Friends who love fat intestines should think it is delicious, and friends who don't like fat intestines can also try it boldly.
If a friend comes to Beijing and wants to eat some Beijing specialties, he will be the first to recommend braised pork. After all, everyone in Beijing loves it. Some people may have said that braised pork is just a bowl of rotten intestines and stomach and water. What is there to eat with such a heavy taste? But the foie gras caviar in other people's western food is all in the water. How can it smell so good? Ha ha. So don't be prejudiced against Beijing stews. Let's talk about our braised dishes in Beijing.
The origin of Arundo donax is also related to leaves. It is said that once I went south to play and settled in Suzhou, I ate the meat produced in Suzhou, the predecessor of braised pork. I didn't expect that Lord Qianlong himself was a heavy mouth, and he especially loved this mouth, so Jin Kou Yu Yan took the cook back. Later, the recipes of Soviet-made meat spread to the people, but the people were poor and could not afford pork belly. They had to change the meat into cheap pigs, stew them in a pot, and then ignite them, which became a folk stew.
Pay attention to stew and fire. Although stew and fire are a pot of water, they are still very particular. The small intestine should be fat but not greasy, the lung head should be soft and delicate, and it should be chewy at the same time. The hard core of the fire should be cooked thoroughly, and the taste should not be sticky. Tofu is tender outside, and seasoning is essential. Don't underestimate the smell of this pot of water.
Braised pork seems to be off the table, but it is absolutely no less than stewed meat and roast duck in the hearts of Beijingers. Beijing people really have an inexplicable love for braised pork. Hou Zeng, the master of crosstalk, said humorously that the boiled fire is the fun of the poor. It can be seen that its taste is more biased towards the public and the price is very close to the people. Royal cuisine has become grassroots cuisine, and old Beijingers can have two drinks and chat for a long time when they meet their neighbors in a small pot-stewed restaurant. This is handed down from generation to generation, and now it has become a kind of feeling, which is probably the reason why 90% Beijingers like to eat braised dishes.