The raw material of Wangjing waist, Wangjing waist was originally made of pork loin, which is more delicious than pork loin, but not as delicious as sheep loin. The whole roast of the pork loin was too big, so we cut it into small pieces and the pork loin was delicious. This is because the taste mainly comes from the white waist tendon in the kidney. We split the kidney in two, cut off the waist tendon, and the taste of the pork kidney is much less.

Then brew it in cold water for an hour and rinse it several times, and the taste will be gone. If the kidney baked in this way is not delicious, too hard and not fragrant, we will wrap a layer of lard outside. Lard can neither be thin nor thick, and it tastes greasy and not fragrant when it is thick. With our ingredients, Wangjing's kidney tastes tender and fragrant, and it tastes good. It tastes just like what Hua Shao said in Zhejiang Satellite TV program "The uncrowned king of China street barbecue"