Wangfujing Snack Street: As night falls, diners suddenly gather. Wangfujing Snack Street is relatively more expensive due to its good location. Snacks from all over the world are gathered together in one place, which is dazzling.
The snack bar in Wangfujing is authentic. It is recommended that you go to Dashilan (front door) and go to the right side of the road behind Yanlouzi. There are many east-west alleys. There is an alley that sells mutton shabu-shabu, so walk in. There are four time-honored restaurants. The small intestine is old, the belly is bursting, the robe is on fire, and the moon is strong. Before arriving at the entrance of the alley, there is a "Plum Garden" where you can eat dairy products.
Beijing Snack Street Longfu Temple Snack Street: There are many delicacies here. You can stroll and eat leisurely here. Snacks from all over the country are gathered here. The authentic Beijing snacks are of course the Bai Kui Lao Hao. . There are authentic bean juice, burnt rings, braised steamed food, and all kinds of grilled skewers. It is a very authentic halal restaurant. When night falls, the Xiaochi Festival becomes even more lively, with hundreds of meters of food stalls, a steamy scene, and endless hawking sounds. You can stand by the stall and order an enema or fried squid, and the price is between 3- Ranging from 5 yuan.
Guijie: Don’t be intimidated by the name. In fact, the name of this street comes from the fact that it is a food street open 24 hours a day and night, and it becomes more and more popular as the night goes by. The snack bar here is perfect for friends to drink and chat with each other. The store is not big and the decoration is old, but there are always a few side dishes that are endlessly memorable. Spicy crab and boiled fish are famous dishes that have been popular for a long time; in summer, You can also go to Yiyuan Restaurant, where the moon is on the branches and under the shade of the courtyard trees. It is more like a grand party, filled with the warm greetings of the waiters and the smell of delicious food inside and outside the room. The quietly emerging civilian delicacy duck neck is also a delicacy worth trying.
Beijing-style snacks - enema, bean juice
There are more than a hundred kinds of Beijing-style snacks. Due to various reasons, only a few of them have been passed down to this day, but they are still called it.
The "nutritious" fried enema and the soybean juice that tastes like "sour swill" have been popular for a long time, especially among old Beijingers
. To this end, we visited four restaurants selling Beijing-style snacks and dishes to explore the best of these two Beijing-style snacks
.
Jinghua Food Garden
Location: No. 1 Longtan Road
Features: A full range of traditional Beijing-style snacks, including some almost lost snacks such as Jiangmi pear There are many kinds of dishes. Authentic Shandong famous chefs often perform their skills in the store, and various traditional Shandong dishes are launched from time to time.
The courtyard-style Jinghua Food Garden is backed by the beautiful Longtan Lake. It has the world's largest copper kettle, century-old trees, and a very elegant environment. The store sells a variety of Beijing-style snacks, among which the enema is made with red yeast water, is pink in color, cut into thin round slices, and fried in soup. It is charred and chewy in the mouth, and the garlic sauce is thick and fragrant.
The bean juice in the food garden is the best. The juice is thick and thick, and the water slurry will not separate after being left for a long time. Here
not only the taste of douzhier is authentic, but also the most complete food to accompany drinking douzhier: jiao rings and water chestnut cakes. The pickles are spicy and served with bean juice, which is very appetizing.
Suggestion: The tables in the small restaurant are too small and should be replaced with larger ones, and the business hours should be extended.
Sihexuan Food Street
Location: The fourth floor of Jinglun Hotel on Jianguomenwai Street
Features: Not only does it sell traditional Beijing-style snacks, but also We regularly launch local flavor foods. Dining
The environment is elegant and full of ethnic characteristics.
Sihexuan is the only one in Beijing that can open a Beijing-style snack street in a four-star hotel. The simple and unique Beijing-style decoration in the food street makes diners feel fresh. Although the variety of Beijing-style snacks here is not complete, it is not small either. It's just that there is no bean juice, which makes people feel a bit regretful. If people who have never eaten Douzhier are not considered true Beijingers, then the Beijing-style snack street seems to have lost some of its Beijing flavor without Douzhier.
