisine. Today, ordinary people can sample food of this cooking style, which was formerly reserved for royals only. The best restaurants offering court food are Fang Shan in Beihai Park and Ting Li Guan in the Summer Palace. Restaurants specializing in court food are not only meticulous about the quality of raw food selected, but lay great emphasis on the ambiance and decoration of the dining rooms. Feast of Complete Manchu-Han Courses (Man Han Quan Xi) One evening in early 1993,35 Chinese and foreign tourists clad in clothes that made them the look-alikes of a Qing emperor, his queen,his concubines and court officials filed into the Fang Shan Restaurant. They were the fifth group to sample Man Han Quan Xi, or Feast of Complete Manchu-Han Courses, in the 70-year history of the restaurant. Man Han Quan Xi foods include bears" paw, hedgehog hydnum, tiger kidney,David"s deer, ginseng, bracken, camel hump, shark fin, soft-shell turtle and fish skin, to name only a few. As many raw dishes come from wild life now under state protection, these courses are no longer available. Hot Pot The majority of restaurants in Beijing, big or small, serve huoguo, or hot pot. Customers sit around a table on which is place a hotpot. When the water in the pot boils,they dip paper-thin slices of mutton in the water and , seconds later,get the cooked mutton out of the opt and mix them with a sauce that contains sesame butter, salted leek and a dozen other ingredients. People also cook frozen bean curd,Chinese cabbage and vermicelli in the hot pot. Moslem Flavor After the Jin and Yuan dynasties(1115-1368), with more Hui people settling in Beijing, Moslem food consisting mainly of beef and mutton became increasingly popular in the city. Beef and mutton are cooked in many ways. Cooked mutton alone comes in dozens of varieties, including instant stewed mutton and mutton cooked in sly sauce. The best restaurant offering Mongolian hot pot in Beijing is DongLai Shun on Wangfujing Street; and the best roast mutton restaurant is the 145-year-old Kao Rou Ji beside Lake Shichahai. Also, the You Yi Shun Restaurant at Xidan is known for its fried mutton and the nearby Hong Bin Lou Restaurant for its all-mutton feast. Folk Snacks A Beijinger who has long resided abroad says: What miss most are the numerous snacks back home. Douzhi, pagao, ludagun, chatang and zhaguanchang all make the mouth water. Douzhi is a fermented drink made from ground beans; pagaois a cold food made from buckwheat flour; ludagun is a sweet millet flour cake coated, after steaming, with a layer of soy bean flour,chatang is a thin, hot gruel of sorghum flour; and zhaguanchang is fried sausage.

1，爱窝窝Aiwo wo, a traditional Beijing snack, is served in Beijing snack shops around the lunar New Year.（爱窝窝，北京传统风味小吃，每年农历春节前后，北京的小吃店要上这个品种。）It has been sold until late summer and early autumn, so aiwowo is also a spring and autumn variety, now it is available all year round.（一直卖到夏末秋初，所以爱窝窝也属春秋品种，现在一年四季都有供应。）2，蜂糕Bee cake is a kind of cake snack made by steaming flour or rice flour with sugar and fruit.（蜂糕是用面粉或米面加糖、果料等蒸制而成的一种糕食小吃。）Because this kind of cake eats after breaking, there are more hives in the hole, the name bee cake.（因为这类糕食掰开后，内中有较多蜂窝状的小孔，故名蜂糕。）3，白水羊头Baishui yangtou is one of the best Beijing snacks. It is cooked and sliced with white water and sprinkled with pepper and salt.（白水羊头是北京小吃中的精品，它是羊头用白水煮熟切片，撒上椒盐的一种吃食。）White and clean color, thin and large meat, crisp and tender fresh, mellow not greasy, with wine are appropriate.（色白洁净，肉片薄而大，脆嫩清鲜，醇香不腻，佐餐下酒皆宜。）4，百果年糕Baiguo New Year cake is a traditional snack at the Spring Festival in Beijing.（百果年糕是北京春节的传统小吃。）As early as the liao dynasty, it is said that in the first day of the first lunar month in Beijing, every family has the custom of eating rice cakes.（早在辽代，据说北京的正月初一，家家就有吃年糕的习俗。）5，爆肚Boiled tripe is a famous snack in Beijing, mostly run by hui people.（爆肚是北京风味小吃中的名吃，多为回族同胞经营。）It was recorded in the qianlong period of qing dynasty.（爆肚早在清乾隆年代就有记载。）At the end of autumn and the beginning of winter, halal restaurants and street vendors in Beijing, past and present, sell boiled dumplings.（过去和现时，每当秋末冬初，北京的清真餐馆和摊贩就经营爆肚。）参考资料来源：百度百科-北京经典小吃

你可以分成20个问题来让人来答，我一看这么多，都不想看下去了