北京のフードマーケット：最高の屋台グルメ – 驚きのグルメの数々
Hello everyone, I’m Duck. Today we’ve come to Changping District, Beijing. The Shahe Market is open every Sunday. It consists of the West Market and the East Market, connected by an overpass . It’s the largest open-air market in Beijing, with more than 1,000 stalls! Today I’m taking you to Xida Market, where you can find a wide variety of street food . This is a Northeastern Chinese delicacy: Smoked Meat Pancakes. The pork, stewed with various spices, is incredibly tender, perfectly balanced between lean and fatty meat, and finely chopped . The pancakes are filled with this chopped pork, seasoned with chili peppers and vegetables to cut through the richness—a truly delicious treat! Two people can easily eat their fill with these pancakes. Here we’re showcasing the pancake-making process. This is traditional handmade pulled noodles. The chef first places a kneaded dough on the work surface. The dough is white and looks very elastic. The chef holds the dough up and down with both hands, rhythmically slapping it. The dough bounces back and forth between the work surface and the chef’s hands, forming a thick, long strip. Holding both ends of the strip , he gently shakes it, and the noodles begin to lengthen. He stretches it outwards with fluid movements, like magic. Then the chef folds the noodles in half, holds both ends again, and stretches them repeatedly, making the noodles thinner and more numerous. Sweet and Sour Pork (Guobaorou) is another mouthwatering dish. Among the many tempting delicacies, Guobaorou is definitely one that instantly whets the appetite. Those golden-brown slices of Guobaorou, after being deep-fried, are wrapped in a sweet and sour sauce on a savory pancake—a very popular specialty snack . There’s a long queue here! This type of pancake has a rich, savory flavor and a crispy texture, making it a popular treat . Originating in Enshi, Hubei, it’s a local delicacy of the Tujia ethnic group. Later, it spread throughout the country and, through continuous improvement and innovation, became a common street food. Candied hawthorn is a unique charm of Beijing! The hawthorns used are round, plump, and reddish. They are washed, pitted, skewered on bamboo sticks, and then coated with a sugar syrup made from white sugar and water. After cooling, the syrup forms a thin, crisp sugar shell. A bite reveals a perfect blend of sweetness and tartness from the hawthorn, a delightful interplay of flavors that dances on the tongue, both appetizing and refreshing. This shop is the famous Shanxian Lamb Soup; the owner is from Shanxian, Shandong! The mutton soup uses locally raised free-range goat meat, which is tender and nutritious. A unique secret recipe is used to simmer the mutton and bones for several hours, resulting in a rich, milky-white broth. Every sip feels like you’re inhaling the essence of deliciousness. The mutton melts in your mouth , with no gamey taste. The offal is also meticulously cleaned, offering a rich and satisfying flavor. A steaming pot simmers with various ingredients, releasing a rich and mellow aroma that fills the nostrils. Authentic braised pork offal soup is made with carefully selected ingredients : lungs, large intestines, small intestines, flatbread, and tofu puffs are all essential. The lungs are tender, the large intestines are fatty but not greasy, and the small intestines are chewy and springy. The flatbread is soaked in the braising liquid, and the tofu puffs burst with juice with every bite. This braising liquid is the restaurant’s exclusive recipe, carefully simmered with various spices and a rich broth, resulting in a rich, heavy, and savory flavor with a subtle hint of soy sauce. There’s a unique way to eat braised pork offal soup. First, put a spoonful of minced garlic, a spoonful of chive blossoms, and a spoonful of chili oil in a bowl , then pour on the boiling braising liquid and stir well. The steaming hot wontons and their enticing aroma instantly fill your nostrils. The meat filling for their wontons is made with fresh pork, chopped and wrapped daily to ensure the tenderness of the meat. The soul of these fragrant wontons lies in their broth, which is simmered for hours with pork bones and various spices to create a rich and savory flavor. The wonton wrappers are as thin as cicada wings, breaking easily with a gentle bite. The filling is plump and juicy, with a subtle meaty aroma. Every bite of wonton paired with a sip of the fragrant broth is simply divine . Various types of fried fish are so crispy that even the bones are crumbly. The outer skin is crispy and crumbles, while the filling inside is incredibly flavorful . This is Henan-style pan-fried bun! Its filling is made with carefully selected ingredients. The pork is purchased fresh daily and paired with local specialties such as scallions and vermicelli, along with a unique seasoning recipe, resulting in an incredibly fragrant flavor. The process of making pan-fried buns is also quite ingenious. First, the wrapped buns are neatly arranged in a flat-bottomed pan, then an appropriate amount of water and oil are added. The pan is covered and pan-fried over low heat . When the water is almost evaporated, the “sizzling” sound is like a delicious