Fortunately, most diners here will not order a bowl of strange-tasting bean juice. The enema here is cut into very thin slices, and the garlic juice is also put into the plate when it is served. It is carefully made, but the overall taste is not authentic enough.
The snack street not only sells authentic Beijing-style snacks, but also introduces local flavor foods from time to time,
such as Malatang (Sichuan flavor), ramen, gray beans ( Lanzhou flavor) etc. No matter in terms of environment or service,
Sihexuan is impeccable. The overall taste of the snacks is also very good, but it lacks the authentic flavor of street snacks.
Suggestion: Some snacks are too finely made and lose their original taste. They can be more extensive, such as the spicy hotpot here.
It is very authentic. The variety of Beijing-style snacks can be increased.
Red Lantern Shabu-shabu Village Gulou Branch
Location: The first store in the south of Gulou Snack Street
Features: Specializing in all kinds of Beijing-style snacks, Pian'er Soup, cakes, pimple soup, radish skin, casserole dumplings, etc.
Having eaten at this snack bar many times, it is difficult to associate it with Shabu Shabu Village. Most of the people who come here to eat are from old Beijing
They come here specifically to eat all kinds of Beijing-style snacks. Although the restaurant is not big, the Beijing-style food served here, such as noodles with soybean paste and pimple soup, tastes very authentic. The fried tripe here is very tender, and you must order a big plate of fried tripe when dining here.
The enema is also very well made. It is fried in oil, the color is charred and fragrant, and the inside is tender and soft. The only fly in the ointment
is that the garlic in the garlic sauce is minced rather than mashed into puree, so the sauce is a bit bland and lacks flavor
. The bean juice here is excellent, thick and thick, without separation, sour in the mouth, with a rancid aftertaste in the mouth, and it is very enjoyable to drink.
It’s just that the restaurant is located in an alley, so it’s more difficult for beer-loving customers to access it.
Suggestion: Nowadays, most of the snacks sold in the store are common Beijing-style snacks, and more fresh snack varieties should be developed.
Some Beijing-style snacks should be made more delicately, such as less large gnocchi in the gnocchi soup.
Tangenyuan Food Square
Location: North side outside the east gate of Ditan
Features: Traditional old Beijing-style service, there is a cart pulling a truck at the entrance of the restaurant. During meal time, there are wonderful folk arts,
literary and juggling performances, and they specialize in traditional old Beijing home-cooked dishes.
Old-style services with authentic Beijing accent and old Beijing flavor are rare nowadays, and Tangenyuan Restaurant is one of them
The warm service of the sixty-year-old man who greets and sees off guests at the door impresses the guests.
Most of the Beijing dishes sold in the restaurant are home-cooked dishes from old Beijing and foods common in the streets of the old capital.
There are also high-end dishes such as abalone and shark's fin. There are also many varieties of Beijing-style snacks here, such as toon beans, jujube heads, braised crispy fish, bean paste, jiao rings, etc. The newly launched sausage is gray-black and slightly white in color, fried in soup, with brown and crispy sides and soft and delicious inside. The braised fish is crispy, salty and slightly vinegary, and is made with great care. Douzhier
The taste is good, and the pickles served with douzhier have the best taste. However, the douzhi is slightly more watery and will separate after being left for a long time. Suet oil
The fried tofu is as smooth and tender as milk, and the chili oil that comes with it is spicy and appetizing.
Many celebrities from the folk art world were invited to the restaurant, and the performances were very lively and cheered by the whole house. If you really want to experience the quaint folk customs of old Beijing, Tangenyuan should be your first choice.
Suggestion: Most Beijing dishes are rich and greasy, so more dishes with light tastes should be introduced.
Old Beijing’s Paoduer [Repost]
Among all Beijing snacks, the most addictive ones are Paoduer and Douzhier.
