After Li Zhongxin and Mr. Tian made an appointment for dinner tonight, they lay in the sleeper and waited for the train to arrive at the station.

When Li Zhongxin and Feng Banshan came out of the south of the capital, they saw the driver Wang Deqing had asked them before greeting them from afar.

Following Wang Deqing's driver to the parking lot and taking out Wang Deqing's Mercedes-Benz, Li Zhongxin called Li Qiang and told Li Qiang that he had arrived in the capital. He asked when he would go to the boss's office in the afternoon.

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After learning that there was time at around 1:30 pm, Li Zhongxin smiled and said to Wang Deqing's driver: "I have to do something at 1:30 pm. While it is still early, we will go to the front gate of the capital to find a hotel.

Just have a simple meal.

After dinner, you send it to the small courtyard and you can go there for the rest."

After Li Zhongxin finished speaking, he turned to Feng Banshan and said, "Uncle Banshan, you see, we have been taking the train for a whole day. What should we eat?"

"Get into the bus and dumplings and get off the noodle, let's find a place to eat noodles! When you see what good noodle restaurant is here, let's go to the bowl of noodles there." Feng Banshan thought for a moment and started speaking.

Feng Banshan didn't pick on what to eat. He thought that as long as he could eat enough, he and Li Zhongxin basically ate all the delicacies of mountains and seas. Now, as long as it suits his appetite, it's fine.

"Okay, then let's eat Laojingcheng fried noodles at noon." Li Zhongxin made the final decision.

Regarding what to eat, although Li Zhongxin is only in his twenties now, he has basically eaten all kinds of good things and has seen them. There is nothing too picky about it. Feng Banshan said that he got in and got off the bus.

If you want to eat noodles, then go and have the old Beijing fried noodles.

Li Zhongxin knew in his heart that every city has its own taste, and this unique taste has accompanied the growth of countless people and even for the rest of their lives.

What do you think of when it comes to the taste of the capital? Li Zhongxin thinks it may be a bowl of fragrant, delicious fried liver that is famous all over the country? It may also be a plate of rough and stunning belly, or it may be a famous Chinese person

The well-known roast duck in Beijing?

But! Li Zhongxin felt that the taste of Beijing was more than that. From the scorched bean sauce in the morning, to the fried noodles at noon, to small desserts such as pea yellow and donkey rolling, there were countless flavors in Beijing.

, There are countless loyal fans of each taste.

But! Li Zhongxin has no love for something like bean juice, and he feels that he has no idea about that thing.

Li Zhongxin has always felt that as the capital of China, the national political, economic and cultural center, the city of the capital has naturally received great attention.

Compared with Guangzhou and Shanghai, which are also a first-tier cities, other places have many recognized authentic delicacies, but when it comes to Beijing, everyone’s impression is that it is unpalatable.

For example, snacks, there are small buns in Shanghai, raw fried and wontons, and there are raw rolled porridge, rice noodles, and wonton noodles in Guangzhou. They look delicate and taste delicious. Even if they are not locals, they are easy to fall in love with them.

Looking at Beijing again, it is nothing more than bean sauce, braised and roasted duck. It is famous, but it is either not very good, or a heavy-tasting thing, or it tastes particularly bad.

According to Li Zhongxin's understanding, the so-called delicacies in the capital are not something that few locals are used to. Even locals in the capital can not accept them.

Li Zhongxin still remembers a joke from Guo Degang: Get up early and eat braised cooked food, stewed tangerines at noon, and fried enema at night. This day is delicious. It is about the heavy taste of Beijing snacks.

Li Zhongxin still remembers when he first went to Beijing, his friend took me to taste a delicious snack - bean juice with warmth and maliciousness.

Although Li Zhongxin had already heard of the horror of soy juice, his first reaction was that it seemed to be similar to soy milk. No matter how hard it was, it would be so difficult to drink. As a result, he took a sip.

I realized that I was careless, and from my nose to my mouth, I was surrounded by a sour smell, and I immediately felt nauseous and vomited.

According to my friend's words, I have never drunk bean juice, so I have never been to Beijing. This thing is fermented by mung beans and has a sour taste. Those who don't like to drink say it's like slurry and sour. Those who like to drink say: Others

Things cannot have this smell - sour fragrance! This is like stinky tofu, some people love it, and some people don’t.

And the thing that is braised! It is a large black bowl with fat intestines and lungs, which looks very heavy, making people afraid. If you try to eat a few bites, you can still feel a bite of stuff.

The odor.

Li Zhongxin has heard many people say about this. In addition, the legendary Beijing roast duck actually comes from Nanjing, and it has only been designated as Beijing roast duck in recent years.

But Li Zhongxin knew in his heart that the food in the capital was unpalatable, but in fact! This has a lot to do with the geographical location of the capital.

The soil and water nourish the people. The south is rich in vegetables all year round. People will spend more time making these dishes exquisitely and exquisitely, pay attention to color and pursue the original taste of food.

The climate in the north is cold, and there are fewer varieties of foods produced, and fresh ingredients from other places are difficult to preserve for a long time. In such an environment, people pay more attention to eating fullness. The dishes they make are rough and have a heavier taste. If you like to put more food, you can put them more.

Salt and sauce better cover up the odor of the food itself.

One of the reasons why Beijing dishes like to thicken are related to this heavy taste. The adsorption effect of the sauce can make the taste better adhere to the ingredients. Another reason is that the poultry and fish in the south are tender enough, but

There are few poultry and aquatic products in Beijing, mainly pork. The pork tastes not tender enough. Thickening can make the ingredients better lock in water and smooth.

Most Chinese people know that there are eight major cuisines in China, namely Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Guangdong cuisine and Fujian cuisine. Except for Shandong cuisine, the rest are all from the south, and Beijing City

The three provinces of Hei, Ji and Liao are basically not ranked.

All of these dishes included in the cuisine are mostly made with local ingredients and locally inherited cooking methods.

First of all, Shandong has mountains and seas, the climate is pleasant, and there are all kinds of delicacies and seafood, and the same is true in other places.

And the capital city! On the flat North China Plain, there are neither mountains nor sea, and they cannot produce any decent local ingredients, so they have not developed their own local characteristics in cooking methods.
Chapter completed!