Beijing (Peking) Cuisine!!!!
Meat:
Peking Duck (北京烤鸭)
Hot and Sour Soup (酸辣汤)
Peking Barbecue (烤肉/北京烤肉)
Mutton Hot pot (涮羊肉)
Sweetened Vinegar Spareribs (糖醋排骨)
Stir Fried Tomatoes with Scrambled Eggs (西红柿炒鸡蛋 xīhóngshì chǎo jīdàn)
Sweet Stir Fried Mutton/Lamb (它似蜜) (Ta Si Mi)
Plain Boiled Pork (白肉) (Bai Rou)
Fried Small Meatballs (炸丸子) (Zha Xiao Wan Zi)
Fried Pig Liver wrapped in Chinese Small Iris (Iris pallasii) (炸卷肝) (Zha Juan Gan)
Shredded Skin Salad (拌皮丝) (Ban Si Pi)
Cold Pig ears in Sauce (拌双脆) (Ban Shuang Cui)
Pickled Chinese Cabbage with Blood Filled Intestines (酸菜血肠) (suan cai xue chang)
Sauced Meat (酱肉) (Jiang Rou)
Pickled Sauced Meat (清酱肉) (Qing Jiang Rou)
Upper Parts of the Pork Hand/Leg (水晶肘子) (Shui Jing Zhou Zi)
Three Non-Stickiness (三不粘 ; San Bu Nian)
Wood shavings meat 木须肉 (Moo shu pork)
Quick-Fried Tripe (mainly intestines) (爆肚) (Bao Du)
Fried Triangle (炸三角) (Zha San Jiao)
Roast (Mutton/Beef/Pork (烧牛/羊/猪肉) (Shao Niu/Yang/Zhu Rou)
Peking Dumpling (饺子/北京饺子) (Jiaozi/Beijing Jiaozi)
Peking wonton (馄饨/北京馄饨) (Hun Tun/Beijing Huntun)
Braised fish (酥鱼) (Su Yu)
Soft fried fish (软炸鱼) (Ruan Zha Yu)
Fish cooked with five spices (五香鱼) (Wu Xiang Yu)
Fish cooked with vinegar and pepper (醋椒鱼) (Cu Jiao Yu)
Shrimp chips with egg (金鱼戏莲) (Jin Yu Xi Lian)
Fish soaked with soup (干烧鱼) (Gan Shao Yu)
Family style boiled fish (家常熬鱼) (Jia Chang Ao Yu)
Sea cucumber with quail egg (乌龙吐珠) (Wu Long Tu Zhu)
Fish cooked with five kinds of sliced vegetable (五柳鱼) (Wu Liu Yu)
Abalone with peas and fish paste (蛤蟆鲍鱼) (Ha Ma Bao Yu)
Meat wrapped in thin mung bean flour pancake (煎饼
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