Baoduer is the representative of the Chinese diet of "never getting tired of fine food and never getting tired of fine cooking". A sheep belly can be divided into shixiner and bellybaner (also divided into yin and yang sides, with the skin removed it is called "banner"). "Xin'er"), belly collar (divided into "daliang" and "silver ingot buckle", called " belly kernel" after removing the skin), gourds, grass sprouts, loose pills, mushrooms, mushroom heads and other parts, just a few A belly weighing several kilograms is divided into more than a dozen parts, and they are eaten separately. It is considered unique in the world.
“The soup will be lukewarm as soon as you put it in, and you can have a bottle of wine with all the ingredients.” Baijiu is a good partner for bursting your belly. Just drink it with a plate of crispy and tender dandelions, mushroom heads or beef and mutton tripe. Ren'er, that's the highest enjoyment, and of course these are affordable enough; it doesn't matter if you don't have a lot of money, the tripe board is the cheapest, but of course it's not easy to chew, so you can only "swallow it whole".
Earlier, Baoduer was Baoduer, without beef. According to Mr. Baodu Wang, Mr. Baodu told me that water-baked beef louvers started from his father Wang Fukui, and water-baked beef tripe Ren'er was invented by Wang Jinliang. Inspired by the oil fried belly Ren'er, he changed the oil fried to water fried and it became popular.
The quality of fried belly depends on many aspects such as material selection, washing, cutting, boiling, and seasoning. If the louvers are black, you can tell that the cow is bad. If the "grass sprouts" on the belly are yellow, it proves that the food is grass. The quality of the belly will be different depending on the food. Washing the stomach must be quick and clean, and you must use cold water; different parts require different knife techniques; the time of water boiling is accurate to seconds; the seasoning must be prepared accurately, otherwise the work will be in vain.
In old Beijing, fried lamb tripe was the main dish, but now it’s the opposite, with beef tripe being the main dish. The main reason is that lamb tripe is delicate and difficult to keep fresh after being stored and frozen, and each part is exposed to different degrees of fire. It is difficult to grasp, and beef louvers are easy to store, and the requirements for chefs are not high, so the fried belly restaurants in Beijing have launched one after another. It is really like "don't wash the mud when the radish is fast". The level of craftsmanship is not mentioned for the time being, and some even use cooked ones. Put the belly silk into the pot to deceive customers. Here are 3 time-honored restaurants for you to choose from:
Jinshenglong Paodu Restaurant: No. 103, Beitucheng West Road.
Baodu Feng Restaurant: No. 39, Langfang 2, outside the front door.
Dongxingshun is very excited: No. 17, East Coast of Qianhai, Shichahai.
Baodu
Baodu is a famous snack in Beijing. It was first recorded in the Qianlong period of the Qing Dynasty and was mostly operated by Hui compatriots. The more famous ones in Beijing include Baodu Shi in Tianqiao, Baodu Wang in Dong'an Market, Baodu Zhang in the back door, and others include Baodu Yang, Baodu Feng, Baodu Man, etc.
In the past, the way to eat fried sheep tripe was very particular. You have to choose the part of the sheep tripe and process it into tripe plates, tripe gourds, tripe powder, tripe mushrooms, tripe kernels, etc., depending on the customer's choice. The cooking time also varies depending on the part. Due to its recent popularity, and the difficulty in guaranteeing fresh tripe products, the partial supply is no longer available like in the past. In addition to freshness, the fried belly must be fresh, and the time of bursting must be just right. The fried belly is crispy and fresh. If the person who eats fried belly knows how to drink, he will always drink two taels and eat two freshly baked sesame cakes, especially There is a saying in old Beijing that "if you want to eat autumn, you must have a belly belly", which emphasizes eating belly belly at the beginning of autumn. Mei Lanfang, Ma Lianliang, Xiao Mushroom, Xiao Bai Yushuang, Li Wanchun and other famous actors in the pear garden like to eat stuffed rice.
