The Food Culture of Beijing Tour

Chinese folk festivals, the Chinese national folk festival each day. Had appeared as early as the Zhou Dynasty to the moon around the earth measured in the operating cycle calendar, commonly known as the lunar calendar, lunar or lunar calendar. Designated as the lunar calendar every year, 24 solar terms, the agricultural activities and create favorable conditions for social life. The lunar-based traditional festivals, festivals of ancient Chinese culture and customs is an important part.

Food Culture
Lamb - well-known traditional flavor
It traced the history of our country has been in the pot on the Northern and Southern Dynasties. Rinse with hot pot chicken, fish, hog, etc., widely welcomed by the Tang and Song era. To the Qing Hot Pot has been very popular. According to historical records, Jiaqing first year (1796), Emperor Qianlong in the palace when the overlord of the set, "A Thousand Minds feast", with the pot total over 1550, mainly to eat lamb, it shows the degree of welcome by the clean government. Beijing lamb originated in ethnic minority areas northeast of the Warring States Period. Successor relations in the seventeenth century, sheep chip pot was the most popular winter Qing Dynasty imperial cuisine. Beijing lamb, usually listed after the autumn, five withdrew before the end of the pot. Shabu-Shabu House first opened as Zhengyang floor, 1914 "Donglaishun Mutton" after the opening, instead of through a competitive and world-famous capital Zhengyang floor.
Beijing BBQ - Mongolian style.

Barbecue, reportedly originated in the northern region of Mongolia, beyond the Great Wall with a rich style. Then gradually transmission off, the only barbecue in the Ming and Qing Beijing appear. "Nanwan northern quarter" for the industry, two for barbecue restaurants are opening in mid-Qing. Located within a street barbecue Wan Yi, Jingdong in the Kangxi reign by the manufacturers Hui Wan Man evolved as meat cart. Shichahai Yinding Bridge on River barbecue season, then start in the Qing Dynasty Xianfeng period.

The ancient tradition of barbecue is in a special stove, oven made ​​by the closely spaced steel bars, the middle of a small gap, called "Sunburn child."