kebabs became popular later, based on Xinjiang barbecue. Of course, there are many delicious ones, and some mercenary people use dogs, cows, cats and other meat to fill mutton.
Fortunately, the eyes of the masses are discerning. Where the kebabs are not fresh, they will never "look back" after one visit, and at most they will deceive passers-by.
The first time I went to Beijing was in May four or five years ago, and I was dragged to Sanlitun for a drink by my friends. From then on, I got memento mori about kebabs. I don't like meat, so I can make do with chewing two pieces of chicken heart and steamed bread after drinking a few glasses of beer, and watching the smoke rolling all over the sky.
At that time, there was an old man selling kebabs in the northernmost part of Sanlitun. The kebabs were really delicious. The kebabs painted with oil were brown and tender, and the salt, cumin and pepper were just right. The fat one is separated by the thin one, and the thin one is next to the fat one; Oil soaked in meat, meat holding oil ... Looking at it is an infinite appetite.
No matter how good the old man's business is, he always bakes one batch before moving on to the next, and a large number of diners are not in a hurry, standing in front of the fire with a bottle of beer in their hands. Time has become the cheapest item under the aura of food.
In recent two years, I have lived in Beijing, and from time to time, I followed my friends around the street, and once I started to eat Korean barbecues. Authentic or fake Three Thousand Miles, Halla Mountain and Shenluju ... were always dragged and entered the store with a frown. How can you be dissatisfied? Other people's service is good and clean, which is worth the expensive price.
But if you don't eat meat any more, you can't resist the Chinese hamburger made of Turkish barbecue in Xinjiekou. There is more than N pieces of meat strung on a thick iron bar. When a guest pays the money, he cuts a few pieces of meat, mixes some shredded cucumbers and vegetables, and cuts them up together, which is a bit like the feeling of fried meat, and then puts them all in the naan. One for 3 yuan.
Of course, it would not be enough to finish eating this, so I paid 3 yuan money again, and waited while standing on the grill. After eating the first one, the second one just followed. Some friends called it "1 buns don't leave Xinjiekou", which shows the delicious degree.
science
main body: kebabs
positioning explanation: it doesn't matter what you wear or eat, and the eating and drinking environment is not so particular.
first, the introduction
some people have analyzed that people will have a primitive impulse when eating kebabs.
Especially when they bite the string tightly with their teeth and drag it down hard to expose the veins stood out and wink, they will think of the name of Wang Shuo's book-Animals are Fierce.
After a crazy bite, they stroked their swollen bellies, stuck out their tongues and licked the last cumin hanging on the corners of their mouths, thinking of another woman writer's masterpiece, Shout when you have pleasure.
Of course, the above jokes are made up by literati who like to eat skewers, but living in this high-pressure city, if people suppress their madness in their hearts, they can vent on skewers to achieve a certain balance, and if many people don't have to go to a psychologist through "kebab therapy", it can be regarded as one of the "great contributions" made by skewers to mankind.
2. exam instructions (25 words): you haven't sent this to me yet. please sort it out yourself after reading the manuscript.
describe according to the exam instructions, and proceed in the way of one, two, three and four, and combine the attention with the theme of the layout (arts, science and comprehensive).
1. Description of the characteristics of this type of barbecue field:
This type of barbecue field belongs to the barbecue field that rough old men like, and it is really a "big scene" of "swigging meat and drinking". In the streets and lanes of Beijing, kebabs are everywhere, with melody in the hawking sound, and the smell of meat in the smoke, which is called "three kinds of roadside" with pancake fruit and wonton. When the wind blows, the smell is mouth-watering and irresistible.
2. Articles to wear and carry into the barbecue:
Wear comfortable and casual clothes, preferably big underpants and big vests.
3. Instructions for roasting:
Beijing kebabs are developed from Xinjiang barbecue, but authentic Xinjiang kebabs are very particular about the selection of materials and the use of devices, such as using stainless steel fibers with wooden handles and rings, selecting fresh lamb loin, cutting it into squares with uniform size, pickling, seasoning and roasting.
In addition to kebabs, there are also "accessories" such as roasted sheep's treasure, sheep's heart and sheep's loin, which makes it more selective. After roasting, it is served with cumin, salt, pepper and other seasonings. That taste is fragrant and that meat is tender. When you think of it, it is called a long-flowing population.
Jiumenda Hutong
■ Entering
No matter what the details are, Jiumenda Hutong belongs to our old Beijing kebabs.
first, the name. "Nine Gates" means nine gates in the city, which are equally famous as "Xuanwu Gate" and "Anding Gate". "Big Hutong"-it doesn't need to be explained, it's the unique street name of our Beijing city.
Before I entered the door, I saw the statue in the glass, showing an ordinary life scene of an old Beijinger. The two old men seemed to be sitting next to you chatting with you, which was very kind.
when I entered the door, I heard the bartender greet me kindly: "How many of you are here?" Then introduce seats, wipe tables, serve tea and water, and serve tableware, which is completely authentic old Beijing style.