Preparation method:
Wash the sheep tripe and divide it into tripe collar, tripe mushroom, tripe powder, tripe gourd, tripe plate and esophagus
Tear Clean the oil on the tripe surface and the skin with the grass buds; tear off the film on the tripe pills, tripe boards, tripe mushrooms, and tripe gourds, cut them into strips along the meat grain, and then cut them crosswise into small strips
Put the chopped coriander, chopped green onion, sesame paste, vinegar, soy sauce, chili oil, fermented bean curd and braised shrimp oil into a bowl and mix thoroughly
Bring half a pot of cold water to a boil over high heat, add the lamb Stir the tripe with a slotted spoon. Cook the tripe for 5 seconds, the tripe plate for 7 seconds, the tripe mushrooms, tripe collar, and tripe plate for about 8 seconds, and the esophagus for about 12 seconds. When cooked, remove it to a plate and dip it in it. Season with seasoning and serve.
Bangduman: Niujie enters the alley, and is at Niujie Station of Route 6 and Route 50.
Baoduwan: Baiqiao to the east of East Huashi Street outside Chongwenmen, subway Chongwenmen Station
Tram No. 106 Ciqikou Station.
Tea Soup
Beijing’s traditional snacks.
The tea soup has a sweet and mellow taste, apricot yellow color, and a delicate and durable taste. "Dumen Bamboo Branch Ci" written during the Jiaqing period of the Qing Dynasty states that "a bowl of sweet porridge in the morning is followed by tea soup and noodles." In old Beijing, people were particular about drinking Juyuanzhai outside Qianmen and tea soup Li from Tianqiao.
In December 1997, the tea soup produced by Beijing Tianqiao Tea Soup Li Restaurant was awarded the first national Chinese famous snack title by the China Cuisine Association.
Preparation method:
Wash the millet noodles, soak them in cold water for two hours, drain the water, grind them into noodles, and then grind them into a fine basket to make millet noodles
Fill the tea soup kettle with cold water, bring to a boil, take a bowl, pour in boiling water and an appropriate amount of cold water, stir, add one-tenth of the millet noodles to make a batter, and then rinse the batter with boiling water
Sprinkle brown sugar, white sugar and sugar-osmanthus on top of the tea soup and enjoy it
Tea soup plum: Inside Fuchengmen, Bus No. 42 and 13, Tram No. 102 and 103 Fucheng
Men station, Fuchengmen subway station.
Fried liver
Beijing specialty snacks. It has the characteristics of bright and red sauce, liver and sausage fat, thick but not greasy, thin but not dull flavor. Beijing fried liver has a long history, which was developed from the folk foods "boiled liver" and "fried lung" in the Song Dynasty. During the Tongzhi period of the Qing Dynasty , Huixianju produced and sold it by the method of not thickening the soup. At that time, there was a popular saying in the capital that "fried the liver without thickening the soup - boil the heart and the lungs". When eating fried liver, you should sip the buns around the bowl.
In the Qing Dynasty, there were two types of manufacturers and sellers of stir-fried liver: Bunmian and Jiandiao. Shoppers first recommend Huixianju outside the front door.
The fried liver produced by Beijing Tianxingju was awarded the first national Chinese famous snack title by the China Cuisine Association in December 1997.
Preparation method:
Wash the intestines, roll them into several bundles, tie them with ropes, cut the intestines from one place, put them in a cold water pot, and cook over high heat until When the chopsticks can pierce through, fish the intestines into cold water, wash off the oil on the skin of the intestines, and cut them into small sections
Wash the pork liver and cut it into diamond-shaped slices. Pour the cooked lard into the pot and stir-fry it. Heat the fire and add the star anise, then add the soybean paste, minced ginger, soy sauce and minced garlic in turn, stir-fry until the minced garlic becomes a thin paste.
