Speaking of pot cooking, there is actually a saying in Beijing that pot cooking soup is empty and fried cakes and pies line up. This makes sense. The smell of simmering fire lies in the length of the fire. The more famous the restaurant, the more likely it is not cooked. Nothing else, just too many guests. As soon as the heads of the large intestine, small intestine and lungs are cooked, the fire is still white and there are stubble, take them out and chop them up. How can it smell? This thing is very simple to make, and there is no secret recipe. Just stew it in a large pot. As long as there is enough material, don't wash the intestines and other things dirty, and don't wash them too clean ... and then burn them, not the hair. Add some alkaline noodles to make the noodles thicker. Then the most important thing is the heat, so it's better to cook for a while.

Beixinqiao pot-stewed is suitable for midnight snack. I retired from the wine table at one or two in the morning and hobbled along Dongsi North Street. A one-night stand in Beijing soon turned into a bowl of stew, and it was marked: two dishes at the bottom and two on the fire. The more beautiful it is here, the more empty it is around. Only people here are shaking, boiling incense, laughing loudly and eating a small intestine.

If you have a meal, you should carefully recommend braised Lu, which is in the west fourth and north eighth lane. Mr. Cai Lan has been there too, and he specially ordered a bottle of green Xiaoer. There used to be a hutong, and there was a family named Ba Tiao No.1 across the street. Sitting at No.1 in Ba Tiao, I ate Yunnan cuisine and elbow pancakes, and asked the waiter to pack a stew opposite.

The other is Chen Ji's braised small intestine, which played the lantern in Qianmen Hutong in his early years. At the gaudy front door, the fake front door, you only need to go out a few hundred meters to smell the stew.