Beijing is recognized as a gourmet desert. There are many traditional foods in Beijing that foreigners are not used to, and there are not many delicious foods that other locals can eat. It is considered as a kind of stew and fire. Many traditional cuisines in Beijing are popular diets. There are not many traditional and popular cuisines that are still popular today. Braised fire is a popular food originated from the court and spread among the people. Braised fire is a pot stew of dead noodles and various braised pigs.
In the past, rich people used to eat pure meat. Ordinary people occasionally want to improve their food and buy cheap pigs to eat in the water. Pig water is all kinds of intestines and lungs on pigs. Before, these pigs were worthless in the water. A catty of pork can be exchanged for four or five catties of pigs, and a catty of pure meat is three catties of the whole pig's head. The taste of pig water is very strong, so the best cooking method is to marinate it with various seasonings. Ordinary people can improve their food by eating pigs in water occasionally, and they can't just eat pigs in water pipes. So after the pig is marinated, put some dead cakes and stew them together. Dead bread is unleavened bread. The advantage of marinating with dead bread is that it won't be soaked, and it will make you hungry.
Pigs used to be worthless things, but now they are different. Some pigs are not much cheaper than meat, and some are even more expensive than meat. So eating a bowl of stew is more expensive than ordinary simple meals. First of all, the livers, intestines, stomachs and lungs of these pigs are all in the water, so it takes a lot of time to deal with them. In addition, they must be pickled with various seasonings, and the cost of materials and labor is not low. At present, the average price of a bowl of stewed vegetables in Beijing is 30 yuan. Why is the average price? Because the bowls used by different families are different in size and configuration, the average price in 30 yuan is basically the same.
Braised fire is an authentic old Beijing cuisine, which was only available in Beijing before. In the past two years, many people engaged in catering business began to promote the braised pork in old Beijing to other places. Although it has not blossomed everywhere, every place where they open a shop will be sought after by local foodies. There is a middle-aged elder brother in his early thirties. After learning the craft of shabu-shabu in Beijing, he returned to his hometown and opened a shabu-shabu shop. Many people come here to eat stew every day. His pot roast here is all packaged and take-away, and there is almost no food in the hall.
No matter how much he sells here, guests can order any ingredients they want. Anyway, the pot was stewed with those pigs. Bosses who like to eat braised large intestine will cut more braised large intestine for people, and those who like to eat pig lungs will cut more pig lungs. Anyway, they are all packed in disposable plastic bowls, and each bowl is 30 yuan. Fill it with garlic juice and spicy oil, then grab some coriander leaves and put them on it. Garlic juice is the soul seasoning for cooking and burning.
Every bite cooked in the pot tastes mellow and thick, the dead bread inside is cut into small pieces, each piece of cake is soft but not rotten, and the absorbed soup is just right. The uncle who opened the shop said that it turned out that he opened such a small pot-stewed restaurant with a try attitude. He doesn't even have room for a dining table. All packed up and taken away. He never thought that he could sell 200 bowls a day. It doesn't look cheap to sell 30 bowls of pot-stewed vegetables, but everything is really good ingredients and tastes great. People who come here don't think it is expensive. It can be seen that people nowadays are very picky about food. On the other hand, as long as they agree that this kind of food is delicious and the price is not fooled, they are willing to eat it no matter how expensive it is.