Heat the pork bone soup, add the pig intestines, and when it boils, skim off Floating oil,
Add pork liver, soy sauce, cooked garlic paste, raw garlic paste, and refined salt and mix well. After the soup boils, immediately use starch to thicken it, boil it again, sprinkle with MSG and mix well.
Tianxingju Fried Liver Restaurant: No. 95, Xianyukou Street, Qianmen, Chongwen District
Tel: 67023240
Jiaoquan
Beijing style snacks. This product is dark yellow in color, shaped like a bracelet, crispy and crispy, and has a unique flavor.
Beijing snacks are loved by men, women, old and young. In old Beijing, people like to put burnt rings when eating sesame cakes, and they also like to put burnt rings when drinking bean juice. Charcoal is an ancient food.
There once was a "King of Burnt Rings" in Nan Lai Shun Restaurant. His skills were unparalleled. The fried rings were all brown and the same size. They would break into pieces when touched. A hard feeling.
The Jiaohuan produced by Huguosi Snack Bar and Qunfang Snack Bar in Beijing was awarded the title of the first National Chinese Famous Snack by the China Cuisine Association in December 1997.
Preparation method:
Crush alum, alkali flour and refined salt together, add warm water, grind with a mallet to get foamy flowers as big as rice grains, and then pour an appropriate amount of warm water to make it. Seasoning solution
Take out 10% of the solution and keep it. Mix the rest with flour to form a dough. Sprinkle half of the 10% solution on the dough and knead it evenly. Let it sit for 15 minutes. Then dip it in the solution and knead for a while and let it sit for 15 minutes. , then coat with peanut oil for 1 hour
Make the dough into small pieces six to seven minutes wide, take two small pieces, fold them horizontally with the oil side facing the oil side, and place them horizontally in the middle of the small pieces Press a groove, and then use a small frying knife to cut a seam along the groove to form a dough ball.
Put the dough ball into peanut oil that is 60% hot over a high fire, insert chopsticks into the seam, and hold the seam open. Form into a circle and fry until both sides turn dark yellow.
Kidney bean rolls
Kidney bean rolls are a folk snack and later spread to the Qing palace. It has the characteristics of snow-white color, soft and delicate texture, and sweet and refreshing filling.
The kidney bean rolls made by Beijing Tingliguan Restaurant were awarded the title of the first national famous Chinese snack by the China Cuisine Association in December 1997
Preparation method:
Grind the kidney beans into minced watercress, remove the bean skin, put it into a pot of boiling water, add alkali and alum, add more water, and cook until the watercress is rolled into powder and it is ready
Drain the kidney beans Wrap it in cloth, steam it in a basket for a quarter of an hour, take it out, scoop out some watercress and pour it on the horsetail basket, scrape it into puree, let it cool and store it in the refrigerator to prevent moisture absorption
Reconcile it Roll the kidney bean puree into a round strip, place it in the middle of a wet cloth, press it into a sheet, then spread it into a rectangular sheet, cover one third of the wet cloth, spread the sesame filling on top, and cover the filling with the other half of the wet cloth. Compact
Uncover the wet cloth and roll half of the kidney bean paste into a large roll. After squeezing it firmly, remove the rolled-up wet cloth and follow the same method to roll up the other half of the kidney bean paste to make a kidney bean roll.
Pea yellow
There are two types of pea yellow in Beijing: court and folk. Among the peas, flower peas produced in Zhangjiakou are the best. Pea yellow is a traditional snack in Beijing, which was introduced to the Qing palace together with kidney bean rolls. When eaten in the palace, it is usually served in exquisite boxes and decorated with gold cakes. Red and yellow. It is said that Cixi loved to eat. Those selling it along the street usually add jujube and sell it in whole pieces. Shout out "pea yellow - big chunks!" The pea yellow is light yellow in color, delicate, cool and sweet, and melts in your mouth. It is a good way to relieve the heat in summer.
The pea yellow produced by Beijing Tingliguan Restaurant was awarded the first national Chinese famous snack title by the China Cuisine Association in December 1997.
