I live only 70-80 kilometers away from Beijing now, but ten years ago, some people had never even heard of the so-called leaders I contacted, let alone eat braised dishes. In recent years, although several have been opened in county towns and big towns with relatively developed businesses, few of them have been open for a long time. For example, an antique commercial street in a town has opened two stores. At the front, there are old long tables, old square tables and so on, imitating the decoration of Beijingers in the past. There are also some side dishes cooked according to the practice of old Beijing restaurants, such as frozen skin and boiled kidney beans, but they are "closed" in a few days! Why? Few people eat it! Why doesn't anyone eat it? We must start at both ends. ...
There used to be an old saying that "you are used to eating your mouth and running your legs." What do you mean? Some people say that it is greedy and playful, but this is all wrong. This sentence means three words: habit!
For example, if you like to eat in a restaurant, you like to go to that restaurant as long as there is a game. In the past, people who had nothing to do after dinner in the countryside at night and liked to stroll and chat were basically willing to walk a few more steps to the house he often went to, and few people strolled. I thought to myself: this is the authentic explanation of "I am used to running errands"!
Since we have the habit of cooking everything, so does eating stew. Eat with adults since childhood, eat and eat until you grow up, and then take your own children to eat. And those who haven't eaten since childhood? Some people can get used to it, and some people feel sick when they smell that smelly intestines. Do you think you can still let him eat? For such a person, you don't need to take him to Beijing to eat braised pork. Even if you open a braised pork shop opposite their house, he won't eat it.
Wuxi's famous "steamed buns", not to mention northerners can't get used to it. Even in Hangzhou, which is so close to Wuxi, how many people can get used to the sweet meat in the "steamed buns"? But when you come to Wuxi, it's an eternal name that makes you quite proud!
Local habits are the first reason why Lu did not leave Beijing.
So what's the second reason why you can't leave Beijing? I thought it was impossible to make "Beijing-Jing Yun flavor" in Beijing!
In this place where I live now, there have been seven restaurants specializing in braised dishes in the past ten years. What is the result? Five stores closed soon after they opened. Although the remaining two companies are still holding their ground, I am not tired of eating braised pork every day, but I will never go again after eating it twice. Why not go? It tastes wrong!
Braised pork intestines, pork belly, lung head, fried tofu slices and big fire are put into the pot, and then some condiments such as lobster sauce and tofu brain are added, and then cooked together, cooked together! But in fact, if it's so simple, then why are only a few of the hundreds of businesses that make hot pot widely known and can make people linger?
This shows that people buy and sell fire and eat more people, which must have their own tricks! If it's not delicious, no matter who made it, it can't fool everyone's taste buds!
At this point, the chat will come to an end. In this regard, I summed up a sentence: local flavor and local diners must complement each other, and both are indispensable. Leaving this aim, Quanjude Roast Duck and Goubuli Steamed Bun are lessons from the past!
Braised pork is similar to Tianjin pancakes, but it doesn't taste like that when it comes from its birthplace. The folk snacks at the bottom are not elegant, and fried liver and bean juice are rare in other places.
Not without, rarely. We have one here, and it turned yellow after a short time, which is still related to the tastes of various places.
That's what I said. Everyone will listen. Braised in soy sauce Not at the earliest. It began in the Daoguang period. It was originally a cooked butcher's shop with braised pig's head meat. Brine is braised in brown sauce every day, and some brines have to be thrown away after several uses, so they can't be used again. Then this brine is very oily. It tastes good, too, but there is no meat, so the waiter takes it home to make cakes. It's the kind of white cake with meat in it. It's dead. Later, it gradually evolved. I remember when the old man told me that pot-stewed vegetables meant eating.
There are many such practices, but the name is not called luzhu.