Here comes the third episode of authentic Beijing cuisine! The delicacies of Beijing are far from exhausted!
1. 酸梅汤（Plum Soup）
Plum soup is a traditional Beijing summer drink, primarily made from ingredients such as dried plums (wu mei), hawthorn berries, licorice, osmanthus flowers, and rock sugar. It uses the sourness of dried plums as its base, complemented by the fruity aroma of hawthorn and the sweetness of licorice, and is carefully simmered. Plum soup is not only perfectly balanced in sourness and sweetness, but also refreshing and thirst-quenching. It aids digestion, cuts through greasiness, and refreshes the mind. On a hot summer day, a glass of chilled plum soup can instantly dispel the heat and leave you feeling invigorated.
2. 爆肚（Boiled Tripe）
Boiled tripe is a traditional Beijing snack made from fresh sheep’s stomach, sliced thinly and quickly blanched in boiling water to maintain its crisp texture. It is served with a special dipping sauce, such as sesame paste, chili oil, and scallion, which enhances its delicious and refreshing taste. The combination of the tripe’s texture and the rich aroma of the seasonings makes it one of the beloved street snacks in old Beijing.
3. 羊蝎子（Lamb Spine Hot Pot）
Lamb spine hot pot is a famous Beijing dish, named after the lamb’s spine, which resembles a scorpion in shape. The dish is typically cooked by braising or stewing with a variety of spices and seasonings, resulting in tender meat and rich, flavorful broth. The lamb is full of aroma, and the meat between the bones melts in the mouth. It is a warm and delicious dish perfect for the winter season.