Preparation method:
Grind the peas into fine watercress, peel them, and wash them with water
Put the aluminum pot on a high fire, pour in cold water and boil When it boils, add alkali and crushed watercress. After boiling, simmer over low heat until it becomes a thin paste. Add sugar, lower the pot, ladle the watercress and soup on the basket, and use a bamboo board to rub it into small filaments. Bean paste
Pour the bean paste into an aluminum pot and stir-fry over high heat to prevent it from sticking to the pot. When you pick up the bean paste, it will flow down very slowly and form a pile, gradually mixing with the bean paste in the pot. When combined, you can start the pot.
Pour the fried bean paste into a tin mold and spread it flat, cover it with clean white paper, and put it in a ventilated place to dry for five or six hours before placing it again. Put it in the refrigerator to solidify and it becomes pea yellow
Beijing Snacks
Everyone who has been to Beijing, when it comes to eating, except for the roast duck in Quanjude, they all have Shaomai. , will be very interested in Beijing snacks.
"Snacks" are different from snacks and meals. "Snacks" are foods that are used to "fill" the stomach or eat for fun before meal time. The characteristics of flavored snacks are: first, they have a strong taste, with local color, distinct sweet and salty taste, and obvious taste stimulation; second, they have pure texture, either crispy and delicious, or soft and smooth; third, they have extreme temperatures, some of which are extremely hot and not hot. They are delicious when eaten hot, such as offal in white soup and hot fried cakes; some are really cold, such as glutinous rice cakes and jelly; fourth, they are cheap, and they are all delicious but not expensive.
Beijing snacks can be divided into three types: Han people’s flavor, Hui people’s flavor and palace flavor. In terms of cooking methods, there are various methods such as steaming, deep-frying, pan-frying, broiling, popping, roasting, rinsing, washing, frying, simmering, boiling, etc. There are about a hundred kinds in total.
For friends who come to Beijing, let me tell you a few places to taste Beijing snacks: First, "Nan Laishun" in Xuanwu District, Beijing, where there are more than 70 kinds of specialty snacks; The Longfu Temple Snack Shop in the city is famous for its halal snacks; the third is Fangshan Restaurant in Beihai Park, which specializes in palace-style snacks; the fourth is Donghuamen Night Market Snack Street, a popular snack for the common people.
Some people compare Beijing snacks to the "living fossil" of the capital's thousand-year history; the famous writer Shu Yi summed up the connotation of Beijing snacks concisely and comprehensively with the words "Snack Art". There is a line in the lyrics that goes, "There are ninety-nine snacks in Beijing, and you can't get enough of them all." To be honest, I have lived in Beijing for more than 40 years and have never tried all the Beijing snacks. I still have to have time to eat them slowly.
I suggest you go to this website to take a look: /bjlife/nosh.htm
The courtyards in Beijing have a regular shape and are very typical. Among the various courtyards in Beijing, Beijing The courtyard can represent its main characteristics.
First of all, the central courtyard of a Beijing courtyard is basically a square in plan view, while some residential buildings in other areas are not like this.
For example, the courtyards of courtyard houses in Shanxi and Shaanxi are a vertical rectangle that is long from north to south and narrow from east to west. However, the courtyards of courtyard houses in Sichuan and other places are mostly horizontal rectangles that are long from east to west and narrow from north to south.
Secondly, the houses in the east, west, south and north directions of the Beijing courtyard are independent. The east and west wing rooms are not connected to the main house and the reverse building itself, and the main house and side rooms are not connected to each other. , reverse seats, etc. All the houses are one-story, without buildings. The only thing connecting these houses is the verandah at the corner.
In this way, when viewed from the air, Beijing’s courtyard houses look like four small boxes enclosing a courtyard.
