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Posted: Fri 6:06, 22 Apr 2011
Post subject: beijing voyage package
After the activity is said to Mei Lanfang, maximum family late night. Although he natural of Jiangsu, the growth in Beijing, home to the kitchen to do dishes, "Beijing cuisine" based. To protect the normal golden voice, his bogey spicy taste, sweet and sour. He believes that what makes spicy dry pharynx, sweet viscous object to throat, vocal cables to make asset sour astringent, ought be eat. He likes to eat neat Sauce, fried tofu, hemp, explode lamb, braised meat,
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, grilled lamb, mustard and other delicacies wharf, but the measure of food to keep appropriate. After the 1950s, an officer, he has gradually put ashore heaviness, probably too numerous social activities.
Beijing established in the Ming Dynasty Qing Dynasty Sauce, and ham, bacon and Guangdong, understood for the "three notable Chinese pork" to arm tip behind the thin-skinned pigs produced through a complicated process, salty savor, different from the sweetness of the Soviet-style Sauce , Mr. Liang Shiqiu liked to eat. Ma fried tofu is likewise a favorite old Beijing, according to romance created in the early Ming. Fermented soybean milk with a busy bombard, the water evaporates, the remaining leftovers namely hemp tofu. Color gray, slightly greenish, with sheep tail Fry and eat delicious and affordable. Mei Lanfang also nectar soybean milk, said namely he lived in Shanghai during the campaign to beverage, the disciples from Beijing, Fu Hu Yan Huizhu rendition, yet also special with four kilograms of soybean milk in a flask to send him as the elephants. "Yandu small food Zayong" has been complimented Douzhi:
Dross actually can be accustomed fknow next to nothing ofup, the flavor of the old svelte thick glue. No men and women to sit together, each 1 glass salt palatability. And said: "too salty acid taste in adding to those who knew that food" can be described as a won Samadhi. Kohlrabi sauce to be equipped with drinking Douzhi Lansi, pay care to the still with the old salt mustard silk, cut quite fine, mix with chili oil, with the focus ring with brown and crisp. Mei Lanfang is not spicy food, approximately the chili oil to save a. Douzhi and beautify the rind, so he has skin white and tender, favor pinch draw water. In addition, he also liked watermelon, pear, peach and additional fruit nectar, either Qudu a goal, but also to protect the voice.
When eating out, Mei Lanfang like to go to "barbecue season," "barbecue Wan", "Dong Lai Shun" and other stores. "Barbecue season,
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," the owner surnamed season start in the mid-nineteenth century, situated next to Shichahai, are facing a pool of clear water, Yuan Wang Xishan sundown, the scenery very beauteous. Roast lamb was very thin, seasoning with soy sauce, vinegar, ginger, cooking brandy, brine shrimp sauce, onion, coriander and other end of their own barbecue with pine branches,
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, and then to the garlic, cucumber, peppery tongue to eat bun, sweet. Therefore, from 1930,1940's scholastic and art circles since the Beijing assembly place for celebrities, Lao She, Mei Lanfang, Ma Lianliang, who is visitor of medal.
"Barbecue Wan" in the West Avenue approximate the mouth of Xuanwumen, founded in the medial eighteenth century. Where to eat bake beef, beef is the premier mingle into the onion, ginger, garlic, sugar, soy sauce, shrimp sauce, drenched in MSG and then flaming roast their own fruit, meat, sprinkle with parsley instant while the segments , sesame oil, eminent savor. Mei Lanfang eat here a year ahead his necrosis, he excitedly title poem.
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