"Stewed beef" is the specialty of Master Ma Deqi, the chef of Ruizhenhou Muslim restaurant in 1950s, and it is also called the specialty of Ruizhenhou. This dish was dictated by him in the second edition of China's Famous Cuisine. In the early 1990s, he compiled a Muslim Food Garden written by Rui Houzhen, mainly introducing his dishes. Now the beef stew is still brewed according to Master Ma's craft. The restaurant has a well-trained chef, Master Zhao Delu, who specializes in cutting mutton slices. His nickname is Zhao Yidao. 198 1 year enters the store to learn to pick sheep, choose meat and cut mutton slices. This is 24 years. With his unique skills, he chose a fat and tender little sheep weighing 35 pounds, and first skinned the clouds to remove tendons; After cooling (called chilling in jargon), the flesh and blood are integrated, and the red and white are distinct; Finally, finely cut into even slices, and the red and white are very beautiful. Rinse the sliced meat in a charcoal fire pot with wood flavor, so that the woody flavor and the meat flavor are integrated. The sliced meat is thin and unbreakable for a long time, and with carefully prepared seasonings, friends and relatives sit around a table and look lively and gorgeous when eating; It tastes delicious and wonderful. This is Swiss traditional Beijing instant-boiled mutton.