As for the courtyard houses in many areas in the south, most of the houses on the four sides are buildings, and the houses are connected at the four corners of the courtyard. The houses on the east, west, north and south sides do not exist independently. Therefore, southerners call courtyards "patio". It can be seen that the courtyards in Jiangnan are as small as a "well", which inevitably reminds people of the idioms of "frog at the bottom of the well" and "sitting in a well and looking at the sky".
Beijing’s quadrangle courtyard is a veritable courtyard, spacious and open, with ample sunlight and a wide view.
In a feudal society where elders and younger ones were organized and distinctions were distinguished between seniority and inferiority, the allocation of residences in the inner houses of Beijing courtyards was very strict. The principal rooms in the inner houses with superior positions and prominent positions were all given to the masters and wives of the older generation. live.
Only the middle one of the three rooms in the north room opens to the outside and is called the main room. The two rooms on both sides only open to the main room, forming suites, forming a pattern of one light and two dark. The main room is a place where family members live, entertain relatives, or worship ancestors during festivals. There are multiple bedrooms on both sides.
The bedrooms on the east and west sides are also distinguished by superiority and inferiority. Under the polygamy system, the east side is the superior and is occupied by the main room, while the west side is the inferior and is occupied by the side room.
The east and west wing rooms can have single doors or can be connected to the main room. They are generally used as bedrooms or studies. The east and west wing rooms are occupied by younger generations. The wing rooms are also light and dark. The middle room is a living room and the two sides are bedrooms.
You can also divide the room on the south side and use it as a kitchen or dining room. Back-house - medium-sized or larger quadrangles often have back-houses or back-houses, mainly for women or maids who have not left the pavilion.
First of all, the central courtyard of a Beijing courtyard is basically a square in plan view, while some residential buildings in other areas are not like this.
For example, the courtyards of courtyard houses in Shanxi and Shaanxi are a vertical rectangle that is long from north to south and narrow from east to west. However, the courtyards of courtyard houses in Sichuan and other places are mostly horizontal rectangles that are long from east to west and narrow from north to south.
Secondly, the houses in the east, west, south and north directions of the Beijing courtyard are independent. The east and west wing rooms are not connected to the main house and the reverse building itself, and the main house and side rooms are not connected to each other. , reverse seats, etc. All the houses are one-story, without buildings. The only thing connecting these houses is the verandah at the corner.
In this way, when viewed from the air, Beijing’s courtyard houses look like four small boxes enclosing a courtyard.
As for the courtyard houses in many areas in the south, most of the houses on the four sides are buildings, and the houses are connected at the four corners of the courtyard. The houses on the east, west, north and south sides do not exist independently. Therefore, southerners call courtyards "patio". It can be seen that the courtyards in Jiangnan are as small as a "well", which inevitably reminds people of the idioms of "frog at the bottom of the well" and "sitting in a well and looking at the sky".
Beijing’s quadrangle courtyard is a veritable courtyard, spacious and open, with ample sunlight and a wide view.
In a feudal society where elders and younger ones were organized and distinctions were distinguished between seniority and inferiority, the allocation of residences in the inner houses of Beijing courtyards was very strict. The principal rooms in the inner houses with superior positions and prominent positions were all given to the masters and wives of the older generation. live.
Only the middle one of the three rooms in the north room opens to the outside and is called the main room. The two rooms on both sides only open to the main room, forming suites, forming a pattern of one light and two dark. The main room is a place where family members live, entertain relatives, or worship ancestors during festivals. There are multiple bedrooms on both sides.
The bedrooms on the east and west sides are also distinguished by superiority and inferiority. Under the polygamy system, the east side is the superior and is occupied by the main room, while the west side is the inferior and is occupied by the side room.
The east and west wing rooms can have single doors or can be connected to the main room. They are generally used as bedrooms or studies. The east and west wing rooms are occupied by younger generations. The wing rooms are also light and dark. The middle room is a living room and the two sides are bedrooms.
You can also divide the room on the south side and use it as a kitchen or dining room. Back-house - medium-sized or larger quadrangles often have back-houses or back-houses, mainly for women or maids who have not left the pavilion.