The shopkeepers in Jiumenda Hutong are all young men, wearing red, white and black T-shirts. These colors are exquisite, and you can quickly find the clients after you know them.
The young man in the red shirt is responsible for ordering food. The candidate must have worked in the store for several years and have rich experience. The young man in white shirt is responsible for passing the dishes and serving the dishes ordered by the guests from the pantry. The young man in a black T-shirt is a "Vulcan", that is, he is responsible for lighting the fire.
■ Roast
According to Yang Xueli, the manager of Jiumenda Hutong, all the mutton here is the hind leg meat of sheep from Dachang, which has passed quarantine inspection. One catty of mutton can only produce 7 taels of meat, so now the price of kebabs in 1 yuan/skewers is actually losing money.
You have to pay to earn money, so usually from 18: in the evening, there will be equal numbers here, and even on Valentine's Day, there will be 67 tables, which is really "prosperous" in the back door area of Guomao.
Jiumen Hutong combines the Korean barbecue method, and there is an oven in the center of each table. When guests who like to entertain themselves come, they will imitate the accent of Xinjiang people on the street: "Duer ... Duer ... come and buy mutton skewers in Xinjiang ..." Holding skewers in his left hand, holding a pinch of seasoning with his thumb, forefinger and middle finger in his right hand, he will play it like a charm.
skewers are pickled in advance, and the pickling formula in winter and summer is not the same, so every season, there are good ones who come here to enjoy themselves.
Fresh and tender leg of lamb is put on the grill, and after half a minute, it begins to "splash" oil. At this time, it is necessary to "strengthen the fire with salt", of course, in moderation.
a pinch of salt made the fire worse, forcing out the smell of oil and spices, and a smell just enough to evoke the greedy insects in their stomachs, making them want to move.
I'm afraid if I bake it myself, I won't master the heat well. It's either raw or burnt, but whether it's delicious or not, labor is happy, so the "fruits of labor" will naturally not be much worse.
Although there are guests who like to do it themselves, Yang Xueli said that guests who like to enjoy delicious food had better leave the skewers to the kitchen for baking. Because the chef in the back kitchen can accurately know the maturity of the skewers, and then sprinkle them with appropriate spices, the degree of fragrance is really incomparable to the "handicrafts" made by himself.
■ Answer
1. Q: What are the nine doors?
a: as the saying goes, "there are nine inner doors and seven outer doors and four imperial cities", and "nine doors" refers to the nine inner city doors, namely, Qianmen, Xuanwu Gate, Fuchengmen, Xizhimen, Deshengmen, Andingmen, Dongzhimen, Chaoyangmen and Chongwenmen.
2. Q: Why doesn't Vulcan wear a red shirt?
a: Vulcan deals with charcoal all day, so wearing black is not easy to look dirty.
■ Discipline of roasting
Steps of roasting skewers
1. Put the salt on the grill first
Only in this way can the salt be roasted and the skewers taste; If the salt is put in late, it will float on the string, making it salty outside and tasteless inside.
2. when the kebab is ripe, put small ingredients.
sprinkle cumin, sesame, Chili noodles, Chili sauce, etc. as you like. The special spicy sauce made by Jiumen Hutong is well-known and delicious, and some regular customers even want some home mixed rice to eat.
3. Pay attention to the heat
If sesame seeds are sprinkled early, they will be dry, burnt and mushy, and they will not give off fragrance when they are late, so they must be sprinkled when they are ripe. Of course, if you think you can't make it after weighing it, you'd better give it to the chefs in the kitchen to roast it. After all, we're here to eat, not to play.
■ Precautions for barbecue
Address: Building 6, Xibahe Zhongli, Chaoyang District (back door of the National Exhibition)
Private room: 5
Basic price: mutton kebabs 1 yuan/kebabs, small fat waist 3 yuan/kebabs
Per capita consumption: around 3 yuan
Parking spaces: 3
Auxiliary barbecue yards
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From the National Exhibition to the east, after passing the Third Ring Road for about 3-4 meters, the first kebab shop is "Xiaofeng Kebab", a particularly humble little frontispiece, who can only sit six or seven people in it, and will pass it if he is not careful.
Most people pass by, but for the "string friends", it is really "don't miss it when you pass by".
You can see Xiao Feng standing by the oven at the door, and it is his beautiful wife who greets and entertains. Xiao Feng, a native of Northeast China, came to Beijing to sell kebabs in 1995.
before, there was no pavement, and it was always copied by the city management. Later, the city management got tired of copying, so he advised him to open a small shop. Now, the young couple run the kebabs shop in full swing, and they all run out of kebabs at one o'clock in the morning every day, so they can ensure the freshness of the meat.
