At the end of last year, I took part in a large-scale activity, and had the honor to ask Wang Lao of Wang Yijun a few questions. Speaking of Beijing cuisine, Wang Lao said: "Beijing cuisine, stir-fry stir-fry, stir-fry first." Think carefully about what we usually eat, diced pork with sauce, shredded coriander, kung pao chicken, three fried shredded pork, hot tenderloin, spicy tenderloin, and fried belly with water. Look, they are all foods closest to our lives.
Besides the concept of slippery, the four treasures of sheep are also an interesting concept. Now we often see the so-called four treasures of sheep in hot pot restaurants in Beijing, which refer to the four parts of the sheep, the big fork, the small fork, the upper brain and the hip grinding. The name of this dish is also called sheep four treasures, but there is nothing about sheep in it. Look carefully at the four main ingredients: chicken and fish. We often say that fish and sheep are fresh, and chickens and sheep are also fresh. The so-called four treasures of sheep are probably four kinds of materials that can be kept fresh with sheep.
From the perspective of seasoning, sugar is eight yuan, vinegar is four yuan, the entrance is sweet and sour, and the entrance should fall on the sweetness. You should try it yourself when you have a chance.