Shabu-shabu tripe is a very famous delicacy in Jinan. It is characterized by crispy and tender meat and delicious taste. It is deeply loved by local residents and tourists.
Paragraph 1: The origin and characteristics of Jinan’s tripe-shabu-shabu
The origin of tripe-shabu-shabu in Jinan can be traced back to the Eastern Han Dynasty. At that time, a man named Wang Tong appeared in Nanyang. His ancestors produced mutton-boiled meat, but later switched to tripe to make it, and gradually developed into tripe-shabu soup. The biggest feature of Jinan Shabu-shabu tripe is its freshness. First, the cattle are slaughtered on site to ensure freshness. The tripe is made from authentic pasture fat tripe, which has a better taste, crisp, tender and delicious. Secondly, there are the auxiliary ingredients, genuine small gluten, dumplings, mushrooms, etc., which make the taste richer.
Second paragraph: The process of making Jinan-shabu-shabu tripe
The production of Jinan-shabu-shabu tripe is very particular. First, the selected tripe must be sliced ??into thin slices, and then go through a process of cleaning and sand removal to ensure the cleanliness and hygiene of the tripe. Then, mix egg white, starch, salt, cooking wine and other seasonings evenly and knead into small particles. Finally, boil the tripe slices and small particles together, skim off the foam and fat, and use fresh soup instead of water to increase the taste.
The third paragraph: The eating method and cultural value of Jinan Shabu-shabu Beef Tripe
The method of eating Jinan Shabu-shabu Beef Tripe can be said to be very simple. You only need to put it into boiling water and cook it. The tripe slices and other ingredients can be taken out and eaten as the ingredients are cooked, and then dipped in chili sauce, which is full of fragrance. Shabu-shabu tripe is a very cultural and historical delicacy in Jinan. It not only represents the local food culture, but also is a cultural symbol of local characteristics. Its existence and development have great cultural value.