Spicy garlic and salty salt are delicious.

Rotten oil smells like bacon.

It's pathetic to munch on Tumen

This is a sentence describing the decoction and enema of folk food in Ode to Gourmet in the Old Capital.

In the early years, enema was eaten by nomadic people in the north, which is different from the enema you often see on the streets of Beijing today. The material used is the intestines of cattle and sheep, and then different ingredients are poured into the intestines and steamed or boiled. Later, enema spread to agricultural areas in the Central Plains, and there were many improvements and innovations in making methods and cooking techniques. For example: blood sausage, meat sausage, noodles sausage, oil sausage, liver sausage and so on.

Beijingers may not have heard of it, but they have tasted the special food of Beijing-meat enema.

Speaking of snack enema in Beijing, Fuxingju and Yizhai will definitely be mentioned. Fuxingju is located outside Di 'anmen, Beijing, east of Qiaotou Road at the back door. Started in Guangxu period of Qing Dynasty, it was the earliest store specializing in enema in Beijing. The shopkeeper surnamed Pu, known as "enema Pu". According to legend, the old Buddha of Cixi went to Di 'anmen Fire Temple to burn incense, tasted the enema of Fuxingju and rewarded him. In this respect, Fu Xingju became famous in Beijing, and his enema became a tribute of the Qing court. Unfortunately, Fuxingju is gone now.

He Yizhai opened earlier on the west of Qiaotou Road at the back door, facing Fuxingju. The frontispiece is not big, and his enema is improved on the traditional production method.

Lao Tong told his friends the specific method today. If you are interested, you can try to do it yourself.

Step 1: Wash the main ingredients, repeatedly rub the pig's large intestine with vinegar and salt to remove the fishy smell, and then rinse it with clear water until the odor is removed.

Step 2: Make enema paste. First, mix flour, salt (only used in summer), minced onion and ginger with water, then add pepper noodles, osmanthus fragrans, nutmeg powder and monosodium glutamate, and then mix well with proper amount of red yeast water.

Step 3: enema: the enema paste is injected from the thin end of the pig's large intestine, and when it is 70% full, the two ends of the large intestine are closed and tied tightly.

Step 4: Boil the enema, simmer for 40 minutes, and soak it in cold water after taking out the pot.

Step 5: Stir-fry the enema: put the iron pan obliquely on the fire (first, to save oil, and second, to control the oil temperature during frying), pour lard and peanut oil into the pot at a half ratio, stir-fry the enema slices until they are half cooked, then add the enema paste, wrap the enema paste evenly on the enema with a shovel, pour the oil into it, turn it over until it is cooked, and then take it out of the pot when many small oil bubbles appear on the surface of the enema.

Step 6: plate and pour in garlic juice.

After the founding of New China, Heyizhai moved twice, and finally the store opened in Huguosi Street. A few years ago, the facade was changed to Huifeng Repair Meat Pie Restaurant, so it is difficult to eat this kind of meat enema again. If friends know where to find this kind of food in Beijing, please share it in the comments section.