The famous "Belly Burst Feng" in the doorframe hutong was originally caused by the thick door bridge outside Di 'anmen in Qing Dynasty, and it was already well-known around the Drum Tower at that time. Later, Feng and his son moved tripe to the second lane of Langfang outside the front door, becoming an earlier flavor food stall in the doorframe alley.

You have to choose fresh full-bellied sheep or red-bellied sheep in Inner Mongolia to make a deep-fried belly. There are three ways to explode the belly: oil explosion, coriander explosion and soup explosion, but the methods are different. Restaurants often explode with soup, and street food stalls only use white water. The reason why a baby with a tripe is called "tripe" is because it is fast. In fact, it is to cut the bellies of cattle and sheep into the width and width of Ye Er leeks and scald them in boiling water for a while. But this mark is the best way to see kung fu, because time is short and life is long. What is important is that it is "just right" that is neither too early nor too late, neither too warm nor too young. It tastes crisp and tender, and it doesn't lose its teeth. The more you chew, the more delicious it is and the more fragrant it is. This seemingly ordinary "long" fishing is full of spirit.

Use this unique "Zhuo", add soy sauce, vinegar, sesame sauce, bean curd, shrimp oil, Chili oil, coriander, chopped green onion and old garlic, put it in a small bowl, pick it up and dip it in it, and send it to your mouth. Fragrant, crisp and delicious, it can make people forget all the delicious food at once. This "explosive belly feng" with four magic weapons: meticulous material selection, meticulous knife work, accurate cooking and accurate seasoning, has been carefully managed by five generations for more than 100 years. Old foodies who like to eat explosive stomachs for a hundred years have followed suit, making the unique "explosive belly feng" spread to this day.