Jinshenglong is a Beijing long-established restaurant brand, traditional old Beijing style, founded in 1893, has been in the capital reputation for hundreds of years, Feng Mengtao is the fourth generation of Beijing long-established Jinshenglong heir. At the end of the Qing Dynasty, Shandong chef Feng Tianjie came to Beijing from Linqing, that is, set up a stall in Dongmen Street to sell tripe, Feng Tianjie's tripe production skills have become more and more exquisite, forming its own style, because of its fine workmanship, people send the nickname "tripe Feng". Feng Tianjie's second son Feng Jinsheng 13 years old with him to learn the steep, 16 years old to take over his father's business tripe Feng, and with its name after the two words "Jinsheng" for the store up an official name "Jinsheng Long".
Jin Shenglong's tripe raw materials are fresh tripe of cattle and sheep, old-school tripe there are 13 varieties, of which only the explosion of tripe there are four varieties, namely, beef Baiba, tripe kernel, cow thick head, cow Baiba tip; explosion of sheep tripe there are nine varieties, namely, sheep tripe kernel, sheep scattered Dan, sheep tripe core, sheep tripe collar, sheep mushroom head, sheep tripe plate, sheep food letter, sheep mushrooms, sheep gourd. These varieties of old and young taste different, seasoning must be a special seasoning of explosive belly, not with shabu-shabu seasoning instead.
The best of the best is the tripe kernel, which is taken from 1/4 of the collar of the tripe, stripped of the upper and lower membranes, and taken from the most tender part of the middle, which has an excellent flavor and tender texture. The kung fu belly all lies in the "burst". A plate of good explosive belly, bursting time to be just right, so as to ensure that it is crisp and tender; in addition, according to different parts of the grasp of the different fire.
Plus dishes, both the order and timing are delicate, must be based on the guest's eating speed, and so guests will eat a plate of tripe down a considerable part of the next plate, and not the guests point of the tripe on the table at once. So eat with the explosion, the plate will be hot.
Moreover, Jinshenglong's tripe and shabu-shabu have limited daily shipments of certain varieties, and may not be available when you're late. There are thirteen types of tripe*** here, some of which are not often seen in other stores, such as the lamb maw benevolence, and a plate of lamb maw benevolence requires six whole lamb bellies to make, which is something that can't be done at the average store. Sheep maw benevolence, sheep maw collar, sheep maw plate, Liu Jianzhang sheep brain, halal roast lamb, steak lamb strips, Jin Shenglong five spice stewed beef ......
Speaking of old Beijing's food and culture, some of our friends may often see fellows with white towels yelling in the store, the so-called Beijing flavor cultural experience. Those can only be called interpretation, not culture, and are only suitable for tourist spots, like Houhai, where tourists are more concentrated. Its advantage is that it allows visitors to feel what is called Beijing's culture in a very short period of time. But this is actually a pseudo-culture, not called the real Beijing food culture. Beijing's catering is a sit-down business, and only the stalls yell. Sit store operation must not yell, you if you go to a store, in the store also yell, it must not be Beijing store.