invitation from the food. Each half-pound twisted dough stick is incredibly satisfying. Its crispy and sweet taste makes it a favorite traditional Chinese delicacy. Guizhou glutinous rice is soft, sticky, and sweet, with a wonderful feeling of various aromas intertwining in the mouth! This glutinous rice uses high-quality, plump glutinous rice grains, which release a natural aroma after steaming. The toppings are abundant : crispy pork cracklings (fried pork, fragrant and crispy); sweet and sour pickled radish; and the irresistible flavor of houttuynia cordata (a type of herb). When eating, thoroughly mix all the toppings with the glutinous rice so that each bite offers a variety of flavors. The Shandong multigrain pancake is made with three types of multigrain flour, brushed with sauce, crispy crackers , and healthy vegetables, resulting in a crispy texture. The meat and egg burger uses fresh pork, carefully seasoned and marinated for a savory and juicy flavor. The eggs are freshly beaten free-range eggs, tender and smooth. Its preparation is also unique: first, a layer of egg liquid is poured into a special mold, then fragrant meat filling is added, and another layer of egg liquid is covered. After baking, the egg skin becomes golden and crispy, encasing the meat filling with an irresistible aroma. When you eat it… Grilled cold noodles can be paired with the shop’s special sauces, such as sweet and sour tomato sauce or spicy chili sauce, to enhance the flavor. Grilled cold noodles are a popular local snack originating from Jixi City, Heilongjiang Province. The main ingredient is cold noodles, which are typically grilled on a griddle. During grilling, an egg is cracked on top to evenly coat the noodles, increasing both texture and nutrition. Sausage , ham, pork floss, onions, cilantro, lettuce, and other ingredients can be added according to personal preference. Condiments include sweet bean sauce, garlic sauce, and tomato sauce, giving grilled cold noodles a rich variety of flavors, from sweet and savory to garlicky. Grilled cold noodles offer diverse textures; the soft, chewy noodles paired with crispy sausage and refreshing vegetables create a complex and satisfying flavor profile. Commonly found at street food stalls, they are loved by young people and children. On a cold winter’s day, a bowl of steaming hot mutton stew noodles is simply divine! The lamb in this lamb stew noodles uses fresh, locally raised free-range lamb, which is tender and has no gamey smell. It ‘s stewed to perfection , melting in your mouth with every bite. The noodles are hand-pulled by the chef, each strand chewy and succulent , soaking up the savory lamb broth. The broth is the soul of this bowl of noodles, carefully simmered for hours with lamb bones to create a rich and flavorful lamb offal soup. The meat sandwich is crispy and can be topped with various toppings. Another specialty is braised pork offal and fried pork skin and lard. The pork skin and lard are made with fresh pork, processed using a unique technique. The fat is slowly rendered out, leaving only the firm, slightly chewy jerky . The flavor of this lard is absolutely delicious—a perfect balance of salty and savory, becoming more fragrant with each chew. The meaty aroma fills your mouth, making you want to keep eating. You can’t stop eating it! There are so many ways to enjoy it. You can eat it directly to experience its original deliciousness; you can also use it in stir-fries, like stewing it with cabbage , where the aroma of the pork fat infuses the cabbage, making it exceptionally delicious; adding a little to soup instantly elevates the flavor. Hot roasted pears are the warmest drink in winter, filled with a sweet and comforting pear. Large vats of colorful pickled vegetables are being purchased by many customers . Sticky rice dumplings, wrapped in corn husks and cooked, and bamboo tube dumplings, wrapped in bamboo, are also being purchased by many customers. Freshly cooked, they are dipped in white sugar. Wooden buckets contain various sauces and a wide variety of pickled vegetables. Today’s program is nearing its end, but the lively atmosphere of the Shahe Market continues. Where else would you like to visit next? Leave a comment and interact with me! Wishing you good health and a happy life
Today we’re at Shahe Market in Changping District, Beijing, to experience another side of this international metropolis. Here, you’ll find a diverse array of delicacies from all over China, such as: **Lu Zhu Huo Shao (Braised Offal in Soup):** Rich broth, generous portions, and perfectly cleaned offal – a truly authentic Beijing flavor. **Rou Dan Bao (Meat and Egg Burger):** Freshly pan-fried to order, the meat filling bursts with juice; even better with chili sauce. **Hanging Oven Baked Flatbread:** Specially made pepper-salt filling by a Henan owner; crispy on the outside, soft on the inside, and rich in sesame aroma. **Lv Da Gun (Donkey Roll):** Available in red bean paste, sesame, and other flavors; made to order, sweet but not cloying. **Kao Mian Jin (Roasted Gluten):** Charcoal-grilled, crispy on the outside and tender on the inside. **Zhu Rou Da Cong Bing (Pork and Scallion Pie):** Crispy on the outside, juicy and tender on the inside.
