Hehe, it doesn't look complicated, and it takes a lot of effort to make it. Plus, it's not expensive, so most people eat out and have never heard of a few homemade ones. There are three criteria for judging the quality of a stew shop:
First of all, the smell
After all, the pig's small intestine is in the lower position of the digestive tract, so it must be cleaned. I remember once handling raw pork belly at home, turning it over and dropping it. Crude salt and flour ravaged for a long time, after a while. The small intestine is at the lower end of the pork belly, turning around, which is even more difficult. No amount of garlic juice and pepper can be added to the smell of cooking if it is not cleaned.
Second, the temperature
The small intestine should be cooked until it is soft and cannot be chewed and swallowed like a rubber band; Cook over high fire until the marinated soup is completely absorbed. There are no white fragments after cutting, but the surface layer and the inner layer cannot be completely separated and fall off, becoming a pot of rotten porridge; Fried tofu should be hard on the outside and soft on the inside, full of holes.
Third, components
Since it is the enjoyment of the working people, it is necessary to have enough small intestines, and the higher the proportion of the most delicious and relatively expensive small intestines, the better. Masters have been doing the same thing for years. Practice makes perfect. Although there is no quantitative control like KFC and McDonald's, how many intestines and lungs should be added to a dish is like a steelyard.
Among all the stew shops in Beijing, the most famous one is undoubtedly the century-old store "Xiao Changchen", which has now spread to the fifth generation. I used to eat pot-stewed dishes in night market snack street and big shopping mall food street. After eating sausage, I will never let those shoddy things pollute my stomach again. I have eaten many stew shops, including many branches of Xiaochangchen. According to my personal feelings, I will comment one by one as follows:
1, Xiaochangchen Xiluoyuan Branch. What I admire most is salty and light, the most suitable taste, moderate price and good environment. There are many kinds of underwater dishes to choose from, but sometimes you have to spell the table. The address is in Innovation Xili outside Yongdingmen, south of Taoran Bridge in South Second Ring Road, 400 meters north of the intersection after crossing the railway bridge.
2. Xiaochang Chen Nan Hengjie Old Shop. The most fragrant place to eat braised pork, with a large population and a small population, will definitely spell the table. What impressed me the most was the keen eyes and skillful movements of the masters. They used the back of the kitchen knife to pick out the fat intestines from the steaming cauldron. I wonder if the eyes have perspective function. The address is at the southern end of Hufang Bridge, about 500 meters west of Shangnan Street, with yellow characters on the red background. Signboard (the red background is affirmative and the words are yellow, but I'm not sure). Anyway, there is a high-rise residential building next to the east, where there are fewer high-rises, so it should not be difficult to find. I've been there n times and I haven't caught anyone.
3. Xiaochang Chenfangzhuang Branch. I went to eat once when I first opened. Pot-stewed vegetables are not bad, and the environment is quite good. Just not very popular. When served in the kitchen, it is always boring to eat quietly. The address is in Fangqun Garden, not far from an unfinished building that looks like a shell, next to the Xiaobailou of Fangzhuang Hospital and Fangzhuang Sub-district Office.
4. Xiaochang Chenqianmen Wailangfang Second Branch. It's not in the catalogue of Xiaochang Chen's branch. I don't think it was opened by Chen Xiufang, the daughter of Xiaochang Chen's old shopkeeper Chen Yutian, but the son of the old shopkeeper and the younger brother of the new shopkeeper. There was a time when I had to go every week. It smells good, but it's a little salty. It wasn't until I came out from the "Yueshengzhai Majia Old Store" next to me that I suddenly felt that the smell here was very turbid, and I thought that there might be some places that I didn't learn well in the previous treatment, so I never went there again. The address is about 300 meters south of Qianmenlouzi, west of the second corridor, next to Yueshengzhai, on the north side of the road.
5. Dongsisitiao pot-stewed food shop. I think it's called Zhong Yi Restaurant. I've been there twice, and I've seen the residents in the hutongs around me eating at home with their own rice pots. It seems that this name is good. State-run restaurant style, the food is ok, quite clean, the quantity is enough, the fire is a little expensive, the mixed yuba there is soft, don't worry, it is estimated that formaldehyde was not released when it was soaked. The address is at the southeast corner of the intersection of Dongsi Road and Dongsi North Street, about 300 meters north of Dongsi Road.
6. Hufangqiao stew shop. I don't remember the name. Either "Meilin Restaurant" or "Lin Kai Restaurant". There is quite enough food. On the premise that the small intestine reaches the average weight, it gives more fried tofu than other places. It seems that one piece will be fished out in a short time and will never be fished out. J What impressed me was that the Chili oil I have been to twice was black fried, but it was very fragrant, and the fried liver there was also very good. The address is south of Liangguang Road, west of Hufang Bridge intersection 100 meters, next to the restaurant of Huguang Club. Its humble and even shabby gables are in sharp contrast with the restaurants next to it. A cauldron is slurping behind the window facing the street, and the napkin is two rolls of paper worn under the counter with wire, which has a comedy effect. Friends from other places, after visiting Huguang Guild Hall, you can consider taking a taste of this Beijing flavor. The stew in this shop tastes good.
7. Tiantan East Road Stew Shop. Serious criticism! Xiao Changchen's brand is also hung, but it is black. I seriously doubt that it is fake, unclean and smelly. The address is on the west side of the East Gate of the Temple of Heaven, about 400 meters south, upstairs in Gao Tai. Be careful not to let it spoil the beautiful image of the stew.
In addition, the well-known pot-stewed food shop is the pot-stewed food shop at the west end of Pinganli Road South Road. I don't know its name. Xiaochangchen Waiguan Xiejie Branch, the west gate of Ditan is several traffic lights north and west, which is said to be more corrupt; Beijing West Railway Station South Road Little Great Wall Liuliqiao Store; The overpass opposite sogou was stewed. It's been torn down recently. I don't know if it's still there. These places have a good reputation, but I haven't been there and I'm not qualified to comment.
In my opinion, braised pork is a kind of food with heavy taste. It needs more garlic juice and coriander, and it is best to add a "second child". It's not that beer can't stop, it's mainly that it occupies a large area. Since it's parallel imports, don't take your anatomical knowledge too seriously. You have to pick up a lung head and wonder: is this small piece of white tube a trachea or a bronchus? Then try to put a few pieces together to restore an organ of the pig, so don't eat this meal. "Liu Zhi" took a sip of white wine and put a piece of pork intestines in it. Half an inch long parsley stems are crunchy in your mouth. Now someone wants to ask you, "Do you want to eat shark fin?" I guess you have to reply: "Whose shark fin is it?"