■ Roasted
The lamb kidneys roasted by Xiao Feng are very distinctive, and each kidney is covered with a thin layer of sheep tail oil. Eating lamb loin is too fishy, and sheep tail oil can synthesize and remove some fishy smell, and the taste is extremely smooth and not dry. The fat waist baked by Xiao Feng, a thin layer of fat has been slightly burnt, and the lamb waist is mostly cooked, and the entrance feels a rich smell of primitive rough.
the batten is brushed with sauce, which is very tasty and fragrant.
■ Answer
Q: Why did Xiaofeng open a shop?
a: setting up a stall without a business license is a violation of the regulations on urban management and harms the interests of taxpayers.
■ Precautions for baking test
Address: just follow the route in the article
Basic price: mutton skewer 5 wool/skewer, lamb loin 1 yuan/skewer
Per capita consumption: around 1 yuan
Parking space: parking on the opposite street, first come, first served
Sulitan kebab shop
■ Entry
.
The decoration in the store is similar to all the stores in Guijie Street, but after night, sitting outside the store and eating skewers has a different flavor. There is no table outside the store, only a tray is placed on the plastic bench to hold the strings. The wind is swishing, not to mention how beautiful it is.
■ Open the roast
Su Litan's master is from Xinjiang, and he speaks a strong Mandarin with Xinjiang accent, which is extremely difficult to understand. He has been in Beijing for five or six years, and he thinks that Beijingers eat skewers really badly.
The fires at the two ends of the super-long kebabs are different. On the left, there is a big fire, and on the right, there is a small charcoal fire. The master said that the kebabs baked by the big fire are not delicious, and only by slow fire and fine roasting can you enjoy the real flavor of Xinjiang kebabs.
■ Answer
Q: How many kebabs did Su Litan's master bake on the super-long kebab rack at most?
a: two or three hundred strings.
■ Precautions for roasting test (15 words)
Address: Dongzhimennei Street (Xinjie Street), north of the road
Basic price: mutton skewers 2 yuan/skewers, lamb loins 5 yuan/skewers
Per capita consumption: around 3 yuan
Parking spaces: twenty or thirty
■ Other roasting yards <
Outside the Apple Orchard Station of the subway: When you leave the subway station, you will come across a fragrant street with many scattered food stalls on both sides. The kebabs in the first two small shops are the most fragrant, and there are always a bunch of people at the door. The rate of "turning over tables" of 5 or 6 small stools in the open air is extremely high. The skewers here are small and cheap. Pepper and cumin are heavy, so the eater can ask the boss according to his own taste.
Houhai Western Restaurant: Just by the water's edge, the mutton kebabs here are traditional Xinjiang flavor, with a rough and strong aroma.
Ciqikou: The stall owner is a couple. They have been barbecuing tendons with iron drills, which are crispy and fragrant, especially suitable for drinking.
Western Restaurant: There's one at the south gate of Gongti. You really don't choose between kebabs and fat loins. Be careful that the kebabs are big, and two will be full.
In an alley opposite Fuchengmen Sichuan Mansion, there are two old couples, and they are skewered downstairs. The mutton skewers here have no bad smell, and the fatter mutton is especially good.
Smoky: It's hard to find in Houhai Hutong, and it tastes first-class. The two stalls at the two ends of the pipe-smoking diagonal street are also famous.
Opposite the north gate of longtan lake Park: In hot weather, many tables can be put down at the gate. The kebab is good, but the store is very crowded, so you need to wait for a seat when you go late.
Hutongli in the southeast corner of Jinsong Bridge on the Third Ring Road: The stalls set up by Xinjiang people taste good, because the flavor is somewhat different from the authentic Xinjiang kebabs because of the "taste when you enter Beijing".
Xinjiang Office: Several shops outside Xizhimen are close to authentic Xinjiang kebabs, and even Beipiao, who came to Beijing from Xinjiang, guessed that their meat was shipped from Xinjiang.
Red Rose Xinjiang Restaurant: Opposite the north gate of the workers' stadium, the skewers taste very authentic.
Xuelian: Business is booming on Taiping Road in Haidian District.
. Materials/Korean side dishes, such as bean sprouts, spinach, carrots, comb stalks and Juecai, 3g of fried mushrooms, 2g of pickled radish, 1 egg, 5g of pickled meat and 1 bowl of plain rice.
2. first, apply a layer of sesame oil to the pottery pot, so that the pot can be buttered up properly without being baked too much
.
3. Put the cooked white rice into the pottery pot and gently press the rice grains with a rice spoon. The amount of rice should be moderate.
Too much rice is not delicious.
4. spread the marinated meat, bean sprouts, spinach, carrots, comb stalks, Jue Cai, fried mushrooms and pickled radish on the rice. Pay attention to the symmetry of colors when placing dishes, and the visual effect will be beautiful < P >.
5. Place the fried poached eggs in the center of all dishes.
6. Put the whole earthenware pot on the stove, bake it slowly on medium fire, and hear the chirping sound of the earthenware pot.
Then barbecue it on slow fire for a while.
Respondent: zhu_fu_5-Manager Level 4 1-14 21:3
Raw materials/seasonings]
Rice.