There are human-powered tricycle "Beijing Hutong Tours" near Beihai, Jingshan, and Shichahai. Just look for them. But remember, be sure to look for regular ones, you can’t ride on those black cars.
Forbidden City
The Forbidden City in Beijing, also known as the Forbidden City. Located in the center of Beijing, it was the imperial palace of the Ming and Qing dynasties. It was built by Emperor Zhu Di of the Ming Dynasty, based on the Nanjing Palace, and it took 14 years (AD 1407-1420) to recruit skilled craftsmen and millions of servants from all over the country. . It is rectangular in plan, 961 meters long from north to south and 753 meters wide from east to west, covering an area of ??more than 720,000 square meters. It is surrounded by a city wall with a circumference of 3,428 meters. The city wall is 7.9 meters high, 8.62 meters wide at the bottom, and 6.66 meters wide at the top. The upper part is built with a pheasant on the outside and a wall on the inside. There is a turret with exquisite structure at each corner of the city wall. There is a moat 52 meters wide and 3800 meters long outside the city, forming a complete defense system. The palace city has four gates, the Meridian Gate in the south, which is the main entrance of the Forbidden City, the Shenwu Gate (Xuanwu Gate) in the north, the Donghua Gate in the east, and the Xihua Gate in the west.
In the 491 years from 1420 to 1911 AD, from Zhu Di, the founder of the Ming Dynasty, to Puyi, the last emperor of the Qing Dynasty, 24 emperors (14 in the Ming Dynasty and 10 in the Qing Dynasty) lived here successively. Within this palace, feudal rule was implemented over the entire country. There are more than 9,000 palaces of various types in the palace, all of which are wooden structures, with yellow glazed tile roofs, blue and white stone bases and decorated with magnificent paintings. The total building area reaches 150,000 square meters. The Forbidden City consists of two parts: the outer court and the inner court. The three main halls of the Outer Dynasty, namely Etaihe Hall (Jinluan Hall), Zhonghe Hall and Baohe Hall, are at the center, with Wenhua Hall and Wuying Hall as the two wings in the east and west. They are the places where the emperor handles political affairs and holds major celebrations. The inner court is centered on Qianqing Palace (the emperor's bedroom), Jiaotai Palace, and Kunning Palace (the emperor's new wedding house). On the east and west wings are the East Sixth Palace and the West Sixth Palace (the Imperial Palace), supplemented by the Yangxin Hall, Fengxian Hall, Zhai Palace, Yuqing Palace, Ningshou Palace, Cining Palace and Imperial Garden are the places where the emperor handles government affairs on weekdays and where the emperor, empress, empress dowager, concubines, princes and princesses live, worship Buddha, study and play. The overall layout is symmetrical about the central axis. The three front palaces and the three back palaces are located on the central axis of the city. It is majestic and luxurious. It is the largest and most complete ancient building complex in my country. It is also unique, magnificent and magnificent in the world. Buildings with Chinese classical style and oriental style and the largest palace in the world. The 1911 Revolution of 1911 overthrew the Manchu rule and ended the feudal dynasty for more than 2,000 years. However, the deposed emperor Boyi still lived in the back half of the Forbidden City. In 1912, Waichao was opened as an "Antiquities Exhibition Hall". On November 5, 1924, Feng Yuxiang's general Lu Zhonglin expelled Boyi from the palace. The Palace Museum was established on October 10, 1925. In 1948, the Antiquities Exhibition Hall was merged into the Palace Museum. After 1949, the government carried out large-scale renovations on this ancient building and cultural relics, and organized and exhibited a large number of cultural relics, making it a world-famous museum of ancient culture and art. The First Archives Office was established in Xihua Gate, specializing in organizing government and palace archives.
In 1961, the State Council of the People's Republic of China promulgated the Forbidden City as a national key cultural relics protection unit. In 1987, the Forbidden City was officially included in the World Heritage List as a cultural heritage by UNESCO.