Due to the epidemic, the desire to go out and play for a long time finally burst out uncontrollably when the spring flowers bloomed.

Yang Xiansen took Yang Xiaobao back to the basin, and I didn’t want to change places to eat and sleep with him. The spring rain in the south of the Yangtze River needs the dryness in the north to combine. I read "New World" twice last year. What does the green brick alley and the bean juice under the city wall smell like? Yes, Beijing, let’s leave as soon as we say it.

This trip will focus on hutongs, and we will go to places where locals go to eat. Most of the places are scattered, and taking time for delicious food is also an attitude.

Early preparation:

Knock on the blackboard: Be sure to wear comfortable shoes, because Beijing ladies are too big...

3 essential software for entering Beijing, One is to register Beijing Health Treasure on ZFB, you know the purpose; the other is the super convenient "Yitongxing" app, you can swipe the subway and bus, and you can quickly enter the station without waiting; the last one is of course Baidu Maps, I have traveled all over the world Looking for food in the alley, Xiaodu plays a big role.

It is said that this is the earliest stewed braised restaurant in Beijing. It is a time-honored brand with a history of hundreds of years and is now in its fourth generation. Not only does it taste good, it also retains the traditional technique of removing intestines from the pot with bare hands.

Location: Langfang Ertiao near Dashilan

I ordered a bowl of stewed stewed on a fire. The aroma is fragrant, the small intestine is very tender, and the fire is also very delicious. The miso soup is slightly salty, but overall it's great.

Taking intestines from the pot with bare hands

A time-honored restaurant that is said to have been around for more than 50 years. The store I went to is a branch. It has a small storefront, so it’s easy to miss it if you’re not paying attention. The skill of the master chef, from cutting to frying, the on-site operation is very neat. After taking it out of the pot, pour garlic sauce on it, which will make it burnt on the outside and rich in taste. Paired with home-made sour plum soup, it's a great treat.

I also tried the almond tofu, which tasted average. I will introduce a better one later

Location: No. 240 Gulou East Street

Location: Ding'anmen Waijie Street

Some people say that there are only a handful of restaurants that make good fried liver in Beijing, and Tianxingju is one of them. It has opened many branches, including Qianmen Fresh Fish Port. I ate at the restaurant outside Andingmen.

When I arrived, it was already closed, so I got the last piece of fried liver. There were a lot of things packaged like soy milk piled on the counter. When I asked, I found out it was soy milk, so I took it decisively.

The fried liver is a bit different. The sauce is used to thicken the sauce. No wonder people say you can’t eat fried liver with a spoon because it will cause diarrhea, so you have to drink it on the side. Their food is very rich, with plenty of liver and intestines. For me, I'm used to it, but it tastes too salty.

Fortunately, there is bean juice to quench my thirst. It depends on each person whether he or she is used to drinking. There are rumors on the Internet that soybean juice is the most unpleasant drink to drink. I don’t think it is as terrible as the legend says. The aftertaste is sweet and has the taste of mung beans.

Address: Baiwanzhuang North Street

I simply wanted to find a local breakfast shop. Going deep into the residential area and listening to the chats of the uncles and aunties while eating is a unique experience.

The brown sugar roasted food looks like a dark dish, and the taste is rough, maybe I am not used to it. Tofu brain is salty, and the soup is also thickened with sauce. It is completely different from Jiangnan’s salted tofu. The other vegetarian foreskin is too thick and is not recommended.

This is a store I passed by because it is also in a residential area. It feels good to see the uncles and aunties coming in and out to buy and take away. The fillings of Zhen Gao are quite rich, and the texture is a bit like rice pudding, but it is not filled with red bean paste.

This is an old shop that has been researching belly-baking for more than 120 years since the 19th year of Guangxu's reign. Must try it. It turned out that their family was the first to have Baodu Feng, but later someone else registered the trademark first. The old man was so angry that he crossed out the word "Feng" in the sign. So this restaurant is not the same as Baodu Feng in Dashilar.

Address: Ande Road, Xicheng District

I ordered morel + sesame tofu. The morel kernels are the best part of the morel. They should be eaten while hot. They are not fishy at all and are very chewy. The dipping sauce is their specialty, but it's a bit salty to me, so I'll try a bottle of Arctic Ocean.

The door-nail meatloaf at this restaurant is really good. The skin is very thin and fried crispy, the beef filling is very solid, the butter is very fragrant and juicy. A patty is about the size of my fist. The price is cheaper than other stores. It's just that the store environment is not good. Of course, delicious food often comes from fly shops like this.

Address: Chaoyangmen North Street

This is probably the most authentic Chinese palace afternoon tea in China. Its founder, Mr. Wang Xifu, learned traditional palace cuisine from his father and brother since he was a child. His descendants have always followed the craftsmanship of the palace cuisine and insisted on using traditional manual methods. The puff pastry is like layers of white goose feathers. The decoration in the store is exactly the same as that of the Qing Dynasty palace drama. If there were not so many customers, I would really like to have more of a sense of ceremony.

The entrance is absolutely amazing. Compared with the fire in the morning, I can feel the elegance of the palace.

Address: Huguosi Street

It is very close to where I live. When I got up early and took a walk, I saw the aunts and uncles queuing up (aunts and uncles are the benchmark for affordable food), so I couldn’t help but go there too. Bought some.

The ingredients are good and the porcelain is solid. I broke off a little bit of Belle's red bean roll, but I couldn't eat it anymore. It looks average, but it’s so real! Full of nuts + carbs. It feels like I have breakfast for half a month.

Address: Study Abroad

Old Beijing noodles with soybean paste can be seen everywhere, and it feels like they are mostly aimed at tourists. I found this Dahaiwan restaurant, which is relatively okay (there are many local uncles and aunties in the store, you know)

Address: Tianqiao

In addition to the 6 types of fried noodles, I also ordered a stir-fry. The uncle sitting across from me asked me if this was a gift for me. I instantly realized how down-to-earth this dish is, and I like it.

The portion is very large, one meal is worth two meals. The noodles are chewy, but the sauce is not as fragrant as Mom's brand.

Beijing’s food is vast and profound, and it’s impossible to find everything in just two days. I hope it will be helpful to babies who like to hunt for treasures in alleys.