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1、Old Beijing Restaurant I went to a famous restaurant last Sunday, which was called Old Beijing restaurant. It uses many decorations which are full of strong Beijing characteristics to adorn the ceiling and furniture. The colors of tablecloth and furniture are red. The most beautiful thing in this r

2、estaurant is the sculpture on the wall of hall. The main theme of this sculpture is the dragon which represents the imperial power and noble family. The decoration of this restaurant is elegant which make consumers feel enjoyable. After listing to the waiters’ introduction of the dishes, I chose f

3、our dishes from menu. The waiter said that the Large meat ball (Shi Zi Tou) is the recommend dish in their restaurant and almost all the consumers chosen this one. After seeing this dish, I thought it looks very beautiful. I have eaten this dish for many times. When Chinese people want to celebrate

4、something happy they may make this dish. So it is also called Sixi Balls or Four-joy Meatballs. Many foreign friends gave this dish an interesting that Four Happy Meatballs which can show the use of this dish on wedding banquet. I thought this restaurant make a very delicious Large meat balls. When

5、it was taken on the table, I saw the green vegetables cover these four meat balls. It smells good and the meat and the sauce are delicacy which attracts me. After eating the balls, it tasted soft and tender. I known the recipe of the cooking this dish that the meat should be cut up by hands but not

6、cutting by the meat grinder. The other recipe is use the marmite to stew the meat. The famous traditional Chinese Painter Zhang Daqian was good at cooking the Large meat balls. I have cooked the Large meat ball at home, but I did not make the meat elastic like this restaurant. I thought the Large me

7、at ball in Old Beijing restaurant seemed use seldom-used way to cook this dish. After asking the cook for this dish, I know that he put some egg white in the meat which makes them taste good. The cook way of Large meat ball in north of China is different with it in South of China. People who live in

8、 south of China tend to put the chufa in the meat which makes the meat ball taste a little sweet. After eating this meal, I try to research how to cook the Large meat ball by myself. And I thought if I can not cook it well, I can take my parents and other friends to come to this restaurant aga

9、in in the future. BTG Fragrant Hill Hotel I have an unforgettable dining in BTG Fragrant Hill Hotel. The decorations and dishes left me a deep impression. The building of BTG Fragrant Hill Hotel was designed by the design master Pei Leoh Ming which was located on the western hills of Beijin

10、g. Because it settled in Fragrant Hill Garden, it has the name as BTG Fragrant Hill Hotel. BTG Fragrant Hill Hotel is very famous for its natural environment and service facility. The building of BTG Fragrant Hill Hotel is like a Beijing courtyard which includes Chinese restaurant, Western restauran

11、t, coffee house and bar. I ate that meal in Chinese restaurant. The natural scene and delicious dish made me feel well. I preferred a dish called red-cooked pork. It is a home style dishes in Chinese people’s kitchen. Many Chinese is familiar with this dish. Red-cooked pork in BTG Fragrant Hill H

12、otel has a very different taste. This dish has beautiful red color which provides a delicious imagination for consumers. I can cook this dish in my kitchen, but after taste the red-cooked pork there, I curious why the cook can make this dish so delicious. So after the meal, I talked with the cook in

13、 this BTG Fragrant Hill Hotel. He let me to introduce the producers that I cook the red-cooked pork. I told him my way to cook that. Usually, I use the streaky pork to cook this dish. And I decoct the pork for about 5 or 7 minutes. Then pull the port out of the oil and put them on a plate. I think t

14、he most important step for cooking the red-cooked pork is sugaring off. Putting the rock candy on the pan and using the small fire to boil the sugar. When the candy melts, the pork should be put into the sugar. At this time, the preserved sauce which includes cooking wine, pepper, aniseed and soy sh

15、ould be put into the pan. After that covering the pot and waiting for about 20 or 30 minutes. And that cook told me his secret. He said the steps are shorter than his way. After he chopped the pork, he put them into the boiling water for twice, which can make the pork taste soft and tender. That is

16、the secret for cooking this dish. This dinning left me a deep impression because the environment of BTG Fragrant Hill Hotel and the red-cooked pork. If some foreign friends come to Beijing, I will take them to go this restaurant, because of its natural environment and the good flavor of the red-co

17、oked pork. Cui hua Restaurant Chinese people may know the meaning of Cuihua. It is a typical girl name in northeast of China. Cui hua Restaurant which I came to last Saturday only cooked northeast dishes. The northeast is colder than any other places in China. People who live there like to ste

18、w the vegetables and meat which can make them feel warmer. This Cui hua Restaurant has many northeast dishes on there menu such as Laohu Cai (Mixed Vegetables), Zhurou dun Fentiao (Braised?Pork?with?Vermicelli), Xiaoji dun Mogu (Stewed Chick with Mushroom) and so on. The characteristics of the north

19、east dishes are that they have a large quantity and make people feel full easily. It located by the side of a high street which attracts many people to come to taste the delicious northeast dishes. In Cui hua Restaurant, I chose the Stewed Chick with Mushroom which is the typical dish in northeast

20、. Almost all the northeast restaurant offers this dish. When I was waiting for the dishes, a friend told me the origin of the Stewed Chick with Mushroom. He told us that in northeast of China, the Stewed Chick with Mushroom is a precious dish and it also has an interesting usage. When the son-in-law

21、 comes to his parents-in-law’s home, they will cook this dish for the son-in law. Because this dish has the Chinese vermicelli in it, they want to know if the son-in-law is clever or not to eat the smooth Chinese vermicelli. Nowadays, the Stewed Chick with Mushroom does not use to test the son-in-la

22、w but treat the distinguish guests. The first step of taste this dish eat the soup. This soup smells good which mix the scent of chicken and mushroom. Many people may feel confused why these mushrooms did not like them in other dish. Because he mushroom in this dish was sundried, they have differe

23、nt flavor with fresh mushrooms. The mushroom began to absorb the soup when they stew with chicken. The water told me the mushroom is wild mushroom which grows under the pine tree. The mushroom becomes more and more fragrant because of stewing with chicken. When people eat these mushrooms, they will

24、have a same taste like eat the meat. It is a wonderful experience for every consumer. The chicken had better choose the local chicken. I like this northeast restaurant which display the characteristics of the people who live in that place. Cui hua Restaurant has no magnificent decorations like the northeast dishes. Like the Stewed Chick with Mushroom, northeast dish is plain and has complex flavors which provide diners a perfect enjoyment.