This sentence comes from old Beijing, and the saying that you don't eat stuffing in summer comes from this: in early summer, there is no refrigerator, and meat is easy to rot, but in order to make money, some unscrupulous merchants make stuffing out of this meat and add heavy ingredients, so that diners can't eat the bad taste of meat. The reason why we don't eat fried tripe in winter is also very simple. Deep-fried belly belongs to internal organs and needs careful cleaning, but the water is cold in winter, and I'm afraid the guy in charge of washing vegetables in the kitchen can't clean it.

The popularity of air conditioners, water heaters and refrigerators is actually not very long. Therefore, before the popularization of these large household appliances, people summarized these two precautions. Of course, today, these problems have been eliminated. Are you afraid of washing water in winter? Never mind, there is hot water as soon as the water heater is turned on. You can't run out of meat in summer, just put it in the refrigerator. And now there is a quantitative standard, so you can buy steamed stuffed buns in summer and feel relieved if you want to eat fried tripe in winter.

Fried tripe is a snack in Beijing. Very tender belly, louver, dipped in sesame sauce, take a big bite, it's delicious. I have been to Beijing twice on business, but I often go to Dong 'an market to eat tripe. As for steamed stuffed buns, I eat Qingfeng more, because I really don't have much time to find some delicious steamed stuffed buns shops.

When I'm alone at home, I usually go directly to the market to buy beef and mutton for deep-fried tripe, and then come back and deal with it myself. It takes less time to handle it yourself, so it must be handled more carefully and cleanly. Then put the shredded onion, red dates and ginger slices into the pot. Then put the processed belly in and cook it. Cook as much as you eat. As for dipping, my formula is: sesame sauce, bean curd, chives, pepper oil, coriander and leeks. Finally, add some soy sauce and sugar.

As for steamed buns, they are all mutton and green onions. I don't like pork very much, so I usually use mutton instead. Put a lot of Jiang Mo in it, and you'd better chop it into Jiang Mo with a knife. This will taste much better. Moreover, ginger can neutralize a certain mutton flavor. Finally, you must add chopped green onion. This tastes the best.